Fudgy Chewy Brookies (Brownie Cookies)

Why You’ll Love This Recipe

I love how this recipe brings together simple ingredients to create a dessert that’s both indulgent and satisfying. The combination of melted dark chocolate and cocoa powder provides a deep chocolate flavor, while the mix of sugars adds complexity. The optional chocolate chips give an extra burst of chocolate in every bite. Plus, the recipe is straightforward, making it accessible even for novice bakers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Dark chocolate

• Butter (salted or unsalted)

• Demerara sugar

• Caster sugar

• Eggs

• Plain flour

• Cocoa powder

• Chocolate chips (optional)

Directions

1. Melt the butter and dark chocolate together in a small saucepan over low heat or in the microwave, stirring continuously until smooth.

2. In a separate bowl, whisk the eggs and sugars until very pale and fluffy.

3. In another bowl, whisk together the cocoa powder and flour to ensure even distribution without lumps. If the cocoa powder is especially lumpy, I sift it.

4. Slowly pour the melted chocolate mixture into the egg mixture, stirring gently to prevent the eggs from scrambling.

5. Fold in the flour-cocoa mix and chocolate chips (if using) until the batter is thick and slightly gooey.

6. Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.

7. Drop tablespoons of batter onto the tray, spaced well apart. I use a cookie scoop to make sure the cookies are the same size.

8. Bake for 12-14 minutes. The brookies should be soft but set, with slightly firmer edges.

9. Allow the brookies to cool slightly on the baking tray. I sometimes sprinkle them with sea salt while still warm.

Servings and Timing

This recipe yields approximately 24 brookies. The preparation time is about 15 minutes, with a baking time of 12-14 minutes, totaling around 30 minutes.

Variations

• Nutty Brookies: I add chopped walnuts or pecans to the batter for a crunchy texture.

• Mint Chocolate Brookies: I incorporate a few drops of peppermint extract and use mint chocolate chips.

• Spicy Brookies: I mix in a pinch of cayenne pepper and cinnamon for a spicy kick.

• Gluten-Free Brookies: I substitute the plain flour with a gluten-free flour blend.

• Double Chocolate Brookies: I use both dark and white chocolate chips for a more decadent treat.

Storage/Reheating

I store the brookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a sealed container for up to 3 months. To enjoy warm brookies, I reheat them in the microwave for about 10 seconds.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, but it will make the brookies sweeter and softer.

What if I don’t have chocolate chips?

The recipe will still work fine, though the texture will be less varied.

How can I tell when the brookies are perfectly baked?

The brookies are done when the edges start to pull away slightly from the baking sheet, and the surface looks set and slightly crackled. They should still feel soft in the center when lightly pressed with a fingertip. Remember, they will continue to firm up as they cool on the tray.

What should I do if my brookies are too flat?

If your brookies are too flat, it could be due to overmixing the batter or using butter that’s too warm. I ensure the butter is just melted and not hot, and I mix the batter until just combined.

Can I make the dough ahead of time?

Yes, I often prepare the dough in advance and refrigerate it for up to 24 hours. This helps the flavors meld and can result in a chewier texture.

Conclusion

These Fudgy Chewy Brookies are a delightful fusion of brownies and cookies, offering the best of both worlds. I enjoy making them for gatherings, as they always impress with their rich flavor and perfect texture. Whether you’re a chocolate lover or just looking for a new treat to try, these brookies are sure to satisfy.