The BEST Fudgy Chewy Brookies
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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 or granulated sugar
- 90 g (½ cups) Demerara or raw sugar , *see notes
- 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, 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.
Why those particular types of sugar? If I only have brown sugar and date sugar could I substitute for those?
Unfortunately those won't work. You need the caster or granulated sugar and the demerara. Brown sugar and date sugar don't offer the same texture, and chewiness to the cookies. Date sugar is just a powder of ground dates, so will start to dry out the cookies and brown sugar contains too much moisture and will make the cookies too heavy and dense.
I just used brown sugar instead of demarara and they taste great!forgot the cocoa powder but still great!
Brilliant! So happy that you loved the recipe. And that it worked well even without the cocoa powder! Thank you for taking the time to leave a comment. It's very appreciated! 🙂
I made these last night and they were delicious!! Mine came out super wide and flat, but still crackled on top, and still fudgey. I only ended up with 10 cookies instead of 15, so I may have just may them too large (they spread a lot and were all touching each other by the time they were done baking). In any case, the flavour was 10/10. I will be trying these again!
So happy you loved them. As long as they taste amazing, the looks aren't the end of the world. Happy baking! 🙂
These were insanely good. Made the 3 times last week.
These were amazing but came out very thin and the batter was thin as well. We used milk chocolate instead of dark chocolate and just regular auger and brown sugar. Is that why they flattened?
Using milk chocolate will give you a very different result than dark chocolate. It has a lower percentage of cocoa solids so will result in a softer structure to the cookies making them thinner. If you try these using dark chocolate you should get the result you're looking for.
Do you have to use caster sugar and Demerara sugar?
Yes. As the texture, flavour and final results won't be the same when substituting these for anything else.
I made mine with brown sugar and regular granulated sugar (It’s hard to find caster sugar here) 1:1 ratio and these turned out PERFECT. So decadent and fudgy.
So happy you love this recipe! Thank you so much for taking the time to leave a comment. It's so appreciated! 🙂
What % of dark chocolate do you recommend for this recipe?
Can't wait to try these.
Anything between 70% and 85% will work best here. I have made these with as low as 50% and they still work, they're just not as rich and fudgy. Enjoy! 🙂
Tried this recipe for the first time. Super easy to make, sadly I overmixed it and my brookies were too flat. Still, absolutely delicious. The fugdiness and mouth feel are amazing. I will definitely do this recipe again!
We care about flavour first around here! As long as they taste amazing you can practice making them look amazing! 🙂
I followed the recipe to the T, but my came out deflated. Do you have any idea why? 🙁
Possibly undermixing the eggs and sugar. They need to be whipped together for about 5 minutes.
When I made this recipe, the cookies didn't turn out anything like the picture. They were good. I cooked them for 10 minutes. The 12 minutes made them hard and crunchy because they spread out so thinly. I will try these again. Maybe use the electric mixer to beat the chocolate mixture into the egg and sugar mixture to try and keep some of the airiness before folding the dry ingredients in. I doubled the recipe and made 5 dozen cookies.
An electric mixture will make such a difference when you whip the eggs and sugar. They also need to be mixed for a good few minutes to add in air and to dissolve the sugar. This will help add lots of structure to the cookies so they don't spread so much.
90 g (½ cups) demerara sugar
what is it?
It's a type of brown sugar that looks and behaves very similar to granulated sugar. Sometimes it can be found as raw sugar. 🙂
Hi, I’ve looked through the entire recipe and see nothing about
90 g (½ cups) demerara sugar
I have no idea what this is and apparently I’m in the only one.
I was expecting to some someone else ask. LOL
Demerara is a a type of raw cane sugar that's minimally processed, resulting in a light brown color and a coarse, crunchy texture. You can use sugar in the raw or turbinado sugar in it's place.
Love these! They turned out great.
What is demerara and caster sugar? Can these be substituted with regular sugar? I’ve never heard of them before!
You can use granulated sugar in place of the caster sugar and instead of demerara you can use turbinado or raw sugar. Both those will work. 🙂
These turned out so good! I am a kid just learning to bake for my family. These were really good and all my family loved them!
Amazing! So happy you found these easy to make and that they were a hit! And thank you so much for taking the time to leave a comment! 🙂
Hi, thanks for sharing this recipie it looks wonderful 🙂
I'm just wondering if there's any other type of sugar I can substitute for demerara sugar, for example could soft light or dark brown sugar, or caster sugar work?
You can use sugar in the raw, if you can get it. Light brown sugar has a little bit too much moisture for this recipe and you'll end up with a structure that it a little bit too dense.
Hello. I have just printed out your recipe and am excited to try my hand at making these brookies but I do have a question. In step 4 your instructions read as follows "Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, chocolate chips, and salt ". I'm wondering if you meant to sift all those things together, "except" the chocolate chips and to add them......, maybe after sifting? or during the final mixing/folding stage? Or is there some process I'm completely unfamiliar with as how to actually "sift" chocolate chips? I use a very old hand sifter that was my mothers versus a food processor of any kind and think the chips would certainly destroy the delicate old screen. Thank you for your prompt response as well as this lovely recipe.
No. You are completely correct. Sift everything then add the chocolate chips. Thanks for catching that. I've updated the recipe now. 🙂
Can turbinado sugar be used in place of demerara?
Absolutely! Enjoy! 🙂
Mine came out too dry 🙁 the only change I made was sub dark brown sugar for demarara (light brown sugar). The batter was not runny as pictured but very thick. I also used bakers chocolate, now I'm wondering if that is not the same as dark chocolate, maybe that was the problem?
Hi Jamie. Yep. Unfortunately the substitutions are the problem. Dark brown sugar is far too moist and dense for this recipe and will cause a very dense cookie rather than the soft and chewy brownie type texture. And baking chocolate is 100% cocoa mass, while dark chocolate includes cocoa beans, sugar, cocoa butter, emulsifiers, and flavorings, which result in a much different texture. If you try this recipe again, skip the substitutions and you'll end up with the result you're looking for. 🙂
I’m looking forward to making these very soon, but first:What is caster sugar and what is Demerara sugar? Thank you for the recipe. I’m looking forward to eating and sharing these. 😊
By the way, I will be using King Arthur gluten free all purpose flour.
Caster sugar is fine granulated sugar. You can just use that. And demerara is sugar in the raw. You can also use turbinado sugar here too.
Because I love to bake Fudgy Chewy Brookies for the holidays and Christmas is my favorite holiday.
This is really a wonderful recipe.
These were absolutely amazing. I will be making these alot!
I’m in the US and wanting to make this cookies soon. What kind of sugar is Demerara? Is it soft, light brown sugar? Or crunchy, large crystal sugar in the raw? Thank you so much!!
It's sugar in the raw. 🙂
This recipe is unreal! I made them on a whim and substituted half of the chocolate chips for mini m&ms and I loved them! I made another batch for work and people went crazy for them! Will defo keep these in my rotation 🙂
Hello, I was wondering if there is a substitution for eggs.
You can try using a flax egg. They can be made by blending 1 tablespoon flax seed meal (ground flax seed) and 2 1/2 tablespoons water. That would make the equivalent of 1 egg. I haven't tested this recipe myself with flax eggs, but have substituted it very successfully in other recipes without issue. If you do try it, let me know how it goes. 🙂
These tasted very nice and my family enjoyed them, but they spread so much and went quite thin - nothing like the picture! Not sure what I did wrong but I will make them again and hopefully they’ll be a little chunkier.
How do I store the batter if I don’t wanna bake the cookies altogether? Lovely recipe, thanks.
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!
How long can we store the batter in the fridge if we can't bake it on the same day?
You can store it really only overnight. The leavening agents will start to lose their effectiveness over the course of a few hours and the texture won't be the same. They will still be delicious, just not the texture you may expect.
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!
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! 🙂
they are so perfect and fudgy with the most perfect crackly bit on top and so tasty and fudgy and perfect🤤🤤
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. 🙂
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.
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. 🙂
These are so good! Absolutely to die for.
How long do you whip the eggs? Im not sure if I under whipped or over whipped the sugar and eggs cause they did not crackle on top
You need to whip the eggs for about 5 minutes. 🙂
These cookies are delicious. Thank you for sharing the recipe.
These are absolutely incredible!
Insanely delish! Such an easy peasy recipe!
So happy you loved these brownies! And thanks for taking the time to leave a comment. It's so apprecited.
These are insanely delicious! And really easy to make. Chewy and fudgy insides and just crisp edges. Perfect!
They are always on request in our house! So happy you love them!