Fudgy Chewy Brookies Recipe

Save this recipe on:

Imagine the irresistible magic of a brownie and a cookie merging into one perfect dessert — that’s exactly what fudgy chewy brookies bring to the table! Each bite offers the decadent, gooey richness of a brownie layered seamlessly with the chewy, buttery texture of a cookie. The crisp, crackly tops sprinkled lightly with sea salt elevate the experience into pure bliss.

Ideal for satisfying late-night chocolate cravings or dazzling guests at a casual gathering, these brookies deliver an unforgettable chocolatey punch with their molten centers and soft edges. Whether you’re looking for an easy dessert idea, party food inspiration, or just a way to treat yourself, this fudgy chewy brookies recipe hits every sweet spot.

---

Ingredients for Fudgy Chewy Brookies Recipe

• 1 cup (226g) unsalted butter
• 1 ½ cups (300g) granulated sugar
• 1 cup (200g) packed brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 ¼ cups (160g) all-purpose flour
• 1 cup (120g) unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 ½ cups (255g) semi-sweet chocolate chips
• Flaky sea salt for topping (optional but highly recommended)

---

Step 1: Melt the Butter and Sugars

Start by melting the butter in a large microwave-safe bowl or over low heat on the stovetop. Once melted, whisk in the granulated sugar and brown sugar until fully combined and glossy. This step is essential to create that shiny, crackly top everyone loves on brookies!

---

Step 2: Add the Eggs and Vanilla

Let the butter-sugar mixture cool slightly, then whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. The batter will become thick, creamy, and beautifully rich at this stage.

---

Step 3: Sift and Combine Dry Ingredients

In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Sifting ensures a smooth, lump-free batter and helps distribute the leavening agents evenly.

---

Step 4: Mix Wet and Dry Ingredients

Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Be careful not to overmix — stop as soon as you no longer see streaks of flour. Overmixing can lead to dense brookies rather than the fudgy, chewy texture we’re aiming for!

---

Step 5: Stir in Chocolate Chips

Add the semi-sweet chocolate chips and fold them into the batter, making sure they’re evenly distributed. These melty pockets of chocolate will make every bite extra indulgent.

---

Step 6: Scoop and Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a cookie scoop or a tablespoon, drop mounds of dough onto the sheet, spacing them about 2 inches apart. Lightly sprinkle each mound with flaky sea salt if desired. Bake for 10-12 minutes until the edges are set but the centers are still gooey — do not overbake!

---

Step 7: Cool and Enjoy

Allow the brookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack. They will continue to set as they cool, developing that perfect chewy center and crisp edges. Now, dive into the chocolatey heaven you’ve just created!

---

Storage Instructions

To keep your fudgy chewy brookies fresh and decadent, store them in an airtight container at room temperature. They’ll stay delicious for about 4–5 days. If you prefer a slightly warm and gooey texture later, simply pop a brookie in the microwave for about 8–10 seconds.

For longer storage, brookies freeze beautifully! Place them in a single layer in a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 2 months. When ready to enjoy, let them thaw at room temperature or reheat briefly in the microwave for that fresh-from-the-oven experience.

---

Estimated Nutrition

(Per brookie, based on a batch of 18 brookies)

• Calories: 280 kcal
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 60mg
• Sodium: 140mg
• Total Carbohydrates: 35g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 3g

Note: Nutrition values are approximate and may vary based on specific ingredients and sizes.

---

Frequently Asked Questions

How do I know when brookies are perfectly baked?

The edges should be set and the centers should still look slightly underbaked. They’ll firm up as they cool, creating the perfect chewy texture.

Can I use dark chocolate chips instead of semi-sweet?

Absolutely! Dark chocolate will make the brookies even richer and slightly less sweet — perfect for hardcore chocolate lovers.

Why do my brookies come out cakey instead of fudgy?

Overbaking or adding too much flour can lead to cakey brookies. Make sure you measure flour correctly and take them out while still slightly soft in the center.

Can I make the dough ahead of time?

Yes! You can prepare the dough, refrigerate it for up to 24 hours, and bake when ready. Let it sit at room temperature for about 15 minutes if it’s too firm to scoop.

Can I add nuts to this recipe?

Of course! Chopped walnuts or pecans make an excellent addition, adding crunch and flavor. Add about ½ cup along with the chocolate chips.

Do I need to chill the dough before baking?

No chilling is necessary for this recipe! That’s one of the reasons it’s so quick and convenient.

How do I get that shiny, crackly top?

Melting the butter and whisking it thoroughly with the sugars is the key. It creates that beautiful glossy finish on top.

Are brookies gluten-free?

This recipe, as written, contains gluten. However, you can experiment with a good 1:1 gluten-free baking flour to make a gluten-free version.

---

Print

Save this recipe on: