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

If you want more chocolate recipes, you should definitely look at my Nutella blondies, my quick chocolate brownies, or these white chocolate blondies.

⭐️ Why this recipe works

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 stages in the recipe are clear, and the technique is meant to be simple enough for bakers of all skill levels to follow. This makes it a good choice for a quick treat that doesn’t need any specific talents or tools.

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 because the small difference in salt concentration doesn’t change the taste much.

Cocoa powder makes the chocolate flavor stronger and adds to the overall taste.

For exact amounts and other ingredients, see the recipe card at the bottom of the page.

Things You Need

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

How to do it

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.
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 and mixed together. Add the vanilla extract and mix it up.

Whip the eggs and sugars: In a separate medium bowl, use an electric hand whisk on high speed to mix the eggs, caster sugar, and demerara sugar together. Keep whisking for about 5 minutes, or until the mixture is very light, thick, and fluffy.
Mix the dry ingredients: In a another bowl, whisk the flour, cocoa powder, baking powder, and salt together. Then add the chocolate chips. This will assist make sure that the dry ingredients are blended uniformly and that there are no lumps.
Mix in the chocolate: Slowly combine the melted chocolate and butter into the beaten eggs and sugars. To keep the whisked eggs light and fluffy, stir them softly.
Fold in the Dry Ingredients: Use a spatula to carefully fold the dry ingredients into the wet mixture, making sure not to let the mixture fall flat. To keep the batter light, mix it only until it is just incorporated.
To bake the Brookies, use a spoon to drop spoonful of batter onto the prepared baking sheet, 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.
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 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). Stir the mixture constantly until it is smooth.
Whisk the eggs and sugar together in a another bowl until they are very pale and fluffy.
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.
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 ingredients:Add the flour-cocoa mix and chocolate chips (if using) and mix until the batter is thick and a little sticky.
Get ready to bake: Preheat the oven and cover 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.
Let the brookies cool a little on the baking tray before serving. You can sprinkle sea salt on top while it’s still warm if you want to.

Tips based on experience

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.
Melting chocolate: Keep a tight eye on it so it doesn’t get too hot. If your microwave is weak, you may need to cut the cooking time in half.
Whisking Method: The mixture should be thick enough that the whisk leaves a ribbon trail behind it.
Consistent Sizes: Use a cookie scoop to make sure that all of the brookies are the same size and bake equally.
Cooling Importance: Putting the brookies on the tray to cool helps them stay together without coming apart.
Demerara sugar is a type of raw sugar that comes from sugarcane. It has a golden-brown color and big grains that make it crunchy because it hasn’t been treated much. If you can’t find it, you can use raw sugar or turbinado sugar.

🍯 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: Keep in a sealed container for up to three months.
Reheat: Put in the microwave for a few seconds until it’s warm all the way through.

Nutrition

210 kcal, 28 g of carbohydrates, 3 g of protein, 10 g of fat, 5 g of saturated fat, 1 g of polyunsaturated fat, 3 g of monounsaturated fat, 1 g of trans fat, 23 mg of cholesterol, 85 mg of sodium, 180 mg of potassium, 3 g of fiber, 18 g of sugar, 46 IU of vitamin A, 41 mg of calcium, and 3 mg of iron.