Chewy Fudgy Brookies Recipe

ByTaylor
Jump to Recipe· 4.9 from 43 reviews

If you’ve ever found yourself torn between brownies and cookies, I’ve got just the magic remedy for you — my Chewy Fudgy Brookies Recipe. These treats marry the best of both worlds: the chewy, fudgy charm of brownies with the delightful texture of cookies. Believe me, once you try these, you’ll crave them as much as I do. Stick around, and I’ll share all my secrets to help you nail this crowd-pleaser with ease!

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Why This Recipe Works

  • The Perfect Texture Blend: Balances fudgy brownie richness with chewy cookie edges for an irresistible mouthfeel.
  • Two Sugars, Twice the Flavor: Using both caster and Demerara sugars adds depth and a slight crunch that elevates every bite.
  • Melting Chocolate & Butter Together: Ensures smooth, glossy batter and avoids gritty textures.
  • Whipping Eggs & Sugars Thoroughly: Lightens the batter, giving these brookies their signature chew without heaviness.
Chewy Fudgy Brookies Recipe - Recipe Step this …

Ingredients & Why They Work

Each ingredient in this Chewy Fudgy Brookies Recipe plays a vital role to ensure those chewy edges and that rich fudgy center we all love. Plus, I’ll throw in tips to help you choose the best things when you shop.

Chewy Fudgy Brookies, brookies recipe, brownies and cookies hybrid, easy brookies recipe, chewy fudgy dessert - 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: Provides structure but keeping it moderate avoids cakey brookies.
  • Cocoa powder: Adds chocolate punch and a slight bitterness to balance sweetness.
  • Baking powder: Just enough lift to keep brookies perfectly chewy, not dense.
  • Salt: Enhances the chocolate and balances the sweetness.
  • Dark chocolate (chopped): Use good quality—look for 60-70% cocoa for intense flavor.
  • Butter (salted or unsalted): Adds richness; I personally prefer unsalted so I can control salt levels.
  • Eggs (room temperature): Whipping them with sugar traps air, which is crucial for chewiness.
  • Caster sugar: Melts easily for smooth batter texture.
  • Demerara or raw sugar: Gives pleasant crunch and caramel notes; if unavailable, turbinado sugar works well.
  • Vanilla extract: Enhances sweetness and rounds out flavors.
  • Dark or milk chocolate chips: For pockets of gooey chocolate surprises in every bite.
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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.

Tweak to Your Taste

One of the best things about the Chewy Fudgy Brookies Recipe is how adaptable it is. Over time, I’ve played around with add-ins and adjustments, and honestly? You can totally make this your own.

  • Nutty Addition: I love tossing in chopped walnuts or pecans for a little crunch—makes the brookies even more interesting.
  • Spiced Up: Adding a pinch of cinnamon or espresso powder gives a whole new depth of flavor; I tried this for a holiday batch and got rave reviews.
  • Dairy-Free Version: Swap butter for coconut oil and use dairy-free chocolate chips — the texture shifts slightly but it’s still delicious and chewy.
  • Vegan Twist: Replacing eggs with flax eggs and using plant-based butter creates a vegan-friendly treat, though the chewiness is a bit different.

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

Step 1: Preheat & Prep Your Baking Tray

I always set my oven to 160ºC (320ºF) with a fan, or 170ºC (338ºF) if you have a regular oven. Then, I line a baking tray with parchment paper so the brookies don’t stick and it’s easy to lift them off later. This prep saves headaches—trust me!

Step 2: Gently Melt Chocolate and Butter

Use a heatproof bowl over simmering water—just like a double boiler—and stir often until the chocolate and butter blend smoothly. Beware of overheating; chocolate can seize if it gets too hot. When melted, mix in your vanilla extract right away. I’ve tried microwaving this step, but heating gently over water gives me better consistency every time.

Step 3: Whip Eggs and Sugars Until Fluffy

In a separate bowl, beat the eggs and both sugars at high speed for about 5 minutes. You want the mixture quite light and thick—the whisk should leave visible ribbons in the mixture. This is where the magic starts, as we incorporate air that keeps the brookies chewy but not dense.

Step 4: Sift and Combine Dry Ingredients

Whisk together the flour, cocoa powder, baking powder, salt, and chocolate chips in another bowl. Sifting ensures no lumps, which I find makes mixing much smoother and gives you a consistent texture in the end.

Step 5: Fold Everything Together Carefully

First, mix the melted chocolate mixture gently into the whipped egg and sugar blend to keep that airiness. Then, fold in the dry ingredients slowly, using a spatula. Mix just until combined—it’s tempting to overmix, but that kills the texture. I remind myself this every single time!

Step 6: Bake & Try Not to Eat Them All Warm

Drop tablespoon-sized scoops of batter onto your tray, leaving plenty of room for spreading. Bake for 12 to 14 minutes until they’re just set and have that beautiful crackly top. Let them rest on the tray for 10 minutes to firm up before moving to a rack. Pro tip: sprinkle a tiny bit of flaky sea salt on top right away—it creates a delightful sweet-salty combo I adore.

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Pro Tips for Making Chewy Fudgy Brookies Recipe

  • Don’t Skip Room Temperature Eggs: They whip better, trapping more air that gives you chewiness and lightness combined.
  • Use a Cookie Scoop: For even-sized brookies; it helps with consistent baking and perfect shapes every time.
  • Watch Your Oven Closely: The difference between chewy and dry can be just a minute or two, so test early and often.
  • Allow Cooling on Tray: It firms them up nicely before transfer, preventing breakage and keeping them fudgy.

How to Serve Chewy Fudgy Brookies Recipe

Chewy Fudgy Brookies, brookies recipe, brownies and cookies hybrid, easy brookies recipe, chewy fudgy dessert - 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 often sprinkle flaky sea salt right after baking to contrast the sweetness, and sometimes I’ll dust a light coating of icing sugar if I want a prettier look. For a festive spin, a dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully, especially if the brookies are still slightly warm.

Side Dishes

These brookies are pretty indulgent on their own, but paired with a fresh berry salad or even a hot espresso, they really shine. I’ve also enjoyed them with a simple glass of cold milk or a warm mug of peppermint tea for a cozy treat.

Creative Ways to Present

For parties, I’ve served these brookies on wooden boards with assorted nuts and fresh fruits around for a rustic feel. Another fun trick is cutting them into small squares and stacking them in little dessert towers—guests always ask for the recipe!

Make Ahead and Storage

Storing Leftovers

I store leftover brookies in an airtight container at room temperature for up to 3 days. They stay fabulously chewy and fudgy—though honestly, they rarely last that long in my house!

Freezing

These brookies freeze wonderfully. I wrap individual brookies in plastic wrap, then pop them in a freezer bag. When I want a quick treat, I thaw them at room temperature or zap them in the microwave for about 15 seconds for that fresh-baked feel.

Reheating

Reheating brookies is all about a gentle touch. I heat them in short bursts (10-15 seconds) in the microwave or warm them briefly in a low oven at 150ºC (300ºF) wrapped in foil—this keeps them moist and gooey without drying them out.

FAQs

  1. Can I use milk chocolate instead of dark chocolate?

    Absolutely! Using milk chocolate will make the brookies sweeter and creamier, but dark chocolate adds that rich, slightly bitter depth that balances the sugars in this recipe nicely. Feel free to mix and match based on what you prefer or have on hand.

  2. What’s the best way to avoid overbaking my brookies?

    Keep a close eye starting at minute 11 of baking. The brookies are done when the top looks set with a crackly surface but still yields slightly to gentle pressure. Remember, they’ll continue to firm up as they cool.

  3. Can I make these brookies gluten-free?

    You can swap the plain flour for a gluten-free blend, ideally one designed for baking that contains xanthan gum or similar binding agents. Keep an eye on the texture, and you might need to adjust mixing and baking times slightly.

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

    Using caster sugar ensures the batter is smooth and integrates well, while Demerara sugar adds subtle crunch and complexity thanks to its larger grains and caramel notes. It’s this combo that gives the brookies their unique chewy texture.

  5. Is it necessary to let the brookies cool on the baking tray?

    Yes! Cooling them on the tray helps them set up perfectly. If you move them too soon, they can crumble or lose their fudgy texture, and that’s heartbreaking when you’ve put in all that work.

Final Thoughts

This Chewy Fudgy Brookies Recipe has become one of my go-to treats whenever I want something comforting yet a little special. It’s perfect for sharing, gifting, or just sneaking a few when no one’s looking. I hope you enjoy making and eating them as much as I do—because really, once these are in your repertoire, they’ll be requested again and again. So, what are you waiting for? Get baking, and let’s indulge together!

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Chewy Fudgy Brookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 43 reviews
  • Author: Taylor
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 15 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delight in these Fudgy Chewy Brookies—a perfect blend of rich brownies and chewy cookies. These treats feature a luscious chocolate base combined with chocolate chips, offering a crackly top and a soft, gooey center, ideal 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. Line a baking tray with parchment paper to prepare for baking.
  2. Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place it over a pan of simmering water ensuring the bowl bottom doesn’t touch the water, stirring occasionally until fully melted and smooth. 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. Whisk for about 5 minutes until the mixture becomes very light, thick, and fluffy.
  4. Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt in another bowl. Then add the chocolate chips and mix evenly to prevent lumps.
  5. Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars gently to maintain airiness.
  6. Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula. Mix only until just combined to keep the batter light and airy.
  7. Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow spreading. Bake for 14 minutes until set and crackly on top.
  8. Cool and Finish: Remove from the oven and optionally sprinkle with sea salt immediately. Let cool on the baking tray for 10 minutes to firm up before transferring to a wire rack to cool completely.

Notes

  • Chocolate Melting: Avoid overheating chocolate by closely watching it. If using a microwave, shorten times based on your appliance’s strength.
  • Whisking Technique: Whisk eggs and sugars until the mixture is thick enough to leave a ribbon trail for maximum air incorporation.
  • Consistent Sizes: Use a cookie scoop for even-sized brookies to ensure uniform baking and appearance.
  • Cooling Importance: Cooling on the tray helps brookies firm up and reduces the chance of them falling apart.
  • Demerara Sugar: This raw sugar adds crunch and a golden-brown color. Substitute with sugar in the raw or turbinado sugar if unavailable.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 15 g
  • Sodium: 50 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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