These easy brookies, or brownie cookies, are incredibly soft, chewy, and fudgy. You can prepare them quickly and easily with only a few ingredients and less than an hour.
You should definitely look at my Nutella blondies, quick chocolate brownies, or these white chocolate blondies if you need additional recipes to satiate your chocolate cravings.
⭐️ What makes this recipe work
- Balanced Textures: This recipe makes the perfect balance between the gooeyness of a brownie and the slightly crunchy edges of a cookie. The texture is amazing.
- Big Flavor with Simple Ingredients: Even though the ingredients are simple, each one is very important for making deep, rich flavors and textures, such how the chocolate melts and the eggs get fluffy when beaten.
- Easy to Prepare: The recipe stages are clear, and the procedure is meant to be easy 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.
🧾 A list of the ingredients
Dark chocolate and chocolate chips are necessary for a strong chocolate flavor. Chips are optional but encouraged because they add texture.
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 can be salted or unsalted, and the small difference in salt content doesn’t change the taste much.
Cocoa Powder: It makes the chocolate taste stronger, which improves the entire flavor.
See the recipe card at the bottom of the page for exact measurements and extra ingredients.
Things You Need
- ◯ 95 g (¾ cups) plain (all-purpose) flour
- ◯ 2 tablespoons cocoa powder
- ◯ 1 teaspoon baking powder
- ◯ ¼ teaspoon salt
- ◯ 225 g (1 ¼ cups) dark chocolate, chopped
- ◯ 56 g (¼ cups) butter, salted or unsalted
- ◯ Eggs
- ◯ 100 g (¾ cups) caster sugar
- ◯ 90 g (½ cups) demerara sugar
- ◯ 1 teaspoon vanilla
- ◯ 85 g (½ cups) dark or milk chocolate chips
How to Make Brookies: Step-by-Step Instructions
- Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper to have it ready.
- Melt the butter and chocolate: Put the chopped dark chocolate and butter in a bowl that can go in the oven. Put this bowl on top of a pot of water that is just starting to boil. Make sure that the bottom of the bowl does not touch the water. Stir the chocolate and butter together every so often until they are completely melted. Stir in the vanilla extract.
- Whip the eggs and sugars: In a different medium bowl, use an electric hand whisk on high speed to mix the eggs, light brown sugar, and caster sugar together. Keep whisking until the mixture is very light, thick, and fluffy.
- Mix the dry ingredients: In a another dish, whisk together the flour, cocoa powder, baking powder, chocolate chips, and salt. This will assist make sure that the dry ingredients are blended uniformly and that there are no lumps.
- Add the chocolate mixture: Slowly whisk the melted butter and chocolate into the beaten eggs and sugars. To keep the eggs fluffy, stir them gently.
- Fold in the Dry Ingredients: Using a spatula, gently fold the dry ingredients into the wet mixture, being careful not to let the mixture lose its shape. To keep the batter light, mix it only until it’s all incorporated.
- Bake the Brookies: Use a spoon to drop spoonful of batter onto the prepared baking sheet, being sure to leave enough space between them for spreading. 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.
- Cool and Finish: Take it out of the oven and, if you want, sprinkle it with sea salt right away. After about 10 minutes on the baking tray, move them to a cooling rack to cool fully.
Here’s how to prepare it: a step-by-step guide to the Brookie recipe
- Melt the butter and dark chocolate together in a small saucepan over low heat (or in the microwave) while stirring constantly until the mixture is smooth.
- Whisk Eggs and Sugar: In a separate bowl, whisk the eggs and sugar until very pale and fluffy.
- Make the dry mix: In a bowl, whisk together the cocoa powder and flour so that there are no lumps. If your cocoa powder is very lumpy, sift it instead.
- Mix the two mixtures together: Slowly pour the melted chocolate mixture into the egg mixture while stirring gently to keep the eggs from scrambling.
- Put in the dry things:Add the flour-cocoa mix and chocolate chips (if using) and mix until the batter is thick and a little sticky.
- Before you start baking, preheat the oven and line a baking sheet with parchment paper. Put tablespoons of batter on the tray, leaving plenty of space between them. Use a cookie scoop to make sure all the cookies are the same size.
- Baking Time: Put in the oven that has already been heated and bake for 12 to 14 minutes. The brookies should be soft but not too soft, with edges that are a little stiffer.
- Cool and Serve: Let the brookies cool off a bit on the baking sheet. You can sprinkle sea salt on top while it’s still warm.
💡Chef’s Guide: Tips from the Pros
I have put together my best recommendations for making recipes work based on ten years of experience in Michelin-starred kitchens and training at Cordon Bleu.
- Quality of Chocolate: To make sure the texture is smooth, use high-quality dark chocolate to melt.
- Egg Temperature: For a faster and higher rise when beaten with sugar, use eggs that are at room temperature.
- Spacing: Make sure to leave enough space between the dough on the baking sheet because these cookies will spread.
🍯 How to save and reheat leftovers
In the fridge, you can keep it for up to five days in a container that doesn’t let air in.
Freezer: You can freeze it in a sealed container for up to three months.
Warm in the microwave for a few seconds till it is just warm.