Chewy Fudge Brownie Cookies Recipe

If you’re anything like me and love that perfect balance between a brownie and a cookie, then you are absolutely going to adore this Chewy Fudge Brownie Cookies Recipe. These little fudgy delights, often called brookies, combine the rich, melt-in-your-mouth texture of a brownie with the chewy, hand-held charm of a cookie. Trust me, once you try this recipe, it’ll become your go-to for an indulgent treat that’s just as fun to make as it is to eat!

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Ingredients & Why They Work

Each element in this Chewy Fudge Brownie Cookies Recipe plays a special role in creating that melt-in-your-mouth goodness. Knowing why helps you shop smart and maybe even tweak the recipe with confidence.

• Plain (All-purpose) flour: Gives structure to the cookies without weighing them down; remember to sift for a smooth batter.
• Cocoa powder: Adds a deep chocolate layer without extra fat — Dutch-processed works best if you want a mellow flavor.
• Baking powder: Just enough to give a tiny lift, keeping the cookies soft and tender.
• Salt: Enhances all the flavors and keeps the sweetness balanced.
• Dark chocolate (chopped): Real melted chocolate provides richness and fudginess that’s a game changer.
• Butter (salted or unsalted): Adds creaminess and helps create that chewy cookie texture.
• Eggs (room temperature): Essential for binding and whipping air into the batter for a lighter bite.
• Caster sugar: Dissolves quickly for smooth batter and sweetness.
• Demerara sugar: Gives a lovely crunch and depth thanks to its larger crystal size and caramel-like notes.
• Vanilla extract: Boosts sweetness and rounds out the chocolate flavors.
• Chocolate chips (dark or milk): Little pockets of gooey chocolate in every bite – I love using a mix of both for texture contrast.

Tweak to Your Taste

One of my favorite things about this Chewy Fudge Brownie Cookies Recipe is how easily it adapts. Over time, I’ve learned to make small switches to suit mood, season, or what’s hiding in my pantry — and honestly, every variation turns out great.

• Variation: Adding a handful of chopped nuts like walnuts or pecans adds crunch and a toasty flavor contrast — I’ve made this a staple for family gatherings.
• Dietary tweak: For a dairy-free version, swap butter for coconut oil; just expect a subtle coconut note that pairs well with dark chocolate.
• Seasonal twist: Stir in some orange zest or a pinch of cinnamon for a cozy holiday touch.
• Intensity control: If you like a sweeter cookie, bump up the caster sugar slightly, but keep the Demerara for texture.

Step-by-Step: How I Make Chewy Fudge Brownie Cookies Recipe

Step 1: Set Your Oven and Prep Your Tray

Preheat your oven to 160ºC (320ºF) with a fan, or 170ºC (338ºF) if you’re using a conventional oven. Line your baking tray with parchment paper — I always double-check the tray size to give cookies enough room to spread without merging.

Step 2: Melt the Chocolate and Butter Gently

Pop the chopped dark chocolate and butter into a heatproof bowl. Place that over simmering water (making sure the bowl doesn’t touch the water). Stir occasionally until smooth and shiny — it’s so satisfying watching it come together. Stir in the vanilla extract right at the end to keep that fresh flavor.

Step 3: Whip Eggs and Sugars to the Perfect Fluff

In a separate bowl, whip together your eggs, caster sugar, and Demerara sugar on high speed with an electric mixer. Keep going for about 5 minutes until the mixture looks pale, thick, and ribbons fall from the whisk. This is super key for a light texture, so don’t rush it!

Step 4: Sift and Combine Dry Ingredients

Sift together the flour, cocoa powder, baking powder, and salt to avoid lumps. Then toss in your chocolate chips. This way, every bite has even distribution of those gooey pockets. It’s one of those little things that brings the recipe from great to amazing.

Step 5: Fold Everything Together Carefully

First, gently fold the melted chocolate-butter mixture into the beaten eggs and sugars, being careful not to deflate all that air you just whipped in. Next, fold in the dry ingredients with a spatula, mixing just until combined. Overmixing here will make your cookies dense, and nobody wants that.

Step 6: Scoop, Bake, and Chill

Use a tablespoon or cookie scoop to place dough balls evenly on the tray. Leave good space between so they can spread. Bake for 12-14 minutes until tops are crackly but the inside is still soft. Right when they come out of the oven, sprinkle a pinch of flaky sea salt — this tip immediately took this recipe to another level for me. Let them cool for about 10 minutes on the tray before transferring to a wire rack.

How to Serve Chewy Fudge Brownie Cookies Recipe

Garnishes

For myself, that sprinkle of flaky sea salt right after baking is non-negotiable — it brings out the chocolate’s depth in a way that’s subtle but irresistible. Sometimes I dust them lightly with powdered sugar if we’re feeling fancy, or even drizzle a little melted white chocolate for a sweet contrast.

Side Dishes

I love pairing these chewy fudge brownie cookies with a scoop of vanilla ice cream or a rich, creamy coffee for dunking. They also work wonderfully alongside a fresh berry compote or even a simple glass of cold milk — classic, but always wins.

Creative Ways to Present

For birthdays or gatherings, I often stack them into little towers tied with twine, or serve on pretty plates with dollops of whipped cream and fresh raspberries. They also make great edible gifts wrapped in cello with a ribbon — full of homemade love and chewy chocolate goodness!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layered with parchment paper so they don’t stick. They usually stay moist and chewy for up to 3 days — although in my house, they rarely last that long!

Freezing

You can freeze these cookies baked or unbaked. For baked cookies, wrap individually in plastic wrap, then place in a zipper bag. They freeze beautifully for up to 2 months. Just thaw at room temp before enjoying.

Reheating

To refresh the chewiness, I pop them in a preheated oven at 160ºC (320ºF) for about 5 minutes or microwave for 15 seconds. Just enough heat to revive that soft center without drying out the cookie.

FAQs

Final Thoughts

This Chewy Fudge Brownie Cookies Recipe holds a special place in my heart because it perfectly blends the best of two worlds — the gooey richness of brownies and the handheld joy of cookies. I’ve baked them countless times for friends, family, and just some weekend indulgence, and the reaction is always the same: pure delight. So, go ahead and give this recipe a try — I promise you won’t regret having these fudgy, chewy bites in your dessert rotation.

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