These brownie cookies, or brookies, are incredibly soft, chewy, and fudgy. You only need a few things and less than an hour to build these.

If you’re still craving chocolate, you should definitely look at my Nutella blondies, quick chocolate brownies, or these white chocolate blondies.

⭐️ Why this dish is good

• Balanced Textures: This recipe gets the gooeyness of a brownie and the slightly crunchy edges of a cookie just right, giving the food an amazing texture.
• Simple Ingredients, Big Flavor: Even though the ingredients are simple, they all work together to provide deep, rich flavors and textures, like the melting of the chocolate and the fluffiness of the whisked eggs.
• No-Fuss Preparation: The stages in the recipe are easy to understand, and the method is made to be simple enough for bakers of all skill levels to follow. This makes it a good choice for a quick dessert that doesn’t need any specific talents or tools.

Ingredients explanation

Dark chocolate and chocolate chips are needed for a deep, chocolatey flavor. Chips are optional but provide texture and are preferred.
Plain flour gives the cookies their shape.
Sugar: A mix of demerara and caster sugar makes the flavor deeper. You can use one or the other totally.
Butter: It can be salted or unsalted, and the small difference in salt content doesn’t change the taste much.
Cocoa powder makes the chocolate flavor stronger and adds to the overall taste.

Look at the recipe card at the bottom of the page for exact amounts and extra ingredients.

Here’s how to prepare it: a step-by-step guide to the Brookie recipe

1. Melt the butter and dark chocolate together in a small saucepan over low heat (or in the microwave), stirring constantly until the mixture is smooth.
2. In a another bowl, beat the eggs and sugar together until they are very pale and fluffy.
3. Make the dry mix: In a bowl, whisk together the cocoa powder and flour until there are no lumps. If your cocoa powder is very lumpy, sift it instead.
4. Mix the two mixtures together: Slowly pour the melted chocolate mixture into the egg mixture while stirring gently to keep the eggs from scrambling.
5. Add the dry ingredients:Add the flour-cocoa combination and chocolate chips (if you’re using them) and mix until the batter is thick and a little sticky.
6. Before you bake, heat the oven and line a baking sheet with parchment paper. Put tablespoons of batter on the tray, making sure they are not too close together.Use a cookie scoop to make sure that all the cookies are the same size.
7. Time to bake: Put the food in the oven that has already been prepared and bake for 12 to 14 minutes. The sides of the brookies should be a little stiffer, but the middle should be mushy.
8. Let the brookies cool a little on the baking sheet before serving. If you want, you can sprinkle sea salt on top while it’s still warm.

What you need

• 225 g (1 ¼ cups) chopped dark chocolate
• 56 g (¼ cups) butter, salted or unsalted
• 95 g (¾ cups) plain (all-purpose) flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 eggs at room temperature
• 100 g (¾ cups) of caster sugar
• 90 g (½ cups) of demerara sugar
• 1 teaspoon of vanilla
• 85 grams (½ cup) of dark or milk chocolate chips

How to Do It

1. Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for regular heating. Line a baking tray with parchment paper to have it ready.
2. Melt the chocolate and butter: Put the chopped dark chocolate and butter in a basin that can handle heat. Put this bowl on top of a pot of water that is boiling, but make sure the bottom of the bowl doesn’t touch the water. Stir every so often until the chocolate and butter are completely melted and mixed together. Add the vanilla extract and mix.
3. Whip the eggs and sugars: In a different medium dish, use an electric hand whisk on high speed to mix the eggs, light brown sugar, and caster sugar. Keep whisking until the mixture is very light, thick, and fluffy.
4. Mix the dry ingredients: In a another dish, whisk together the cocoa powder, flour, baking powder, chocolate chips, and salt. This will assist make sure there are no lumps and that the dry ingredients are blended well.
5. Combine the chocolate mixture: Slowly incorporate the melted chocolate and butter into the beaten eggs and sugars. To keep the whisked eggs light and fluffy, stir them softly.
6. Fold in the Dry Ingredients: Using a spatula, carefully fold the dry ingredients into the liquid mixture without letting it lose its air. To keep the batter light, mix it only until it is just incorporated.
7. To bake the Brookies, use a spoon to drop spoonful of batter onto the preheated baking tray, leaving enough space between them for them to spread. Put the brookies in the oven that has already been heated and bake them for 12 to 14 minutes, or until they are set and have a crackly top.
8. Cool and Finish: Take it out of the oven and, if you want, sprinkle it with sea salt right away. Let them cool on the baking sheet for about ten minutes before moving them to a rack to cool all the way down.

💡Chef’s Guide: Professional Advice

• Quality of Chocolate: Use high-quality dark chocolate to melt it so that it has a smooth texture.
• Egg Temperature: If you want to whip eggs with sugar faster and higher, use eggs that are at room temperature.
• Spacing: Make sure to give the dough enough of room on the baking sheet because these biscuits spread.

Storage and Reheating

• Refrigerator: Keep in a container that won’t let air in for up to five days.
• Freezer: You can freeze it for up to three months in a container that is tightly sealed.
• Reheat: Put in the microwave for a few seconds until it’s just warm.