Description
Fudgy Chewy Brookies are the ultimate brownie-cookie hybrid—half brownie, half cookie, and 100% irresistible for chocolate lovers.
Ingredients
Scale
- ½ cup unsalted butter
- 1 cup semi-sweet chocolate chips (plus extra for topping)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 2 tbsp cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt butter and chocolate chips together in 20-second intervals, stirring until smooth. Let cool slightly.
- Whisk in brown sugar, granulated sugar, eggs, and vanilla until glossy and thick.
- In another bowl, combine flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the chocolate mixture until just combined (the dough will be thick and fudgy).
- Scoop 2 tablespoons of dough per cookie onto the baking sheet, leaving space between each.
- Top with extra chocolate chips and bake for 9–11 minutes, until edges are set but centers are still soft.
- Cool on the pan for 10 minutes before transferring to a rack—this helps them stay chewy and fudgy!
Notes
- Edges should be set while centers stay soft for fudgy centers.
- For extra fudginess, underbake by a minute or two and let them rest on the sheet to finish.
- Store in an airtight container at room temperature for up to 3 days.
- These brookies can be topped with extra chocolate chips before baking for an extra chocolatey finish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 brookie (about 30 g)
- Calories: 180
- Sugar: 15 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Fudgy Chewy Brookies, brookies, brownie cookies, fudgy cookies, chocolate cookies