Fudgy Chewy Brookies: The Ultimate Brownie-Cookie Hybrid Recipe

These easy brookies—also known as brownie cookies—are incredibly soft, chewy, and fudgy. They come together quickly with just a few ingredients and are ready in under an hour.

Soft and chewy brookies (brownie cookies) on a piece of parchment paper.

If you love chocolate, you’ll also enjoy recipes like Nutella blondies, easy chocolate brownies, or white chocolate blondies.

Why This Recipe Works

Balanced Textures: This recipe perfectly balances the gooeyness of a brownie with the slightly crisp edges of a cookie, delivering an incredible texture.
Simple Ingredients, Big Flavor: Despite the simplicity of the ingredients, each plays a crucial role in creating deep, rich flavors and textures, from the melting of the chocolate to the fluffiness of the whisked eggs.
No-Fuss Preparation: The recipe steps are straightforward and designed to be simple enough for bakers of any skill level, making it a reliable choice for a quick dessert without specialized skills or equipment.

Ingredients Overview

Dark Chocolate and Chocolate Chips: Essential for a rich, chocolatey taste. Chips add texture and are optional but recommended.
Sugar: A mix of demerara and caster sugar enhances flavor depth; adaptable to use one or the other fully.
Butter: Can be either salted or unsalted as the slight variance in salt content does not significantly impact the final taste.

For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.

Step-by-Step Instructions

Brookie Recipe Step-by-Step

Melt Ingredients: Melt the butter and dark chocolate together in a small saucepan over low heat (or in a microwave), stirring continuously until smooth.
Whisk Eggs and Sugar: In a separate bowl, whisk the eggs and sugar until very pale and fluffy.
Prepare Dry Mix: Whisk the cocoa powder and flour together in a bowl to ensure even distribution without lumps. If your cocoa powder is especially lumpy, sift it instead.
Combine Mixtures: Slowly pour the melted chocolate mixture into the egg mixture, stirring gently to prevent the eggs from scrambling.
Add Dry Ingredients: Fold in the flour-cocoa mix and chocolate chips (if using) until the batter is thick and slightly gooey.
Prep for Baking: Preheat the oven and line a baking tray with parchment paper. Drop tablespoons of batter onto the tray, spaced well apart. Use a cookie scoop to ensure uniform size.
Baking Time: Bake in the preheated oven for 12–14 minutes. The brookies should be soft but set, with slightly firmer edges.
Cool and Serve: Allow the brookies to cool slightly on the baking tray. Optionally, sprinkle with sea salt while still warm.

Chef’s Guide: Expert Tips

Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, here are top tips for recipe success.

Egg Temperature: Use room temperature eggs for a quicker and higher rise when whipped with sugar.

Storing and Reheating Leftovers

Recipe FAQ’s

How do I know when brookies are done?
The brookies are done when the edges start to pull away slightly from the baking sheet, and the surface looks set and slightly crackled. They should still feel soft in the center when lightly pressed with a fingertip. Remember, they will continue to firm up as they cool on the tray.

Why did my brookies spread too much?
If your brookies spread out too much and are flat, it might be because the butter was too warm when added or the batter was over-mixed, making it too runny. Ensure your butter-chocolate mixture is just melted and not too hot, and fold the ingredients gently just until combined.

Can I make gluten-free brookies?
Yes, to make gluten-free brookies, substitute the plain flour with a gluten-free plain or all-purpose flour blend in equal measure. Make sure the rest of your ingredients, such as baking powder, are also gluten-free.

Fudgy Chewy Brookies Recipe

Thick, chocolatey, and chewy brookies! The Savvy Bites famous brownie recipe made into a cookie.

Ingredients

Instructions

Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Prepare a baking tray by lining it with parchment paper.
Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and combined. Stir in the vanilla extract.
Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, demerara sugar, and eggs. Continue whisking until the mixture becomes very light, thick, and fluffy, about 5 minutes.
Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt, then add the chocolate chips. This will help ensure there are no lumps and that the dry ingredients are evenly mixed.
Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to maintain the airiness of the whipped eggs.
Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula, ensuring not to deflate the mixture. Mix only until just combined to keep the batter light.
Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow for spreading. Bake in the preheated oven for 12–14 minutes, or until the brookies are set and crackly on top.
Cool and Finish: Remove from the oven and sprinkle with sea salt immediately, if desired. Let them cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely.

Notes

Chocolate Melting: Watch closely to avoid overheating. If necessary, shorten microwave times based on your microwave’s strength.
Whisking Technique: Aim for a thick consistency where the whisk leaves a ribbon trail in the mixture.
Consistent Sizes: Use a cookie scoop to create evenly sized brookies and ensure uniform baking.
Cooling Importance: Letting the brookies cool on the tray helps them firm up without falling apart.
Demerara Sugar: Demerara sugar is a raw sugar extracted from sugarcane. It is minimally processed, so it has a golden-brown colour and large grains that give it a crunchy texture. If you can’t find it, you can use sugar in the raw or turbinado sugar.

Nutrition

Meet the Chef!

Hi, I’m Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.