I recently tried this irresistible hybrid of brownies and cookies, and I absolutely loved how fudgy, chewy, and chocolatey they turned out. Here’s a full breakdown of everything you need to know to make these at home.

The BEST Fudgy Chewy Browkies (Brookies)

Short description

These brookies are thick, chocolatey, fudgy in the centre with crackly tops, and chewy around the edges—a delightful mix of brownie richness and cookie texture in a single bite.

Why You’ll Love This Recipe

I love how this recipe balances gooey brownie centers with cookie-like cheeks, giving a perfect combination of fudge and chew in every bite. With simple ingredients and an easy process, it’s perfect for bakers of any skill level—no special tools required.

ingredients

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

95 g plain (all-purpose) flour
2 tbsp cocoa powder
1 tsp baking powder
¼ tsp salt
225 g dark chocolate, chopped
56 g butter (salted or unsalted)
2 eggs, room temperature
100 g caster or granulated sugar
90 g demerara or raw sugar
1 tsp vanilla extract
85 g dark or milk chocolate chips

directions

Preheat the oven to 160 °C fan / 170 °C conventional. Line a baking tray with parchment paper.
In a heat-proof bowl over simmering water, stir chopped dark chocolate and butter until smooth. Mix in vanilla.
In a bowl, beat eggs, caster sugar, and demerara sugar on high for about 5 minutes until pale, thick, and fluffy.
Sift together flour, cocoa powder, baking powder, and salt in another bowl. Then stir in chocolate chips.
Gently fold the melted chocolate mixture into the whipped eggs, preserving as much air as possible.
Carefully stir in the dry ingredients until just combined—don’t overmix.
Use spoonfuls or a cookie scoop to drop batter onto the tray. Bake for 12–14 minutes until tops crackle and edges look set.
Sprinkle sea salt on warm brookies if desired. Let cool 10 minutes on the tray, then transfer to a wire rack.

Servings and timing

Yields: about 15 cookies
Prep time: 15 minutes
Cook time: 12–14 minutes
Total time: approx 30 minutes

Variations

I sometimes use a mix of dark and milk chocolate chips for a sweeter twist.
Swapping demerara sugar for only caster sugar works too—the texture remains nice, though chewiness is reduced.
I’ve made these with gluten-free flour, and they turn out great without losing that fudgy charm.

storage/reheating

I store mine in an airtight container at room temperature for up to 5 days. They also freeze well—sealed in parchment-separated layers, they stay fresh for 2–3 months. To reheat, I microwave them for about 10–15 seconds or warm them briefly in a low oven—just enough to bring back that gooey texture.

FAQs

What chocolate can I use if I don’t have dark?

I’ve tried using milk chocolate instead, and they’re still delicious, just a bit sweeter and softer.

Can I skip the demerara sugar?

Yes, you can use only caster or granulated sugar. The texture is still lovely, but you’ll lose some chew and caramel depth.

How do I know when they’re done?

They’re ready when the tops crackle, edges pull away slightly, and the centers still feel soft. They firm up as they cool.

Can I make these gluten-free?

Absolutely. I’ve used a 1:1 gluten-free all-purpose flour blend, and the fudgy texture holds up beautifully.

Can I make the batter in advance?

Yes, I sometimes refrigerate the batter overnight in a sealed container. Just know it may spread more when baked the next day.

Conclusion

I’ve made these brookies multiple times now, and they never disappoint. They come together quickly, are packed with chocolate goodness, and strike the perfect balance between brownie and cookie. Whether I’m treating myself or sharing them, they always disappear fast. Give them a go—I think you’ll be hooked.