The Best Fudgy Chewy Brookies Recipe

If you’ve ever been caught in the crossfire of a brownie-versus-cookie debate, let me introduce you to brookies: the best of both worlds in a single, dreamy dessert. Brookies combine the rich, dense, fudgy goodness of a brownie with the chewy, slightly crisp edges of a cookie. This recipe nails that balance, giving you a treat that’s chocolatey, chewy, and deliciously satisfying. Perfect for when you just can’t choose between a brownie or a cookie—or, you know, for when you just want both!

I discovered brookies during a weekend baking experiment when I had a serious chocolate craving but couldn’t decide what to make. I’d promised my family some cookies, but I had my heart set on brownies. A lightbulb moment (and a quick online search) later, and I was on my way to making brookies. Watching my family’s faces as they bit into the warm, chocolatey treats, with crackly tops and gooey centers, was all the validation I needed. Now, these brookies are a regular in my baking rotation, and I’m excited to share this recipe with you!

this RECIPE

The origin of the brookie (and why you’ll love it)

Brookies are a relatively new addition to the dessert scene, born from the glorious mashup of two classic treats: brownies and cookies. Some say they first appeared in bakeries that wanted to offer customers more variety without needing a whole new recipe. Others believe they were invented by home bakers who, like us, were torn between brownies and cookies. Over time, brookies have evolved, with many versions now leaning more toward either a brownie or cookie texture. This version is my favorite because it finds that sweet spot—crispy on the edges like a cookie, with a soft, fudgy center like a brownie. What’s not to love?

Let’s talk ingredients: chocolate, cocoa, and the perfect balance

Each ingredient in these brookies plays a key role, and here’s how to make the most of them:

• Dark chocolate: The heart and soul of this recipe. Dark chocolate gives these brookies their rich, intense flavor. I like using a good-quality dark chocolate (around 70% cocoa), but if you prefer something milder, milk chocolate works too. Just know that it will be a little less intense in flavor.
• Butter: Adds moisture and richness, helping create that fudgy texture we’re after. Salted or unsalted butter both work, but if you use salted butter, you may want to skip the additional salt.
• Eggs: Eggs provide structure and give the brookies a soft, chewy texture. Make sure they’re at room temperature to help the batter come together smoothly.
• Caster and demerara sugar: A blend of these sugars gives a lovely balance of sweetness and chewiness. Caster sugar dissolves well, creating a smooth texture, while the demerara sugar adds a subtle caramel-like flavor and chew.
• Flour: Just enough to hold everything together without making the brookies too cakey. All-purpose flour is perfect for this.
• Cocoa powder: Enhances the chocolate flavor and adds a bit of extra depth. Use a high-quality unsweetened cocoa powder for the best results.
• Baking powder: A small amount is all you need to give these brookies a slight lift.
• Chocolate chips: Studded throughout, they add little pockets of melted chocolate in every bite. Dark or milk chocolate chips work equally well, so use your favorite!

Essential kitchen tools for the perfect brookies

To make these brookies, you don’t need anything too fancy. Here’s what I recommend:

• Heatproof bowl: A must for melting chocolate and butter. I like to use a glass or metal bowl that fits over a saucepan to create a double boiler.
• Electric hand whisk or stand mixer: Whipping the eggs and sugars to a light, fluffy consistency is key for achieving that crackly top. An electric whisk makes this much easier.
• Spatula: For folding in the dry ingredients and chocolate mixture. A spatula is gentle and helps keep the batter airy.
• Baking tray and parchment paper: Lining your tray ensures the brookies don’t stick and makes cleanup a breeze.
• Sifter: Sifting the dry ingredients is a quick step, but it’s worth it to avoid lumps and create an even mix.

Step-by-step: My foolproof method for the best brookies

Alright, let’s dive into the details. I promise, these are straightforward—just follow along, and you’ll be in chocolatey heaven in no time.

1. Preheat the oven: Start by setting your oven to 160ºC (320ºF) if you have a fan oven or 170ºC (338ºF) for conventional. Line a baking tray with parchment paper so your brookies slide right off.
2. Melt the chocolate and butter: Place the chopped dark chocolate and butter in a heatproof bowl. Set the bowl over a pan of simmering water (make sure the water doesn’t touch the bowl). Stir occasionally until smooth and fully melted. Stir in the vanilla extract at the end—this adds a nice aroma that complements the chocolate beautifully.
3. Whip the eggs and sugars: In a separate bowl, combine the caster sugar, demerara sugar, and eggs. Use an electric whisk on high speed to beat until the mixture becomes light, thick, and fluffy. This will take a few minutes and is crucial for getting that shiny, crackly top.
4. Prepare the dry ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, chocolate chips, and salt. Sifting ensures everything mixes evenly and helps avoid any lumps.
5. Combine the mixtures: Gently fold the melted chocolate mixture into the whipped eggs and sugars. Take your time here—fold gently to keep the mixture airy.
6. Add the dry ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula. Mix until just combined, being careful not to overwork the batter.
7. Bake the brookies: Drop tablespoons of batter onto the prepared baking tray, leaving space between each as they’ll spread slightly. Bake for 12-14 minutes, or until the brookies are set with a crackly top. They’ll still be soft in the center when you take them out, but they’ll firm up as they cool.
8. Cool and finish: Let the brookies cool on the tray for about 10 minutes, then transfer them to a wire rack to cool completely. Sprinkle a bit of sea salt on top for that sweet-salty contrast if you like.

Variations to make these brookies your own

Once you’ve mastered the basic recipe, there’s so much room to get creative:

• Nutty twist: Add chopped walnuts, pecans, or almonds for extra crunch. Fold them in with the chocolate chips, and you’ll have a more textured brookie.
• Espresso brookies: A teaspoon of instant espresso powder mixed into the melted chocolate can deepen the chocolate flavor and add a subtle coffee note.
• Vegan brookies: Swap the butter for a plant-based version, and replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Use vegan chocolate, and you’re good to go.
• Seasonal flavors: Add a pinch of cinnamon or nutmeg for a cozy, fall-inspired version. For a holiday twist, mix in some crushed peppermint candies.
• Gluten-free option: Substitute a 1:1 gluten-free flour blend for the regular flour. Make sure the rest of your ingredients are gluten-free, and your brookies will be just as delicious.

Serving suggestions to make these brookies shine

Serve your brookies slightly warm for the ultimate gooey experience. They’re delicious on their own, but you can also dress them up. Try topping them with a scoop of vanilla ice cream and a drizzle of warm chocolate sauce for a decadent dessert. If you’re making these for a party, plate them on a colorful platter and sprinkle a little powdered sugar over the top—instant elegance!

Perfect drink pairings

To balance out the richness of these brookies, I recommend pairing them with something refreshing:

• Classic milk: You can’t go wrong with a cold glass of milk to balance the chocolate. Almond or oat milk also work beautifully if you prefer dairy-free options.
• Iced coffee: The slight bitterness of coffee complements the sweetness of the brookies. Try cold brew or an iced latte.
• Mint tea: A hot mint tea or iced peppermint tea is refreshing and helps cleanse the palate, allowing you to savor each bite.
• Citrus soda: For a bubbly option, try a homemade lemon or lime soda. The acidity cuts through the chocolate richness and adds a nice contrast.

Storage and reheating tips

Brookies are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 4 days. If you like them warm, pop one in the microwave for about 10-15 seconds before eating. You can also freeze brookies—just place them in a freezer-safe bag for up to 3 months. Thaw at room temperature, or heat in the microwave for a quick warm-up.

Adjusting the recipe for different serving sizes

This recipe makes about 12 brookies, but you can easily double it for a larger batch. Just make sure to bake them in separate batches or on multiple trays to give them room to spread. If you’re halving the recipe, keep an eye on the baking

time—they may need slightly less time in the oven.

Common questions about brookies

1. Can I use milk chocolate instead of dark chocolate?
Yes, but keep in mind the flavor will be less intense and a bit sweeter. Dark chocolate is preferred for that rich, deep flavor.

2. Why are my brookies too cakey?
This could be from overmixing the batter. Be gentle when folding in the ingredients to avoid overworking the gluten.

3. Can I make brookies gluten-free?
Absolutely! Substitute the flour with a 1:1 gluten-free baking blend for similar results.

4. How do I get that crackly top?
Beating the eggs and sugars until they’re light and fluffy helps create that shiny, crackly surface when baked.

5. What’s the best way to melt the chocolate?
A double boiler is safest to prevent scorching, but you can also use a microwave in 20-second intervals, stirring in between.

Give this recipe a try the next time you’re craving a treat that’s a little bit brownie, a little bit cookie, and 100% delicious. Enjoy every chewy, fudgy bite, and don’t forget to share your variations in the comments—I’d love to hear how you make these brookies your own!

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