Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Fudgy Chewy Brookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover how to make the best fudgy, chewy brookies—a perfect brownie-cookie hybrid that’s rich, chocolatey, and irresistible.

  • Total Time: 34 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 95 g (¾ cup) plain (all-purpose) flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 225 g (1¼ cups) dark chocolate, chopped
  • 56 g (¼ cup) butter, salted or unsalted
  • 2 eggs, at room temperature
  • 100 g (¾ cup) caster sugar
  • 90 g (½ cup) demerara sugar
  • 1 teaspoon vanilla extract
  • 85 g (½ cup) dark or milk chocolate chips

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Notes

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.

  • Author: Soraya
  • Prep Time: 20 minutes
  • Cook Time: 12-14 minutes
  • Category: Dessert