If you’ve ever faced the dilemma of choosing between a rich, gooey brownie or a soft chocolate chip cookie—rejoice, because Brookies are here to solve that dessert conundrum. These Fudgy Brownie Cookies combine the intense, chocolatey richness of a brownie with the portability and satisfying bite of a cookie.
Soft in the center, crackly on top, and loaded with chocolate flavor, these are the ultimate treat for chocolate lovers. They’re perfect for holidays, bake sales, cozy nights in, or simply when you need a chocolate fix, stat.
If you’re into my Peanut Butter Chocolate Chip Cookies or Chocolate Chip Cookies, this one will slide into your favorite Chocolate recipes with ease.
Table of Contents
Why You’ll Love This Recipe
- Double the Chocolate: Melted chocolate + cocoa + chocolate chips.
- Crackly Tops, Fudgy Centers: Just like a perfect brownie.
- Easy to Make: One bowl, one baking sheet, minimal cleanup.
- Crowd-Pleasing: Everyone will ask for the recipe.
- Freezer-Friendly: Bake ahead and store for chocolate emergencies.
What you will need + Smart Substitutions
Here’s a breakdown of the ingredients and suggested swaps for dietary needs or flavor tweaks:
| Ingredient | Quantity | Substitution Ideas |
|---|---|---|
| 🍫 Semi-Sweet Chocolate Bars | 226g (2 bars) | Bittersweet chocolate or chocolate chips |
| 🍞 All-Purpose Flour | ¾ cup (94g) | 1:1 gluten-free flour blend |
| 🍫 Cocoa Powder | ¼ cup (21g) | Dutch-process for richer taste |
| ☕ Espresso Powder | 1 tsp | Omit or sub with instant coffee granules (½ tsp) |
| 🥄 Baking Powder | 1 tsp | Baking soda (½ tsp) if needed |
| 🧂 Salt | ¼ tsp | Sea salt or pink Himalayan salt |
| 🧈 Unsalted Butter | 5 tbsp (71g) | Vegan butter or ghee |
| 🍬 Brown Sugar | ¾ cup (150g) | Coconut sugar or maple sugar |
| 🍬 Granulated Sugar | ¼ cup (50g) | Raw cane sugar or stevia blend |
| 🥚 Eggs | 2 large | Flax eggs (2 tbsp flaxseed + 6 tbsp water) |
| 🍶 Vanilla Extract | 1 tsp | Almond extract for a twist |
| 🍫 Chocolate Chips (optional) | ¾ cup (135g) | White chocolate, peanut butter chips, or chopped nuts |
Step-by-Step Instructions (with Pro Tips)
Preheat and Prep
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Tip: Preheating ensures even baking and those classic brownie crackly tops.
Melt the Chocolate
In a microwave-safe bowl, melt:
- 226g chopped semi-sweet chocolate
Heat in 20-second intervals, stirring in between, until smooth. Set aside to cool slightly.
Tip: Don’t overheat! Let it cool to lukewarm to avoid scrambling the eggs later.
Combine Dry Ingredients
In a medium bowl, whisk:
- ¾ cup flour
- ¼ cup cocoa powder
- 1 tsp espresso powder
- 1 tsp baking powder
- ¼ tsp salt
Set aside.
Cream the Butter and Sugars
In a large bowl, cream:
- 5 tbsp butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
Beat until light and fluffy—about 2–3 minutes.
Add Eggs and Vanilla
Beat in:
- 2 large eggs
- 1 tsp vanilla extract
Mix until the mixture is smooth and slightly glossy.
Add Melted Chocolate
Slowly mix the melted chocolate into the butter-egg mixture until fully combined.
Add Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Stir until just combined—don’t overmix!
Optional: Fold in:
- ¾ cup chocolate chips
Tip: The dough will be soft and brownie-like—this is normal!
Scoop and Bake
Drop tablespoon-sized scoops onto the lined baking sheet, spaced 2 inches apart. Bake for 10–12 minutes until the edges are set but the centers are soft.
Tip: They’ll firm up as they cool, so don’t overbake.
Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Optional: Sprinkle with sea salt for that salty-sweet finish.
Topping Suggestions
- Sea Salt Flakes: Enhances chocolate for a sweet-salty balance.
- Chocolate Drizzle: Melted white or dark chocolate for decadence.
- Powdered Sugar Dusting: Light and elegant for sweetness.
- Chopped Hazelnuts: Crunchy and nutty for texture.
- Caramel Sauce: Sticky and rich for indulgence.
- Espresso Beans: Tiny bursts of coffee flavor for flair.
Nutritional Information (Per Cookie – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 3 g |
| Carbohydrates | 28 g |
| Sugars | 18 g |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Fiber | 2 g |
| Sodium | 80 mg |
Based on 24 cookies using chocolate chips and standard ingredients.
Storage & Freezing
Room Temperature:
- Store in an airtight container for up to 5 days.
Refrigerator:
- Extend freshness up to 7 days.
Freezer:
- Freeze baked cookies or dough scoops for up to 3 months.
- Bake frozen dough straight from the freezer—just add 1–2 minutes to bake time.
Ingredient Substitutions Recap
- Semi-Sweet Chocolate → Dark Chocolate: Deeper flavor alternative.
- All-Purpose Flour → Gluten-Free Flour: Dietary-friendly structure.
- Butter → Vegan Butter: Dairy-free richness.
- Eggs → Flax Eggs: Vegan binding substitute.
- Espresso Powder → Instant Coffee: Similar flavor enhancement.
What to Serve with Brownie Cookies (Brookies)
- Vanilla Ice Cream: Creamy and cold for a brownie sundae vibe.
- Fresh Raspberries: Tart and vibrant for balance.
- Milk: Dairy or plant-based, ideal for dunking.
- Espresso: Bold and bitter to enhance the chocolate.
- Hot Cocoa: Rich and cozy for chocolate overload.
FAQs
What makes these cookies “brookies”?
They combine the fudgy texture and deep chocolate flavor of brownies with the form and crisp edges of cookies.
Can I skip the espresso powder in brookies?
Yes—but it enhances the chocolate flavor without adding coffee taste.
Can I make gluten-free brownie cookies?
Absolutely! Use a 1:1 gluten-free flour blend and ensure your chocolate is gluten-free.
Can I chill the brownie cookies dough?
You can! Chilling helps deepen flavor and shape the cookies more evenly.
Why are my brookies flat?
Ensure your baking powder is fresh, and avoid overmixing the batter or using overly warm chocolate.
The Best Fudgy Brownie Cookies (Brookies)
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Microwave-safe bowl (for melting chocolate)
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or whisk
- Spatula (for mixing and folding)
- Measuring cups and spoons
- Wire rack (for cooling)
- Optional: Cookie scoop (for uniform cookies)
Ingredients
- 2 bars 226g semi-sweet chocolate, coarsely chopped
- ¾ cup 94g all-purpose flour
- ¼ cup 21g natural unsweetened or dutch-process cocoa powder
- 1 tsp espresso powder
- 1 tsp baking powder
- ¼ tsp salt
- 5 tbsp 71g unsalted butter, softened
- ¾ cup 150g packed light brown sugar
- ¼ cup 50g granulated sugar
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- ¾ cup 135g semi-sweet chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt the chopped semi-sweet chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth; set aside to cool slightly.
- In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy, then beat in eggs and vanilla extract.
- Mix in the melted chocolate, then gradually add the dry ingredients, stirring until just combined; fold in chocolate chips if using.
- Drop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart, and bake for 10-12 minutes until the edges are set but centers are soft; let cool on the sheet for 5 minutes before transferring to a wire rack.
These Fudgy Brownie Cookies (Brookies) are the ultimate hybrid treat—crackled tops, chewy edges, and rich, chocolaty centers that melt in your mouth. They’re easy to make, decadent to eat, and guaranteed to win over any dessert table.
Whether you’re baking for a party, treating yourself, or building a cookie box for the holidays, these brookies are a surefire hit.
Ready to upgrade your chocolate game? Preheat that oven and prepare for brookie bliss! 🍫✨
