These easy brookies, also called brownie cookies, are soft, chewy, and intensely chocolatey. They combine the fudgy center of a brownie with the crisp edges and portable shape of a cookie, making them the perfect quick treat for chocolate lovers.
Made with simple ingredients and ready in under an hour, these brookies are ideal for bake sales, lunchboxes, parties, or an easy weekend dessert. A sprinkle of sea salt on top takes them to the next level.
Why You’ll Love Them
These cookies have the best of both worlds: a crackly, slightly crisp exterior and a soft, gooey, fudgy center. The melted dark chocolate gives them a rich flavor, while the whipped eggs and sugar help create a light, shiny texture.
They are also easy enough for beginner bakers. You only need a few basic ingredients, one baking tray, and about 30 minutes from start to finish.
Ingredients You Need
- Plain flour for structure.
- Cocoa powder for deep chocolate flavor.
- Baking powder for a little lift.
- Salt to balance the sweetness.
- Dark chocolate, chopped, for a rich melted chocolate base.
- Butter for richness and moisture.
- Eggs at room temperature.
- Caster or granulated sugar.
- Demerara or raw sugar for deeper caramel notes.
- Vanilla extract.
- Dark or milk chocolate chips for extra chocolate in every bite.
If you do not have demerara sugar, you can use turbinado sugar or simply replace it with more caster or granulated sugar.
How to Make Them
Preheat the oven to 160°C fan or 170°C conventional. Line a baking tray with parchment paper and set aside.
Melt the chopped dark chocolate and butter together in a heatproof bowl set over a pan of simmering water, making sure the bowl does not touch the water. Stir until smooth, then mix in the vanilla extract.
In a separate bowl, beat the eggs, caster sugar, and demerara sugar with an electric whisk on high speed for about 5 minutes. The mixture should become very pale, thick, and fluffy, leaving a ribbon-like trail when the whisk is lifted.
In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips.
Gently fold the melted chocolate mixture into the whipped eggs and sugar. Then fold in the dry ingredients just until combined, being careful not to overmix.
Scoop tablespoon-sized portions of batter onto the prepared tray, leaving plenty of space between each cookie. Bake for 12 to 14 minutes, until the edges are set and the tops look crackly.
Let the brookies cool on the tray for about 10 minutes before transferring them to a wire rack. Sprinkle with sea salt while still warm if desired.
Tips for Perfect Brookies
Use good-quality dark chocolate for the best flavor and smoothest texture. Chocolate around 70% cocoa solids works especially well.
Make sure the eggs are at room temperature. This helps them whip up faster and creates a better structure in the batter.
Do not overmix once the flour is added. Overmixing can make the cookies dense and tough instead of soft and chewy.
Use a cookie scoop for even portions. This helps the brookies bake at the same rate and look uniform.
Do not overbake. The centers should still look slightly soft when you remove them from the oven, as they will continue to set while cooling.
Serving Ideas
These brookies are delicious on their own, but they are even better slightly warm with a scoop of vanilla ice cream. The chocolate chips become melty and the centers turn extra gooey.
You can also sandwich two brookies together with ice cream for an easy dessert. For a more grown-up flavor, add a pinch of flaky sea salt on top before serving.
They pair well with coffee, hot chocolate, or a cold glass of milk. They are also great for gifting or packing into lunchboxes.
Storage and Freezing
Store the cooled brookies in an airtight container at room temperature for up to 5 days. Keep them away from direct heat to preserve their soft, chewy texture.
For longer storage, freeze them in a sealed container or freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave before serving.
To reheat, microwave a brookie for a few seconds until just warmed through. Be careful not to overheat, or the chocolate chips can become too soft.
Nutrition Information
Estimated per brookie, based on 15 cookies.
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 28 g |
| Protein | 3 g |
| Fat | 10 g |
| Saturated Fat | 5 g |
| Sugar | 18 g |
| Fiber | 3 g |
| Sodium | 85 mg |
FAQ
Can I use milk chocolate instead of dark chocolate?
Yes, but the cookies will be sweeter and less intense in flavor. Dark chocolate gives the best rich, fudgy result.
Can I add nuts?
Yes. Fold in chopped walnuts, pecans, or hazelnuts at the end for extra crunch.
Why are my brookies cakey?
This usually happens from overmixing or overbaking. Mix gently and remove them from the oven while the centers are still soft.
Can I make them ahead of time?
Yes. They store well for several days and can also be frozen for longer storage.
Conclusion
These fudgy chewy brookies are the perfect treat for anyone who loves both brownies and cookies. With rich chocolate flavor, soft centers, crisp edges, and melty chocolate chips, they are an easy bake that always disappears fast.
If you enjoy chocolate baking, easy fudgy chocolate brownies are another great option with a rich center and shiny crackly top.
Fudgy Chewy Browkies (Brookies)
Ingredients
Equipment
Method
- Preheat the oven to 160°C (320°F) with a fan or 170°C (338°F) for conventional heating. Prepare a baking tray by lining it with parchment paper.
- 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.
- 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.
- 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.
- Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to maintain the airiness of the whipped eggs.
- 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.
- 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.
- 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.