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Fudgy Chewy Brookies with crackly tops and gooey chocolate center on a white plate

Fudgy Chewy Brookies

Emily Wilson
These Fudgy Chewy Brookies combine the rich, gooey texture of brownies with the crisp edges of cookies. With crackly tops and soft centers, this easy chocolate recipe comes together in about 30 minutes using simple pantry ingredients. Perfect as a little sweet treat, dessert platter addition, or freezer friendly bake ahead option.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 10 minutes
Total Time 29 minutes
Course Dessert
Cuisine American
Servings 15 cookies
Calories 210 kcal

Equipment

  • Mixing bowls
  • Electric hand mixer
  • Heatproof bowl
  • Saucepan or microwave
  • Spatula
  • Baking tray
  • Parchment paper

Ingredients
  

Dry Ingredients

  • 95 g Plain flour about 3/4 cup
  • 2 tablespoons Cocoa powder
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt

Chocolate and Wet Ingredients

  • 225 g Dark chocolate chopped, 60 to 70 percent cocoa
  • 56 g Butter about 1/4 cup
  • 2 Large eggs room temperature
  • 100 g Caster sugar about 3/4 cup
  • 90 g Demerara sugar about 1/2 cup
  • 1 teaspoon Vanilla extract
  • 85 g Chocolate chips optional, about 1/2 cup

Instructions
 

  • 1. Prepare the oven: Preheat oven to 170°C or 338°F. Line a baking tray with parchment paper.
  • 2. Melt chocolate and butter: In a heatproof bowl, melt the chopped dark chocolate and butter over simmering water or in short microwave bursts, stirring until smooth. Let cool slightly.
  • 3. Whip eggs and sugar: Using an electric mixer, beat eggs, caster sugar, and demerara sugar for 4 to 5 minutes until pale, thick, and fluffy. The mixture should fall in ribbons from the whisk.
  • 4. Combine mixtures: Slowly pour the melted chocolate into the whipped eggs while mixing on low speed. Stir in vanilla extract.
  • 5. Add dry ingredients: Whisk together flour, cocoa powder, baking powder, and salt. Gently fold into the chocolate mixture until just combined. Fold in chocolate chips if using.
  • 6. Scoop and bake: Scoop tablespoons of batter onto the prepared tray, spacing well apart. Bake for 12 to 14 minutes until tops are crackly and edges are set but centers remain soft.
  • 7. Cool: Allow cookies to cool on the tray for 10 minutes before transferring to a rack to cool completely.

Notes

For extra fudgy centers, slightly underbake and allow cookies to finish setting on the tray. Use high quality dark chocolate for best results. Cookies can be frozen baked or unbaked for up to three months.
Nutrition Facts:
•Calories: 210 kcal 
•Carbohydrates: 28 g 
•Protein: 3 g 
•Total Fat: 10 g 
•Saturated Fat: 5 g 
•Cholesterol: 23 mg 
•Sodium: 85 mg 
•Potassium: 180 mg 
•Fiber: 3 g 
•Sugar: 18 g 
•Vitamin A: 46 IU 
•Vitamin C: 0 mg 
•Calcium: 41 mg 
•Iron: 3 mg