Ultimate Fudgy Chewy Brookies: Easy, Chocolate-Loaded, and Irresistible

Ever crave brownies but also want cookies? Same. That’s why this Fudgy Chewy Brookies Recipe is my ultimate go-to dessert hack. It’s the perfect mashup—fudgy like a brownie, chewy like a cookie, and loaded with enough chocolate to solve all your life problems (or at least your dessert cravings).

Why You’ll Love These Brookies

Here’s the tea: brookies are worth every single calorie. And yes, I said the C-word, but only because you’ll probably eat three without realizing it. Here’s why they’re so great:

• Two-in-one dessert. You don’t have to choose between brownies and cookies, because compromise is overrated.
• They’re EASY. No complicated steps, no chilling overnight, no fancy gadgets. Just bowls, a whisk, and your oven.
• That texture. Crackly tops, chewy middles, fudgy centers. If that doesn’t make you drool, I can’t help you.
• Crowd-pleaser. Take them to a potluck or office party and you’ll instantly become “that person who brought the brookies.” (A title you will wear with pride.)
• Pantry-friendly. No unicorn dust required—just basic ingredients you already have in your kitchen.

Bottom line? Brookies don’t just deliver dessert—they deliver happiness in bite-sized, chocolate-covered form.

Ingredients (Yields About 15 Brookies)

Alright, grab these MVPs from your pantry and fridge:

• ¾ cup all-purpose flour – the unsung hero holding everything together.
• 2 tbsp unsweetened cocoa powder – because brookies without cocoa would just be sad cookies.
• 1 tsp baking powder – our little lift-off button.
• ¼ tsp salt – chocolate’s BFF.
• 1 ¼ cups dark chocolate, chopped – melt this into pure chocolate lava.
• ¼ cup butter – salted or unsalted, both will make you happy.
• 2 eggs, room temp – cold eggs ruin the vibe.
• ¾ cup granulated sugar – sweet, simple, effective.
• ½ cup demerara sugar – the chewy magic ingredient.
• 1 tsp vanilla extract – adds warmth and flavor (and makes your kitchen smell divine).
• ½ cup chocolate chips – milk, dark, or semi-sweet. Follow your heart.

Optional but fabulous: flaky sea salt for that bougie finish.

Equipment You’ll Need

Don’t worry, no weird specialty tools here—just your basics:

• Baking tray lined with parchment (unless you like scrubbing pans for fun).
• Heatproof bowl (for chocolate melting shenanigans).
• Double boiler setup or just a microwave (Team Lazy, represent).
• Mixing bowls (one for wet, one for dry).
• Electric hand mixer (or whisk, if you’ve got arm strength).
• Sifter (because nobody likes cocoa clumps).
• Cookie scoop or spoon (for consistent brookie size).
• Wire rack (optional, but helps cool them without soggy bottoms).

Instructions

1. Preheat the oven. 350°F (175°C). Do this first. Forgetting means your brookies will bake weird and you’ll be sad.
2. Melt the chocolate and butter. Chop up the dark chocolate, toss it with butter in a heatproof bowl, and melt. Use a double boiler if you’re feeling fancy or nuke it in 20-second bursts in the microwave. Stir until glossy, then mix in vanilla.
3. Whip eggs + sugars. In another bowl, beat the eggs with both sugars for about 5 minutes. Yes, 5 whole minutes. This step gives brookies their signature chewy crackle.
4. Mix the dry team. Sift flour, cocoa, baking powder, and salt into a bowl. Toss in those chocolate chips for good measure.
5. Combine chocolate goo + fluffy eggs. Gently fold the melted chocolate mixture into the whipped eggs/sugar. Don’t stir like you’re making scrambled eggs—be gentle.
6. Add the dry team. Fold in the flour/cocoa mixture until just combined. Stop mixing the second you can’t see streaks of flour.
7. Scoop it out. Drop spoonfuls of batter onto your lined tray. You should get around 15 brookies. Give them space—they spread out a little while baking.
8. Bake to glory. Bake for 12–14 minutes. Tops should be crackly, edges slightly firm, and centers still gooey. Trust the process.
9. Cool… or eat immediately. Official advice: let them cool on the tray for 10 minutes, then move to a wire rack. Real-world advice: eat one straight away and risk burning your tongue. Totally worth it.

Pro Baking Tips & Variations

• Room temp eggs are crucial. Cold eggs = curdled mess. Don’t risk it.
• Underbake a little. Brookies firm up as they cool. Pull them out when they look slightly underdone.
• Sea salt sprinkle. Don’t skip it. It’s the glow-up that makes them taste like something from a fancy bakery.
• Espresso powder hack. Add ½ teaspoon to boost chocolate flavor. Chocolate + coffee = soulmates.
• Mix-ins for fun. Nuts if you’re into crunch, white chocolate chunks for contrast, or even caramel bits. Go wild.
• Double the batch. Seriously, you’ll regret not having more.

Serving Suggestions

Because brookies deserve to be shown off:

• Classic. Cold glass of milk on the side.
• Over-the-top. Warm brookie topped with vanilla ice cream and chocolate sauce.
• Party platter. Arrange with fruits, pretzels, and cookies for a dessert board moment.
• DIY gifts. Wrap in parchment, tie with twine, and hand them out like edible hugs.
• Pinterest vibes. Stack them in a mason jar for that “I’m effortlessly cute” aesthetic.

Frequently Asked Questions (FAQs)

Q: Can I just use white sugar instead of demerara?
A: Technically yes, but they’ll be crispier and less chewy. Demerara is what gives you that caramel-chewy magic.

Q: Do I need to chill the dough?
A: Nope! Straight to the oven, no chill time needed. (Unlike regular cookies.)

Q: What if I like things sweeter?
A: Use milk chocolate chips instead of dark. Just don’t blame me when you demolish the batch in one night.

Q: Can I make these gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend. Texture might be slightly different, but still delicious.

Q: Can I freeze brookies?
A: Absolutely. Wrap them up, toss in the freezer, and reheat in the microwave when the craving hits.

Q: Are they better warm or cooled?
A: Trick question—both. Warm = gooey chocolate puddle. Cooled = chewy chocolate heaven.

Q: Can I double the recipe?
A: Oh, and you should. Just use a bigger pan (9×13) and bake for a few extra minutes.

Final Thoughts

Brookies are basically the dessert world’s answer to “Why not both?” They’re fudgy, chewy, chocolate-loaded bites of happiness that make people swoon and kitchens smell like heaven. They’re easy enough for a Tuesday bake, fancy enough for a party tray, and comforting enough for solo midnight snacking.

So next time you’re torn between brownies and cookies, skip the debate and bake brookies instead. Your taste buds will thank you. Your friends will worship you. And you? You’ll officially earn the title of Brookie Boss of the Universe.

Continue to Content

The BEST Fudgy Chewy Brookies Recipe

Yield: About 15 brookies

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

This Fudgy Chewy Brookies Recipe combines gooey, fudgy brownies with chewy chocolate chip cookies in one irresistible dessert bar. With crackly tops, melty chocolate centers, and chewy edges, these brookies are easy to make and guaranteed to disappear fast! Perfect for parties, bake sales, or when you simply can’t decide between brownies and cookies.

Print

Ingredients

• ¾ cup (95 g) all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 1 ¼ cups (225 g) dark chocolate, chopped
• ¼ cup (56 g) butter, salted or unsalted
• 2 large eggs, room temperature
• ¾ cup (100 g) granulated sugar
• ½ cup (90 g) demerara or brown sugar
• 1 tsp vanilla extract
• ½ cup (85 g) chocolate chips, any type you like
• Optional: flaky sea salt for topping

Instructions

Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.

Melt chocolate + butter in a heatproof bowl using a double boiler or microwave in 20-second bursts. Stir until glossy. Mix in vanilla extract.

Beat eggs + sugars together in a separate bowl for about 5 minutes, until pale and fluffy.

Mix dry ingredients: Sift flour, cocoa powder, baking powder, and salt together. Stir in chocolate chips.

Combine mixtures: Gently fold the melted chocolate into the whipped eggs/sugar. Then fold in the dry ingredients until just combined.

Scoop dough into 15 portions on the prepared tray, spacing them 2 inches apart.

Bake for 12–14 minutes, until tops are crackly and edges set but centers still soft.

Cool on tray for 10 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired.

Notes

Don’t overbake! Brookies should look slightly underdone when you pull them from the oven—they’ll firm up as they cool.

Make them extra chocolatey: Stir in chopped dark chocolate chunks along with the chips.

Gluten-free option: Use a 1:1 gluten-free flour blend.

Storage: Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.

Serving idea: Warm up a brookie and top with vanilla ice cream for an instant dessert upgrade.

Nutrition Information:

Yield: 15
Amount Per Serving: Calories: 215Total Fat: 11gSaturated Fat: 6gCarbohydrates: 28gFiber: 2gSugar: 19gProtein: 3g

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