Fudgy Chocolate Brookies Recipe

ByLily
Jump to Recipe· 4.6 from 6 reviews

If you love the rich, melt-in-your-mouth experience of brownies but crave a little cookie crunch too, then you absolutely have to try this Fudgy Chocolate Brookies Recipe. It’s basically the best of both worlds—chewy, dense brownie on one side with that lightly crisp cookie texture peeking through. I’m gonna walk you through how to make these fudgy chocolate brookies every time, with tips that have saved me from kitchen mishaps. Trust me, your sweet tooth is in for a serious treat!

🖤

Why This Recipe Works

  • Perfect Texture Blend: Combines chewy brownie richness with the slight crispness of cookies for a delightful bite.
  • Balanced Sweetness: Uses both caster and demerara sugars to add depth, moisture, and a bit of crunch.
  • Simple Ingredients: Uses pantry staples with straightforward techniques, making it easy to scale and customize.
  • Foolproof Method: Careful folding and whisking instructions ensure lightness and fudginess without overmixing.
Fudgy Chocolate Brookies, chocolate brownie cookie hybrids, chewy brownie cookie combination, best brookies recipe, chocolate dessert recipes - A single round chocolate cookie fills the frame, showing a rough, cracked top layer of deep brown with a slightly shiny texture. The cracks reveal a softer, darker inside. Scattered white flakes of salt sit on top, adding contrast and texture. The cookie rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of this Fudgy Chocolate Brookies Recipe lies in the ingredients that balance each other so well—the tender crumb of all-purpose flour paired with intense dark chocolate, plus two kinds of sugar for that crackly top and chewy inside. Each component plays a role, so choosing good-quality basics will really pay off.

Fudgy Chocolate Brookies, chocolate brownie cookie hybrids, chewy brownie cookie combination, best brookies recipe, chocolate dessert recipes - Flat lay of a small mound of plain all-purpose flour on a simple white ceramic plate, a small white bowl filled with fine cocoa powder, a small white bowl containing light brown baking powder, a tiny white bowl with fine salt crystals, a pile of chopped dark chocolate chunks on a white ceramic dish, a few cubes of solid salted butter on a white plate, two whole uncracked brown eggs, a small white bowl heaped with fine granulated sugar, a small white bowl holding golden raw Demerara sugar crystals, a small white bowl with rich amber vanilla extract, and a handful of shiny dark chocolate chips scattered neatly on a simple white ceramic plate— all ingredients arranged with perfect symmetry, fresh and natural appearance, 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: Provides the structure but keeps brookies soft when used conservatively.
  • Cocoa powder: Boosts chocolate intensity and complements the melted chocolate’s richness.
  • Baking powder: Gives just enough lift without turning the brookies cakey.
  • Salt: Enhances all the sweet and chocolate flavors.
  • Dark chocolate (chopped): Melts into a luscious base that makes these brookies truly fudgy.
  • Butter: Adds moisture and richness; I usually use salted, but unsalted works fine too.
  • Eggs (room temperature): Help bind and create a creamy texture when whipped with sugar.
  • Caster (granulated) sugar: Dissolves quickly for sweetness and smoothness inside.
  • Demerara (raw) sugar: Adds crunch and subtle caramel notes thanks to its coarse grains.
  • Vanilla extract: Lifts chocolate flavors and brings warmth to the batter.
  • Dark or milk chocolate chips: Little bursts of melty chocolate throughout—pure joy in every bite.
📝
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

One of the reasons I adore this fudgy chocolate brookies recipe is how flexible it is—you can tweak it without losing the magical fudgy-chewy combo. I often swap the vanilla for orange zest or add a sprinkle of chili flakes for a little unexpected kick. You’ll find your own spin in no time once you know the basics.

  • Nutty Add-ins: I’ve tossed in chopped walnuts or pecans before and loved the extra crunch layered over the fudgy base.
  • Dairy-Free Variation: I replaced butter with coconut oil, and it worked surprisingly well—just watch the temperature so the texture stays soft, not greasy.
  • Seasonal Twists: During holidays, adding a pinch of cinnamon or swapping chocolate chips with peppermint pieces brings festive vibes.

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

Step 1: Preheat and Prep with Care

Always start by preheating your oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional—the fan setting gives an even bake that’s perfect for brookies. Line your baking tray with parchment paper for easy removal and cleanup; trust me, you don’t want sticky brookies stuck on your pan!

Step 2: Melt Chocolate and Butter Gently

Pop your chopped dark chocolate and butter into a heatproof bowl over simmering water—just make sure the bowl doesn’t touch the water. Stir occasionally until everything’s silky smooth, then stir in the vanilla. This slow melting prevents your chocolate from seizing up and ruining the batch.

Step 3: Whip the Eggs and Sugars to Fluffy Perfection

In a separate bowl, whisk the caster sugar, demerara sugar, and room-temp eggs using an electric hand whisk. Keep beating on high speed until the mixture is very light and fluffy, about 5 minutes—when lifted, your whisk should leave a thick ribbon trail. This airiness is key to tender brookies!

Step 4: Sift and Fold Dry Ingredients

Sift together the flour, cocoa powder, baking powder, and salt in another bowl, then toss in the chocolate chips. Gradually fold the melted chocolate-butter mixture into your whipped eggs and sugars—be gentle to keep the air you worked for. Then carefully fold in the dry ingredients just until combined; overmixing can mean tough brookies, and nobody wants that.

Step 5: Bake Til Set and Crackly

Scoop out tablespoon-sized dollops onto your lined tray, spacing them apart so they have room to spread. Bake for 12-14 minutes until the tops are crackly but the centers still feel soft to the touch. Perfect timing here is everything—overbaking means dry brookies, underbaking means they’ll be gooey messes.

Step 6: Cool, Salt, and Savor

Right out of the oven, sprinkle with a pinch of flaky sea salt for that perfect sweet-salty combo. Let the brookies rest on the tray for 10 minutes to firm up, then transfer to a wire rack to cool completely. Patience here is key—they firm up beautifully and slice like a dream once cooled.

💡

Tips from My Kitchen

  • Room Temperature Eggs: They whisk better and create the fluffy batter that keeps brookies light inside.
  • Don’t Overmix: Folding gently means fudgy, tender brookies instead of tough chewy ones.
  • Use a Cookie Scoop: For evenly sized brookies that bake uniformly—you’ll avoid some being over or underdone.
  • Cool on the Tray: Letting brookies rest on the baking tray helps them set properly and keeps them from crumbling.

How to Serve Fudgy Chocolate Brookies Recipe

Fudgy Chocolate Brookies, chocolate brownie cookie hybrids, chewy brownie cookie combination, best brookies recipe, chocolate dessert recipes - A close-up view of several round, dark brown chocolate cookies with cracked, shiny tops and some sea salt flakes sprinkled on them, laid on crumpled white parchment paper over a white marbled surface. The cookie in the center has a bite taken out of it, revealing a soft, moist, darker chocolate interior with a rich texture. The cookies are thick and slightly uneven in shape, with a few chocolate chips visible on some of them, creating a rich, textured look. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I personally love a simple sprinkle of flaky sea salt right after baking—it really wakes up the chocolate. Sometimes I add a dusting of cocoa powder or even some crushed toasted hazelnuts for crunch and extra flavor. A dollop of whipped cream or a scoop of vanilla ice cream on the side turns these brookies into pure dessert decadence.

Side Dishes

Pair these fudgy chocolate brookies with fresh berries or a tangy raspberry coulis to cut through the richness. For a cozy coffee or afternoon tea, a warm mug of milk or espresso makes a great companion. I’ve even served them alongside a scoop of coffee ice cream for a grown-up twist.

Creative Ways to Present

For birthdays or holiday gatherings, I like to stack brookies on a pretty cake stand, layered with whipped cream and fresh berries in between, making a brookie “cake” that’s a real showstopper. Or, cut brookies into smaller bite-sized squares, arrange them neatly on a platter, and garnish with edible flowers for a classy party snack.

Make Ahead and Storage

Storing Leftovers

I usually store leftover fudgy chocolate brookies in an airtight container at room temperature, and they stay fresh and chewy for up to 3 days. If your kitchen is warm, pop them in the fridge but bring them back to room temp before serving to enjoy the gooey texture.

Freezing

Brookies freeze beautifully! I slice them first and layer parchment paper between pieces in a freezer-safe container. When you want a treat, just thaw at room temperature for a couple of hours or gently warm them up—still tastes freshly baked.

Reheating

To enjoy leftover brookies warm, I pop them in the microwave for 12-15 seconds or heat in a low oven for 5 minutes. The key is gentle reheating so they stay fudgy and don’t dry out—perfect with a little scoop of ice cream.

FAQs

  1. Can I use milk chocolate instead of dark chocolate for this recipe?

    Absolutely! Milk chocolate will make the brookies sweeter and less intense in chocolate flavor. You might want to reduce the sugar slightly. For best results, combine milk and dark chocolate chips to keep a nice balance of richness and sweetness.

  2. How do I know when fudgy brookies are perfectly baked?

    You’re looking for a crackly top with edges set but a slightly soft center. When you gently press the top, it should spring back instead of feeling wet or gooey. The baking time (12-14 minutes) is a good guideline but ovens vary, so keep an eye near the end.

  3. Can I make these brookies gluten-free?

    Yes! Swap the plain flour for a gluten-free all-purpose blend that includes xanthan gum for binding. The texture might be a little different but still delicious and fudgy. Just test bake one or two first to get the timing right.

  4. Why use two types of sugar in this recipe?

    The caster sugar dissolves easily, helping create the light and fluffy batter, while the demerara sugar adds texture and a subtle crunchy top thanks to its larger crystals. Together, they give the brookies their signature chew and crackle.

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

    Yes, you can spread the batter in a greased 8×8 inch pan and bake for about 20-25 minutes. Check for doneness with a toothpick and look for that crackly top. The texture will be fudgier overall but you’ll lose the distinct cookie edges.

Final Thoughts

This Fudgy Chocolate Brookies Recipe is my go-to when I need an impressive yet easy dessert to share. It’s like baking a hug—warm, chocolatey, and a little bit nostalgic. I hope you have as much fun baking and digging into these as I do, and remember: the key is gentle folding and not rushing the cooling. Your kitchen will smell like heaven, and you’ll have a batch of brookies that friends and family beg you for again and again. Enjoy every bite!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fudgy Chocolate Brookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 6 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

Deliciously fudgy and chewy fudgy brookies combine the best of brownies and cookies in one bite. These fudgy, crackly-topped treats with a hint of sea salt are perfect for chocolate lovers and make a perfect dessert or snack.

Ingredients

Units Scale

Dry Ingredients

  • 95 g (3/4 cups) plain (all-purpose) flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 85 g (1/2 cups) dark or milk chocolate chips

Wet Ingredients

  • 225 g (1 1/4 cups) dark chocolate, chopped
  • 56 g (1/4 cups) butter, salted or unsalted
  • 2 eggs (room temperature)
  • 100 g (3/4 cups) caster or granulated sugar
  • 90 g (1/2 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.
  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 fully melted and combined. Stir in the vanilla extract.
  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.
  4. Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt, then add the chocolate chips to ensure even mixing and no lumps.
  5. Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars, stirring gently to maintain airiness.
  6. Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula, mixing only until just combined to keep the batter light.
  7. Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing well apart to allow spreading. Bake in the preheated oven for 14 minutes, or until the brookies are set and crackly on top.
  8. Cool and Finish: Remove from oven and immediately sprinkle with sea salt if desired. Let cool on the baking tray for about 10 minutes before transferring to a cooling rack to cool completely.

Notes

  • Chocolate Melting: Watch closely to avoid overheating. If melting in microwave, shorten times based on microwave power.
  • Whisking Technique: Whisk eggs and sugars until thick and light enough to leave a ribbon trail when the whisk is lifted.
  • Consistent Sizes: Use a cookie scoop to ensure uniform brookie sizes and even baking.
  • Cooling Importance: Cooling on the baking tray helps brookies firm up without breaking apart.
  • Demerara Sugar: If unavailable, substitute with sugar in the raw or turbinado sugar for a similar crunchy texture.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 15 g
  • Sodium: 70 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 40 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star