If you’ve ever been torn between cookies and brownies, let me introduce you to the ultimate treat—brookies! These fudgy, chewy brookies combine the rich decadence of brownies with the crisp edges of cookies, giving you the best of both worlds in every bite. They’re indulgent, chocolate-packed, and absolutely irresistible.
The best part? You don’t need to be a professional baker to pull these off! With simple ingredients and a foolproof method, you’ll have a batch of gooey, crackly-topped brookies ready to impress.
Why You’ll Love These Fudgy Brookies
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Perfect texture – Crackly tops, chewy centers, and slightly crisp edges
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Rich chocolate flavor – Made with real dark chocolate for intense depth
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Easy to make – No fancy techniques required
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Versatile – Swap ingredients to customize them to your liking
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Great for any occasion – Perfect for dessert trays, parties, or a cozy night in
So, let’s dive into this brookie magic and make some chocolatey goodness!
Ingredients for Fudgy Chewy Brookies
You’ll need simple pantry staples to make these brookies.
Dry Ingredients
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95 g (¾ cups) all-purpose flour – The base for structure
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2 tablespoons cocoa powder – Enhances the chocolate richness
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1 teaspoon baking powder – Helps give the brookies a slight lift
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¼ teaspoon salt – Balances and enhances the flavors
Wet Ingredients
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225 g (1 ¼ cups) dark chocolate, chopped – Use high-quality chocolate for the best flavor
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56 g (¼ cups) butter, salted or unsalted – Adds moisture and richness
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2 eggs (room temperature) – Helps create structure and chewiness
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100 g (¾ cups) caster sugar – Adds sweetness and helps with the crackly top
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90 g (½ cups) demerara sugar – Contributes to the chewy texture
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1 teaspoon vanilla extract – Enhances the overall flavor
Extras
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85 g (½ cups) dark or milk chocolate chips – For extra gooeyness
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Sea salt (optional) – A sprinkle on top enhances the chocolate flavor
Tools You’ll Need
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Heatproof bowl
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Saucepan (for melting chocolate)
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Electric hand whisk
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Mixing bowls
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Spatula
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Baking tray
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Parchment paper
How to Make Fudgy Chewy Brookies
1. Preheat the Oven
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Set your oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional
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Line a baking tray with parchment paper
2. Melt the Chocolate and Butter
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In a heatproof bowl, combine the chopped dark chocolate and butter
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Place over a saucepan of simmering water (double-boiler method), ensuring the bottom of the bowl doesn’t touch the water
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Stir occasionally until smooth, then remove from heat and mix in the vanilla extract
3. Whip the Eggs and Sugars
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In a separate bowl, use an electric hand whisk on high speed to beat the caster sugar, demerara sugar, and eggs
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Whisk until the mixture becomes light, thick, and fluffy—this step is crucial for achieving the crackly top
4. Combine the Dry Ingredients
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In another bowl, sift together the flour, cocoa powder, baking powder, and salt
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Stir in the chocolate chips so they’re evenly distributed
5. Mix the Batter
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Gently fold the melted chocolate mixture into the whipped eggs and sugar
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Add the dry ingredients, folding carefully with a spatula. Do not overmix—just until combined
6. Scoop and Bake
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Use a cookie scoop or tablespoon to drop mounds of batter onto the prepared baking tray
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Leave space between them as they spread while baking
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Bake for 12-14 minutes, or until the tops are set and crackly
7. Cool and Serve
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Remove from the oven and sprinkle with sea salt (if using)
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Let them cool on the tray for 10 minutes before transferring to a cooling rack
What to Serve with Brookies
These brookies are delicious on their own, but you can elevate them with:
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Vanilla ice cream – The warm-cold combo is heavenly
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A hot cup of coffee – Perfect for an afternoon treat
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Cold milk – Classic and always a hit
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Fresh berries – A tangy contrast to the rich chocolate
Tips for the Best Brookies
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Melt chocolate gently – Overheating can cause the chocolate to seize
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Whisk eggs and sugar well – This creates the signature crackly top
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Don’t overmix – Overworking the batter makes the brookies dense
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Use a cookie scoop – Ensures even-sized brookies
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Let them cool on the tray – This helps them firm up properly
Storage Instructions
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Room temperature: Store in an airtight container for up to 5 days
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Refrigerator: Keep them in the fridge for up to a week
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Freezer: Freeze for up to 3 months—just thaw and enjoy
Substitutions and Variations for Fudgy Chewy Brookies
One of the best things about this brookie recipe is how versatile it is! Whether you’re adjusting for dietary needs, switching up flavors, or just using what you have on hand, there are plenty of ways to customize these chewy, chocolatey treats.
Substitutions for Key Ingredients
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Flour: Swap all-purpose flour with gluten-free 1:1 baking flour for a gluten-free version. Almond flour can also be used, but it may make the brookies slightly denser.
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Butter: Use coconut oil or vegan butter for a dairy-free option. Just keep in mind that coconut oil may add a slight coconut flavor.
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Sugar: Substitute caster sugar with granulated sugar and demerara sugar with brown sugar for a similar chewy texture. If you prefer a lower-sugar version, try using coconut sugar.
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Chocolate: Instead of dark chocolate, use milk chocolate for a sweeter taste or semi-sweet chocolate for a balanced flavor. If you prefer a dairy-free option, choose a dairy-free chocolate brand.
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Eggs: For an egg-free version, replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons of water (let it sit for 5 minutes to thicken). This will create a slightly softer texture but still work well.
Fun Flavor Variations
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Nutty Brookies: Stir in ½ cup of chopped walnuts, pecans, or hazelnuts for added crunch.
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Peanut Butter Twist: Swirl 2 tablespoons of peanut butter into the batter before baking for a rich, nutty flavor.
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Mocha Brookies: Add 1 teaspoon of instant espresso powder to enhance the deep chocolate taste.
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Spiced Chocolate: Mix in ½ teaspoon of cinnamon and a pinch of cayenne pepper for a subtle warmth.
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Mint Chocolate: Swap vanilla extract for ½ teaspoon peppermint extract and use mint chocolate chips.
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate?
Yes! But dark chocolate gives a deeper, richer flavor. Milk chocolate will make them sweeter.
Why are my brookies flat?
Overmixing the batter or not whipping the eggs and sugar enough can cause them to spread too much.
Can I add nuts?
Absolutely! Chopped walnuts or pecans add a nice crunch.
Do I have to use demerara sugar?
Demerara sugar adds chewiness, but you can substitute with brown sugar if needed.
Conclusion
There you have it—the BEST fudgy, chewy brookies! These beauties are easy to make, packed with deep chocolate flavor, and have that perfect balance of a crackly top and gooey center.
If you love chocolate, these brookies need to be on your baking list. So grab your ingredients, whip up a batch, and enjoy every bite!
Have you tried this recipe?
Snap a picture and share it on Pinterest—I’d love to see your brookie creations!
More Chocolate Recipes You’ll Love
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Mint Chocolate Chip Snowball Cookies – Buttery, melt-in-your-mouth cookies with a refreshing minty twist
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Merry Cherry Christmas Cheesecake Bars – A festive combination of cheesecake and sweet cherry goodness
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Eggnog Snickerdoodle Thumbprint Cookies – Warm spices and creamy eggnog make these cookies irresistible
The BEST Fudgy Chewy Brookies Recipe
- Total Time: 30 minutes
- Yield: 12-14 brookies 1x
- Diet: Vegetarian
Description
These fudgy, chewy brookies combine the rich, chocolatey decadence of brownies with the crisp, chewy edges of cookies. Crackly on top, gooey in the center, and loaded with deep chocolate flavor, they’re the ultimate treat for any chocolate lover. Perfectly balanced between chewy and crisp, these brookies are easy to make and impossible to resist!
Ingredients
Dry Ingredients:
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95 g (¾ cups) all-purpose flour
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2 tablespoons cocoa powder
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1 teaspoon baking powder
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¼ teaspoon salt
Wet Ingredients:
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225 g (1 ¼ cups) dark chocolate, chopped
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56 g (¼ cups) butter, salted or unsalted
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2 eggs, room temperature
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100 g (¾ cups) caster sugar
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90 g (½ cups) demerara sugar
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1 teaspoon vanilla extract
Extras:
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85 g (½ cups) dark or milk chocolate chips
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Sea salt (optional)
Instructions
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Preheat the Oven – Set the oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper.
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Melt the Chocolate and Butter – In a heatproof bowl, combine the chopped dark chocolate and butter. Melt over a saucepan of simmering water, stirring occasionally until smooth. Remove from heat and mix in the vanilla extract.
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Whip the Eggs and Sugars – In a separate bowl, beat the caster sugar, demerara sugar, and eggs on high speed using an electric hand whisk. Continue until the mixture is light, thick, and fluffy.
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Combine Dry Ingredients – In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips.
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Mix the Batter – Gently fold the melted chocolate mixture into the whipped eggs and sugar. Carefully fold in the dry ingredients, mixing just until combined. Do not overmix.
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Scoop and Bake – Drop tablespoon-sized mounds of batter onto the baking tray, spacing them apart. Bake for 12-14 minutes, or until the tops are set and crackly.
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Cool and Serve – Remove from the oven and sprinkle with sea salt (if using). Let cool on the tray for 10 minutes, then transfer to a cooling rack.
Notes
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Melting Chocolate – Avoid overheating to prevent the chocolate from seizing. Use gentle heat.
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Equipment
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Heatproof bowl
Saucepan
Electric hand whisk
Mixing bowls
Spatula
Baking tray
Parchment paper
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Perfect Crackly Top – Whipping the eggs and sugars well helps create that signature texture.
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Don’t Overmix – Overworking the batter can make brookies dense instead of light and chewy.
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Consistent Sizes – Use a cookie scoop to ensure even portions for uniform baking.
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Cooling Matters – Letting them cool on the tray helps them firm up while maintaining chewiness.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 23 mg
Keywords: brookies, brownie cookies, fudgy brookies, chewy brookies, chocolate brookies, easy brookie recipe