These easy brookies, or brownie cookies, are so soft, chewy, and fudgy. It doesn’t take long to make them, and you only need a few things.

You should definitely try my Nutella blondies, my easy chocolate brownies, or these white chocolate blondies if you need more recipes to satisfy your chocolate cravings.

⭐️ Why this recipe works

• Balanced Textures: This recipe gets the gooeyness of a brownie and the slightly crisp edges of a cookie just right, giving the food an amazing texture.
• Simple Ingredients, Big Flavor: Even though the ingredients are simple, each one is important for making deep, rich flavors and textures, like the chocolate melting and the eggs getting fluffy when they are whisked.
• Easy to Make: The steps in the recipe are easy to understand, and the process is meant 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 special skills or tools.

Ingredients

Dark chocolate and chocolate chips are necessary for a rich, chocolatey flavor. Chips are optional but recommended 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 fully.
Butter: It can be salted or unsalted, but the small difference in salt content doesn’t change the taste much.
Cocoa Powder: Adds depth to the chocolate flavor and makes the overall taste better.

• 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
• 2 eggs *room temperature
• 100 g (¾ cups) caster sugar
• 90 g (½ cups) demerara sugar
• 1 teaspoon vanilla
• 85 g (½ cups) dark or milk chocolate chips

See the recipe card at the bottom of the page for exact measurements and more ingredients.

👩🏻‍🍳 Here’s how to make it: Step-by-step instructions for making Brookies

1. Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Prepare a baking tray by lining it with parchment paper.
2. Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and combined. Stir in the vanilla extract.
   Alternatively, put the butter and dark chocolate in a small saucepan over low heat (or in the microwave) and stir them together until they are smooth.
   
3. Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, light brown sugar, and eggs. Continue whisking until the mixture becomes very light, thick, and fluffy.
4. Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, chocolate chips, and salt. This will help ensure there are no lumps and that the dry ingredients are evenly mixed.
5. Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to maintain the airiness of the whipped eggs.
6. Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula, ensuring not to deflate the mixture. Mix only until just combined to keep the batter light. The batter should be thick and a little gooey.
7. Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow for spreading. Use a cookie scoop to make sure the cookies are the same size. Bake in the preheated oven for 12-14 minutes, or until the brookies are set and crackly on top. The brookies should be soft but set, with slightly firmer edges.
8. Cool and Finish: Remove from the oven and sprinkle with sea salt immediately, if desired. Let them cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely.
   

💡 Chef’s Guide: Tips from the Pros

With ten years of experience in Michelin-starred kitchens and training at Cordon Bleu, I’ve put together my best tips for making recipes work.

• Chocolate Quality: To make sure the melted chocolate is smooth, use high-quality dark chocolate.
• Egg Temperature: Use room temperature eggs for a quicker and higher rise when whipped with sugar.
• Spacing: Space the dough well on the baking sheet as these cookies spread.

🍯 Storing and reheating leftovers

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze in a sealed container for up to 3 months.
• Reheat: Warm in a microwave for a few seconds until just heated through.