Can’t decide between brownies and cookies? These Fudgy Chewy Brookies give you the best of both worlds. With crisp edges, soft chewy centers, and loads of chocolate, they’re an indulgent treat that looks as good as it tastes. Inspired by bakery-style brookies, this easy one-bowl recipe is beginner-friendly and foolproof—even if you’re baking for the first time.
Why You’ll Love Best Fudgy Chewy Brookies
- Rich and Chocolatey: A double dose of chocolate from melted dark chocolate and chips.
- Perfect Texture: Crackly tops, crisp edges, and soft centers.
- Simple Ingredients: Pantry staples come together quickly.
- No Mixer Needed: Whisk, melt, fold, and bake—no stand mixer required.
- Great for Sharing: Make a batch and gift or freeze for later.
Ingredients
- 95 g (¾ cups) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 225 g (1 ¼ cups) dark chocolate, chopped
- 56 g (¼ cups) butter, salted or unsalted
- 2 eggs *room temperature
- 100 g (¾ cups) caster or granulated sugar
- 90 g (½ cups) Demerara or raw sugar (*see notes)
- 1 teaspoon vanilla extract
- 85 g (½ cups) dark or milk chocolate chips
Directions
Step 1: Preheat and Prepare
- Preheat the oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional.
- Line a baking tray with parchment paper and set aside.
Melt the Chocolate and Butter
- In a heatproof bowl, add the chopped dark chocolate and butter.
- Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
- Stir occasionally until melted and smooth.
- Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
Whisk the Eggs and Sugars
- In a separate bowl, combine the eggs, caster sugar, and demerara sugar.
- Use an electric hand whisk on high speed and whisk for about 5 minutes, until the mixture becomes very pale, thick, and fluffy.
Combine Dry Ingredients
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Stir in the chocolate chips to coat evenly and prevent clumping.
Combine Chocolate and Egg Mixtures
- Gently pour the slightly cooled chocolate-butter mixture into the whipped egg-sugar mixture.
- Fold gently with a spatula to keep the mixture airy.
Add the Dry Ingredients
- Add the dry ingredient mix to the wet mixture.
- Fold until just combined. The batter will be thick and glossy.
Scoop and Bake
- Using a cookie scoop or tablespoon, drop evenly sized dough mounds onto the prepared baking tray, leaving space for spreading.
- Bake for 12–14 minutes, or until the tops are crackled and set, and edges are firm but centers are soft.
Cool and Garnish
- Remove from oven and, while still warm, optionally sprinkle with a pinch of sea salt.
- Let the brookies cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Pro Tips and Variations
- Quality Chocolate: Use high-quality dark chocolate for the best flavor and melt.
- Room Temperature Eggs: They whip faster and give better volume.
- Avoid Overmixing: Fold gently to maintain a tender, chewy texture.
- Chill for Thickness: For thicker brookies, chill the batter for 10–15 minutes before baking.
- Add Nuts: Fold in chopped pecans or walnuts for a nutty crunch.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Dip half in melted chocolate and sprinkle with nuts for a fancier finish.
- Pair with coffee or milk for an afternoon pick-me-up.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked brookies for up to 3 months in a sealed bag.
- Reheat: Microwave for 10–15 seconds for a warm, gooey texture.
Notes
- Demerara Sugar: This raw sugar has large golden grains that add texture and flavor. Substitute with turbinado or all granulated sugar if needed.
- Melting Chocolate: Avoid overheating. If using a microwave, melt in short bursts and stir between rounds.
- Whipping Eggs & Sugar: Beat until ribbons form when lifted—this gives lift and lightness.
- Don’t Skip Cooling: Brookies will firm up as they rest; don’t move them too soon.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, but the brookies will be sweeter and softer.
What if I don’t have chocolate chips?
You can omit them—the brookies will still be fudgy and rich.
Why did my brookies turn out flat?
Your butter may have been too hot or the batter was overmixed. Let the chocolate cool before mixing, and fold gently.
Can I make these gluten-free?
Yes—use a gluten-free 1:1 flour blend in place of all-purpose flour.
How do I know when they’re done?
They’ll look set and crackly on top, with soft centers that firm as they cool.
Conclusion
These Fudgy Chewy Brookies are your new go-to for when you can’t decide between cookies and brownies. Packed with deep chocolate flavor, soft in the center, and crisp around the edges, they’re the perfect hybrid treat. Make a batch and watch them disappear—fast!
