The Best Fudgy Chewy Brookies (Brownie Cookies) – Ultimate Chocolate Lover’s Dream

🎉 Introduction

Can’t decide between brownies and cookies? Why not have both? These Fudgy Chewy Brookies (aka Brownie Cookies) bring you the intense chocolatey fudginess of a brownie with the chewy, crackly edges of a cookie.

Perfect for chocoholics who love a dense, melt-in-your-mouth center with a crisp cookie shell, this recipe is simple, pork-free, alcohol-free, and totally drool-worthy. You’ll get bakery-style results at home with just a handful of ingredients — no fancy tools required!

🧰 Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups & spoons (or digital scale)
• Rubber spatula
• Baking sheets
• Parchment paper
• Wire cooling rack
• Heatproof bowl for melting chocolate (microwave or double boiler)

🛒 Ingredients

🥚 Fresh Produce

• 2 large eggs

🥣 Dry Ingredients

• 95 g all-purpose (plain) flour
• 1 teaspoon baking powder
• 100 g caster sugar (or granulated sugar)
• 90 g Demerara sugar (or raw sugar)
• 2 tablespoons cocoa powder
• ¼ teaspoon salt

🍫 Chocolate

• 225 g dark chocolate (70% cocoa recommended)
• 85 g dark or milk chocolate chips

🍦 Flavoring

• 1 teaspoon vanilla extract (alcohol-free)

🧈 Dairy

• 56 g butter (salted or unsalted)

👩‍🍳 Directions

Step 1: Melt the Chocolate & Butter

• In a heatproof bowl, melt 225 g dark chocolate and butter together.
• Use a microwave in 20-second bursts (stirring between) or a double boiler until smooth.
• Let cool slightly while preparing the rest.

Step 2: Mix the Sugars & Eggs

• In a large mixing bowl, beat together caster sugar, Demerara sugar, and eggs using a hand mixer or whisk until the mixture is pale, thick, and ribbony (about 2–3 minutes).
• Add vanilla extract and mix until combined.

Step 3: Combine Chocolate & Egg Mixture

• Slowly pour the cooled, melted chocolate into the sugar-egg mixture while continuously whisking to create a smooth, glossy batter.

Step 4: Add Dry Ingredients

• Sift in flour, cocoa powder, baking powder, and salt.
• Fold gently using a spatula until just combined.
• Stir in chocolate chips.

Step 5: Rest the Batter

• Let the batter sit at room temperature for 15–20 minutes to thicken (important for chewy brookies with crackly tops).

Step 6: Scoop & Bake

• Preheat oven to 350°F (175°C).
• Line baking sheets with parchment paper.
• Scoop heaped tablespoons of dough onto the sheets, spacing about 2 inches apart.
• Bake for 10–12 minutes — edges will be set, but centers should be soft and fudgy.

Step 7: Cool & Serve

• Let brookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Enjoy slightly warm for maximum gooeyness!

🍽️ Servings & Timing

• Yield: 18–20 brookies
• Prep Time: 20 minutes
• Rest Time: 15–20 minutes
• Bake Time: 10–12 minutes
• Total Time: 45 minutes

🧊 Storage & Reheating

• Room Temperature:
  Store in an airtight container for up to 4 days.
• Freezing:
  Freeze unbaked dough balls for up to 2 months. Bake from frozen, adding 1–2 minutes to bake time.
• Reheating:
  Microwave for 10 seconds to revive the gooey center.

🥄 Variations

• Triple Chocolate Brookies: Add white chocolate chips along with dark and milk.
• Nutty Brookies: Stir in chopped walnuts or pecans for crunch.
• Salted Caramel Drizzle: Drizzle warm caramel over baked brookies and sprinkle with sea salt.
• Espresso Boost: Add 1 teaspoon espresso powder to enhance chocolate flavor.
• Gluten-Free: Use a 1:1 gluten-free flour blend (texture will slightly vary).
• Dairy-Free Version: Use dairy-free butter and chocolate alternatives.
• Brookie Ice Cream Sandwiches: Sandwich vanilla or chocolate ice cream between two brookies.
• Stuffed Brookies: Add a square of dark chocolate or Nutella in the center before baking.
• Spiced Brookies: Add a pinch of cinnamon or chili powder for a warming kick.
• Mini Brookies: Use a mini cookie scoop and bake for 8 minutes for bite-sized brookies.

❓ 10 FAQs

1. What’s a brookie?
   It’s a hybrid dessert that’s half brownie, half cookie — the best of both worlds.
2. How do I get the crackly tops?
   Beat the sugars and eggs well until pale and thick, and let the batter rest before baking.
3. Can I use milk chocolate instead of dark chocolate?
   Yes, but dark chocolate gives that rich, fudgy taste. Milk chocolate will be sweeter and lighter.
4. Do I have to rest the batter?
   Yes, this thickens the batter to create that perfect chewy texture and prevents spreading.
5. Can I double the recipe?
   Absolutely! Just bake in batches.
6. What’s the difference between brookies and brownie cookies?
   They’re the same — brookies is a fun nickname for brownie cookies.
7. Can I use coconut sugar?
   Yes, but it may alter the texture slightly and make them chewier.
8. Are these freezer-friendly after baking?
   Yes, freeze cooled brookies for up to a month.
9. Do I need a mixer?
   A hand whisk works, but a mixer makes it quicker to achieve that fluffy, aerated texture.
10. Can I make these gluten-free?
    Yes, a 1:1 gluten-free flour blend works well.

🏁 Conclusion

These Fudgy Chewy Brookies (Brownie Cookies) are the ultimate answer to your chocolate cravings. With crispy edges, a gooey center, and bursts of melty chocolate chips, these brookies are bakery-quality treats made effortlessly at home — with no pork products, no alcohol, and all the indulgence.

Perfect for bake sales, chocolate lovers, or a simple sweet weekend project!

Adam

The Best Fudgy Chewy Brookies (Brownie Cookies) – Ultimate Chocolate Lover’s Dream

Can’t decide between brownies and cookies? Why not have both? These Fudgy Chewy Brookies (aka Brownie Cookies) bring you the intense chocolatey fudginess of a brownie with the chewy, crackly edges of a cookie. Perfect for chocoholics who love a dense, melt-in-your-mouth center with a crisp cookie shell, this recipe is simple, pork-free, alcohol-free, and totally drool-worthy. You’ll get bakery-style results at home with just a handful of ingredients — no fancy tools required!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

bake & rest time 30 minutes mins

Total Time 50 minutes mins

Servings: 20 brookies

Ingredients Equipment Method Notes

Ingredients

  

🥚 Fresh Produce

• 2 large eggs

🥣 Dry Ingredients

• 95 g all-purpose plain flour
• 1 teaspoon baking powder
• 100 g caster sugar or granulated sugar
• 90 g Demerara sugar or raw sugar
• 2 tablespoons cocoa powder
• ¼ teaspoon salt

🍫 Chocolate

• 225 g dark chocolate 70% cocoa recommended
• 85 g dark or milk chocolate chips

🍦 Flavoring

• 1 teaspoon vanilla extract alcohol-free

🧈 Dairy

• 56 g butter salted or unsalted

Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups & spoons (or digital scale)
• Rubber spatula
• Baking sheets
• Parchment paper
• Wire cooling rack
• Heatproof bowl for melting chocolate (microwave or double boiler)

Method

 

Step 1: Melt the Chocolate & Butter

1. In a heatproof bowl, melt 225 g dark chocolate and butter together.
2. Use a microwave in 20-second bursts (stirring between) or a double boiler until smooth.
3. Let cool slightly while preparing the rest.

Step 2: Mix the Sugars & Eggs

1. In a large mixing bowl, beat together caster sugar, Demerara sugar, and eggs using a hand mixer or whisk until the mixture is pale, thick, and ribbony (about 2–3 minutes).
2. Add vanilla extract and mix until combined.

Step 3: Combine Chocolate & Egg Mixture

1. Slowly pour the cooled, melted chocolate into the sugar-egg mixture while continuously whisking to create a smooth, glossy batter.

Step 4: Add Dry Ingredients

1. Sift in flour, cocoa powder, baking powder, and salt.
2. Fold gently using a spatula until just combined.
3. Stir in chocolate chips.

Step 5: Rest the Batter

1. Let the batter sit at room temperature for 15–20 minutes to thicken (important for chewy brookies with crackly tops).

Step 6: Scoop & Bake

1. Preheat oven to 350°F (175°C).
2. Line baking sheets with parchment paper.
3. Scoop heaped tablespoons of dough onto the sheets, spacing about 2 inches apart.
4. Bake for 10–12 minutes — edges will be set, but centers should be soft and fudgy.

Step 7: Cool & Serve

1. Let brookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
2. Enjoy slightly warm for maximum gooeyness!

Notes

🧊 Storage & Reheating

Room Temperature:
Store in an airtight container for up to 4 days.

Freezing:
Freeze unbaked dough balls for up to 2 months. Bake from frozen, adding 1–2 minutes to bake time.

Reheating:
Microwave for 10 seconds to revive the gooey center.

🥄 Variations

Triple Chocolate Brookies: Add white chocolate chips along with dark and milk.

Nutty Brookies: Stir in chopped walnuts or pecans for crunch.

Salted Caramel Drizzle: Drizzle warm caramel over baked brookies and sprinkle with sea salt.

Espresso Boost: Add 1 teaspoon espresso powder to enhance chocolate flavor.

Gluten-Free: Use a 1:1 gluten-free flour blend (texture will slightly vary).

Dairy-Free Version: Use dairy-free butter and chocolate alternatives.

Brookie Ice Cream Sandwiches: Sandwich vanilla or chocolate ice cream between two brookies.

Stuffed Brookies: Add a square of dark chocolate or Nutella in the center before baking.

Spiced Brookies: Add a pinch of cinnamon or chili powder for a warming kick.

Mini Brookies: Use a mini cookie scoop and bake for 8 minutes for bite-sized brookies.

❓ 10 FAQs

What’s a brookie?
It’s a hybrid dessert that’s half brownie, half cookie — the best of both worlds.

How do I get the crackly tops?
Beat the sugars and eggs well until pale and thick, and let the batter rest before baking.

Can I use milk chocolate instead of dark chocolate?
Yes, but dark chocolate gives that rich, fudgy taste. Milk chocolate will be sweeter and lighter.

Do I have to rest the batter?
Yes, this thickens the batter to create that perfect chewy texture and prevents spreading.

Can I double the recipe?
Absolutely! Just bake in batches.

What’s the difference between brookies and brownie cookies?
They’re the same — brookies is a fun nickname for brownie cookies.

Can I use coconut sugar?
Yes, but it may alter the texture slightly and make them chewier.

Are these freezer-friendly after baking?
Yes, freeze cooled brookies for up to a month.

Do I need a mixer?
A hand whisk works, but a mixer makes it quicker to achieve that fluffy, aerated texture.

Can I make these gluten-free?
Yes, a 1:1 gluten-free flour blend works well.

🏁 Conclusion

These Fudgy Chewy Brookies (Brownie Cookies) are the ultimate answer to your chocolate cravings. With crispy edges, a gooey center, and bursts of melty chocolate chips, these brookies are bakery-quality treats made effortlessly at home — with no pork products, no alcohol, and all the indulgence.

Perfect for bake sales, chocolate lovers, or a simple sweet weekend project!