The Best Fudgy Chewy Brookies Recipe

Brookies are the ultimate mash-up dessert, combining the best parts of a brownie and a cookie into one irresistible treat. Imagine the rich, fudgy texture of a brownie paired with the soft, chewy goodness of a cookie. These brookies are dense, chocolatey, and just a little bit gooey in the center, with a crackly top and slightly crisp edges. They’re the kind of treat that disappears fast, and everyone will be asking for the recipe! Whether you’re a brownie lover, a cookie fan, or just craving something rich and decadent, these brookies deliver it all.

this RECIPE

My love for brookies started with a happy accident

The first time I made brookies was actually an accident. I’d planned on making brownies, but halfway through the process, I realized I didn’t have enough butter. Instead of scrapping the whole idea, I decided to add a few cookie ingredients into the mix to get the consistency right. What came out of the oven was unlike anything I’d ever made before—crackly on top, soft and fudgy in the middle, with the structure and chewiness of a cookie. It was a hit with everyone who tried it! Since then, I’ve tweaked the recipe a bit here and there, and now I think I’ve perfected it. These brookies have become a go-to dessert for special occasions, family gatherings, or just a cozy afternoon treat.

Where did brookies come from?

The brookie’s origins are a bit of a mystery, but they likely emerged in American kitchens as home bakers began experimenting with combining popular desserts. Some credit the brookie craze to bakeries in New York City that started selling “half-brownie, half-cookie” creations a few years back. As the idea caught on, more people wanted to try making them at home. Today, brookies are celebrated as a delicious way to get the best of both worlds. Over the years, variations have popped up, including adding different mix-ins like nuts or peanut butter, but the classic chocolate version remains a favorite.

Key ingredients and their roles

The secret to perfect brookies lies in a few key ingredients that bring out that ideal brownie-cookie balance. Here’s what you need:

• Dark chocolate: This is the main source of chocolate flavor and gives brookies their rich, fudgy texture. Choose a good-quality chocolate with at least 70% cocoa for the best flavor. If you don’t have dark chocolate, semi-sweet can work too, though the result will be a bit sweeter.
• Butter: Butter adds moisture and richness to the brookies. Salted or unsalted works fine; just be sure to adjust the salt in the recipe if you’re using salted butter.
• Caster sugar and demerara sugar: The caster sugar helps create that classic crackly top, while the demerara sugar adds a subtle caramel note and chewiness. If you don’t have demerara, light brown sugar is a good substitute.
• Flour and cocoa powder: These dry ingredients create structure and support the fudgy texture. Sifting them together ensures there are no lumps, so your brookies bake up smooth.
• Chocolate chips: Adding chocolate chips gives you little bursts of melty chocolate in every bite. You can use milk or dark chocolate chips, depending on your preference.
• Vanilla extract: Vanilla enhances the chocolate flavor and rounds out the sweetness, giving the brookies a more complex taste.

Essential tools for brookie perfection

You don’t need a ton of fancy equipment for these brookies, but a few tools make a difference:

• Heatproof bowl: For melting chocolate and butter. I like using a glass bowl over a simmering pot of water (a makeshift double boiler) to ensure the chocolate doesn’t burn.
• Electric hand whisk or stand mixer: Whisking the eggs and sugars until they’re fluffy is key to achieving that soft, airy texture. An electric whisk makes this step quick and easy.
• Spatula: A rubber or silicone spatula is perfect for folding ingredients together without deflating the mixture.
• Baking tray and parchment paper: Lining your baking tray with parchment paper prevents sticking and makes cleanup a breeze.

If you don’t have an electric whisk, a hand whisk will work, but be prepared to whisk the eggs and sugar a bit longer to get that fluffy texture.

Step-by-step guide to making the best brookies

Let’s walk through the steps to make these delicious brookies. Don’t worry, it’s simpler than it looks!

1. Preheat the oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) if it’s conventional. Line a baking tray with parchment paper to prevent sticking.
2. Melt chocolate and butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Set the bowl over a pan of simmering water (make sure it doesn’t touch the water). Stir occasionally until smooth and fully melted, then stir in the vanilla extract. This step gives the brookies their rich, chocolatey base.
3. Whip eggs and sugars: In a separate bowl, use an electric whisk to beat the eggs, caster sugar, and demerara sugar on high speed. Whisk until the mixture becomes thick, pale, and fluffy. This might take around 3-5 minutes, depending on your mixer. The fluffiness here helps create a light, chewy texture.
4. Combine dry ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the chocolate chips and toss to coat them in the dry ingredients. This prevents the chips from sinking to the bottom while baking.
5. Integrate chocolate mixture: Slowly fold the melted chocolate and butter mixture into the whipped eggs and sugars. Be gentle to keep the mixture airy—this is key for the brookies’ soft texture.
6. Fold in dry ingredients: Using a spatula, gently fold the dry ingredients into the wet mixture until just combined. Avoid over-mixing to keep the batter light.
7. Scoop and bake: Scoop tablespoons of batter onto your prepared baking tray, leaving space between each one as they’ll spread. Bake for 12-14 minutes, until the tops are set and crackly. They’ll still be soft in the center, which is exactly what you want.
8. Cool and enjoy: Once out of the oven, sprinkle a little sea salt on top if you like that salty-sweet combo. Let the brookies cool on the tray for 10 minutes before transferring to a rack to cool completely (if you can wait that long!).

Fun ways to customize your brookies

If you’re in the mood to experiment, there are endless ways to make these brookies your own:

• Nuts: Add a handful of chopped walnuts or pecans for a bit of crunch.
• Peanut butter swirl: Before baking, swirl a bit of peanut butter into the top of each brookie for a nutty twist.
• Spicy brookies: A pinch of cayenne pepper or a dash of cinnamon in the batter can add a surprising kick that pairs well with chocolate.
• Vegan version: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based butter substitute.
• Gluten-free: Substitute a good gluten-free flour blend for the all-purpose flour. Make sure to check that your baking powder is gluten-free as well.

Each variation brings something a little different to the table, so don’t be afraid to get creative!

How to serve and garnish your brookies

Brookies are delicious on their own, but a few extras can make them even more special:

• Dust with powdered sugar: A light dusting of powdered sugar adds a touch of elegance.
• Add a scoop of ice cream: Serve warm brookies with a scoop of vanilla or coffee ice cream for a dessert that’s hard to beat.
• Top with fresh berries: A handful of raspberries or strawberries can add a pop of color and a hint of tartness that complements the rich chocolate.

Serve them up on a nice platter with a sprinkle of sea salt or a drizzle of chocolate sauce, and you’ve got a dessert that looks as good as it tastes!

Perfect drink pairings

Here are some great drinks that go wonderfully with brookies:

• Iced coffee: The slight bitterness of coffee balances out the sweetness of the brookies.
• Hot chocolate: For a double-chocolate treat, try a rich, creamy hot chocolate.
• Milk: A classic for a reason—there’s nothing like a glass of cold milk with chocolate treats.
• Mint tea: Mint tea provides a refreshing contrast to the rich chocolate, helping to cleanse your palate between bites.

Storage and reheating tips

Brookies are best fresh, but they store well too! Here’s how:

• Room temperature: Store brookies in an airtight container at room temperature for up to 3 days. They’ll stay chewy and delicious.
• Freezing: Wrap individual brookies in plastic wrap and freeze them in an airtight container for up to 2 months. Just thaw at room temperature or warm them briefly in the microwave.
• Reheating: To get that fresh-out-of-the-oven taste, pop a brookie in the microwave for about 10-15 seconds to warm it up.

Adjusting the recipe for different serving sizes

This recipe makes around 12-14 brookies, but you can easily double it if you’re feeding a crowd. If you halve it, just be sure to watch your baking time, as smaller batches may bake slightly faster. With any batch size, remember to leave space between each brookie on the tray to allow for spreading.

Troubleshooting tips for perfect brookies

• Brookies are too flat: Make sure to properly whip the eggs and sugar to give the batter some structure.
• Brookies aren’t crackly on top: Check that your oven temperature is correct and don’t skip the step of whipping the eggs and sugar.
• Brookies are too dry: Avoid overbaking; they should be set but still soft in the center when you take them out.

Give these brookies a try!

There’s something so satisfying about making brookies. They’re simple yet feel a bit special, with their mix of textures and rich chocolate flavor. Whether you’re an experienced baker or just starting out, these brookies are easy to make and hard to mess up. Plus, they’re endlessly customizable, so you can make them your own. I hope you’ll give this recipe a go and enjoy every fudgy, chewy bite!

Frequently asked questions

Q: Can I use milk chocolate instead of dark chocolate?
A: Yes! Milk chocolate will make the brookies a bit sweeter, so adjust the sugar slightly if you prefer a less sweet result.

Q: Can I make these gluten-free?
A: Absolutely. Substitute a gluten-free flour blend for the regular flour, and double-check that your baking powder is gluten-free.

Q: How do I store leftovers?
A: Keep them in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Q: Can I use white sugar instead of caster sugar?
A: Caster sugar works best for texture, but you can substitute it with granulated sugar in a pinch.

Q: What’s the best way to reheat brookies?
A: A quick zap in the microwave (10-15 seconds) will bring back their soft, chewy texture.

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