How do I know when my fudgy chewy brookies are done?

They should look crackled on top , slightly puffed, and still feel soft in the center when pressed. Don’t wait for them to feel firm—cooling firms them up.

Can I double this fudgy chewy brookies recipe?

Absolutely. Double all ingredients and bake in two batches to avoid overcrowding. Use two trays if your oven allows.

What can I use if I’m out of chocolate chips?

Chop up any bar chocolate or swap in white chocolate, peanut butter chips, or toffee pieces. Or skip them entirely—the base still delivers on flavor.

How long do fudgy chewy brookies last?

Stored airtight, they last 4–5 days at room temp, or up to 3 months in the freezer. Just warm gently before serving.

Can I make these fudgy chewy brookies gluten-free?

Yes. Just use a 1:1 gluten-free flour blend . Make sure your chocolate and cocoa powder are also labeled gluten-free.

Fudgy Chewy Brookies Recipe with Crackled Tops & Gooey Centers

Fudgy Chewy Brookies

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These fudgy chewy brookies combine the rich, gooey center of a brownie with the crisp edges of a cookie. Perfectly balanced and deeply chocolatey, they’re an easy and crowd-pleasing treat for any occasion.

Author: Elena
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Yield: Approximately 12 brookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

225g (1¼ cups) dark chocolate, chopped
56g (¼ cup) butter, salted or unsalted
2 large eggs, room temperature
1 teaspoon vanilla extract
100g (¾ cup) caster or granulated sugar
90g (½ cup) demerara or raw sugar
95g (¾ cup) plain/all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
85g (½ cup) chocolate chips (dark or milk)

Instructions

Preheat oven to 160°C (320°F) fan or 170°C (338°F) conventional. Line a baking tray with parchment paper.
In a heatproof bowl, melt the dark chocolate and butter over a pan of simmering water, stirring until smooth. Remove from heat and stir in the vanilla extract.
In a separate bowl, use an electric whisk to beat the eggs, caster sugar, and demerara sugar on high speed for about 5 minutes, until very light and fluffy.
In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips.
Gradually fold the melted chocolate mixture into the egg mixture, stirring gently to keep the air in the batter.
Fold in the dry ingredients until just combined and the batter is thick and gooey.
Use a cookie scoop or tablespoon to drop mounds of batter onto the prepared tray, leaving space between each.
Bake for 14 minutes until the edges are set and the tops are crackled.
Optional: Sprinkle sea salt on top while warm. Let cool on the tray for 10 minutes before transferring to a wire rack.

Notes

Use high-quality chocolate for best flavor and texture.
Make sure eggs are at room temperature for optimal rise.
If the batter is too soft, chill for 10 minutes before scooping.
To make gluten-free, substitute plain flour with a 1:1 gluten-free blend.
Store in an airtight container for up to 5 days or freeze for up to 3 months.

Find it online: https://www.recipebyelena.com/fudgy-chewy-brookies/