Crispy edges, fudgy centers, and crackly tops make these brookies the ultimate brownie-cookie hybrid that melts in your mouth. Ready in under 30 minutes with simple pantry ingredients, this foolproof recipe delivers chocolate bliss every time.
Why These Brookies Are Unbeatable
Brookies combine the dense, gooey richness of brownies with the satisfying chew of cookies, creating balanced textures in every bite. Whipped eggs add airiness for that signature crackle, while melted dark chocolate and cocoa powder deliver deep flavor without complexity. No chilling required means quick prep for weeknights or parties. Home bakers love the reliability: tested tweaks ensure fudgy results even for beginners.
Ingredients You’ll Need
This recipe yields 20-24 brookies. Use a kitchen scale for precision.
- 1 cup (125g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1/2 cup (115g) unsalted butter
- 6 oz (170g) dark chocolate (60-70% cacao), chopped
- 1 tsp vanilla extract
- 1/2 cup (85g) semi-sweet chocolate chips, plus extra for topping
- Flaky sea salt, for sprinkling (optional)
Ingredient Notes: High-quality chocolate ensures smooth melting and rich taste. Brown sugar boosts chewiness; swap for Demerara if available. For gluten-free, use a 1:1 blend.
Nutrition (per brookie, approx.): 180 calories, 10g fat, 20g carbs, 3g protein.
Step-by-Step Instructions
Follow these numbered steps for perfect brookies. Prep time: 15 mins. Bake time: 10-12 mins.
- Preheat Oven: Set to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Mix Dry Ingredients: Whisk flour, cocoa, baking powder, and salt in a medium bowl. Stir in chocolate chips. Set aside.
- Whip Wet Base: In a large bowl, beat eggs, egg yolk, granulated sugar, brown sugar, and vanilla with a hand mixer on high for 4-5 minutes until pale, thick, and ribbon-like.
- Melt Chocolate: In a small saucepan over low heat (or microwave in 20-sec bursts), melt butter and chopped dark chocolate, stirring until smooth. Let cool 1 minute.
- Combine Wet Mixtures: Slowly pour melted chocolate into whipped egg mixture, mixing on low until just blended.
- Add Dry Ingredients: Fold in dry mix with a spatula until no flour streaks remain. Batter will be thick and glossy.
- Scoop and Bake: Drop 1.5-tbsp scoops (or use two spoons) onto sheets, 2 inches apart. Bake 10-12 minutes until edges set and tops crackle but centers look soft.
- Finish and Cool: Sprinkle with sea salt immediately. Add extra chips on top. Cool on sheet 5 minutes, then transfer to a rack. Enjoy warm for gooey perfection.
Expert Tips for Perfection
- Room-temperature eggs whip higher for better rise and crackle.
- Work quickly after mixing; batter firms fast for ideal shape.
- Use a cookie scoop for uniform size and even baking.
- For round cookies, swirl a slightly larger cookie cutter around warm brookies on the sheet (5 seconds).
- Troubleshooting: Flat brookies? Butter too hot or overmixed. Dry? Underwhipped eggs.
Flavor Variations
Customize with these swaps for fun twists.
| Variation | Key Swap/Add | Texture/Flavor Twist |
|---|---|---|
| Salted Brookies | Sea salt flakes on top | Crunchy sweet-salty contrast |
| Nutty Crunch | 1/2 cup chopped walnuts | Toasty bits in fudgy center |
| Peanut Butter | 1/4 cup PB swirled in batter | Creamy, nutty indulgence |
| Vegan Brookies | Aquafaba for eggs, vegan butter/chips | Plant-based gooeyness |
| Double Chocolate | Extra 2 tbsp cocoa + milk chips | Ultra-intense chocolate bomb |
Storage and Freezing
- Room Temp: Airtight container up to 3 days.
- Fridge: Up to 5 days; soften before eating.
- Freezer: Freeze baked brookies or dough balls up to 3 months. Thaw and bake as directed.
- Reheat: Microwave 10 seconds or oven 300°F for 3 minutes to restore fudginess.
Frequently Asked Questions
Why are my brookies flat?
Likely overmixed batter or hot butter scrambling eggs. Fold gently next time.
Can I make these gluten-free?
Yes, swap flour 1:1 with gluten-free blend. Check chips for certification.
Do I need to chill the dough?
No, but 10 minutes helps if spreading excessively.
How do I know when they’re done?
Edges firm, tops crackled and shiny, center soft to touch. They firm on cooling.
Can I use milk chocolate?
Yes, but expect sweeter, softer results.
Vegan version?
Replace eggs with 6 tbsp aquafaba (whip to stiff peaks), use plant-based butter and chips.
Loved these fudgy chewy brookies? Rate 5 stars below and share on Pinterest! Pair with vanilla ice cream for sundaes. Questions? Drop a comment.
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The BEST Fudgy Chewy Brookies (Brownie Cookies) Recipe
- Total Time: PT40M
- Yield: 24 brookies 1x
Description
Craving the perfect marriage of fudgy brownie and chewy cookie? These brookies deliver a crackly top, gooey center, and crisp edges in every bite. With simple ingredients and quick steps, this recipe makes 24 crowd-pleasing treats ready in under 45 minutes.
Ingredients
1 cup (125g) all-purpose flour
1/4 cup (25g) unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
2 large eggs, room temperature
1 large egg yolk, room temperature
1 cup (200g) granulated sugar
1/4 cup (50g) brown sugar (light or dark for deeper flavor)
1 tbsp vegetable oil or melted butter
1 tsp vanilla extract
1/2 cup (113g) unsalted butter
1 cup (170g) semi-sweet chocolate chips, divided (plus extra for topping)
1 tsp instant espresso powder (optional, enhances chocolate)
Flaky sea salt for sprinkling
Instructions
1. Whisk dry ingredients: In a medium bowl, sift flour, cocoa powder, baking powder, salt, and espresso powder (if using). Stir in 3/4 cup chocolate chips. Set aside.
2. Beat wet base: In a large bowl, use a hand mixer on medium-high to beat eggs, egg yolk, granulated sugar, brown sugar, oil, and vanilla for 4-5 minutes until pale, thick, and ribbony. This incorporates air for chewiness.
3. Melt chocolate: In a small saucepan over low heat (or microwave in 20-second bursts), melt butter and remaining 1/4 cup chocolate chips, stirring until smooth. Let cool 2 minutes.
4. Combine wet mixtures: Slowly pour melted chocolate into egg mixture, mixing on low until just blended. Avoid deflating the batter.
5. Fold in dry: Gently fold dry ingredients into wet with a spatula until no streaks remain. Batter will be thick and glossy. Let rest 10 minutes for flavors to meld.
6. Scoop dough: Use a 1.5-tablespoon cookie scoop (or two spoons) to drop mounds 2 inches apart on sheets. Cookies spread, so space generously.
7. Bake: Place in middle oven rack. Bake 10-12 minutes until tops crackle and edges firm but centers stay soft. Rotate sheets halfway for even baking.
8. Finish fresh: Remove from oven. Immediately press 2-3 extra chocolate chips into each top and sprinkle sea salt. Cool on sheet 5 minutes, then transfer to rack.
Notes
Substitutions:
• Gluten-Free: 1:1 gluten-free flour blend
• Dairy-Free: Vegan butter + dairy-free chips
• Vegan: 2 flax eggs (2 tbsp flax + 6 tbsp water), aquafaba for yolk
Expert Tips:
• Room temperature eggs whip higher for fudgy texture
• Work fast after mixing: Batter firms quickly
• For uniform rounds: Swirl cookie cutter around warm cookies
• High-quality 60% cacao chocolate for best flavor
Storage:
• Room temp: 3 days airtight
• Fridge: 5 days
• Freezer: 3 months
- Prep Time: PT25M
- Cook Time: PT12M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brookie
- Calories: 140
- Sugar: 18g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
