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

Fudgy Chewy Brookies (Brownie Cookies with Crackly Tops)

Emily Wilson
These Fudgy Chewy Brookies are rich brownie cookies with shiny crackly tops, gooey centers, and crisp edges. Made with dark chocolate, cocoa powder, and simple pantry ingredients, they’re easy to make, require no chilling, and are ready in about 30 minutes. Perfect for cookie trays, bake sales, gifting, or freezing for a make-ahead dessert.
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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 or stand mixer
  • Heatproof bowl
  • Saucepan or microwave
  • Spatula
  • Baking Sheet
  • Parchment paper
  • Cookie scoop or tablespoon
  • Wire cooling rack

Ingredients
  

Dry Ingredients

  • 95 g plain/all-purpose flour about 3/4 cup, spooned and leveled
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.25 teaspoon fine salt

Chocolate and Wet Ingredients

  • 225 g dark chocolate chopped, 60–70% cocoa, about 1 1/4 cups
  • 56 g unsalted butter about 1/4 cup
  • 2 large eggs at room temperature
  • 100 g caster sugar or granulated sugar about 3/4 cup
  • 90 g demerara sugar or raw sugar about 1/2 cup
  • 1 teaspoon vanilla extract
  • 85 g chocolate chips semi-sweet or dark, optional, about 1/2 cup

Instructions
 

  • Step 1: Preheat and prepare the pan
    Preheat your oven to 170°C / 338°F (conventional). Line a baking sheet with parchment paper. Make sure your eggs are at room temperature before you start.
  • Step 2: Melt the chocolate and butter
    Place the chopped dark chocolate and butter in a heatproof bowl. Melt gently over a pan of barely simmering water, stirring often, or microwave in short 20–30 second bursts, stirring between each, until smooth and glossy. Set aside to cool slightly; it should be warm, not hot.
  • Step 3: Whip the eggs and sugars
    In a large mixing bowl, add the eggs, caster (or granulated) sugar, and demerara sugar. Using an electric hand mixer or stand mixer, beat on high speed for 4–5 minutes until the mixture is very pale, thick, and fluffy. When you lift the beaters, the mixture should fall back in thick ribbons that sit on the surface for a few seconds before slowly sinking in. This step helps create thick, fudgy brookies with shiny crackly tops.
  • Step 4: Combine with the melted chocolate
    With the mixer on low speed, slowly pour the melted chocolate and butter into the whipped egg mixture. Mix just until combined and no streaks remain. Stir in the vanilla extract.
  • Step 5: Add the dry ingredients
    In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the dry mixture to the chocolate mixture. Using a spatula, gently fold until no dry streaks of flour remain. Do not overmix. Fold in the chocolate chips, if using. The batter will be thick and glossy.
  • Step 6: Scoop and bake
    Use a cookie scoop or tablespoon to portion the batter onto the prepared baking sheet, about 1 heaping tablespoon (roughly 25–30 g) per cookie. Space the mounds 2–3 inches apart; you should get about 14–16 cookies. Bake for 12–14 minutes, until the tops are shiny and crackled and the edges look set while the centers still appear soft.
  • Step 7: Cool and set
    Remove the baking sheet from the oven and let the brookies cool on the tray for about 10 minutes. They will firm up as they cool. Transfer carefully to a wire rack to cool completely, or enjoy slightly warm for extra gooey centers. For fan/convection ovens, reduce the temperature to about 160°C / 320°F and start checking a minute or two earlier.

Notes

Notes & Tips
  • Whip the eggs and sugar long enough: You want a thick, pale mixture that falls in ribbons. Under-whipped eggs and sugar can lead to flat, dull-topped cookies.
  • Do not overmix after adding the dry ingredients: Gently fold until just combined to keep the texture fudgy instead of cakey.
  • Slightly underbake for gooey centers: Remove the cookies when the edges are set but the middles still look a bit soft. They will continue to set on the hot tray.
  • Use good quality dark chocolate: Chocolate in the 60–70% cocoa range melts well and gives deeper flavor without being overly bitter.
  • Storage: Store cooled brookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. Reheat briefly in the microwave or a low oven to bring back a soft, fudgy texture.
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