Chewy Fudgy Brookies Recipe

If you’re anything like me and have never quite decided between a brownie or a cookie, this Chewy Fudgy Brookies Recipe is going to be your new best friend in the kitchen. Brookies combine the fudgy, rich chocolate goodness of brownies with the chewy, satisfying texture of cookies in one perfect bite. Trust me, once you try this recipe, you’ll want to make these for every occasion—and maybe just because it’s Tuesday.

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Ingredients & Why They Work

Each ingredient in this Chewy Fudgy Brookies Recipe plays a role in creating those soft, chewy centers and crackly tops that make them so addictive. Let’s break down a few of my favorites and why they matter.

• Plain (all-purpose) flour: Acts as the base, providing structure without making the brookies too cakey.
• Cocoa powder: Adds that deep chocolate flavor and contributes to the fudgy texture.
• Baking powder: Gives just enough lift so they aren’t too dense.
• Salt: Balances sweetness and enhances the chocolate taste.
• Dark chocolate (chopped): Melts into the batter for that rich, glossy fudge layer.
• Butter: Provides moisture and tender crumb; salted or unsalted works but adjust salt accordingly.
• Eggs: At room temp for proper emulsification and volume when whipped.
• Caster sugar: For sweetness and helping create a lighter texture when whipped with eggs.
• Demerara sugar: Adds crunch and a subtle caramel note—don’t skip this if you can find it!
• Vanilla extract: Deepens flavor and balances the bittersweet chocolate.
• Chocolate chips: Extra pockets of melty chocolate magic scattered throughout.

Tweak to Your Taste

One of the best parts of baking brookies is making them your own. Over time, I’ve played with add-ins and tweaks that you might want to try depending on how sweet or rich you like your treats.

• Nutty Goodness: I love tossing in chopped walnuts or pecans to add crunch and a toasty flavor. My friends swear by adding toasted hazelnuts for a gourmet twist.
• White Chocolate Swap: If you’re not a dark chocolate fan, swapping dark chocolate chips for white chocolate turns these into a sweeter, creamier version.
• Spice it Up: Adding a pinch of cinnamon or espresso powder boosts depth—perfect for coffee lovers like me.
• Gluten-Free: Swap the all-purpose flour for a gluten-free blend that measures cup-for-cup, and you’re good to go.

Step-by-Step: How I Make Chewy Fudgy Brookies Recipe

Step 1: Preheat & Prep Your Oven and Pan

I always start by setting the oven right away—160ºC (320ºF) fan or 170ºC (338ºF) conventional is perfect. Then, I line a baking tray with parchment paper. This helps the brookies release easily and prevents sticking, which is a huge win when you have that perfect chewy texture to preserve!

Step 2: Melt Chocolate and Butter with Care

Using a heatproof bowl over simmering water (double boiler method), gently melt your chopped dark chocolate with butter. Stir occasionally so it blends smoothly without overheating—burnt chocolate can ruin the flavor, and you don’t want that! Once melted, stir in your vanilla extract for that extra hit of warm flavor.

Step 3: Whip Eggs and Sugars to Cloud-Like Volume

This is where the magic starts—beat your room temperature eggs with both sugars on high speed until the mix turns pale, thick, and fluffy, about five minutes. This airiness helps give the brookies a lighter texture despite their fudgy nature. I find it easiest with an electric hand mixer, but a stand mixer will do the trick, too.

Step 4: Sift Dry Ingredients and Mix in the Chocolate Chips

Sifting the flour, cocoa powder, baking powder, and salt together helps prevent lumps and ensures an even mix. Toss in the chocolate chips here to coat them lightly in flour—it helps keep them distributed evenly in the batter.

Step 5: Gently Fold Everything Together

Start by folding the melted chocolate-butter mixture into your fluffy egg and sugar base—do it gently to keep the air bubbles intact. Then, carefully fold in the dry ingredients, mixing just until combined. Over-mixing at this point will deflate the batter and make your brookies dense rather than chewy and light.

Step 6: Scoop and Bake to Perfection

I use a cookie scoop to drop heaping tablespoons of batter evenly spaced on the lined tray. This not only gives uniform sizes but ensures even baking. Pop them in the oven for about 12 to 14 minutes. Look for crackly tops and set edges—centers should still have a little wobble for the perfect chewy, fudgy middle.

Step 7: Cool and Add Some Finishing Salt

Right after pulling the brookies out of the oven, sprinkle sea salt on top if you like that sweet-salty contrast. Then, let them cool on the baking tray for about 10 minutes before transferring to a wire rack to cool completely. This cooling time lets them set up without falling apart, which is key.

How to Serve Chewy Fudgy Brookies Recipe

Garnishes

I’m a sucker for a sprinkle of flaky sea salt on top just before these brownies cool—it really amps up the chocolate. Sometimes, I add a dash of powdered sugar or even a drizzle of melted white chocolate for a pretty finish at parties. Fresh berries on the side also give a nice contrast if you want to balance richness.

Side Dishes

Serving these with a scoop of vanilla bean ice cream never gets old. A cup of strong black coffee or chilled milk also pairs wonderfully to cut through the richness. For special brunches, I like to offer fresh fruit or a light yogurt parfait alongside the brookies.

Creative Ways to Present

For birthdays or celebrations, I’ve layered brookies with whipped cream and fresh raspberries to make a quick, crowd-pleasing dessert trifle. Cutting them into smaller bite-size squares and arranging them on a platter with assorted toppings allows guests to customize their own treats.

Make Ahead and Storage

Storing Leftovers

I store leftover brookies in an airtight container, layering parchment paper between them to prevent sticking. The fridge keeps them fresh for up to a week, but honestly in my house, they rarely last that long!

Freezing

Freezing brookies works great—just wrap each piece tightly in plastic wrap and place them in a freezer bag. When you want a sweet treat, thaw overnight in the fridge, and they taste almost as freshly baked as the day you made them.

Reheating

A quick 10-second zap in the microwave brings back that incredible gooeyness, or you can warm them in a low oven (around 150ºC/300ºF) for 5 minutes. Just keep an eye so they don’t dry out. I usually add a small scoop of vanilla ice cream after warming for the ultimate indulgence.

FAQs

Final Thoughts

Honestly, this Chewy Fudgy Brookies Recipe holds a special place in my heart—and my kitchen. Whenever I make them, it feels like a little celebration, even on ordinary days. They’re straightforward, supremely satisfying, and so versatile. If you give them a try, I’d bet you’ll be sneaking them for yourself and sharing them with your favorite people just like I do.

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