These easy brookies or brownie cookies (whatever you call them) are so soft, chewy, and fudgy. They're easy to make, with only a few ingredients and less than one hour.
If you need more recipes to satisfy your chocolate cravings, you should definitely check out my recipes for Nutella blondies, my easy chocolate brownies, or these white chocolate blondies.
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⭐️ 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 Flavour: Despite the simplicity of the ingredients, each plays a crucial role in creating deep, rich flavours and textures, from the melting of the chocolate to the fluffiness of the whisked eggs.
- No-Fuss Preparation: The recipe steps are straightforward and the process is designed to be simple enough for bakers of any skill level to follow, making it a reliable choice for a quick dessert that doesn’t require any specialised skills or equipment.
🧾 Ingredients overview
- Dark Chocolate and Chocolate Chips: Essential for a rich, chocolaty taste. Chips add texture and are optional but recommended.
- Plain Flour: Provides the structure for the cookies.
- Sugar: A mix of demerara and caster sugar enhances flavour 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 impact the final taste significantly.
- Cocoa Powder: Deepens the chocolate flavor, enriching the overall taste profile.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
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 make sure the cookies are the same 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, I have compiled my top tips for recipe success.
- Chocolate Quality: Use high-quality dark chocolate for melting to ensure smooth texture.
- Egg Temperature: Use room temperature eggs for a quicker and higher rise when whipped with sugar.
- Spacing: Space the dough well on the baking sheet as these cookies spread.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in a sealed container for up to 3 months.
- Reheat: Warm in a microwave for a few seconds until just heated through.
❓Recipe FAQ's
Yes, but it will make the brookies sweeter and softer.
The recipe will still work fine, though the texture will be less varied.
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 centre when lightly pressed with a fingertip. Remember, they will continue to firm up as they cool on the tray.
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.
Yes, to make gluten-free brookies, you can 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 if used, are also gluten-free.
Looking for more chocolate recipes? Try these:
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Fudgy Chewy Browkies (Brookies)
Ingredients
- 95 g (¾ cups) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 225 g (1 ¼ cups) dark chocolate, chopped
- 56 g (¼ cups) butter, salted or unsalted
- 2 eggs *room temperature
- 100 g (¾ cups) caster sugar
- 90 g (½ cups) demerara sugar
- 1 teaspoon vanilla
- 85 g (½ cups) dark or milk chocolate chips
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, light brown sugar, and eggs. Continue whisking until the mixture becomes very light, thick, and fluffy.
- Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, chocolate chips, and salt. 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.
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.
Kash
How do I store the batter if I don’t wanna bake the cookies altogether? Lovely recipe, thanks.
Deborah Rainford
I would store the batter in a plastic container with cling film directly on the batter before placing the lid on. They may not turn out quite the same after storage but they'll still taste amazing!
Camille
I rarely leave comments on recipes but I had to for this one as the cookies look EXACTLY like the ones on the picture which is very rare! They are super sweet but also super good. Perfect with a glass of milk!
Deborah Rainford
Thanks so much for taking the time to leave a comment. And I'm so happy you love them so much! They're one of my favourites! 🙂
sophia
they are so perfect and fudgy with the most perfect crackly bit on top and so tasty and fudgy and perfect🤤🤤
Deborah Rainford
So happy these were such a hit for you! Thank you so much for taking the time to leave a comment. It's so appreciated. 🙂
Mrs. S
These are tasty but mine did not come out as dark chocolate-y as the photos. I used dark chocolate chips and reduced the sugar but they were still a tad on the sweet side for me. I will try again and maybe increase the cocoa powder.
Deborah Rainford
It's likely your cookies didn't come out as dark because you reduced the amount of sugar. Caramelization and the Maillard reaction are two chemical processes that help baked goods brown; sugar is involved in both. Reduce the sugar in your baked goods, and you reduce their potential to brown. So, by all means, increase the amount of cocoa powder but you will end up with a cookie that is a bit more cakey in texture. But let me know how it goes! Thank you for taking the time to leave a comment. It's so appreciated. 🙂
Laura
These are so good! Absolutely to die for.
Nichole
These cookies are delicious. Thank you for sharing the recipe.
Michelle Fredsell
These are absolutely incredible!
The sugar therapy
Insanely delish! Such an easy peasy recipe!
Deborah Rainford
So happy you loved these brownies! And thanks for taking the time to leave a comment. It's so apprecited.
Rachel
These are insanely delicious! And really easy to make. Chewy and fudgy insides and just crisp edges. Perfect!
Deborah Rainford
They are always on request in our house! So happy you love them!