The BEST Fudgy Chewy Brookies

Imagine biting into a dessert that’s chocolate‑rich like a brownie, chewy like a cookie, and decadent in every bite. These Fudgy Chewy Brookies are exactly that: The Savvy Bites famous brownie recipe transformed into individual cookies. With gooey centers, crackly tops, and a satisfying chew, they’re a showstopper dessert you’ll want to bake again and again.

I first discovered the power of brookies when I combined beloved baking elements into cookie form—adapting my favorite brownie recipe to cookie shape. What came out was magic: each bite was intensely chocolatey, moist inside, and ridiculously chewy. It’s now my go-to if someone wants a tray of cookies that tastes like rich brownies. Here’s why they’re the ultimate treat.

Why You’ll Love These Brookies

• Brownie-level fudginess in cookie form
• Chewy, crackly tops with gooey interiors
• Chocolate intensity from dark chocolate and chips
• Rich texture and flavor without excessive butter or flour
• Perfect for any crowd—15 cookies feed a small gathering or satisfy a serious craving

Ingredients (Yields 15 Brookies)

• 95 g (¾ cup) all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 225 g (1¼ cups) dark chocolate, chopped
• 56 g (¼ cup) butter (salted or unsalted)
• 2 room-temperature eggs
• 100 g (¾ cup) caster or granulated sugar
• 90 g (½ cup) demerara or raw sugar (gives that extra chew)
• 1 tsp vanilla extract
• 85 g (½ cup) dark or milk chocolate chips

Equipment You’ll Need

• Baking tray lined with parchment paper
• Heatproof bowl or double‑boiler setup
• Mixing bowls
• Electric hand mixer (or whisk)
• Sifter (for cocoa/flour)
• Spoon or cookie scoop
• Wire rack for cooling

Instructions

1. Preheat & Prep

Heat your oven to 160°C (320°F fan) or 170°C (338°F conventional). Line a baking sheet with parchment.

2. Melt Chocolate & Butter

In a heatproof bowl over simmering water (double boiler), melt chopped dark chocolate and butter together. Stir occasionally until smooth. Remove from heat and mix in vanilla extract.

3. Whip Eggs & Sugars

In a separate bowl, use an electric mixer on high to beat the eggs, granulated sugar, and demerara sugar for ~5 minutes until very pale, thick, and fluffy.

4. Mix Dry Ingredients

Sift together flour, cocoa powder, baking powder, and salt in another bowl. Add chocolate chips and stir to combine.

5. Combine Chocolate

Gently fold the melted chocolate mixture into the whipped egg and sugar until just incorporated—retain as much air as possible.

6. Fold in Dry

Carefully fold the dry ingredients into the wet mixture using a spatula. Mix until just combined, being careful not to overwork it.

7. Portion the Batter

Use a tablespoon or small cookie scoop to form dough balls (~15 total). Place them about 2 inches apart on the prepared tray.

8. Bake to Crackly Perfection

Bake for 12–14 minutes or until the tops are set and crackly. Centers may still jiggle slightly—good sign they’ll be fudgy inside.

9. Cool & Finish

Remove tray from the oven. Quickly sprinkle with flaky sea salt if desired. Let the brookies cool on the tray for ~10 minutes before transferring to a wire rack to cool completely.

Pro Baking Tips & Variations

• Room‑temperature eggs help emulsify properly. Cold eggs ruin the structure.
• Don’t overbake—the centers should stay molten and fudgy. They’ll set as they cool.
• Use raw sugar for chew and caramel flavor. White sugar yields crispier edges but less chew.
• Switch chocolate types with fudge or milk chocolate for different intensity.
• Add mix‑ins: folded nuts, white‑chocolate chips, or a pinch of espresso powder intensify flavor.

Serving Suggestions

• Serve with a glass of cold milk or espresso
• Offer with vanilla ice cream as a brownie‑style dessert
• Assemble on a dessert board with fruits & cookies
• Wrap individually in parchment as sweet gifts

Frequently Asked Questions (FAQs)

Can I use regular white sugar instead of demerara?
Yes—but expect crisper edges and slightly less chew. Demerara adds depth and texture.

Can I chill the dough before baking?
Not necessary—this dough spreads minimally and bakes best straight from the mixer.

Will they be chewy if I use milk chocolate instead of dark?
Yes—texture remains gooey. Flavor notes change slightly (sweeter, milkier).

Are brookies gluten-free?
Not in this version. You can use gluten-free flour blends—but texture may vary.

Final Thoughts

These Fudgy Chewy Brookies deliver brownie decadence in cookie form—rich, gooey, and addictive. Whether you’re baking for an event, craving comfort, or want a tray-baked dessert that disappears fast, these brookies deliver every time. They’re easy to make, require pantry-friendly ingredients, and taste like bakery quality without the hassle.

Treat yourself to chocolate joy and chewy goodness—it’s a baking adventure worth every moment. Once you try them, you’ll understand why they’re called “the BEST.”

The Goods

The BEST Fudgy Chewy Brookies

We appreciate you taking the time to rate!

No ratings yet

These fudgy chewy brookies are made from a famous brownie recipe in cookie form. Thick, chocolatey, and crackly‑topped—they’ll disappear fast!

Course Dessert, Snack

Cuisine American

Recipes

• 95  g ¾ cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 225  g 1¼ cups dark chocolate, chopped
• 56  g ¼ cup butter (salted or unsalted)
• 2 room-temperature eggs
• 100  g ¾ cup caster or granulated sugar
• 90  g ½ cup demerara or raw sugar (gives that extra chew)
• 1 tsp vanilla extract
• 85  g ½ cup dark or milk chocolate chips

Instructions

Preheat & Prep

• Heat your oven to 160°C (320°F fan) or 170°C (338°F conventional). Line a baking sheet with parchment.

Melt Chocolate & Butter

• In a heatproof bowl over simmering water (double boiler), melt chopped dark chocolate and butter together. Stir occasionally until smooth. Remove from heat and mix in vanilla extract.

Whip Eggs & Sugars

• In a separate bowl, use an electric mixer on high to beat the eggs, granulated sugar, and demerara sugar for ~5 minutes until very pale, thick, and fluffy.

Mix Dry Ingredients

• Sift together flour, cocoa powder, baking powder, and salt in another bowl. Add chocolate chips and stir to combine.

Combine Chocolate

• Gently fold the melted chocolate mixture into the whipped egg and sugar until just incorporated—retain as much air as possible.

Fold in Dry

• Carefully fold the dry ingredients into the wet mixture using a spatula. Mix until just combined, being careful not to overwork it.

Portion the Batter

• Use a tablespoon or small cookie scoop to form dough balls (~15 total). Place them about 2 inches apart on the prepared tray.

Bake to Crackly Perfection

• Bake for 12–14 minutes or until the tops are set and crackly. Centers may still jiggle slightly—good sign they’ll be fudgy inside.

Cool & Finish

• Remove tray from the oven. Quickly sprinkle with flaky sea salt if desired. Let the brookies cool on the tray for ~10 minutes before transferring to a wire rack to cool completely.