Fudgy Chewy Brookies are a cross between brownies and cookies. They carry the shiny top and fudgy center of brownies and the soft bite of cookies.
They include dark chocolate, cocoa powder, chocolate chips, and sugars that keep the texture soft and rich.
If you love brookies, brownie cookies, Nutella treats, or white chocolate blondies, this is right in your zone.I love making Fudgy Chewy Brookies when I’m craving something comforting, warm, and full of chocolate flavor without doing anything complicated.
Why You’ll Love This Fudgy Chewy Brookies Recipe?
Because:
1. You get brownie cookies in one bite.
2. The texture hits that perfect spot between soft and chewy.
3. It uses simple pantry staples.
4. No special tools needed.
5. Great for chocolate cravings, holiday trays, or late-night sweet moments.
How To Make Fudgy Chewy Brookies?
Recipe Overview
Fudgy Chewy Brookies are soft brownie cookies packed with dark chocolate and chocolate chips. They’re quick to make and perfect for any chocolate cravings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Cool Time: 10 minutes
- Total Time: 40 minutes
- Cuisine: American
- Course: Dessert / Cookies
- Difficulty: Easy
- Calories: About 165 per piece
- Servings: 16 cookies
- Serving Size: 1 brookie
Equipment
- Mixing bowls
- Whisk
- Spatula
- Baking tray
- Parchment paper
- Small saucepan or microwave-safe bowl
- Cookie scoop (optional)
Ingredients
- 95 g (¾ cup) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 225 g (1 ¼ cups) dark chocolate, chopped
- 56 g (¼ cup) butter, salted or unsalted
- 2 eggs, room temperature
- 100 g (¾ cup) caster or granulated sugar
- 90 g (½ cup) Demerara or raw sugar
- 1 teaspoon vanilla
- 85 g (½ cup) dark or milk chocolate chips
Ingredient Notes
1. Flour: Plain flour keeps the brookies soft and chewy.
2. Cocoa Powder: Adds a deeper chocolate tone to the dough.
3. Baking Powder: Helps the brookies lift just a little without turning cakey.
4. Salt: Balances all the chocolate.
5. Dark Chocolate: Gives that brownie-style shine and fudgy bite.
6. Butter: Melted butter blends smoothly with the melted chocolate.
7. Eggs: Bring structure and help create the chewy texture.
8. Caster Sugar: Helps form the shiny top.
9. Demerara Sugar: Adds chewiness and a slight crunch.
10. Vanilla: Rounds out the flavor.
11. Chocolate Chips: Add little pockets of melted chocolate in every bite.
Instructions
Step 1: Melt the Chocolate
Melt the dark chocolate and butter together in a saucepan on low heat or in the microwave in short bursts. Stir until smooth, then let it cool for a couple of minutes so the eggs don’t scramble.
Step 2: Whisk the Sugars and Eggs
In a bowl, whisk the eggs, caster sugar, and Demerara sugar for about 1 minute. The mixture should look slightly thick. This helps create that soft chewy center.
Step 3: Add the Melted Chocolate
Pour the cooled chocolate mixture into the egg mixture and stir it in with a spatula until everything is combined.
Step 4: Dry Ingredients
In another bowl, mix the flour, cocoa powder, baking powder, and salt. Add this to the chocolate bowl and fold gently. Try not to overmix so the brookies stay soft.
Step 5: Add Chocolate Chips
Fold in the chocolate chips. The dough should look thick and glossy.
Step 6: Scoop and Bake
Scoop small portions of the dough onto a lined baking tray. Leave enough space because they spread slightly. Bake at 350°F (175°C) for 10–12 minutes. The tops should have light cracks.
Step 7: Rest
Let the brookies cool on the tray for 10 minutes. They set as they cool and turn perfectly chewy.
Nutrition (Per Piece)
- Calories: ~165
- Carbs: ~22g
- Protein: ~2.8g
- Fat: ~7.5g
- Fiber: ~1.5g
Tips and Variations
✅ Swap dark chocolate chips with milk chocolate or white chocolate.
✅ Add chopped nuts if you like a crunchy finish.
✅ A spoon of Nutella in the center makes a gooey core.
✅ Chill the dough for 20 minutes for thicker brookies.
✅ Sprinkle a pinch of sea salt on top before baking for contrast.
Serving Suggestions
☑️ Enjoy warm with a cup of coffee.
☑️ Serve with vanilla ice cream.
☑️ Add them to dessert platters or gift boxes.
☑️ Stack them and drizzle melted chocolate for a party dessert.
Storing Tips
✔️ Store in an airtight container for up to 4 days.
✔️ Freeze for up to 2 months.
✔️ Warm in the microwave for 8–10 seconds to revive the fudgy center.
Recipe Notes
➡️ Use room-temperature eggs for the best texture.
➡️ Don’t overbake or they lose their fudgy bite.
➡️ Let them cool fully so they don’t crumble.
➡️ Use quality dark chocolate for a stronger flavor.
FAQs
Why Are My Fudgy Chewy Brookies Not Shiny On Top?
This usually happens when the sugar isn’t mixed well with the eggs. Whisking the mixture helps create the shiny crust.
Can I Use Milk Chocolate Instead Of Dark Chocolate?
Yes, but the brookies will be sweeter and a bit softer.
Why Did My Brookies Turn Cakey?
Too much flour or overbaking can make them cakey. Stick to the measurements and keep a close eye on the oven.
Do Fudgy Chewy Brookies Spread A Lot?
They spread a little, so leaving space on the tray helps keep them round and chewy.
Conclusion
If you’ve been torn between brownies and cookies, these Fudgy Chewy Brookies bring both treats into one satisfying bite. I make these when I want something simple, chocolate-packed, and comforting.
Try them the next time you crave chocolate, and feel free to share how they turned out or what twist you added. I love hearing from you!
Fudgy Chewy Brookies
Ingredients
- 95 g ¾ cup plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 225 g 1 ¼ cups dark chocolate, chopped
- 56 g ¼ cup butter, salted or unsalted
- 2 eggs room temperature
- 100 g ¾ cup caster or granulated sugar
- 90 g ½ cup Demerara or raw sugar
- 1 teaspoon vanilla
- 85 g ½ cup dark or milk chocolate chips
Instructions
Step 1: Melt the Chocolate
- Melt the dark chocolate and butter together in a saucepan on low heat or in the microwave in short bursts. Stir until smooth, then let it cool for a couple of minutes so the eggs don’t scramble.
Step 2: Whisk the Sugars and Eggs
- In a bowl, whisk the eggs, caster sugar, and Demerara sugar for about 1 minute. The mixture should look slightly thick. This helps create that soft chewy center.
Step 3: Add the Melted Chocolate
- Pour the cooled chocolate mixture into the egg mixture and stir it in with a spatula until everything is combined.
Step 4: Dry Ingredients
- In another bowl, mix the flour, cocoa powder, baking powder, and salt. Add this to the chocolate bowl and fold gently. Try not to overmix so the brookies stay soft.
Step 5: Add Chocolate Chips
- Fold in the chocolate chips. The dough should look thick and glossy.
Step 6: Scoop and Bake
- Scoop small portions of the dough onto a lined baking tray. Leave enough space because they spread slightly. Bake at 350°F (175°C) for 10–12 minutes. The tops should have light cracks.
Step 7: Rest
- Let the brookies cool on the tray for 10 minutes. They set as they cool and turn perfectly chewy.
Notes
Use room-temperature eggs for the best texture.
Don’t overbake or they lose their fudgy bite.
Let them cool fully so they don’t crumble.
Use quality dark chocolate for stronger flavor.
