Fudgy Chewy Brookies are the ultimate chocolate indulgence, combining the rich, gooey center of brownies with the crisp, chewy edges of classic cookies. This dessert is perfect for chocolate lovers, special occasions, or simply satisfying a decadent sweet tooth.
Brookies merge two beloved baked goods into one show-stopping treat. The brownie portion provides intense chocolate depth, while the cookie layer offers texture and chewiness. The result is a bakery-quality dessert that feels sophisticated but is approachable enough for home bakers of all skill levels.
Whether served on a dessert platter, packed for lunchboxes, or shared with friends and family, fudgy chewy brookies are always a crowd-pleaser. Their rich chocolate flavor is complemented by a tender yet slightly crisp exterior that melts in your mouth.
Why This Recipe Works
This recipe succeeds because it balances texture, flavor, and structure:
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Whipped eggs and sugar create volume and lightness, ensuring the cookie layer is soft yet structured.
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Melted dark chocolate and butter add richness, moisture, and fudgy texture to the brownie portion.
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Careful folding of dry ingredients prevents overmixing, keeping the brookies tender rather than dense.
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Chocolate chips introduce bursts of melty chocolate and contrast against the smoother brownie base.
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Precise baking time allows the tops to crack slightly while the centers remain gooey.
Every element works together to create a perfectly chewy and fudgy dessert that stands up well on the plate and slices cleanly for serving.
Recipe Info
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 15 cookies
Category: Dessert, Cookies
Cuisine: American
Ingredient Breakdown
All-Purpose Flour
Provides structure for the cookie layer while supporting the fudgy brownie center. Sifting prevents lumps and ensures even mixing.
Unsweetened Cocoa Powder
Adds deep chocolate flavor without extra sweetness. Balances the sweetness from sugar and chocolate chips.
Baking Powder
Gives the cookie portion a slight lift and helps maintain tenderness.
Salt
Enhances chocolate flavor and balances sweetness.
Dark Chocolate
Chopped dark chocolate contributes intense chocolate flavor and fudgy texture. Using high-quality chocolate ensures a rich, deep flavor.
Butter
Melted butter enriches the batter and provides a tender, moist texture. Can use salted or unsalted depending on preference.
Eggs
At room temperature, eggs provide structure, richness, and moisture. Whipping them with sugar introduces air for a light yet chewy texture.
Granulated Sugar and Brown Sugar
Granulated sugar supports structure and sweetness; brown sugar adds moisture and chewiness.
Vanilla Extract
Enhances the chocolate flavor and adds subtle aromatic notes.
Chocolate Chips
Optional but recommended for extra melty chocolate pockets in each brookie.
Step-by-Step Instructions
Step 1: Preheat Oven
Preheat your oven to 325°F (fan-assisted) or 340°F (conventional). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Step 2: Melt Chocolate and Butter
Place chopped dark chocolate and butter in a heatproof bowl over gently simmering water. Stir until smooth and fully melted. Remove from heat and mix in vanilla extract. Allow the mixture to cool slightly.
Step 3: Whip Eggs and Sugar
In a separate bowl, whisk the eggs, granulated sugar, and brown sugar using an electric mixer on high speed for 5 minutes, until pale, thick, and fluffy. This creates the light structure necessary for a tender cookie layer.
Step 4: Combine Dry Ingredients
In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in chocolate chips.
Step 5: Fold in Chocolate Mixture
Gently fold the cooled melted chocolate into the whipped egg mixture. Keep as much air in the batter as possible for lightness.
Step 6: Add Dry Ingredients
Carefully fold in the dry ingredients until just combined. Overmixing can lead to dense brookies.
Step 7: Portion Batter
Scoop tablespoon-sized portions of batter onto the prepared baking sheet, leaving about 2 inches between each to allow for spreading.
Step 8: Bake
Bake for 12–14 minutes, until tops look crackly and just set. The centers should remain slightly soft to achieve that fudgy texture.
Step 9: Cool
Allow brookies to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely. This ensures they finish setting without drying out.
Texture and Flavor Profile
Fudgy chewy brookies boast a contrast of textures:
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Top layer: Slightly crisp edges with a delicate crackle.
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Center: Gooey, fudgy, and indulgent.
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Chocolate chips: Melty pockets of richness.
Flavors are deep, chocolate-forward, with balanced sweetness and a hint of vanilla to elevate the overall taste. Each bite is satisfying, chewy, and rich without being overly heavy.
Tips for Best Results
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Use room-temperature eggs for maximum volume.
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Don’t overmix the batter; fold gently to maintain airiness.
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Sift dry ingredients to prevent lumps and promote even texture.
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High-quality chocolate makes a noticeable difference.
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Adjust baking time slightly if using larger scoops for thicker brookies.
Variations
Nutty Brookies
Fold in chopped walnuts, pecans, or almonds for added crunch.
Peanut Butter Brookies
Swirl peanut butter into the melted chocolate before folding into the batter.
White Chocolate Brookies
Replace chocolate chips with white chocolate for a sweeter variation.
Espresso Chocolate Brookies
Add 1 tsp instant espresso powder to the dry ingredients to enhance chocolate depth.
Gluten-Free Brookies
Use a 1:1 gluten-free baking flour blend. Texture will remain chewy and fudgy.
Serving Suggestions
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Serve warm with a glass of cold milk.
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Pair with ice cream for a decadent dessert.
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Slice and place on dessert platters for parties.
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Wrap individually for gifting or lunchboxes.
Storage & Make-Ahead
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Room Temperature: Store in an airtight container for up to 3 days.
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Refrigeration: Keep in the fridge up to 5 days; allow to come to room temp before serving.
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Freezing: Individually wrap and freeze up to 3 months. Thaw at room temperature or lightly warm in the oven.
Nutrition Overview
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Carbohydrates: 28 g per cookie
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Protein: 3 g per cookie
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Fat: 10 g per cookie
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Sugar: 18 g per cookie
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Calories: ~210 per cookie
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Makes 15 cookies
This dessert is rich, indulgent, and moderately high in protein thanks to eggs and chocolate, making it more satisfying than typical cookies.
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate?
Yes, but dark chocolate provides deeper, richer flavor and fudgier texture.
How do I make brookies extra fudgy?
Slightly underbake by 1–2 minutes; the center will firm up as they cool.
Can I double the recipe?
Yes, bake in batches and leave room for spreading on the baking sheet.
Do brookies need cooling before serving?
Cooling allows them to set properly while keeping a gooey center. Serve slightly warm for optimal texture.
Can I use a stand mixer instead of hand mixing?
Yes, for whipping eggs and sugar. Fold dry ingredients by hand to prevent overmixing.
Fudgy Chewy Brookies are a perfect fusion of brownies and cookies—rich, indulgent, and bakery-style without the complexity.
This recipe balances texture, chocolate intensity, and chewiness, making it a reliable choice for family desserts, gatherings, or personal indulgence. With easy ingredients, simple steps, and minimal cleanup, these brookies will quickly become a go-to chocolate dessert in your kitchen.
Fudgy Chewy Brookies
Ingredients
- ¾ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 8 ounces dark chocolate chopped
- ¼ cup butter salted or unsalted
- 2 large eggs at room temperature
- ¾ cup granulated sugar
- ½ cup raw or brown sugar
- 1 teaspoon vanilla extract
- ½ cup chocolate chips dark or milk
Instructions
- Preheat your oven to 325°F (fan-assisted) or 340°F (conventional). Line a baking sheet with parchment paper.
- Place the chopped dark chocolate and butter in a heatproof bowl set over gently simmering water. Stir until melted and smooth, then mix in the vanilla extract. Remove from heat and let cool slightly.
- In a separate bowl, whisk the eggs, granulated sugar, and brown sugar using an electric mixer on high speed for about 5 minutes, until pale, thick, and fluffy.
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips.
- Gently fold the melted chocolate mixture into the whipped egg mixture, keeping as much air in the batter as possible.
- Carefully fold in the dry ingredients until just combined. Do not overmix.
- Scoop tablespoon-sized portions of batter onto the prepared baking sheet, leaving space between each.
- Bake for 12–14 minutes, until the tops look crackly and just set.
- Remove from the oven and allow the brookies to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
