Ready to satisfy your chocolate cravings and cookie cravings all in one go? Meet your new obsession: Homemade Brownie Cookies Dessert—aka fudgy, chewy brookies that hit you with brownie gooeyness and cookie crispiness in every bite. Think of them as the lovechild of your favorite brownie and your go-to cookie, and trust me, once you try this Brownie Obsession Recipe, you’ll wonder how you ever lived without it.
Why These Brookies Work
Ever wondered what happens when a brownie and a cookie collide? Magic. These brookies nail that perfect gooey center with just-snappy edges around the outside. And here’s the kicker: you need fewer than ten ingredients and less than an hour from “I’m craving chocolate” to “Pass me another one.” Sounds like kitchen wizardry, right?
Simple Ingredients, Serious Flavor
Nothing fancy here—just pantry staples turned next-level decadence.
- Dark Chocolate & Chocolate Chips: The backbone of any great Chocolate Brownie Cookies adventure. Use high-quality dark chocolate for that melt-in-your-mouth silkiness.
- Plain Flour & Cocoa Powder: The dynamic duo giving structure and depth. Pro tip: sift your cocoa if it’s clumpy.
- Butter & Sugar: I blend demerara and caster sugar for extra caramel notes, but if you only have one, go nuts—your choice!
- Eggs: Room temperature for a fluffier whip.
- Optional Extras: Sea salt flakes on top, or sneak in marshmallow bits to edge toward a S’more Brownies Recipe vibe.
No-Fuss Steps (Seriously, It’s Easy)
- Melt & Merge: Gently melt butter and chopped dark chocolate over low heat (or microwave in short bursts). Stir to keep it smooth.
- Whisk ‘til Fluffy: In another bowl, whip eggs and sugar until pale and billowy—this is where your rise comes from.
- Dry Mix: Combine flour and cocoa powder (and a pinch of salt) so everything’s lump-free.
- Fold, Don’t Slam: Pour the chocolate into the egg mix, stirring slowly so you don’t scramble your eggs. Then fold in the dry ingredients and chocolate chips. The batter should be thick and slightly fudgy.
- Drop & Bake: Scoop tablespoon-sized mounds onto a parchment-lined tray—space them out because these babies spread. Bake at 350°F for 12–14 minutes, until the edges are set but the center still jiggles like it just heard a great joke.
Key Tip: Don’t over-bake. You want that gooey heart—it’s the soul of the brookie.
Chef’s Quickfire Tips
Drawing on a decade of pastry experience (and occasional midnight snack experiments), here’s the lowdown:
- Butter Temperature Matters: Too cold, and you get lumps; too warm, and your batter turns soupy. Aim for room temp.
- Chocolate Quality = Life Quality: Splurge on a decent bar. Your taste buds will send you thank-you notes.
- Perfect Scoop: Use a cookie scoop or two spoons to keep portions even—no one likes that one giant over-baked blob.
Variations to Try
- S’mores Brownies Recipe twist: Press mini marshmallows into the tops before baking for that gooey, toasty finish.
- Easy S’more Cookies vibe: Drop a graham cracker crumb or two into the batter.
- Feeling extra? Drizzle melted white chocolate or sprinkle chopped nuts on top.
Storage & Reheating
- Fridge: Keep them in an airtight container for up to 5 days—if they last that long.
- Freezer: Pop in a sealed bag for up to 3 months.
- Reheat: Microwave for 5–7 seconds to revive that fudgy center.
FAQ Corner (Because You Know You Have Questions)
- Can I use all caster sugar? Yes, but IMO, mixing in demerara adds depth.
- Why didn’t mine rise? Probably cold eggs or over-stirring. Whip the eggs properly and fold gently.
- Why are mine flat? Batter too warm or pan too crowded. Chill the dough briefly or leave more space.
- Gluten-free option? Swap plain flour for a 1:1 gluten-free blend—just check that your cocoa and chocolate chips are GF.
Final Thoughts
If you’re hunting for Easy Baking Recipes Desserts that earn you bragging rights at parties, you’ve struck gold. These brookies blend the best of brownies and cookies into one God Mat of a treat (yes, I’m comparing them to a deity—no shame). Whether you call them brownie cookies, brookies, or just heavenly chocolate discs, they deliver instant happiness.
So, what are you waiting for? Preheat that oven, sharpen your whisk, and let’s get brookie-baking. Your taste buds (and your snack time Instagram grid) will thank you!
Ready for more? Check out this Cookies Recette for a French twist, or dive into Easy S’more Cookies next. But trust me—start here, and you’ll be hooked on these fudgy, chewy Homemade Brownie Cookies Dessert brookies in no time.
Homemade Brownie Cookies Dessert: Fudgy Chewy Brookies
- Total Time: 30 minutes
- Yield: 15 cookies
Ingredients
- ¾ cup (95 g) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp fine salt
- 1 ¼ cups (225 g) dark chocolate, roughly chopped
- ¼ cup (56 g) butter, room temperature (salted or unsalted)
- 2 large eggs, at room temperature
- ¾ cup (100 g) granulated or caster sugar
- ½ cup (90 g) demerara or raw sugar (see Notes)
- 1 tsp pure vanilla extract
- ½ cup (85 g) dark or milk chocolate chips
Instructions
- Heat Prep
- Preheat your oven to 320 °F (160 °C) on fan mode—or 338 °F (170 °C) for conventional.
- Line a baking sheet with parchment paper.
- Melt the Base
- In a heatproof bowl set over barely simmering water (bain-marie), combine the chopped dark chocolate and butter.
- Stir gently until everything melts into a glossy mixture, then whisk in the vanilla. Remove from heat.
- Whip Eggs & Sugars
- In a clean bowl, use an electric mixer on high to beat eggs with both sugars.
- Keep mixing until the blend turns pale, thick, and ribbon-like—about 4–5 minutes.
- Combine Dry Elements
- In a separate bowl, whisk together flour, cocoa, baking powder, and salt to eliminate lumps.
- Toss in the chocolate chips so they distribute evenly.
- Bring It All Together
- Pour the warm chocolate-butter mix into the fluffy egg-sugar batter. Fold gently to keep as much air as possible.
- Add the dry ingredients in two additions, folding just until you no longer see streaks of flour.
- Portion & Bake
- Drop heaping tablespoonfuls of dough onto your prepared tray, spacing them about 2 inches apart.
- Bake for 12–14 minutes. The tops should crack slightly, and the centers still look a bit soft.
- Cool & Serve
- If you like, sprinkle a pinch of sea salt over each brookie as they come out of the oven.
- Let them sit on the pan for 10 minutes to firm up, then transfer to a wire rack to finish cooling.
Notes
Notes & Tips
- Gentle Melting: Keep the chocolate mixture off direct high heat to avoid scorching.
- Whipping Ribbon Stage: You’ll know it’s ready when you lift the whisk and the batter falls back like a ribbon.
- Uniform Cookies: A small ice-cream scoop or spoon works wonders for evenly sized brookies.
- Cooling on the Tray: This helps the edges set without the cookies cracking or breaking apart.
- About Demerara Sugar: With its large, crunchy crystals and toffee-like flavor, demerara lends extra texture—sub raw sugar or turbinado if it’s hard to find.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
Nutrition
- Calories: 210kcal
- Sugar: 18g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 23mg