Easy Fudgy Chewy Brookies (Perfect Brownie Cookies)
Achieve the ultimate dessert hybrid with this foolproof Brookies recipe! These are not just cookies,they are dense, fudgy, and intensely chocolaty with a signature crackly top and chewy edges. Combining the best textures of a brownie and a cookie, they come together quickly for an irresistible homemade treat that's perfect for any occasion. Ideal for satisfying deep chocolate cravings.
Ingredients
- 4 tbsp Unsalted Butter (½ stick / approx. 56g)
- 1 ¼ cups Dark Chocolate (55-70%), chopped (approx. 225g)
- 2 Large Eggs room temperature
- ½ cup Granulated Sugar (approx. 100g)
- ½ cup Demerara or Raw Sugar packed (approx. 90g)
- 1 tsp Pure Vanilla Extract (approx. 5mL)
- ¾ cup All-Purpose Flour spooned & leveled (approx. 95g)
- 2 Tbsp Natural Cocoa Powder (approx. 14g)
- 1 tsp Baking Powder (approx. 5g)
- ¼ tsp Salt (approx. 1.5g)
- ½ cup Dark or Semi-Sweet Chocolate Chips (approx. 85g)
- Flaky Sea Salt For finishing (optional)
Instructions
- Preheat your oven to 320°F (160°C) for fan-forced or 338°F (170°C) for conventional. Line two baking sheets with parchment paper.In a heatproof bowl set over a pan of gently simmering water (double boiler), combine the chopped dark chocolate and cubed butter. Stir occasionally until completely melted and smooth. Remove from heat, stir in vanilla, and let cool slightly.
- In a separate large bowl, combine the room-temperature eggs, granulated sugar, and Demerara sugar. Using an electric mixer, beat on medium-high speed for 5-6 minutes until the mixture is very pale, thick, and has tripled in volume. When you lift the whisk, it should leave a thick ribbon that holds for a few seconds before dissolving.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.Pour the slightly cooled chocolate mixture into the whipped eggs. Gently fold with a spatula until about halfway combined. Add the dry ingredients and chocolate chips, then fold gently but firmly until just combined and no dry streaks remain. The batter will be thick and glossy.
- Using a cookie scoop or tablespoon, drop mounds of dough (about 1.5 Tbsp each) onto the prepared sheets, spacing them at least 3 inches (7-8 cm) apart. Do not flatten.Bake for 12-14 minutes. The brookies are done when the tops are crackled, the edges look set, but the centers still appear soft. They will firm up as they cool.
- Remove from the oven and immediately sprinkle with a pinch of flaky sea salt (if using). Let the brookies cool on the baking sheet for 10 full minutes before transferring them to a wire rack to cool completely. This sets their perfect fudgy-chewy texture.
Notes
- Ingredient Notes: Using high-quality dark chocolate is key for deep flavor. Demerara sugar is essential for the chewy texture; light brown sugar can be substituted in a pinch. Room-temperature eggs are non-negotiable for proper volume.
- Success Tips: Do not overmix the batter after adding the dry ingredients. For uniform cookies, use a spring-release cookie scoop. The brookies will look under-baked when you take them out, this is correct!
- Storage: Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months.
- Nutrition Estimate (Per Cookie): Calories: 210 | Total Fat: 10g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 85mg | Total Carbohydrates: 28g | Dietary Fiber: 3g | Sugars: 18g | Protein: 3g