The Best Fudgy Chewy Brookies (Brownie Cookies) – Savvy Bites Style

A Perfectly Balanced Dessert That Combines the Richness of Brownies with the Crisp Edges of Cookies

🎉 Introduction

Can’t decide between a chewy chocolate chip cookie and a fudgy brownie? Meet your new dessert obsession: Brookies — the best of both worlds in one indulgent bite. These Fudgy Chewy Brookies are intensely chocolaty, slightly crisp around the edges, and wonderfully gooey in the center. Basically? Dessert perfection.

Brookies (or “browkies”) are ideal for anyone who wants the satisfaction of a brownie but the handheld convenience of a cookie. They’re rich, melty, and so deeply flavored that one just isn’t enough. Perfect for lunchboxes, potlucks, bake sales, or Netflix nights, these sweet hybrids are a surefire hit.

If you love bold, rich chocolate treats, you’ll also want to try our Chocolate Coffee Cake — it’s the perfect morning-to-night indulgence for serious cocoa fans.

🧰 Equipment Needed

To make these chewy brookies, you’ll need:

• Mixing bowls (medium and large)
• Whisk and rubber spatula
• Measuring spoons and kitchen scale (for accuracy)
• Saucepan (for melting chocolate)
• Baking tray lined with parchment paper
• Cookie scoop or tablespoon
• Cooling rack

🛒 Ingredients

🥚 Produits frais

• 2 large eggs

🍫 Aides culinaires et épices

• 95 g all-purpose flour (plain)
• 1 tsp baking powder
• 100 g caster or granulated sugar
• 90 g demerara or raw sugar
• 2 tbsp unsweetened cocoa powder
• 225 g dark chocolate (70% cocoa preferred)
• 85 g dark or milk chocolate chips
• ¼ tsp salt
• 1 tsp vanilla extract

🧈 Produits laitiers

• 56 g butter (salted or unsalted, your preference)

👩‍🍳 Directions

Step 1: Melt Chocolate and Butter

1. In a small saucepan or heatproof bowl set over a pan of simmering water, gently melt the 225 g dark chocolate with the butter.
2. Stir until smooth and glossy, then remove from heat and set aside to cool slightly.

Step 2: Whisk the Sugars and Eggs

1. In a large bowl, combine caster sugar and demerara sugar.
2. Add in the eggs and vanilla extract.
3. Whisk vigorously for about 3–4 minutes until the mixture is pale, thick, and ribbony.

Pro tip: This step helps give your brookies that crackly brownie top!

Step 3: Combine Wet and Dry Ingredients

1. Slowly pour the melted chocolate mixture into the egg mixture, stirring constantly to prevent scrambling.
2. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. Fold the dry ingredients into the wet mix gently until no dry spots remain.
4. Fold in the chocolate chips.

Step 4: Chill the Dough

1. Cover the dough and chill for 30–45 minutes. This helps the cookies hold their shape while baking.

Step 5: Bake

1. Preheat the oven to 175°C (350°F).
2. Using a cookie scoop or spoon, portion dough onto a parchment-lined baking sheet.
3. Leave space between each for spreading.
4. Bake for 10–12 minutes until the edges are set and the centers are still soft.

Step 6: Cool

1. Allow brookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely (if you can wait!).

🍽️ Servings & Timing

• Servings: 16–18 cookies
• Prep Time: 20 minutes
• Chill Time: 30–45 minutes
• Bake Time: 10–12 minutes
• Total Time: ~1 hour 15 minutes

These are best enjoyed slightly warm with a cold glass of milk or a scoop of vanilla ice cream.

🧊 Storage & Reheating

Storage:

• Store in an airtight container at room temperature for up to 5 days.

Freezing:

• Freeze baked brookies or unbaked dough balls for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the bake time.

Reheating:

• Warm in a 300°F (150°C) oven for 3–4 minutes or microwave for 15 seconds for that fresh-baked texture.

🥄 Variations

• Nutty Brookies: Stir in ½ cup chopped walnuts, pecans, or hazelnuts.
• Salted Top: Sprinkle flaky sea salt on top before baking.
• Espresso Boost: Add 1 tsp instant espresso powder to the batter.
• Peanut Butter Swirl: Drop tiny dollops of peanut butter into the dough before baking and swirl with a knife.
• White Chocolate Mix-In: Swap some chips for white or caramelized white chocolate.

You’ll also love our Cookie Dough Cake — packed with sweet, soft nostalgia and layers of chocolatey fun.

❓ 10 FAQs

1. Are brookies more like cookies or brownies?
   They’re the perfect hybrid — chewy like cookies with a dense, fudgy brownie bite.
2. Can I skip chilling the dough?
   It’s not recommended — chilling helps control spreading and keeps the center fudgy.
3. Can I use milk chocolate instead of dark?
   Yes, but your brookies will be sweeter and slightly less intense.
4. What’s the difference between caster and demerara sugar?
   Caster dissolves easily for smoothness, while demerara adds caramel depth and chew.
5. Can I make these gluten-free?
   Yes, swap the flour for a 1:1 gluten-free blend.
6. How do I get crackly tops?
   Whisk your eggs and sugar really well before adding the chocolate — that’s the trick!
7. Can I make these dairy-free?
   Use vegan butter and dark chocolate with no milk solids.
8. How do I keep them soft for days?
   Store with a slice of bread or a damp paper towel in the container to retain moisture.
9. Can I double the recipe?
   Yes! Just use two baking trays and rotate them halfway through baking.
10. Why did mine turn cakey?
    Overmixing or overbaking. Mix until just combined and pull from the oven when slightly underdone.

🏁 Conclusion

Brookies — the fudgy, chewy, chocolate-stuffed lovechild of two iconic desserts — are a baking triumph. They satisfy every sweet craving in one beautiful, melty, handheld bite. Whether you eat them straight off the tray or package them up as a gift, one thing is for sure: they won’t last long.

For another crowd-pleasing bar dessert, try our ultra-gooey Coffee Caramel Swirl Brownies — rich, sophisticated, and perfect with a hot drink.

Adam

The Best Fudgy Chewy Brookies (Brownie Cookies) – Savvy Bites Style

Can’t decide between a chewy chocolate chip cookie and a fudgy brownie? Meet your new dessert obsession: Brookies — the best of both worlds in one indulgent bite. These Fudgy Chewy Brookies are intensely chocolaty, slightly crisp around the edges, and wonderfully gooey in the center. Basically? Dessert perfection. Brookies (or “browkies”) are ideal for anyone who wants the satisfaction of a brownie but the handheld convenience of a cookie. They’re rich, melty, and so deeply flavored that one just isn’t enough. Perfect for lunchboxes, potlucks, bake sales, or Netflix nights, these sweet hybrids are a surefire hit. If you love bold, rich chocolate treats, you’ll also want to try our Chocolate Coffee Cake — it’s the perfect morning-to-night indulgence for serious cocoa fans.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

bake & Chill Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 18 cookies

Ingredients Equipment Method Notes

Ingredients

  

🥚 Produits frais

• 2 large eggs

🍫 Aides culinaires et épices

• 95 g all-purpose flour plain
• 1 tsp baking powder
• 100 g caster or granulated sugar
• 90 g demerara or raw sugar
• 2 tbsp unsweetened cocoa powder
• 225 g dark chocolate 70% cocoa preferred
• 85 g dark or milk chocolate chips
• ¼ tsp salt
• 1 tsp vanilla extract
• 🧈 Produits laitiers
• 56 g butter salted or unsalted, your preference

Equipment

• To make these chewy brookies, you’ll need:
• Mixing bowls (medium and large)
• Whisk and rubber spatula
• Measuring spoons and kitchen scale (for accuracy)
• Saucepan (for melting chocolate)
• Baking tray lined with parchment paper
• Cookie scoop or tablespoon
• Cooling rack

Method

 

Step 1: Melt Chocolate and Butter

1. In a small saucepan or heatproof bowl set over a pan of simmering water, gently melt the 225 g dark chocolate with the butter.
2. Stir until smooth and glossy, then remove from heat and set aside to cool slightly.

Step 2: Whisk the Sugars and Eggs

1. In a large bowl, combine caster sugar and demerara sugar.
2. Add in the eggs and vanilla extract.
3. Whisk vigorously for about 3–4 minutes until the mixture is pale, thick, and ribbony.
4. Pro tip: This step helps give your brookies that crackly brownie top!

Step 3: Combine Wet and Dry Ingredients

1. Slowly pour the melted chocolate mixture into the egg mixture, stirring constantly to prevent scrambling.
2. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. Fold the dry ingredients into the wet mix gently until no dry spots remain.
4. Fold in the chocolate chips.

Step 4: Chill the Dough

1. Cover the dough and chill for 30–45 minutes. This helps the cookies hold their shape while baking.

Step 5: Bake

1. Preheat the oven to 175°C (350°F).
2. Using a cookie scoop or spoon, portion dough onto a parchment-lined baking sheet.
3. Leave space between each for spreading.
4. Bake for 10–12 minutes until the edges are set and the centers are still soft.

Step 6: Cool

1. Allow brookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely (if you can wait!).

Notes

🧊 Storage & Reheating

Storage:

Store in an airtight container at room temperature for up to 5 days.

Freezing:

Freeze baked brookies or unbaked dough balls for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the bake time.

Reheating:

Warm in a 300°F (150°C) oven for 3–4 minutes or microwave for 15 seconds for that fresh-baked texture.

🥄 Variations

Nutty Brookies: Stir in ½ cup chopped walnuts, pecans, or hazelnuts.

Salted Top: Sprinkle flaky sea salt on top before baking.

Espresso Boost: Add 1 tsp instant espresso powder to the batter.

Peanut Butter Swirl: Drop tiny dollops of peanut butter into the dough before baking and swirl with a knife.

White Chocolate Mix-In: Swap some chips for white or caramelized white chocolate.

You’ll also love our Cookie Dough Cake — packed with sweet, soft nostalgia and layers of chocolatey fun.

❓ 10 FAQs

Are brookies more like cookies or brownies?
They’re the perfect hybrid — chewy like cookies with a dense, fudgy brownie bite.

Can I skip chilling the dough?
It’s not recommended — chilling helps control spreading and keeps the center fudgy.

Can I use milk chocolate instead of dark?
Yes, but your brookies will be sweeter and slightly less intense.

What’s the difference between caster and demerara sugar?
Caster dissolves easily for smoothness, while demerara adds caramel depth and chew.

Can I make these gluten-free?
Yes, swap the flour for a 1:1 gluten-free blend.

How do I get crackly tops?
Whisk your eggs and sugar really well before adding the chocolate — that’s the trick!

Can I make these dairy-free?
Use vegan butter and dark chocolate with no milk solids.

How do I keep them soft for days?
Store with a slice of bread or a damp paper towel in the container to retain moisture.

Can I double the recipe?
Yes! Just use two baking trays and rotate them halfway through baking.

Why did mine turn cakey?
Overmixing or overbaking. Mix until just combined and pull from the oven when slightly underdone.

🏁 Conclusion

Brookies — the fudgy, chewy, chocolate-stuffed lovechild of two iconic desserts — are a baking triumph. They satisfy every sweet craving in one beautiful, melty, handheld bite. Whether you eat them straight off the tray or package them up as a gift, one thing is for sure: they won’t last long.

For another crowd-pleasing bar dessert, try our ultra-gooey Coffee Caramel Swirl Brownies — rich, sophisticated, and perfect with a hot drink.