If you can’t decide between a cookie and a brownie, why choose? Enter the brookie: part fudgy brownie, part chewy cookie, all comfort. These brookies (or brownie cookies, if you must be precise) give you gooey centers, slightly crisp edges, and that glorious chocolate pull you dream about. They take under an hour from start to finish and use simple pantry ingredients—so yeah, you can totally make them tonight.
What makes these brookies irresistible
- Balanced texture: each bite delivers fudgy middle + a tender, slightly crisp perimeter.
- Big chocolate flavor from minimal fuss: melted dark chocolate + cocoa deepen the profile.
- Beginner-friendly process: no tempering, no fancy equipment—just a bowl, whisk, and oven.
Bold tip: Use good-quality dark chocolate for melting—it’s the difference between “nice” and “jaw-dropping.”
The story behind my brookie obsession (short & sweet)
I fell deep into the Brownie Obsession Recipe rabbit hole one winter when I wanted one dessert to rule them all. I tested brownies and cookies separately, then combined the best bits: melt-in-your-mouth chocolate and whipped eggs for lift. The result? A cookie that bakes more like a brownie—a Homemade Brownie Cookies Dessert that disappears fast at parties.
Ingredients — what each one does (quick rundown)
- Dark chocolate + butter (melted): builds the fudgy base and glossy sheen.
- Eggs + sugar (whisked until pale): give lift, structure, and chew.
- Plain flour: provides the cookie backbone.
- Cocoa powder: layers in deep chocolate notes.
- Chocolate chips (optional): add pockets of molten chocolate—totally recommended.
- Demerara or caster sugar: I like mixing fine and coarse sugar for texture and flavor depth.
- Salt & a pinch of vanilla: the unsung heroes—don’t skip them.
This recipe is a great example of Easy Baking Recipes Desserts—simple, quick, and reliably delicious.
Step-by-step — how to make fudgy chewy brookies
- Melt chocolate + butter gently in a small saucepan over low heat or in short bursts in the microwave; stir until smooth. Let cool slightly.
- Whisk eggs and sugar in a bowl until very pale and airy—this is key for a soft, lifted crumb.
- Combine wet + chocolate: pour the melted chocolate into the egg-sugar mixture very slowly, stirring to avoid scrambling.
- Sift and fold dry ingredients: whisk together flour and cocoa (and a pinch of salt). Fold into the chocolate mixture until just combined. Add chocolate chips if using. The batter should be thick and slightly glossy.
- Portion and bake: drop tablespoon-sized mounds onto a lined baking sheet (use a cookie scoop for uniform cookies). Bake 12–14 minutes at 350°F (180°C) until the edges set but the centers remain soft.
- Cool briefly: let the brookies cool on the tray for a few minutes so they finish setting, then move to a rack.
Pro tip: don’t overbake—you want centers that still feel tender when you press them. They firm up as they cool.
Chef-level tips for bakery-style results
- Room-temp eggs whip better. They reach volume faster and hold it.
- Fold gently. Overmixing knocks out the air you just whipped in.
- Space dough well. These spread—give them room.
- Sea salt finish. A light flake on warm brookies makes flavors pop.
If you want to riff, try a s’mores-inspired swirl—graham crumbs and mini marshmallows—because why not go full S’mores Brownies Recipe energy? Or make Easy S’more Cookies by pressing a toasted marshmallow into the top post-bake.
Variations to try
- S’mores twist: fold in crushed graham crackers and scatter mini marshmallows before baking for a playful S’more Brownies Recipe vibe.
- Nutty brookies: fold in toasted walnuts for crunch and warmth.
- Salted caramel: add a caramel dollop in the center before baking for gooey surprise.
- Gluten-free: swap a 1:1 GF flour blend—these handle the swap surprisingly well.
These swaps turn the base into a family of Chocolate Brownie Cookies that keep things interesting.
How to serve (party mode)
Serve slightly warm with a scoop of vanilla or a drizzle of warm caramel. Want to wow guests? Plate brookies with a side of espresso or a glass of milk and watch grown adults revert to giddy kids.
Brookies also work as a dainty Cookies Recette for gifting—stack, wrap, and add a handwritten note.
Storage & reheating
- Fridge: store in an airtight container up to 5 days.
- Freezer: freeze in a sealed container for up to 3 months.
- Reheat: zap in the microwave for 6–8 seconds or warm in a 300°F oven for a few minutes to regain that just-baked softness.
These are ideal Baked Dessert Recipes to make ahead and pull out when guests arrive.
FAQs (fast answers)
Can I make the batter ahead?
Yes—chill the dough for up to 24 hours. Cold dough actually gives better structure and deeper flavor.
Why did my brookies spread too much?
Likely the butter-chocolate mix was too hot when added to the eggs, or you overmixed. Let the chocolate cool slightly and fold gently.
Can I make these gluten-free?
Absolutely—use a 1:1 gluten-free flour blend. Confirm other ingredients are GF if necessary.
I want a sweeter, softer cookie—what should I change?
Increase caster sugar slightly or add a touch more chocolate chips. But remember, you’ll lose some of the fudgy contrast.
Final nibble (aka the pitch)
These brookies sit at the intersection of brownie devotion and cookie practicality. They’re a perfect Brownie Obsession Recipe for chocoholics, a clever spin on Chocolate Brownie Cookies, and a quick win among Easy Baking Recipes Desserts. Want to channel campfire vibes? Try the S’mores Brownies Recipe or Easy S’more Cookies variation. Need a crowd-pleasing treat for bake sales? These are your golden ticket.
So, grab the chocolate, whisk those eggs, and bake a tray. Your home will smell like a bakery and your snack game will instantly level up. Who’s bringing napkins?
Best Fudgy Chewy Brookies — Homemade Brownie Cookies Dessert
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 15 cookies
- Category: Desserts
Description
Dense, chewy, and intensely chocolatey — these brookies taste like a brownie that learned how to be a cookie. They’re fudgy in the middle, crackly on top, and just the right amount of sweet. Ready in under an hour and super simple to whip up.
Ingredients
- 95 g (¾ cup) all-purpose (plain) flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- ¼ tsp fine salt
- 225 g (1¼ cups) dark chocolate, roughly chopped
- 56 g (¼ cup) butter (salted or unsalted)
- 2 large eggs, at room temperature
- 100 g (¾ cup) caster or granulated sugar
- 90 g (½ cup) demerara or raw sugar*
- 1 tsp vanilla extract
- 85 g (½ cup) dark or milk chocolate chips
Instructions
- Heat the oven & prep a sheet: Preheat to 160°C (320°F) with fan, or 170°C (338°F) conventional. Line a baking tray with parchment paper and set aside.
- Melt chocolate and butter: Put the chopped dark chocolate and butter into a heatproof bowl. Gently melt over a pan of simmering water (bain-marie), stirring until smooth. You can also microwave in short bursts (15–20 seconds), stirring between, until glossy. Stir in the vanilla and let the mixture cool slightly.
- Whisk eggs and sugars: Using an electric whisk, beat the eggs together with the caster and demerara sugars on high speed until the mixture becomes much lighter in color and noticeably thicker — roughly 4–6 minutes. You want it airy and ribbon-like when the whisk is lifted.
- Fold in the chocolate: Pour the slightly cooled melted chocolate into the whipped eggs in a slow stream, folding gently as you go so the eggs don’t collapse. Keep the motion light and patient.
- Add dry ingredients: Sift or whisk the flour, cocoa powder, baking powder and salt in a separate bowl. Fold this dry mix into the chocolate-egg batter just until blended. Finish by folding in the chocolate chips. Don’t overwork the batter.
- Portion and bake: Spoon tablespoon-sized mounds of batter onto the prepared tray (a cookie scoop helps for even sizes), leaving space between each. Bake 12–14 minutes: tops should look set and show a slight crackle while centers remain soft. Do not overbake — they’ll firm up as they cool.
- Cool & finish: Remove from oven and, if desired, sprinkle a pinch of sea salt over the hot brookies. Let them rest on the tray about 10 minutes so they stabilize, then transfer to a wire rack to cool completely.
Notes
- Chocolate melting: Heat gently. Overheating white/ dark chocolate makes it grainy — short bursts in the microwave or a low bain-marie work best.
- Whipping eggs: Room temperature eggs whip easier and reach more volume. Aim for a thick, pale mixture before adding chocolate.
- Even cookies: Use a scoop for consistent sizes and uniform baking.
- Cooling matters: Letting the brookies sit on the tray helps them set without falling apart.
- Demerara sugar: This raw sugar adds a subtle crunch and caramel note. If unavailable, use turbinado or regular granulated sugar — texture will be slightly different.
- Microwave alternative: If you melt chocolate in the microwave, 15–20 second bursts with stirring prevent overheating.
- Storage: Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition
- Calories: 210kcal
- Sugar: 18g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 23mg