Fudgy Chewy Brookies

Fudgy Chewy Brookies are the absolute dream come true for anyone who’s ever stood in the kitchen torn between making brownies or cookies! These incredible treats give you the best of both worlds – the rich, fudgy center of a brownie with the perfectly chewy edges of a cookie.

Love More Cookies? Try My Chocolate Thumbprint Cookies or this Chocolate Lava Cookies next.

Why You’ll Love This Recipe

These Fudgy Chewy Brookies are absolutely irresistible for so many reasons! First, they satisfy every chocolate craving you could possibly have – rich, decadent, and perfectly sweet. But what I love most is how they bring together that gooey brownie texture in the center with those slightly crispy, chewy edges that make cookies so addictive. Plus, they’re surprisingly easy to make and come together in just about 30 minutes from start to finish.

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Ingredient List

The Chocolate Base

• 95 g (⅔ 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

The Sweet Foundation

• 2 room-temperature eggs
• 100 g (¾ cup) caster or granulated sugar
• 90 g (½ cup) demerara (raw) sugar
• 1 teaspoon vanilla extract

The Final Touch

• 85 g (½ cup) dark or milk chocolate chips
• Sea salt for sprinkling

Substitution Notes: No demerara? Brown sugar works. Done it plenty of times. Milk chocolate chips make them sweeter – kids love it, adults might find it too much.

Why These Ingredients Work

Double chocolate situation is key here. Chopped chocolate melted down plus cocoa powder creates this deep flavor regular chocolate chip cookies can’t touch. Demerara sugar has molasses undertones that white sugar lacks.

Whipping eggs and sugar creates air bubbles that give you brownie texture. Skip this step and you get flat cookies. Chocolate chips create pockets of melted chocolate throughout. Basic but effective.

Essential Tools and Equipment

Nothing special needed:

• Bowl and pot for melting chocolate (or double boiler if fancy)
• Electric mixer (hand one is fine)
• Two bowls for mixing
• Sieve
• Spoon or cookie scoop
• Baking sheet
• Parchment paper
• Cooling rack

How To Make Fudgy Chewy Brookies

Step 1: Get Your Oven Ready

Preheat to 160°C (320°F) fan or 170°C (338°F) regular. Line baking sheet with parchment. Skip this and they stick like crazy.

Step 2: Melt the Chocolate Magic

Melt chopped chocolate with butter over simmering water until smooth. Stir in vanilla. Set aside to cool slightly.

Step 3: Whip Up the Foundation

Beat eggs with both sugars on high for full 5 minutes. Mixture should triple in size and turn pale. This step matters more than you think.

Step 4: Prepare Your Dry Team

Sift flour, cocoa, baking powder, salt together. Stir in chocolate chips so they don’t sink during baking.

Step 5: Bring It All Together

Fold melted chocolate mixture into whipped eggs. Don’t stir hard – you’ll knock out the air.

Step 6: Final Mix

Add flour mixture and fold until just combined. Overmixing makes them tough.

Step 7: Shape and Bake

Drop spoonfuls on prepared sheet with space between. Bake 12-14 minutes until edges set but centers still soft.

Step 8: The Perfect Finish

Remove and immediately sprinkle with sea salt. Cool on sheet 10 minutes before transferring to rack.

You Must Know

Critical Warning: Room temperature eggs only. Cold ones won’t whip right. Forget to take them out? Warm water bath for 10 minutes fixes it.

Personal Secret: Don’t rush the egg whipping. Five full minutes or they won’t have that fudgy texture.

Pro Tips & Cooking Hacks

Buy decent chocolate but don’t go crazy expensive. Anything around 60% cocoa works great. Those super cheap chips taste like cardboard.

Underbake rather than overbake. They look underdone when perfect. First batch I made turned into chocolate rocks because I left them too long.

Two sugars aren’t just for flavor – different crystal structures affect final texture. Weird science but it works.

Don’t mix the flour in aggressively. Just fold until you can’t see white streaks anymore.

Flavor Variations & Suggestions

Tried these variations and they work:

Peppermint ones: Half teaspoon peppermint extract. Kids went nuts for these at Christmas.

Caramel swirl: Drizzle caramel on top before baking. Messy but amazing.

Coffee version: Tablespoon instant coffee powder makes chocolate flavor pop more.

With nuts: Half cup chopped walnuts mixed with chips. Adds nice crunch.

White chocolate swap: Use white chips instead. Completely different vibe but good.

Make-Ahead Options

Batter keeps in fridge couple hours covered. Let it warm up 15 minutes before scooping.

Scoop onto trays and freeze solid then bag up. Bake from frozen adding minute or two extra time.

Finished ones keep covered on counter five days. Though mine disappear way before that.

Recipe Notes & Baker’s Tips

Lower temperature prevents burning outsides while insides cook through. Higher heat ruins them.

Don’t move them hot off the pan. They’re too soft and break apart. Learned this destroying half a batch.

Make them similar sizes so they bake evenly. About two tablespoons each works.

Serving Suggestions

Great alone but even better warm with vanilla ice cream on top.

Perfect with afternoon coffee or evening hot chocolate.

Look fancy on platters for parties even though they’re simple to make.

Pack in boxes for gifts – everyone thinks you’re amazing baker.

How to Store Your Fudgy Chewy Brookies

Counter: Airtight container five days max. Layer with parchment if stacking.

Fridge: Week in there but eat at room temperature for best taste.

Freezer: Three months frozen. Thaw thirty minutes before eating.

Warming: Oven at 300°F couple minutes or microwave ten seconds brings back fresh-baked feel.

Allergy Information

Has: Gluten, eggs, dairy

Gluten-free: Swap flour for gluten-free blend one-to-one ratio.

Dairy-free: Use dairy-free chocolate and vegan butter.

Egg-free: Haven’t tried this but flax eggs might work. Can’t guarantee results.

Questions I Get Asked A Lot

Can I use milk chocolate instead of dark chocolate?

Sure but they’ll be way sweeter. Maybe reduce sugar bit if doing this. Kids prefer it this way usually.

My brookies spread everywhere – why?

Chocolate mixture too hot when you added it or you overmixed. Let chocolate cool more next time and fold gently.

Look raw in middle – bake more?

No! That’s exactly right. Edges should be set but centers soft. They finish cooking on hot pan.

Adding nuts okay?

Definitely. Half cup chopped nuts with the chips works perfect. Pecans or walnuts best.

💬 Made these? Tell me how they went! Love hearing about everyone’s kitchen adventures.