Why You’ll Love This Recipe

I love how these brookies perfectly blend two beloved treats into one. You get the dense, chocolate depth of brownies alongside the chewy, buttery feel of cookies. They’re quick to prep, easy for any skill level, and impossible to resist once they cool—everyone asks for seconds after just one bite 

ingredients

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

Plain all‑purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Dark chocolate, chopped
Butter (salted or unsalted)
Eggs, room temperature
Caster (or granulated) sugar
Demerara (raw) sugar
Vanilla extract
Chocolate chips (dark or milk)

directions

Prep oven and pan
I preheat to 160 °C (fan) or 170 °C (convection) and line a baking sheet with parchment 
Melt chocolate and butter
I gently melt chopped dark chocolate with butter (on the stove using a double boiler or microwaving in short bursts), then stir in vanilla 
Whisk eggs and sugars
In a separate bowl, I whisk eggs with caster and demerara sugar until pale, thick, and fluffy—about 5 minutes—to create the brookie’s crackly top 
Combine
I gently fold the melted chocolate mixture into the egg-sugar blend, taking care not to deflate it .
Mix in dry ingredients
I sift flour, cocoa powder, baking powder, and salt, then fold them into the batter. Finally, I stir in chocolate chips for gooey bursts in every bite
Bake
I drop tablespoons of batter spaced apart on the baking tray. I bake for 12–14 minutes until the tops are crackly and edges appear just set 
Cool
I let the brookies cool on the tray for around 10 minutes before transferring to a rack—this helps them set perfectly. I sometimes finish with a sprinkle of sea salt while still warm

Servings and timing

Yield: Makes about 15 brookies
Prep time: ~15 minutes
Bake time: 12–14 minutes
Total time: ~30 minutes (plus cooling)

Variations

Swap dark chocolate chips for milk or white chocolate for a different flavor.
Fold in chopped nuts (pecans, walnuts) for added crunch
Add a swirl of peanut butter into the batter before baking for a peanut-choco twist.
To go gluten-free, use a 1:1 gluten‑free flour blend in place of plain flour

storage/reheating

I store brookies in an airtight container at room temperature for up to 5 days, or freeze for 3 months. To reheat, I warm individual brookies in the microwave for 10–15 seconds to restore that fresh-baked gooeyness .

FAQs

Can I use just one type of sugar?

Yes. The recipe suggests caster + demerara for texture and flavor, but regular granulated sugar works fine if needed 

Why whisk eggs and sugar so much?

That process incorporates air and creates the crackly top and fudgy interior. About 5 minutes of whisking is ideal 

How do I know when they’re done?

Brookies are perfect when the edges look set and fissured, but the center still jiggles slightly. They continue to set as they cool .

Can I make mini brookies?

Absolutely. Use a mini-muffin tin and bake for around 20–25 minutes. Adjust based on size 

Why are mine flat?

Flat brookies often result from too-warm butter or overmixing. Let melted chocolate cool slightly before folding and avoid overmixing batter 

Conclusion

These fudgy, chewy brookies are one of my favorite go-to treats when I want maximum chocolate satisfaction with minimal fuss. They’re rich, crackly, and that mix of textures always gets raves. I love experimenting with add-ins and mastering that perfect bake—serve them warm with milk or ice cream for ultimate indulgence.