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Fudgy Chewy Brownies are the ultimate chocolate treat!

These fudgy, chewy brookies combine the best of both worlds—rich brownies and soft cookies—all in one bite-sized treat. Crackly tops, gooey centers, and bursts of chocolate chips make these an irresistible dessert that's surprisingly easy to make!
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients: ¾ cup all-purpose flour 95g 2 tablespoons cocoa powder 1 teaspoon baking powder ¼ teaspoon salt Wet & Sweet Ingredients: 1¼ cups chopped dark chocolate (225g) ¼ cup butter, salted or unsalted (56g) 2 eggs, room temperature ¾ cup caster sugar (100g) ½ cup demerara sugar (90g) 1 teaspoon vanilla extract ½ cup dark or milk chocolate chips (85g, optional)

Method
 

  1. Preheat and Prep:Preheat oven to 320ºF (160ºC) for fan ovens or 338ºF (170ºC) for conventional. Line a baking tray with parchment paper.
  2. Melt Chocolate and Butter:Place chopped dark chocolate and butter in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water). Stir gently until melted and smooth. Stir in the vanilla extract and set aside.
  3. Beat the Eggs and Sugars:In a separate large bowl, whisk the eggs, caster sugar, and demerara sugar on high speed until thick, pale, and fluffy—about 3–4 minutes.
  4. Sift the Dry Ingredients:In another bowl, sift together flour, cocoa powder, baking powder, salt, and optional chocolate chips.
  5. Fold in the Chocolate:Gently fold the melted chocolate mixture into the beaten eggs, being careful to preserve the volume.
  6. Add the Dry Mix:Fold in the dry ingredients until just combined—do not overmix.
  7. Portion and Bake:Drop heaping tablespoons of batter onto the prepared tray, spacing them out. Bake for 12–14 minutes, or until the tops are crackled and the edges are set.
  8. Cool and Enjoy:Let brookies cool on the tray for 10 minutes, then transfer to a wire rack to finish cooling. Optional: Sprinkle with flaky sea salt while warm for a sweet-savory twist.

Notes

  • Use room-temperature eggs for a better rise and more stable batter.
  • Don’t overbake—brookies are meant to be soft and chewy in the center.
  • For best results, use high-quality dark chocolate (70% cocoa or more).
 
  • Store in an airtight container for up to 4 days or freeze for later indulgence.

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