Ultimate Fudgy Chewy Brookies Recipe

Brookies combine the best of brownies and cookies into one irresistible treat with a fudgy center, chewy edges, and crackly tops. This recipe delivers 24 perfect brookies in under 30 minutes using simple ingredients and foolproof steps.

Why These Brookies Are Unbeatable

These brookies strike the ideal balance of gooey brownie richness and cookie chewiness. Room temperature eggs whipped with sugars create airy lift, while melted dark chocolate ensures deep flavor. Common pitfalls like flat or dry results get fixed with precise tips.

Ingredients You’ll Need

Gather these pantry staples for rich, chocolatey results. US measurements come first, with metric in parentheses.

• 1 cup (125g) all-purpose flour
• 2 tablespoons (10g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (225g) dark chocolate, chopped (at least 60% cacao)
• 1/2 cup (113g) unsalted butter
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) brown sugar (light or dark for extra chew)
• 1 teaspoon vanilla extract
• 1 teaspoon espresso powder (optional, enhances chocolate)
• 3/4 cup (130g) semi-sweet chocolate chips, plus extra for topping
• Flaky sea salt, for sprinkling

Notes: Use high-quality chocolate for smooth melting. Brown sugar adds chewiness; substitute turbinado if unavailable. Total yield: 24 cookies.

Step-by-Step Brookies Recipe

Prep time: 15 minutes. Bake time: 10-12 minutes. Follow these numbered steps for success.

1. Preheat Oven: Set to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Adjust rack to middle position.
2. Melt Chocolate and Butter: In a heatproof bowl over simmering water (double boiler), combine chopped dark chocolate, butter, and espresso powder. Stir until smooth, about 3 minutes. Remove from heat and cool slightly. Microwave alternative: Heat in 30-second bursts, stirring between.
3. Whip Eggs and Sugars: In a large bowl, use a hand mixer or stand mixer on high speed to beat eggs, egg yolk, granulated sugar, brown sugar, and vanilla for 5 minutes. Mixture should turn pale, thick, and ribbon-like when lifted.
4. Combine Wet Ingredients: Slowly pour melted chocolate into egg mixture while mixing on low. Beat until just uniform, scraping sides.
5. Mix Dry Ingredients: In a separate bowl, whisk flour, cocoa, baking powder, and salt. Fold into wet mixture with a spatula until no streaks remain. Gently stir in chocolate chips. Batter will be thick and scoopable.
6. Scoop and Bake: Use a 1.5-tablespoon cookie scoop to drop dough 2 inches apart on sheets (12 per sheet). Sprinkle lightly with sea salt. Bake 10-12 minutes until edges set and tops crackle. Centers stay soft.
7. Cool and Finish: Cool on sheets 5 minutes, then transfer to wire rack. Press extra chips on warm cookies for gooey pools. Enjoy warm or store.

Expert Tips for Perfection

Achieve pro results every time with these tweaks.

• Measure flour by spooning into cup and leveling; packing causes dry cookies.
• Room temperature eggs whip higher for fudgy lift.
• Work fast after mixing: batter firms quickly for better shape.
• For perfectly round cookies: Right after baking, swirl a slightly larger cookie cutter around each on the hot sheet.
• If spreading too much: Chill dough 10 minutes or ensure butter-chocolate is not hot.

Storage and Freezing Guide

Keep brookies fresh for days.

• Room Temperature: Airtight container up to 3 days.
• Fridge: Up to 5 days; soften before eating.
• Freezer: Freeze baked cookies or dough balls up to 3 months. Thaw overnight, bake from frozen adding 1-2 minutes.
• Reheat: Microwave 10 seconds for molten centers.

Delicious Variations to Try

Customize for any craving.

• Gluten-Free: Swap flour 1:1 with gluten-free blend.
• Vegan: Use plant butter, flax eggs (1 tbsp flax + 3 tbsp water each), and dairy-free chips.
• Loaded: Add chopped nuts, peppermint chunks, or peanut butter swirls.
• Mini Brookies: Use 1-tablespoon scoop, bake 8-10 minutes.
• Double Chocolate: Increase cocoa to 3 tablespoons.

Nutrition Info (Per Cookie)

Approximate values based on 24 cookies.

Nutrient	Amount
Calories	180
Total Fat	10g
Saturated Fat	6g
Carbohydrates	20g
Sugars	14g
Protein	2g
Sodium	65mg

Values vary by ingredients; use for guidance only.​

Common Brookies Questions

Why are my brookies flat?
Overmixed batter or warm butter-chocolate deflates air. Fold gently and cool mixture before adding.

Brookies vs brownie cookies?
Brookies emphasize fudgy brownie texture in cookie form; both are interchangeable but brookies highlight chew.

Can I use milk chocolate?
Yes, but expect sweeter, softer results. Dark keeps fudgy intensity.

How do I know when done?
Crackly tops, set edges, soft centers. They firm on cooling.

Make ahead?
Scoop dough, freeze, bake straight from freezer.

Craving more chocolate? Pair with vanilla ice cream or try stuffed brookies next time. Share your results in comments and rate below! Pin for later.​

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