There are certain afternoons when the house smells like magic, and making these fudgy chewy brookies brings exactly that feeling. One rainy afternoon, I found a forgotten bar of dark chocolate in the pantry and a craving for something that could satisfy both my sweet tooth and a need for comfort.
Experimenting with a blend of brownie richness and cookie chewiness, I ended up with a batch of treats that seemed almost too good to share. The first bite offered a crackly top, giving way to a dense, fudgy center that melted in your mouth. I loved how the chocolate chips scattered throughout added pops of creamy sweetness, and the slight sprinkle of sea salt on top gave a subtle balance to all that richness.
Making these brookies became more than baking—it became a ritual of patience and anticipation, where whisking eggs and sugars felt almost meditative. Watching them rise slightly in the oven while the aroma filled the kitchen brought a comforting warmth to a grey day. By the time they cooled enough to taste, the brookies had turned a simple snack into an experience.
Now, every time I need a little indulgence, these fudgy chewy brookies are my go-to treat, combining nostalgia, chocolatey goodness, and that satisfying texture contrast I can’t resist.
Short Description
Fudgy Chewy Brookies are a decadent cross between brownies and cookies, featuring a crackly top, rich chocolate layers, and chewy chocolate chips. Perfect for dessert or a sweet afternoon treat.
Key Ingredients
- 95 g (¾ cups) 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 cups) butter, salted or unsalted
- 2 eggs, room temperature
- 100 g (¾ cups) caster or granulated sugar
- 90 g (½ cups) Demerara or raw sugar
- 1 teaspoon vanilla extract
- 85 g (½ cups) dark or milk chocolate chips
Tools Needed
- Heatproof bowl
- Small saucepan or double boiler
- Electric hand whisk
- Medium mixing bowls
- Spatula
- Baking tray
- Parchment paper
- Cooling rack
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper to prevent sticking and allow for easy cleanup.
Step 2: Melt Chocolate and Butter
In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until fully melted and smooth. Remove from heat and stir in the vanilla extract. The mixture should be glossy and fragrant.
Step 3: Whip Eggs and Sugars
In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, Demerara sugar, and eggs. Continue whisking for about 5 minutes until the mixture becomes very light, thick, and fluffy. It should leave trails when you lift the whisk.
Step 4: Combine Dry Ingredients
Sift together the flour, cocoa powder, baking powder, and salt in another bowl. Add the chocolate chips and mix gently to evenly distribute. This ensures a lump-free, smooth batter.
Step 5: Integrate Chocolate Mixture
Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently using a spatula, maintaining as much air as possible for a light texture.
Step 6: Fold in Dry Ingredients
Carefully fold the dry ingredients into the wet mixture, just until combined. Avoid overmixing to prevent a dense batter. The batter should be thick but soft enough to scoop.
Step 7: Bake the Brookies
Scoop tablespoons of batter onto the prepared baking tray, spacing them at least 2 inches apart. Bake in the preheated oven for 12–14 minutes. The tops should appear crackly, while the centers remain soft and fudgy.
Step 8: Cool and Finish
Remove from the oven and optionally sprinkle with a pinch of sea salt while still warm. Let the brookies cool on the tray for 10 minutes before transferring them to a cooling rack to cool completely.
Why You’ll Love This Recipe
Flavor Explosion: The combination of deep dark chocolate and soft chocolate chips creates a layered, rich taste with every bite.
Chewy and Fudgy: A crackly top gives way to a dense, melt-in-your-mouth center, offering a texture contrast that’s simply irresistible.
Quick and Easy: With just a few ingredients and simple steps, these brookies come together quickly, even on busy afternoons.
Versatile Treat: Perfect for dessert, snack time, or gifting to friends and family. They stay soft and fudgy for days.
Customizable: Add nuts, dried fruit, or flavored chocolate chips to make the recipe uniquely yours.
Mistakes to Avoid & Solutions
Overmixing the Batter: Folding too much can deflate the whipped eggs, resulting in denser brookies. Solution: Fold just until dry ingredients disappear.
Using Cold Eggs: Cold eggs won’t whip properly, which reduces airiness. Solution: Bring eggs to room temperature before starting.
Chocolate Not Fully Melted: Small lumps of chocolate can create uneven texture. Solution: Stir until smooth and glossy.
Overbaking: Baking even a minute too long can dry out the centers. Solution: Keep a close eye, remove when tops are crackly but centers remain soft.
Crowding the Tray: Placing batter too close leads to unevenly baked brookies. Solution: Space tablespoons 2 inches apart.
Serving and Pairing Suggestions
Serve with a scoop of vanilla ice cream or a drizzle of salted caramel for an indulgent dessert.
Pair with a warm cup of coffee, chai latte, or hot chocolate for cozy afternoons.
For gatherings, arrange brookies on a platter family-style, or wrap individually for gifts or lunchbox treats.
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 3 days.
For longer storage, freeze baked brookies in a sealed container for up to 2 months. Thaw at room temperature before serving.
Reheat gently in a microwave for 10–15 seconds to bring back that gooey, fudgy texture.
Avoid overheating, as this can make the centers dry and crumbly.
FAQs
1. Can I use milk chocolate instead of dark chocolate?
Yes, swap the dark chocolate for milk chocolate for a sweeter, creamier brookie, though the flavor will be less intense.
2. Can I make the batter ahead of time?
Absolutely. Prepare the batter and refrigerate for up to 24 hours. Allow it to come to room temperature before baking.
3. Why are my brookies too cakey?
Overmixing or overbaking is usually the cause. Fold gently and bake just until the tops crackle.
4. Can I make smaller or larger brookies?
Yes, adjust baking time accordingly. Smaller bites may take 8–10 minutes, larger ones up to 16 minutes.
5. Can I add nuts or dried fruits?
Yes! Fold in 50–75 g of chopped nuts or dried fruits for added texture and flavor.
Tips & Tricks
Use a kitchen scale for precise chocolate and flour measurements for consistent results.
Stir the melted chocolate mixture off the heat to avoid accidentally cooking the eggs.
Sprinkle a tiny pinch of flaky sea salt on top to enhance the chocolate flavor.
Use a silicone spatula to fold ingredients gently and maintain a light texture.
Recipe Variations
Nutty Brookies: Fold 75 g chopped walnuts or pecans into the batter before baking. This adds a crunchy texture and complements the chocolate’s richness.
White Chocolate & Raspberry: Replace half of the dark chocolate chips with white chocolate chips and fold in 50 g freeze-dried raspberries for a tart-sweet twist.
Espresso Infusion: Dissolve 1 teaspoon instant espresso in the melted chocolate for a subtle coffee flavor that deepens the chocolate notes.
Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend. Baking time remains the same, but check for doneness as oven variations may occur.
Final Thoughts
Baking these fudgy chewy brookies has become one of my favorite kitchen rituals. Each batch offers the perfect balance of soft, gooey centers and crackly tops, with chocolate chips scattered like little treasures throughout. The aroma alone is enough to make anyone’s mouth water, and sharing them with family or friends is always a delight.
Every bite is indulgent yet approachable, giving that homemade touch that store-bought treats can’t match. Even simple tweaks like adding nuts or raspberries create a whole new flavor experience. With careful folding, precise baking, and a sprinkle of sea salt, these treats consistently turn out perfect. They’re more than just dessert—they’re a small celebration of chocolate, texture, and homemade love in every bite.
Fudgy Chewy Brookies
Ingredients
- 95 g ¾ cups 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 cups butter, salted or unsalted
- 2 eggs room temperature
- 100 g ¾ cups caster or granulated sugar
- 90 g ½ cups Demerara or raw sugar
- 1 teaspoon vanilla extract
- 85 g ½ cups dark or milk chocolate chips
Instructions
- Preheat your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating and line a baking tray with parchment paper.
- In a heatproof bowl, melt the chopped dark chocolate and butter over simmering water, making sure the bowl doesn’t touch the water. Stir until smooth and glossy, then mix in the vanilla extract.
- In a separate bowl, whisk the eggs, caster sugar, and Demerara sugar on high speed for about 5 minutes until the mixture becomes very light, thick, and fluffy.
- Sift together the flour, cocoa powder, baking powder, and salt, then fold in the chocolate chips to distribute evenly.
- Gently fold the melted chocolate mixture into the whipped eggs, then carefully fold in the dry ingredients until just combined. The batter should remain thick yet soft enough to scoop.
- Drop tablespoons of batter onto the prepared tray, spacing them at least 2 inches apart. Bake for 12–14 minutes until the tops are crackly but the centers remain fudgy.
- Once baked, optionally sprinkle with sea salt while still warm and let the brookies cool on the tray for 10 minutes before transferring to a cooling rack to cool completely.
