These easy brookies (brownie cookies) are the ultimate dessert mash-up, delivering a perfectly soft, chewy, and fudgy texture in every bite. With simple ingredients and less than an hour from bowl to table, this recipe is your new go-to for satisfying deep chocolate cravings.
Table of Contents
Why You Will Love This Recipe
This recipe masterfully combines the rich, fudgy heart of a brownie with the chewy, slightly crisp edges of a perfect chocolate chip cookie. It achieves an ideal balance of textures that is irresistible. The process is straightforward, using a gentle folding technique to create a light yet decadently chocolatey batter. With minimal prep and easy-to-find ingredients, it’s a foolproof treat that impresses everyone, from beginner bakers to seasoned dessert lovers.
Ingredients
- 225 g (1 ¼ cups) dark chocolate, chopped
- 56 g (¼ cup) butter, salted or unsalted
- 2 large eggs, room temperature
- 100 g (¾ cup) caster or granulated sugar
- 90 g (½ cup) Demerara or raw sugar
- 1 teaspoon vanilla extract
- 95 g (¾ cup) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 85 g (½ cup) dark or milk chocolate chips
- Flaky sea salt, for finishing (optional)
Step-by-Step Instructions
- 1. Prep Oven & Tray: Preheat your oven to 160°C (320°F) for fan-forced or 170°C (338°F) for conventional. Line a large baking tray with parchment paper.
- 2. Melt Chocolate & Butter: Combine the chopped dark chocolate and butter in a heatproof bowl. Melt over a pan of gently simmering water (double boiler), ensuring the bowl doesn’t touch the water. Stir occasionally until completely smooth. Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
- 3. Whip Eggs & Sugars: In a separate medium bowl, use an electric hand mixer on high speed to beat the eggs, caster sugar, and Demerara sugar together. Whisk for about 5 minutes until the mixture is very pale, thick, and fluffy, and leaves a ribbon trail when the beaters are lifted.
- 4. Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk to combine, then stir in the chocolate chips.
- 5. Fold Wet Mixtures Together: Slowly and gently pour the slightly cooled chocolate mixture into the whipped egg mixture. Using a spatula, fold gently until just combined, taking care not to deflate the airy eggs.
- 6. Incorporate Dry Ingredients: Add the sifted dry ingredients and chocolate chips to the wet batter. Fold carefully until no dry streaks of flour remain, but do not overmix.
- 7. Scoop & Bake: Using a cookie scoop or two spoons, drop tablespoons of batter onto the prepared tray, spacing them at least 2 inches (5 cm) apart as they will spread. Bake for 12-14 minutes. The brookies are done when the tops are set and crackly, but the centers are still soft.
- 8. Cool & Finish: Remove from the oven. Immediately sprinkle with a pinch of flaky sea salt if desired. Let the brookies cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.
Expert Tips / Pro Tips
- Room Temperature Eggs: This is non-negotiable for achieving maximum volume when whipping with the sugar, which gives the brookies their perfect chewy-yet-light texture.
- Don’t Overbake: The brookies will continue to set as they cool on the tray. They are ready when the edges look set and the centers appear soft but not raw.
- Consistent Sizing: Use a cookie scoop for evenly sized brookies that bake at the same rate, ensuring a uniform batch.
- Quality Chocolate: The flavor hinges on the chocolate. Use a good-quality dark chocolate (around 60-70% cocoa solids) for the best rich, deep taste.
Variations & Substitutions
- Sugar: You can use all granulated or caster sugar if you don’t have Demerara. The Demerara adds a subtle molasses note and extra chew.
- Chocolate: Use all dark chocolate chips, or substitute with milk or semi-sweet chips based on your preference. Chopped chocolate bars work better than chips for the melted portion.
- Add-Ins: Fold in ½ cup of chopped nuts (walnuts, pecans) or a handful of toffee bits along with the chocolate chips.
- Flavor Twists: Add ½ teaspoon of espresso powder to the dry ingredients to enhance the chocolate flavor, or a pinch of cinnamon.
Serving Suggestions
Serve these brookies slightly warm with a cold glass of milk for the classic pairing. They are sublime à la mode with a scoop of vanilla bean ice cream or a dollop of whipped cream. For a decadent dessert, crumble them over chocolate mousse or serve alongside berry compote.
Storage, Freezing & Reheating
- Storage: Keep in an airtight container at room temperature for up to 5 days.
- Freezing: Place cooled brookies in a single layer in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature.
- Reheating: Revive the chewy texture by warming a brookie in the microwave for 5-10 seconds, or in a 160°C (325°F) oven for 3-4 minutes.
Nutrition Information
Per brookie (1 of 15), estimated.
- Calories: 210 kcal
- Carbohydrates: 28g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 23mg
- Sodium: 85mg
- Fiber: 3g
- Sugar: 18g
Note: Nutrition is automatically calculated and an approximation. Values will vary based on specific ingredients and brands used.
The BEST Fudgy Chewy Brookies
Ingredients
Equipment
Method
- Preheat oven to 160°C fan (320°F) or 170°C conventional (338°F). Line a baking tray with parchment paper.
- Melt the chopped chocolate and butter together in a heatproof bowl over simmering water (double boiler), stirring until smooth. Remove from heat and stir in vanilla. Let cool slightly.225 g dark chocolate, 56 g butter, 1 tsp vanilla extract
- Using an electric mixer, beat the eggs and both sugars on high speed for about 5 minutes until very pale, thick, and fluffy.2 large eggs, 100 g caster or granulated sugar, 90 g Demerara or raw sugar
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips.95 g plain (all-purpose) flour, 2 Tbsp cocoa powder, 1 tsp baking powder, 1/4 tsp salt, 85 g dark or milk chocolate chips
- Gently fold the slightly cooled chocolate mixture into the whipped egg mixture until just combined.
- Carefully fold the dry ingredients into the wet batter until no flour streaks remain. Do not overmix.
- Scoop tablespoon-sized balls of dough onto the prepared tray, spacing them well apart. Bake for 12-14 minutes until set and crackly on top but soft inside.
- Cool on the tray for 10 minutes, then transfer to a wire rack. Sprinkle with sea salt immediately after baking, if desired.
Notes
FAQ
Can I use a microwave to melt the chocolate and butter?
Yes. Heat in a microwave-safe bowl in 20-second bursts, stirring well between each, until completely smooth. Do not overheat.
My batter is very runny. What happened?
This likely means the eggs and sugar were not whipped to a thick, pale ribbon stage, or the melted chocolate was too hot when added, deflating the eggs. Ensure you whip for the full time and let the chocolate cool slightly.
Why did my brookies spread too much?
The oven may not have been hot enough, or the baking tray was warm when the dough was placed on it. Always use a cool, lined tray and ensure your oven is fully preheated.
Can I make the dough ahead and bake later?
Yes. Scoop the dough onto a tray, freeze until solid, then transfer the dough balls to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.