Fudgy Chewy Brookies

Why You’ll Love This Recipe

I like how simple yet decadent these brookies are. They come together quickly, and the double-chocolate combination gives them that bakery-style depth of flavor. The crackly tops and fudgy centers make them perfect for chocolate lovers. I also love that the recipe is versatile — I can add nuts, spices, or espresso powder to make each batch unique.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

95 g (¾ cup) plain (all-purpose) flour
2 tablespoons cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
225 g (1¼ cups) dark chocolate, chopped
56 g (¼ cup) butter, salted or unsalted
2 eggs (room temperature)
100 g (¾ cup) caster or granulated sugar
90 g (½ cup) demerara or raw sugar
1 teaspoon vanilla extract
85 g (½ cup) dark or milk chocolate chips

Directions

1. I preheat my oven to 160ºC (320ºF) for fan ovens or 170ºC (338ºF) for conventional ones, and line a baking tray with parchment paper.

2. In a heatproof bowl, I combine the chopped dark chocolate and butter, placing it over a pan of simmering water (double boiler method). I stir until fully melted and smooth, then remove from heat and mix in the vanilla extract.

3. In another bowl, I whisk the caster sugar, demerara sugar, and eggs using an electric mixer on high speed until the mixture becomes thick, pale, and fluffy (about 5 minutes).

4. I sift the flour, cocoa powder, baking powder, and salt together in a separate bowl, then stir in the chocolate chips.

5. I gently fold the melted chocolate mixture into the whipped eggs and sugars, being careful not to deflate the airiness.

6. I add the dry ingredients to the wet mixture and fold them together with a spatula until just combined.

7. Using a spoon or cookie scoop, I place tablespoons of batter onto the prepared baking tray, leaving space between each.

8. I bake for 12–14 minutes until the tops are shiny and crackly but the centers are still soft.

9. I remove them from the oven and optionally sprinkle a pinch of sea salt over the tops. After cooling for 10 minutes on the tray, I transfer them to a rack to cool completely.

Servings and Timing

This recipe makes about 15 brookies. Prep time takes 15 minutes, baking time is 15 minutes, and total time is 30 minutes.

Variations

I like adding chopped walnuts or pecans for crunch. A teaspoon of espresso powder intensifies the chocolate flavor, while a pinch of cinnamon adds warmth. For a vegan option, I replace the butter with vegan butter and the eggs with flax eggs. If I want thicker brookies, I chill the dough for 20 minutes before baking.

Storage/Reheating

I store brookies in an airtight container at room temperature for up to 4 days. To keep them soft, I add a small slice of bread to the container. For longer storage, I freeze them for up to 2 months. I reheat them briefly in the microwave for that fresh-from-the-oven gooey texture.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, though I prefer dark chocolate for a deeper, richer flavor.

How do I make them extra fudgy?

I slightly underbake them and let them finish setting on the tray.

Can I double this recipe?

Yes, I double all ingredients and bake in batches to avoid overcrowding.

What kind of cocoa powder works best?

I like using unsweetened Dutch-processed cocoa for a richer color and flavor.

Can I skip the demerara sugar?

Yes, I can use all granulated sugar, but demerara adds extra chewiness and caramel flavor.

How do I make them gluten-free?

I substitute the flour with a 1:1 gluten-free baking blend.

Can I use a microwave instead of a double boiler?

Yes, I melt the chocolate and butter in 30-second intervals, stirring between each until smooth.

Why did my brookies turn out dry?

They may have been overbaked — I bake just until the tops crack but the centers remain soft.

Can I add other mix-ins?

Definitely — I love adding white chocolate chips, toffee bits, or even a handful of mini marshmallows.

Can I make them smaller?

Yes, I use teaspoons of batter for bite-sized brookies and reduce the baking time slightly.

Conclusion

These fudgy, chewy brookies are my go-to treat when I can’t decide between brownies and cookies. I love their shiny, crackly tops, gooey centers, and rich chocolate flavor. Whether I bake them for a party, as a sweet gift, or just to satisfy a chocolate craving, they always deliver the perfect combination of chewy and fudgy in every bite.