If you’re torn between a brownie and a cookie, this recipe is for you. Brookies, as the name suggests, bring together the best of both worlds—the rich, dense texture of a brownie with the satisfying chew of a cookie. These fudgy, chewy brookies are a chocolate lover’s dream, with gooey centers and that perfect crackly top. They’re easy to whip up and even easier to devour. This recipe combines just the right balance of chocolate and sweetness for a treat that’s hard to resist.

My first time making brookies (and falling in love with them)

The first time I made brookies, I’ll admit, I didn’t really know what to expect. I’d heard about this hybrid dessert and figured it would be fun to try. But when I pulled the tray out of the oven and saw that crackly, chocolatey goodness, I was sold. The kitchen smelled like heaven—rich chocolate with a hint of caramel from the demerara sugar. And the first bite? Pure bliss. I remember sinking my teeth into that soft, fudgy center, with a bit of crunch around the edges. It was the perfect balance of textures, and from that moment on, brookies became a staple in my baking rotation.

Where did brookies come from?

Brookies may seem like a modern invention, but this kind of dessert mashup has been around for a while. Brownie-cookie hybrids became popular as bakers began experimenting with combining different desserts. The idea is simple: take the best parts of two classic treats and fuse them into one delicious bite. While some recipes lean more toward the brownie side and others closer to a cookie, this version strikes a perfect balance. It’s fudgy without being too dense, and chewy with just the right amount of crispiness. Perfect for anyone who loves a rich chocolate treat with a bit of structure!

Let’s talk ingredients: making these brookies extra fudgy

The key to these brookies’ irresistible texture lies in a few carefully chosen ingredients.

Dark chocolate: This is the base of that rich, fudgy flavor. I recommend using a good quality dark chocolate with at least 70% cocoa. If you prefer a slightly milder flavor, you can mix in some milk chocolate.
Butter: Adds richness and moisture. I’ve used salted butter here for a bit of balance, but if you only have unsalted, just add an extra pinch of salt.
Caster sugar and demerara sugar: The combination of these sugars gives both sweetness and texture. The caster sugar melts smoothly, while demerara adds a hint of caramel flavor and contributes to that chewy bite.
Eggs: Room temperature eggs help the batter to whip up nice and fluffy. This gives the brookies their lift and crackly top.
Flour and cocoa powder: These dry ingredients are carefully balanced to give structure without making the brookies cakey. The cocoa powder adds an extra layer of chocolate flavor.
Chocolate chips: These add bursts of chocolate throughout each bite. I like to use dark chocolate chips, but milk chocolate chips are a good alternative for a sweeter touch.

Essential kitchen tools for the perfect brookies

You don’t need much special equipment for this recipe, but a few tools make the process easier:

Heatproof bowl: For melting the chocolate and butter. A glass or metal bowl works best when you’re using the double boiler method.
Electric hand whisk or stand mixer: To whip the eggs and sugars into a light, fluffy mixture. This step is crucial for the brookies’ texture, so a bit of electric power makes it easier.
Spatula: A flexible spatula is ideal for folding ingredients together gently. This helps keep the air in the batter for that crackly top.
Baking tray and parchment paper: For easy cleanup and to prevent sticking. Make sure to space out the batter on the tray so each brookie has room to spread.

Step-by-step: how to make the fudgiest, chewiest brookies

Let’s dive into the details and bring these brookies to life!

Preheat your oven: Set your oven to 160ºC (320ºF) if you have a fan, or 170ºC (338ºF) for a conventional oven. Line a baking tray with parchment paper to avoid sticking.
Melt the chocolate and butter: Combine the chopped dark chocolate and butter in a heatproof bowl. Set it over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Stir occasionally until melted and smooth. This creates the rich, chocolatey base. Once melted, stir in the vanilla extract.
Whip the eggs and sugars: In a separate bowl, beat the caster sugar, demerara sugar, and eggs with an electric whisk on high speed. Keep beating until the mixture turns pale, thick, and almost tripled in volume. This aeration helps create that crackly top we all love.
Combine dry ingredients: Sift together the flour, cocoa powder, baking powder, chocolate chips, and salt in another bowl. This ensures the ingredients are well-mixed and removes any lumps.
Fold in the chocolate mixture: Gently fold the melted chocolate and butter mixture into the whipped eggs and sugars. Take your time here—gentle folding preserves the airiness.
Incorporate the dry ingredients: Carefully fold in the dry ingredients, mixing only until just combined. Over-mixing will knock out the air, which can make the brookies too dense.
Scoop and bake: Drop tablespoons of batter onto the prepared tray, leaving space between each one. Bake for 12-14 minutes. Look for a crackly top and set edges—the centers should still be slightly soft.
Cool and enjoy: Remove from the oven and sprinkle a bit of sea salt on top if you like. Let the brookies cool on the tray for 10 minutes before transferring them to a wire rack.

Variations to try with these brookies

One of the best things about brookies is how adaptable they are! Here are a few fun twists to make them your own:

Nutty brookies: Fold in a handful of chopped walnuts or pecans for a bit of crunch.
Gluten-free: Substitute the all-purpose flour with a gluten-free baking blend. It’ll still have that chewy texture!
Vegan version: Swap the butter with coconut oil and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for a few minutes) instead of eggs. The texture will be slightly different but still delicious.
Espresso kick: Add a teaspoon of espresso powder to the melted chocolate for a mocha-like flavor.
Double chocolate: For extra indulgence, drizzle melted chocolate over the cooled brookies. You can never have too much chocolate, right?

Serving ideas: how to make them look irresistible

For a special touch, serve your brookies slightly warm with a scoop of vanilla ice cream on top. The ice cream melts into the brookie for an extra fudgy treat. You can also dust them lightly with powdered sugar for a classic look, or add a sprinkle of flaky sea salt right before serving to balance the sweetness. Stack them on a pretty plate, or arrange them on a tiered stand for a bit of elegance at a party.

Beverages to pair with brookies

When it comes to drinks, brookies pair wonderfully with a few different options. A rich, creamy hot chocolate amplifies the chocolatey goodness, while a hot espresso or black coffee provides a nice contrast if you like a less sweet option. For something lighter, try a glass of cold milk or even a vanilla-flavored almond milk for a plant-based choice. And if you’re feeling fancy, a chai latte with warming spices complements the chocolate perfectly.

How to store and reheat brookies

Brookies can be stored at room temperature in an airtight container for up to 4 days, though they’re often gone long before that! If you want to keep them longer, you can freeze them for up to 2 months. Just place them in a freezer-safe bag or container. To enjoy later, let them thaw at room temperature, or warm them up in the microwave for a few seconds to get that fresh-from-the-oven softness back.

Adjusting the recipe for different serving sizes

This recipe makes about 12 brookies, but you can easily adjust it. For a larger batch, simply double the ingredients. I find that doubling works well without any changes to the baking time. If you want a smaller batch, halve everything, but keep a close eye on them in the oven, as they might bake a minute or two faster.

Common questions about making brookies

1. Can I use milk chocolate instead of dark chocolate?
Yes! Milk chocolate will give a sweeter, creamier flavor, so it’s perfect if you’re not a fan of darker chocolate.

2. Why did my brookies turn out cakey instead of fudgy?
This might happen if you overmix the batter or overbake them. Fold the ingredients gently and keep an eye on them in the oven.

3. Can I skip the cocoa powder?
The cocoa powder adds extra chocolate flavor, but you can omit it if you like. Just expect a milder chocolate taste.

4. Do I need to chill the batter before baking?
Nope, chilling isn’t necessary for this recipe. The brookies bake up perfectly straight from mixing.

5. Can I make brookies without an electric whisk?
Yes, but it’ll take some arm power to whip the eggs and sugars. Whisk vigorously until the mixture is pale and thick for the best results.