
A heavenly mashup of fudgy brownie and chewy cookie — crackly top, gooey center, and pockets of melty chocolate. Perfect for gifting, parties, or an indulgent weeknight treat.

This batch of fudgy, chewy brookies has been a kitchen staple in my home since the first time I mixed brownie batter with cookie-style sugar and ended up with something that felt like a small miracle. I discovered this combination during a rainy afternoon when I didn’t want a whole pan of brownies but craved something richer than a cookie. The result was a compact, intensely chocolatey bite with a crackly top, tender interior, and those little molten chocolate pockets that make you close your eyes and savor every mouthful. It’s the kind of recipe that lands on the Thanksgiving cookie tray, appears in lunchboxes, and reappears whenever someone asks, “Can you make those chocolate things again?”
What makes these brookies special is the contrast in textures and the straightforward technique: a gentle whisk of eggs and sugars until aerated, melted chocolate folded in to create density, and just enough flour to give structure without drying the center. I like to bake them slightly under the typical brownie doneness so they remain gooey, and finish them with a sprinkle of flaky sea salt to awaken the chocolate. They travel well, freeze beautifully, and even reheated briefly in the microwave, they taste freshly baked. If you want a posh little treat with minimal fuss, these are the bites to make.
At our house these get requested for classrooms, potlucks, and late-night snack runs. I still remember the first time I left a tin of these out on a coffee table while friends arrived—every single piece disappeared before dinner. The combination of chocolate intensity and chewy sugar crystals won over even the self-proclaimed non-chocolate-lovers in my circle.
My favorite part is the crackly top that forms from the whipped eggs and sugars—watching that glossy surface split into delicate fissures in the oven always feels like a small victory. Guests often comment on the texture first, then the depth of chocolate, and finally the little bursts of molten chips. That layered experience is what keeps me returning to this combination.
Keep finished brookies in an airtight container at room temperature for up to three days; use a tin or glass container with a tight lid to prevent drying. For longer storage, freeze cooled pieces in a single layer on a tray until solid, then transfer to a freezer-safe bag or container with parchment between layers—this prevents sticking. Reheat frozen brookies from thawed or straight from the freezer for 10–15 seconds in the microwave to revive gooeyness, or warm in a 275°F oven for 5–7 minutes. If refrigerated, bring back to room temperature for 20–30 minutes before serving to restore chewiness.
If you need to adapt: swap Demerara for light brown sugar 1:1 for a more molasses-rich chew. For dairy-free, use a vegan butter substitute and dairy-free dark chocolate—texture will be slightly different but still satisfying. To make them gluten-free, replace flour with a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum for structure. White sugar can replace caster, but whisk longer to integrate—caster dissolves faster for a silkier lift. For a nuttier note, stir in 1/2 cup chopped toasted walnuts or pecans, folded in with the chips.
Serve fresh brookies slightly warm with a scoop of vanilla ice cream for an irresistible dessert. For brunch, present them alongside espresso and fresh berries. Garnish with flaky sea salt or a dusting of cocoa for an elegant touch. For a party platter, pair with salted caramel dip or raspberry jam to cut through the richness. Individual portions make them perfect for gift boxes—nestle 6–8 pieces in a small tin lined with parchment and tie with a ribbon.
The brookie is a modern American hybrid combining two much-loved treats: the dense, fudgy brownie (invented in the early 1900s in the United States) and the chewy cookie. While brownies and cookies each have long histories, the mashup started gaining popularity in home baking communities and specialty bakeries in the late 20th and early 21st centuries as bakers experimented with texture and portion size. The brookie elevates both lineages—retaining the brownie’s chocolate intensity while borrowing the cookie’s portable, single-serve format.
In winter, fold in 1/4 cup chopped peppermint candy or use a teaspoon of orange zest with dark chocolate for festive notes. Summer variations include chopping in macadamia nuts and white chocolate for a bright contrast. For holiday gatherings, add 1/4 teaspoon cinnamon and a pinch of nutmeg to the dry mix, or press a caramel-filled chocolate into the center of a few scoops before baking for a molten surprise.
For batches: portion batter into tablespoon scoops on parchment and freeze the raw scoops individually on a tray. Once frozen, store in a bag and bake directly from frozen—add 1–2 minutes to baking time. This makes fresh brookies anytime with minimal effort. If prepping for the week, bake and cool, then store in a single layer with parchment between layers to prevent sticking. Pack in bento boxes for an afternoon pick-me-up; a single brookie paired with fruit and nuts makes an indulgent, balanced snack.
Make this recipe your own by experimenting with chocolate percentages, sugars, and mix-ins. Whether you’re baking for friends, gifting to neighbors, or sneaking one warm from the tray while everyone’s distracted, these fudgy, chewy brookies are the sort of treat that creates memories and invites requests for repeats. Enjoy the process, and don’t forget to save a few for yourself.
Use room-temperature eggs to achieve a glossy, aerated whipped mixture that yields a crackly top.
Weigh or spoon-and-level flour for consistent results; too much flour dries the brookies.
For the fudgiest centers, underbake by 1–2 minutes and allow residual heat to finish the set on the tray.
This nourishing fudgy chewy brookies (brownie + cookie mashup) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes — scoop the batter into tablespoon mounds and freeze them on a tray. Once solid, transfer to a bag and bake from frozen, adding 1–2 minutes to the bake time.
Room temperature eggs whisk up more voluminous and help create the crackled top. Remove eggs from the fridge 20–30 minutes before mixing.
This Fudgy Chewy Brookies (Brownie + Cookie Mashup) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 320°F (fan) or 338°F conventionally. Line a baking tray with parchment paper and have a tablespoon or cookie scoop ready for portioning.
Melt chopped dark chocolate and butter together in a heatproof bowl over simmering water, ensuring the bowl doesn’t touch the water. Stir until smooth and add vanilla, then remove from heat to cool slightly.
Beat the granulated (or caster) sugar, Demerara sugar, and room-temperature eggs with an electric hand whisk on high for 4–6 minutes until pale, thick, and ribbony.
Sift together flour, cocoa powder, baking powder, and salt into a bowl; stir in chocolate chips to distribute evenly and break up any lumps.
Gently fold the warm melted chocolate into the aerated egg mixture using a spatula, maintaining as much air as possible to retain the glossy texture.
Fold the dry ingredients into the wet mix until just combined and no streaks remain; avoid overmixing to prevent a tough texture.
Scoop tablespoon-sized mounds onto the prepared tray, spacing to allow spreading. Bake for 12–14 minutes until tops are crackly and centers still soft to the touch.
Remove from oven, sprinkle with flaky sea salt if desired, cool on the tray for 10 minutes, then transfer to a rack to cool completely.
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This recipe looks amazing! Can't wait to try it.
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