Chewy Chocolate Brookies Recipe

ByLily
Jump to Recipe· 4.7 from 55 reviews

If you’re on the hunt for a truly indulgent treat, let me introduce you to my all-time favorite Chewy Chocolate Brookies Recipe. Imagine the best of both worlds combined: fudgy, rich brownies meeting delightfully chewy chocolate chip cookies—yes, it’s as good as it sounds. This recipe has become my go-to for any occasion that calls for chocolate comfort with a bit of texture and oomph. Stick around, and I’ll walk you through how to nail these perfect brookies in your own kitchen.

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Why This Recipe Works

  • Texture Harmony: Combines fudgy brownie richness with chewy cookie edges for an addictive bite.
  • Balanced Sweetness: Uses a mix of caster and Demerara sugars to give both sweetness and that slight crunch.
  • Simple Technique: Melting chocolate gently and folding carefully preserves the perfect chewy texture.
  • Perfect Portions: Baking spoonfuls instead of a pan makes sure each treat is its own mini indulgence, no slicing required.
Chewy Chocolate Brookies Recipe - Recipe Step this …

Ingredients & Why They Work

The magic in this Chewy Chocolate Brookies Recipe lies not just in the chocolate but how the ingredients play off each other to create a moist, chewy, and slightly crunchy bite. I always recommend using quality chocolate and sugars because they really elevate the flavor and texture.

Chewy Chocolate Brookies, chocolate brookies, chewy brownie cookies, fudge brownie cookie combo, chocolate dessert recipes - Flat lay of a small pile of plain all-purpose flour in a simple white ceramic bowl, a small white bowl filled with dark brown cocoa powder, a neat mound of fine sea salt grains on the side, two whole uncracked brown eggs with smooth shells, a small white ceramic bowl containing golden Demerara sugar with large crystals, a small white bowl holding fine granulated white sugar, a chunk of salted butter next to a pile of chopped dark chocolate pieces, another small white bowl filled with glossy dark and milk chocolate chips, and a splash of clear vanilla extract in a small white bowl, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Plain (all-purpose) flour: Gives structure without making the brookies tough.
  • Cocoa powder: Adds rich chocolate depth and intensifies flavor.
  • Baking powder: Offers a slight lift to keep brookies chewy, not flat.
  • Salt: Balances and enhances all the sweet flavors perfectly.
  • Dark chocolate (chopped): Melts smoothly with butter for that fudgy core.
  • Butter: Adds richness and moisture; salted or unsalted both work.
  • Eggs (room temperature): Help bind ingredients and create that soft, chewy texture.
  • Caster/granulated sugar: For sweetness and lightness when whipped with eggs.
  • Demerara or raw sugar: Adds crunch and caramel notes—don’t skip this!
  • Vanilla extract: Brings warmth and rounds out chocolate flavors beautifully.
  • Chocolate chips (dark or milk): Build gooey pockets of melted chocolate for extra chocolaty bliss.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how forgiving this Chewy Chocolate Brookies Recipe is when it comes to personalization—once you get the base nailed, you can experiment with add-ins and flavors to match your mood or occasion. Don’t hesitate to tweak the recipe; these brookies are happy to play along!

  • Variation: I sometimes swap half the dark chocolate chips for white chocolate when I want that sweet contrast—it’s a hit at parties!
  • Dietary Modifications: For gluten-free versions, swap plain flour for an all-purpose gluten-free blend, but make sure it includes xanthan gum for texture.
  • Seasonal Twists: Adding a teaspoon of ground cinnamon or chili powder can add warmth or a spicy kick that’s unexpected but delightful.

Step-by-Step: How I Make Chewy Chocolate Brookies Recipe

Step 1: Preheat and Prep Like a Pro

This is a little step that pays off big. Set your oven to 160ºC (320ºF) if you’ve got a fan, or 170ºC (338ºF) otherwise. Line a baking tray with parchment paper—this helps the brookies release easily and prevents sticking. I usually prep my station now so I can move seamlessly from mixing to baking.

Step 2: Melt Chocolate and Butter Gently

Put the chopped dark chocolate and butter in a heatproof bowl over simmering water (make sure the bottom of the bowl doesn’t touch the water). Stir this occasionally until completely melted and smooth—add vanilla extract at this stage. This slow melt avoids burning the chocolate, which can make brookies taste bitter. If you’re in a hurry, microwave cautiously in short bursts, stirring often.

Step 3: Whip Eggs and Sugars to Fluffy Perfection

In a separate bowl, whisk together the eggs, caster sugar, and Demerara sugar using an electric whisk on high speed. Whisk for about 5 minutes until the mixture is pale, thick, and ribbons form when you lift the whisk. This step is key for that chewy-yet-light texture, so don’t rush it. I find my brookies fluff up beautifully here.

Step 4: Mix Dry Ingredients and Add Chocolate Chips

Sift the flour, cocoa powder, baking powder, and salt together to remove lumps and mix evenly. Then fold in the chocolate chips so every bite gets a little surprise. I like using half dark and half milk chips for richness, but stick to your favorite.

Step 5: Fold, Don’t Stir, for Chewy Goodness

Gently fold the melted chocolate and butter mixture into the fluffy eggs and sugars—this keeps the airiness. Then carefully fold in your dry ingredients. Mix just until everything is combined; overmixing can make the brookies dense and tough. I’m always gentle here as it totally affects the end texture.

Step 6: Scoop and Bake

Use a tablespoon or cookie scoop to place mounds of batter on your lined tray, spacing them well apart so they can spread without merging. Bake for 12-14 minutes monitoring closely—the brookies should look set with a crackly top but still soft inside. I swear by removing them at just the right moment; any longer and they lose their chew.

Step 7: Cool and Sprinkle

Once out of the oven, sprinkle sea salt on top right away if you like that sweet-salty combo—highly recommended. Let them cool on the tray for about 10 minutes; this helps them firm up perfectly without crumbling. Then transfer to a wire rack to cool fully. Trust me, patience here pays off big.

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Tips from My Kitchen

  • Slow Melt Magic: Melting chocolate over simmering water keeps it silky smooth and prevents the bitter burnt taste I once learned the hard way.
  • Sugar Combo Crunch: Incorporating Demerara sugar adds a subtle crunch and caramel notes that elevate the chewy texture beautifully.
  • Don’t Skip Cooling: Cooling them on the tray first ensures they set up nicely so you don’t end up with gooey messes when you pick them up.
  • Even Scoops Equal Even Baking: Using a cookie scoop keeps brookies uniform in size and bake evenly, saving you guesswork on timing.

How to Serve Chewy Chocolate Brookies Recipe

Chewy Chocolate Brookies, chocolate brookies, chewy brownie cookies, fudge brownie cookie combo, chocolate dessert recipes - The image shows several thick, round chocolate cookies with a shiny, cracked top layer scattered on a white marbled surface. One cookie in the center has a bite taken out, revealing a dark, moist, and rich chocolate inside that looks soft and dense. The cracked top has a mix of darker and lighter brown shades, with small white flakes sprinkled on some cookies. The cookies are arranged close together, emphasizing their chewy texture and glossy finish. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a fan of finishing these brookies with a sprinkle of flaky sea salt right after they come out of the oven—it cuts through the sweetness and adds a delightful crunch. Sometimes, I add a dusting of cocoa powder or a drizzle of melted white chocolate for a fancy twist when serving guests.

Side Dishes

This Chewy Chocolate Brookies Recipe pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible dessert. For a grown-up version, serve alongside a hot espresso or a glass of red wine to complement the deep chocolate flavors.

Creative Ways to Present

For birthdays or special occasions, I stack these brookies on a pretty cake stand with fresh berries and edible flowers for a stunning dessert display. You could even sandwich two together with peanut butter or marshmallow fluff for a playful treat. I love surprising guests with something unexpected yet classic.

Make Ahead and Storage

Storing Leftovers

Brookies keep best in an airtight container at room temperature for up to 3 days, which is usually how long they last in my house! To maintain that chewy texture, avoid the fridge as it tends to dry them out.

Freezing

If you want to make these ahead, they freeze beautifully. I place cooled brookies in a single layer on a baking sheet, freeze until firm, then transfer them to a zip-lock bag or container for up to 3 months. Thaw at room temperature when ready—it’s a lifesaver when unexpected sweet cravings hit.

Reheating

To warm up leftovers, pop brookies in the microwave for 10-15 seconds or briefly in a low oven (around 150ºC/300ºF) just until warm and soft. Avoid overheating, or they’ll lose their chewy charm.

FAQs

  1. Can I use milk chocolate instead of dark chocolate in the Chewy Chocolate Brookies Recipe?

    Absolutely! You can use milk chocolate if you prefer a sweeter, less intense chocolate flavor. Just remember that dark chocolate provides a richer, fudgier base, so substituting milk chocolate will result in a slightly lighter taste and texture, but still delicious.

  2. Why do the brookies sometimes turn out cakey instead of chewy?

    This usually means the batter was overmixed or the baking time was too long. Overmixing can incorporate too much air and develop gluten, making the brookies cakey. Also, baking beyond the recommended time dries them out. Stick to gentle folding and watch them closely while baking for best results.

  3. Can I make the Chewy Chocolate Brookies Recipe vegan?

    While this recipe isn’t naturally vegan, you can experiment by using plant-based butter, egg replacers (like flax eggs), and vegan chocolate. The texture and flavor might vary slightly, so I recommend testing small batches to perfect your version.

  4. What’s the best way to achieve that crackly top on the brookies?

    Whipping the eggs and sugars until thick and fluffy helps create that shiny, crackly surface. Also, make sure your oven isn’t too hot—baking at the suggested temperature allows the top to set just right while keeping the inside soft and chewy.

  5. Can I bake these in a pan instead of scooping?

    Yes, you can spread the batter evenly in a lined baking pan for a brookie bar. Bake slightly longer—around 20-25 minutes—and test with a toothpick. Just remember the texture might be a bit different—more like a soft brownie with cookie edges.

Final Thoughts

This Chewy Chocolate Brookies Recipe holds a special place in my heart because it blends the best of two classic treats with minimal fuss and maximum satisfaction. Anytime I make these, whether for friends or a quiet night in, they never last long and always bring smiles. So, gather your ingredients, embrace the heartwarming process, and treat yourself—you deserve this chocolaty, chewy magic!

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Chewy Chocolate Brookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 55 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 29 minutes
  • Yield: 15 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Delight in these fudgy, chewy browkies that combine the best of brownies and cookies into one irresistible treat. Rich dark chocolate, a perfect blend of sugars, and a crackly top make these brookies a delicious bake that’s easy to prepare and perfect for any chocolate lover.

Ingredients

Dry Ingredients

  • 95 g (¾ cups) plain (all-purpose) flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 85 g (½ cups) dark or milk chocolate chips

Wet Ingredients

  • 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
  • 1 teaspoon vanilla extract

Instructions

  1. 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 for easy removal and cleanup.
  2. 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 to infuse flavor.
  3. 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, creating a ribbon effect when the whisk is lifted.
  4. Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt, then add the chocolate chips. Sifting ensures there are no lumps and that the ingredients are evenly mixed, providing a uniform bake.
  5. Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently but thoroughly to keep the airy texture intact without deflating the batter.
  6. Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula. Mix only until just combined to maintain the lightness of the batter and ensure fudgy texture.
  7. 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 14 minutes or until the brookies are set with a crackly top surface, indicating perfect doneness.
  8. Cool and Finish: Remove the brookies from the oven and, if desired, sprinkle lightly with sea salt immediately to enhance flavor. Let them cool on the baking tray for about 10 minutes to firm up, then transfer to a cooling rack to cool completely before serving.

Notes

  • Chocolate Melting: Watch closely to avoid overheating the chocolate. If using a microwave instead of double boiler, use short bursts and stir frequently based on your microwave’s strength.
  • Whisking Technique: Whip the eggs and sugars until the mixture is thick and pale, with a ribbon-like consistency when the whisk is lifted, which contributes to a light texture.
  • Consistent Sizes: Use a cookie scoop to create evenly sized brookies, ensuring uniform baking and even texture throughout.
  • Cooling Importance: Cooling the brookies on the baking tray allows them to firm up properly, preventing them from falling apart when moved.
  • Demerara Sugar Substitute: If Demerara sugar is unavailable, raw sugar or turbinado sugar are suitable alternatives offering a similar crunchy texture and caramel notes.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 210 kcal
  • Sugar: 18 g
  • Sodium: 85 mg
  • Fat: 13 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 55 mg

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