Name: The BEST Fudgy Chewy Brookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 200g dark chocolate, chopped; 100g butter (salted or unsalted); 2 large eggs, room temperature; 100g caster or granulated sugar; 50g demerara or raw sugar; 1 tsp vanilla extract; 90g all-purpose flour; 25g cocoa powder; ½ tsp baking powder; ¼ tsp salt; 100g dark or milk chocolate chips; Optional: Flaky sea salt, for topping

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When I need a fix of rich, chocolaty comfort with a soft bite and crispy edges, I turn to these fudgy chewy brookies—also known as brownie cookies. They bring together the dense, gooey texture of brownies with the satisfying structure of cookies, all in one handheld bite. If I’m baking for a crowd, a cozy weekend treat, or just craving something intensely chocolatey, these are my go-to.

Why You’ll Love This Recipe

I keep this recipe in regular rotation for a few key reasons:

Incredible texture – crackly tops, chewy centers, and just the right crisp on the edge.
Quick and easy – ready in under an hour with no fancy tools needed.
Deep chocolate flavor – a mix of dark chocolate, cocoa, and chocolate chips hits all the notes.
Reliable results – I don’t need to be a pastry chef to nail this one.
Crowd favorite – everyone always asks for seconds (and the recipe).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

dark chocolate, chopped
butter (salted or unsalted)
eggs, room temperature
caster or granulated sugar
demerara or raw sugar
vanilla extract
plain (all-purpose) flour
cocoa powder
baking powder
salt
dark or milk chocolate chips

Directions

Preheat the oven to 160ºC (fan) or 170ºC (conventional) and line a baking tray with parchment paper.
Melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water (or gently in the microwave). Once smooth, stir in the vanilla and set aside.
In a medium bowl, whisk the eggs with the sugars on high speed until very pale, thick, and fluffy—about 5 minutes.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Add chocolate chips and stir to coat.
Gently fold the chocolate mixture into the whipped eggs, being careful not to deflate it.
Fold in the dry ingredients, mixing only until just combined. The batter should be thick and gooey.
Scoop the dough onto the prepared tray using a cookie scoop or tablespoon, leaving enough space for spreading.
Bake for 12–14 minutes until the tops are crackly and the edges are set.
Cool on the tray for 10 minutes, then transfer to a rack. Sprinkle with sea salt while warm, if desired.

Servings and timing

Servings: 15 cookies
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Mix up the chips: I like to alternate between dark, milk, and even white chocolate chips.
Add nuts: Chopped walnuts or pecans bring a delicious crunch and balance the sweetness.
Make it gluten-free: Substitute your favorite 1:1 gluten-free flour blend.
Espresso boost: A teaspoon of espresso powder deepens the chocolate flavor without adding a coffee taste.

Storage/Reheating

Room temperature: Store in an airtight container for up to 5 days.
Freezer: I freeze cooled brookies in a sealed container for up to 3 months.
To reheat: A quick 10-second zap in the microwave brings back the fresh-baked warmth and chewiness.

FAQs

What’s the difference between a brookie and a regular cookie?

A brookie is a hybrid of a brownie and a cookie. I get the dense, fudgy richness of a brownie with the portability and crisp edges of a cookie.

Can I make the batter ahead of time?

Yes, I’ve chilled the dough for a few hours or even overnight with great results. Just let it sit out for 15 minutes before scooping.

Why are my brookies flat or too puffy?

Flat brookies might mean the batter was too warm when baked—cool it slightly before scooping. If they’re too puffy, try whisking the eggs and sugar longer to aerate the mix properly.

Can I use all one type of sugar?

Absolutely. I prefer the texture from the mix of caster and demerara, but either works solo if that’s what I have on hand.

How do I get crackly tops on my brookies?

The secret is whisking the eggs and sugar until thick and fluffy. That gives the brookies their signature shiny, crinkly top.

Conclusion

These fudgy chewy brookies are everything I want in a chocolate dessert—deep flavor, crackly tops, gooey centers, and just the right chew. They’re easy enough for a quick weeknight treat and impressive enough to serve at a party. Once I made these, store-bought cookies just didn’t cut it anymore. Give them a try, and I promise they’ll earn a permanent spot in your baking routine.