If you’re torn between brownies and cookies, these fudgy chewy brownie cookies (often called brookies) are the answer. They combine the shiny, crackly tops you love in brownies with the soft, gooey center of cookies. Every bite is loaded with rich chocolate flavor and just the right amount of chew. Whether you’re baking for friends, family, or just a quiet night in, these cookies are guaranteed to impress. The recipe is simple, approachable, and perfect for anyone looking to bake a bakery-style treat at home.

Why You’ll Love This Recipe

There are plenty of reasons why fudgy chewy brownie cookies deserve a spot in your kitchen:

Deep Chocolate Flavor – Made with real dark chocolate for richness.
Beginner-Friendly – Simple steps with clear results every time.
Beautiful Texture – Crackly top, soft center, and slightly crisp edges.
Versatile Treat – Great for gifting, snacking, or pairing with coffee.

These cookies prove that you don’t need advanced baking skills to create something that tastes and looks amazing.

The Story Behind Fudgy Chewy Brownie Cookies

These cookies are a modern twist born from the love of brownies and the convenience of cookies:

They’re often nicknamed “brookies” for their brownie-cookie hybrid style.
The recipe became popular thanks to food bloggers who wanted brownie flavor in handheld form.
They’re known for their glossy tops—achieved by whipping sugar and eggs until fluffy.
Perfect for sharing, they’ve become a staple in holiday trays and bake sales.

Key Ingredients in Fudgy Chewy Brownie Cookies

Dark chocolate – Provides that fudgy, bittersweet flavor foundation.
Butter – Adds richness and creates a smooth, melt-in-your-mouth texture.
Eggs – Whipped with sugar for structure and those shiny tops.
Caster and Demerara sugar – A mix that balances sweetness and chew.
Flour – Just enough to bind the batter while keeping cookies soft.
Cocoa powder – Boosts chocolate intensity.
Chocolate chips – Extra pockets of melty chocolate in every bite.
Vanilla extract – Enhances and rounds out the chocolate flavor.

How to Make Fudgy Chewy Brownie Cookies

Follow these simple steps for perfect cookies every time:

Preheat the oven – Heat to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper.
Melt chocolate and butter – Place chopped dark chocolate and butter in a heatproof bowl over simmering water. Stir until smooth, then add vanilla.
Whip eggs and sugars – Beat caster sugar, demerara sugar, and eggs with an electric whisk on high until pale, thick, and fluffy (about 5 minutes).
Prepare dry mix – Sift together flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips.
Combine mixtures – Fold the melted chocolate mixture gently into the whipped eggs and sugars to keep the batter airy.
Add dry ingredients – Fold the flour mixture into the wet ingredients until just combined. Don’t overmix.
Scoop and bake – Drop tablespoons of batter onto the tray, leaving space for spreading. Bake 12–14 minutes until crackly on top.
Cool and finish – Sprinkle with sea salt if desired, cool 10 minutes on the tray, then transfer to a rack.

Fudgy Chewy Brownie Cookies Tips and Twists

Tips:
1. Use room-temperature eggs for best volume.
2. Whip eggs and sugar long enough for a pale, fluffy mix.
3. Don’t skip chilling if your kitchen is warm—it helps the cookies hold shape.
4. Slight underbaking gives that gooey, brownie-like center.
5. Sprinkle with flaky sea salt for a gourmet touch.
Variations:
- Swap in milk chocolate chips for a sweeter bite.
- Add chopped nuts for crunch.
- Mix in espresso powder to intensify the chocolate flavor.

Storage, Reheating, and Make-Ahead Tips

Storage: Keep in an airtight container at room temperature for up to 4 days.
Reheating: Microwave for 10–15 seconds to bring back the fresh-baked softness.
Make-Ahead: Freeze scooped cookie dough balls; bake from frozen with an extra 1–2 minutes.

Serving Suggestions

These cookies shine in so many ways:

Serve warm with ice cream for a brookie sundae.
Pair with coffee or hot chocolate for a cozy afternoon break.
Stack and wrap in clear bags for a homemade gift.
Add to a holiday cookie platter alongside fruity or spiced treats.
Use as a base for ice cream sandwiches.

Frequently Asked Questions

Can I use milk chocolate instead of dark? Yes, but they’ll be sweeter and less intense.
Why are my cookies flat? Be sure to whip the eggs and sugar until thick and fluffy.
Can I freeze the baked cookies? Yes, store for up to 2 months in a freezer-safe bag.
Do I need to use both sugars? Yes, the mix of caster and demerara creates the best texture.
How do I get shiny tops? The secret is beating the eggs and sugar until very light.

Enjoy Your Fudgy Chewy Brownie Cookies

With their glossy crackled tops, soft middles, and rich chocolate flavor, these fudgy chewy brownie cookies are proof that simple ingredients can create bakery-quality results. They’re easy enough for beginners but deliver impressive, indulgent cookies that everyone will love. Whether you’re baking a batch for yourself or sharing with friends, these brookies are guaranteed to disappear fast.

Explore More Recipes

If you enjoyed these cookies, here are a few more treats you’ll love:

Try Chocolate Fudge Cake for another decadent chocolate fix.
Balance sweetness with Roasted Broccoli and Carrots for a simple side.
Add variety with Best Carrot Cake Cookies, perfect for pairing with chocolate.

For more ideas, browse our full Dessert Recipes collection.

Fudgy Chewy Brownie Cookies Recipe for Beginners

These fudgy chewy brownie cookies combine the rich flavor of brownies with the soft, gooey texture of cookies. Perfect for beginner bakers, they’re simple to make and deliver bakery-quality results every time.

Course Dessert

Cuisine American

Keyword beginner cookie recipe, brookies recipe, chocolate cookie recipe, easy brownie cookies, fudgy chewy brownie cookies

Prep Time 15

Cook Time 14

Total Time 29

Servings 18 cookies

Calories 145kcal

Author Abby Marlow

Ingredients

95 g ¾ cup plain all-purpose flour
2 tbsp cocoa powder
1 tsp baking powder
¼ tsp salt
225 g 1 ¼ 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 tsp vanilla extract
85 g ½ cup dark or milk chocolate chips

Instructions

Preheat oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a tray with parchment.
Melt dark chocolate and butter in a heatproof bowl over simmering water, stir in vanilla.
Beat eggs, caster sugar, and demerara sugar with an electric whisk until thick and fluffy.
In another bowl, sift flour, cocoa, baking powder, and salt. Stir in chocolate chips.
Gently fold the melted chocolate mix into the whipped eggs and sugar.
Fold in the dry ingredients until just combined, keeping the batter airy.
Scoop tablespoons of batter onto tray, leaving space.
Bake 12–14 minutes until tops are crackly. Cool on tray before moving to rack.

Notes

For best fudgy chewy brownie cookies, slightly underbake for a gooey center. Try adding a sprinkle of sea salt on top or swap in milk chocolate chips for a sweeter twist.