Fudgy brookie cookies are the ultimate dessert mashup, combining the rich decadence of brownies with the delightful chew of cookies. These sweet treats deliver the best of both worlds in every bite. Whether you’re a fan of the gooey chocolate center of a brownie or the crisp edges of a cookie, brookies offer a satisfying experience for all chocolate lovers. Perfect for bake sales, weekend baking, or indulgent snacks, this brookie recipe is easy to follow and produces bakery-worthy results. Prepare to fall in love with this chocolatey fusion.
Why You’ll Love These Fudgy Brookie Cookies
Imagine the fudgiest brownies and the chewiest cookies coming together to form a treat that’s crispy on the outside, gooey in the center, and rich in deep chocolate flavor. These brookies are an indulgent delight, made with both melted chocolate and chocolate chips for double the decadence. The recipe is straightforward and doesn’t require any special tools, making it ideal for both beginner bakers and seasoned pros. Plus, it’s a fun twist on two classic desserts that everyone will adore.
Ingredients
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95 g (3/4 cups) plain (all-purpose) flour
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2 tablespoons cocoa powder
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1 teaspoon baking powder
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1/4 teaspoon salt
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225 g (1 1/4 cups) dark chocolate, chopped
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56 g (1/4 cup) butter, salted or unsalted
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2 eggs, room temperature
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100 g (3/4 cups) caster or granulated sugar
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90 g (1/2 cup) Demerara or raw sugar
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1 teaspoon vanilla extract
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85 g (1/2 cup) dark or milk chocolate chips
Step-by-Step: How to Make Fudgy Brookie Cookies
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Preheat the Oven
Heat your oven to 160ºC (320ºF) with a fan, or 170ºC (338ºF) if using conventional heating. Line a baking tray with parchment paper. -
Melt Chocolate and Butter
Place chopped dark chocolate and butter in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring it doesn’t touch the water. Stir occasionally until melted and smooth. Add vanilla and stir to combine. -
Whip Eggs and Sugars
In a separate bowl, whisk together the eggs, caster sugar, and demerara sugar on high speed using a hand mixer. Continue beating for around 5 minutes until the mixture is pale, thick, and fluffy. -
Prepare the Dry Mix
Sift the flour, cocoa powder, baking powder, and salt into another bowl. Add chocolate chips and stir to combine. -
Combine Wet and Dry
Gently fold the melted chocolate mixture into the whipped eggs and sugar. Then, fold in the dry ingredients with a spatula until just combined. Be careful not to overmix. -
Scoop and Bake
Drop tablespoon-sized scoops of batter onto the prepared tray, spacing them apart. Bake for 12 to 14 minutes or until the tops are crackly and set. -
Cool
Optionally, sprinkle with sea salt. Let the brookies cool on the tray for 10 minutes before transferring them to a wire rack to cool completely.
Helpful Tips
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Use Quality Chocolate: The better the chocolate, the richer the flavor.
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Do Not Overbake: Brookies should still be soft in the center when removed from the oven.
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Room Temperature Eggs: This helps create more volume when whipping with sugar.
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Let Them Cool: Cooling on the tray helps brookies firm up without breaking.
Substitutions And Variations
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No Demerara Sugar? Use raw or turbinado sugar instead.
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Add Nuts: Stir in 1/2 cup of chopped walnuts or pecans for extra texture.
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Switch the Chocolate Chips: Use white or peanut butter chips for a flavor twist.
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Make It Gluten-Free: Substitute the flour with a 1:1 gluten-free baking flour blend.
Storage Instructions
Keep the cooled brookies in an airtight container at room temperature for up to four days. For a warm, fresh-from-the-oven taste, give them a quick reheat in the microwave.
Nutritional Information
Per brookie (approximate values):
Calories: 210
Carbohydrates: 28g
Protein: 3g
Fat: 10g
Saturated Fat: 5g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 1g
Cholesterol: 23mg
Sodium: 85mg
Potassium: 180mg
Fiber: 3g
Sugar: 18g
Vitamin A: 46IU
Calcium: 41mg
Iron: 3mg
Serving Suggestions
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With Ice Cream: Serve warm brookies with a scoop of vanilla ice cream.
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As a Dessert Platter: Pair them with fresh berries and whipped cream.
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Holiday Treat: Gift them in decorative tins during the holidays.
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Layered Dessert: Crumble brookies into parfaits or trifles for a layered twist.
Frequently Asked Questions About Fudgy Brookie Cookies
Can I make brookies ahead of time?
Yes, brookies store well for several days and can be frozen, making them great for advanced baking.
Why are my brookies flat?
Overmixing the batter or using warm chocolate can deflate the whipped eggs. Make sure your melted chocolate is cooled slightly and fold gently.
Can I double this recipe?
Absolutely. Just ensure you use multiple baking trays or bake in batches to avoid overcrowding.
What’s the best way to melt the chocolate?
Using a double boiler is the safest method to prevent scorching. If microwaving, do it in short bursts and stir often.
Can I use milk chocolate instead of dark?
Yes, but the flavor will be sweeter and less intense. You may want to reduce the sugar slightly.
Final Thoughts
Thank you for joining me in making these delightful fudgy chewy brookies. This recipe is one of my personal favorites, blending two iconic desserts into a single, unforgettable treat. With their rich chocolate flavor and soft, chewy centers, they’re guaranteed to impress your family and friends. I hope you enjoy baking (and eating!) these as much as I do. Happy baking, and thank you for being a part of this delicious journey. Your kitchen is going to smell amazing!
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Fudgy brookie cookies
- Total Time: 29 minutes
- Yield: 18 brookies 1x
Description
Fudgy brookie cookies are a rich, chocolatey treat combining soft brownie centers with chewy cookie edges. A quick and satisfying bake!
Ingredients
95 g (3/4 cups) plain (all-purpose) flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
225 g (1 1/4 cups) dark chocolate, chopped
56 g (1/4 cup) butter, salted or unsalted
2 eggs, room temperature
100 g (3/4 cups) caster or granulated sugar
90 g (1/2 cup) Demerara or raw sugar
1 teaspoon vanilla extract
85 g (1/2 cup) dark or milk chocolate chips
Instructions
-
Preheat the Oven
Heat your oven to 160ºC (320ºF) with a fan, or 170ºC (338ºF) if using conventional heating. Line a baking tray with parchment paper. -
Melt Chocolate and Butter
Place chopped dark chocolate and butter in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring it doesn’t touch the water. Stir occasionally until melted and smooth. Add vanilla and stir to combine. -
Whip Eggs and Sugars
In a separate bowl, whisk together the eggs, caster sugar, and demerara sugar on high speed using a hand mixer. Continue beating for around 5 minutes until the mixture is pale, thick, and fluffy. -
Prepare the Dry Mix
Sift the flour, cocoa powder, baking powder, and salt into another bowl. Add chocolate chips and stir to combine. -
Combine Wet and Dry
Gently fold the melted chocolate mixture into the whipped eggs and sugar. Then, fold in the dry ingredients with a spatula until just combined. Be careful not to overmix. -
Scoop and Bake
Drop tablespoon-sized scoops of batter onto the prepared tray, spacing them apart. Bake for 12 to 14 minutes or until the tops are crackly and set. -
Cool
Optionally, sprinkle with sea salt. Let the brookies cool on the tray for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Use quality chocolate for best flavor
Don’t overbake; brookies should be soft inside
Let them cool on the tray to set
Swap in raw or turbinado sugar if needed
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 brookie
- Calories: 210
- Sugar: 18g
- Carbohydrates: 28g
- Protein: 3g