Why You’ll Love This Recipe

Best of Both Worlds: A perfect blend of cookies and brownies in one bite.
Simple Ingredients: Uses pantry staples for a quick and easy bake.
Incredible Texture: Crisp edges with a soft, chewy center.
Versatile: Enjoy them warm with ice cream or as a snack on their own.

Ingredients

200g dark chocolate, chopped
100g chocolate chips (optional)
100g butter
2 large eggs
150g sugar (a mix of demerara and caster sugar works best)
100g plain flour
2 tbsp cocoa powder
1/2 tsp salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Melt the chocolate and butter: In a saucepan over low heat (or using a microwave), melt the dark chocolate and butter together, stirring until smooth. Let cool slightly.
Whisk eggs and sugar: In a separate bowl, whisk the eggs and sugar until pale and fluffy.
Combine mixtures: Slowly add the melted chocolate mixture into the whisked eggs, stirring gently.
Prepare dry ingredients: In another bowl, mix the flour, cocoa powder, and salt. Sift if necessary to remove lumps.
Mix the batter: Gently fold the dry ingredients into the wet mixture until combined. Stir in the chocolate chips if using.
Shape and bake: Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper. Drop spoonfuls of batter onto the tray, spacing them apart.
Bake: Bake for 12-14 minutes until the edges are set but the centers are still slightly soft.
Cool and serve: Let the brookies cool on the tray before transferring them to a wire rack.

Servings and Timing

Servings: 12-16 brookies
Total Time: 30 minutes (including prep and baking)

Variations

Nutty Brookies: Add chopped walnuts or pecans for extra crunch.
Extra Chocolatey: Use milk chocolate instead of dark for a sweeter flavor.
Salted Brookies: Sprinkle sea salt on top before baking for a sweet-salty contrast.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 5 days.
Freezer: Freeze in a sealed container for up to 3 months.
Reheating: Warm in a microwave for a few seconds to bring back the fudgy texture.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, but it will make the brookies sweeter and softer.

What if I don’t have chocolate chips?

You can skip them, but they add extra texture and flavor.

How do I know when my brookies are done?

The edges should be firm, while the center remains slightly soft. They will firm up as they cool.

Why are my brookies too flat?

This can happen if the butter was too warm or the batter was over-mixed. Use room-temperature ingredients and fold gently.

Can I make these gluten-free?

Yes, substitute plain flour with a gluten-free blend.

Should I refrigerate brookies?

No need! They stay fresh at room temperature for up to 5 days.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 24 hours before baking.

How can I make these brookies even fudgier?

Use more butter and slightly underbake them.

Can I add flavors like vanilla or coffee?

Yes! A teaspoon of vanilla or espresso powder enhances the chocolate flavor.

What can I serve with brookies?

They go great with ice cream, whipped cream, or a drizzle of caramel sauce.

Conclusion

These fudgy, chewy brookies are the ultimate treat for chocolate lovers. Whether you enjoy them warm with ice cream or as a snack, they deliver the best of brownies and cookies in every bite. Give this easy recipe a try and enjoy homemade brookies in no time!

Fudgy Chewy Brookies Recipe

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These fudgy, chewy brookies are the perfect treat for chocolate lovers, combining the best of both brownies and cookies. With a rich, gooey center and slightly crisp edges, this easy-to-make recipe requires simple ingredients and offers incredible texture. Enjoy them warm with ice cream or on their own for a satisfying dessert.

Author: Amy
Prep Time: 10 minutes
Cook Time: 12-14 minutes
Total Time: 30 minutes
Yield: 12-16 brookies
Category: Dessert, Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

200g dark chocolate, chopped
100g chocolate chips (optional)
100g butter
2 large eggs
150g sugar (a mix of demerara and caster sugar works best)
100g plain flour
2 tbsp cocoa powder
1/2 tsp salt

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Instructions

Melt the Chocolate and Butter:
- In a saucepan over low heat (or using a microwave), melt the dark chocolate and butter together, stirring until smooth. Let it cool slightly.
Whisk the Eggs and Sugar:
- In a separate bowl, whisk the eggs and sugar together until pale and fluffy.
Combine the Mixtures:
- Slowly add the melted chocolate mixture into the whisked eggs, stirring gently to combine.
Prepare Dry Ingredients:
- In another bowl, mix the flour, cocoa powder, and salt. Sift if necessary to remove lumps.
Mix the Batter:
- Gently fold the dry ingredients into the wet mixture until fully combined. Stir in the chocolate chips if using.
Shape and Bake:
- Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper. Drop spoonfuls of the batter onto the tray, spacing them apart.
Bake:
- Bake for 12-14 minutes until the edges are set, but the centers are still slightly soft.
Cool and Serve:
- Let the brookies cool on the tray before transferring them to a wire rack.

Notes

Nutty Brookies: Add chopped walnuts or pecans for extra texture.
Extra Chocolatey: Use milk chocolate for a sweeter, softer flavor.
Salted Brookies: Sprinkle sea salt on top before baking for a sweet-salty contrast.
Make Ahead: You can refrigerate the dough for up to 24 hours before baking.