Chewy Fudgy Brownie Cookies Recipe

ByAmanda
Jump to Recipe· 4.5 from 23 reviews

If you’re anything like me and have a weakness for both brownies and cookies, then you are going to fall head over heels for this Chewy Fudgy Brownie Cookies Recipe. These treats are the perfect hybrid—rich, chocolatey, fudgy like a brownie but with the fun, hand-held charm of a cookie. Trust me, once you try these chewy fudgy brownie cookies, you’ll never look back. They’re the kind of dessert that keeps you sneaking “just one more,” every single time.

🤎

Why This Recipe Works

  • Perfect Balance: Combines the fudgy richness of brownies with the delightful chew of cookies.
  • Texture Magic: Using both granulated and raw Demerara sugars gives them that subtle crunch and chewiness you crave.
  • Chocolate Overload: Melted dark chocolate plus chocolate chips means every bite is decadently chocolatey.
  • Simple Steps: Straightforward mixing and baking techniques that anyone can master for consistent results.
Chewy Fudgy Brownie Cookies Recipe - Recipe Step this …

Ingredients & Why They Work

When it comes to chewy fudgy brownie cookies, the magic happens with each ingredient working in harmony to create a luscious, tender texture and a crackly, shiny top. I always recommend using good quality chocolate because that really lifts the flavor from great to unforgettable.

Chewy Fudgy Brownie Cookies, brownie cookie recipe, chocolate dessert, fudge cookies, chewy brownie treats - Flat lay of a small pile of plain all-purpose flour in a simple white ceramic bowl, a small white bowl filled with dark brown cocoa powder, a neat mound of fine sea salt grains on the side, two whole uncracked brown eggs with smooth shells, a small white ceramic bowl containing golden Demerara sugar with large crystals, a small white bowl holding fine granulated white sugar, a chunk of salted butter next to a pile of chopped dark chocolate pieces, another small white bowl filled with glossy dark and milk chocolate chips, and a splash of clear vanilla extract in a small white bowl, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Plain (all-purpose) flour: Provides the structure but not too much so the cookies stay chewy, not cakey.
  • Cocoa powder: Adds that deep chocolate flavor and enhances the fudgy texture.
  • Baking powder: A small lift to prevent the cookies from being too dense.
  • Salt: Balances sweetness and amplifies the chocolate flavor.
  • Dark chocolate (chopped): Melts into the batter, adding rich chocolate flavor and moistness.
  • Butter: Gives the cookies a smooth, tender mouthfeel and helps carry flavor.
  • Eggs: Bind everything and contribute to the chewy texture.
  • Caster (granulated) sugar: Helps the cookies rise slightly and gives sweetness.
  • Demerara (raw) sugar: Adds a subtle crunch and caramel notes for extra depth.
  • Vanilla extract: Just a hint to bring out all the flavors.
  • Chocolate chips: These add little bursts of melty chocolate in every bite.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love to personalize this chewy fudgy brownie cookies recipe depending on the occasion or what I have on hand. You can easily swap out ingredients or add extras to make it truly yours — and honestly, that’s part of the fun!

  • Double Chocolate: Once, I added a swirl of peanut butter before baking — it was insanely good and gave a nutty contrast.
  • Nutty Boost: Adding chopped nuts like walnuts or pecans adds crunch and texture — perfect if you want a twist.
  • Seasonal Spice: A pinch of cinnamon or chili powder makes cookies that stand out during the holidays.
  • Vegan Version: You can experiment with flax eggs and vegan butter, but you might lose a bit of that classic chewy fudgy feel.

Step-by-Step: How I Make Chewy Fudgy Brownie Cookies Recipe

Step 1: Preheat and Prep Your Space

Start by heating your oven to 160ºC (320ºF) if you have a fan oven, or 170ºC (338ºF) for conventional. Line a baking tray with parchment paper — this is a small but game-changing step because it prevents sticking and helps the cookies bake evenly.

Step 2: Melt the Chocolate and Butter

Using a heatproof bowl set over simmering water (a double boiler), melt your chopped dark chocolate with the butter. Stir gently until smooth, then mix in the vanilla extract. Pro tip — keep the heat low so you don’t scorch the chocolate; you want it silky and glossy.

Step 3: Whip Eggs and Sugars Until Fluffy

In a separate bowl, I use my electric hand whisk to beat the eggs with both caster and Demerara sugars until the mixture is pale, thick, and fluffy — about 5 minutes. This airiness is what gives the cookies their lovely light yet chewy texture.

Step 4: Sift and Combine Dry Ingredients

Sift together the flour, cocoa powder, baking powder, and salt. Adding the chocolate chips here means they’re evenly distributed, so every cookie has a melty chocolate surprise. This also avoids any lumps that might disrupt the texture.

Step 5: Fold Everything Gently

Slowly fold the melted chocolate mixture into your whipped eggs and sugar to avoid losing air. Then fold in the dry ingredients with a spatula just until you see them disappear — overmixing flattens the dough and can make the cookies tough. Patience is key here!

Step 6: Scoop and Bake to Perfection

Using a tablespoon or cookie scoop, place dollops of batter on your baking tray, leaving space for them to spread. Bake for 12-14 minutes until the tops look set and crackly but the centers stay slightly soft. That’s your cue—soft centers means chewy fudgy magic.

Step 7: Cool and (Optional) Salt

I like to sprinkle flaky sea salt on the cookies straight out of the oven — it’s a little indulgence that elevates the chocolate and balances sweetness. Let the cookies rest on the tray for 10 minutes to firm up, then transfer to a wire rack to cool completely.

💡

Pro Tips for Making Chewy Fudgy Brownie Cookies Recipe

  • Don’t Overheat Chocolate: Melt slowly over simmering water to avoid burning and graininess.
  • Whisk Until Fluffy: Beat eggs and sugars thoroughly for that light batter and chewy texture.
  • Use a Cookie Scoop: It ensures even sizing, so your cookies bake uniformly and look beautiful.
  • Cool on Baking Tray First: Helps them set firmly without sticking or breaking apart when moved.

How to Serve Chewy Fudgy Brownie Cookies Recipe

Chewy Fudgy Brownie Cookies, brownie cookie recipe, chocolate dessert, fudge cookies, chewy brownie treats - The image shows several thick, round chocolate cookies with a shiny, cracked top layer scattered on a white marbled surface. One cookie in the center has a bite taken out, revealing a dark, moist, and rich chocolate inside that looks soft and dense. The cracked top has a mix of darker and lighter brown shades, with small white flakes sprinkled on some cookies. The cookies are arranged close together, emphasizing their chewy texture and glossy finish. photo taken with an iphone --ar 2:3 --v 7

Garnishes

My go-to garnish is a sprinkle of flaky sea salt right after baking — it intensifies the chocolate and brings a sophisticated note to these indulgent treats. Sometimes, I dust a little powdered sugar for contrast when serving to guests.

Side Dishes

Pair these chewy fudgy brownie cookies with a scoop of vanilla ice cream for the ultimate dessert combo or serve alongside a steaming cup of coffee or milk for a cozy afternoon snack. They also complement fresh berries beautifully, adding brightness to all that chocolate richness.

Creative Ways to Present

For special occasions, I like stacking these brownie cookies between layers of whipped cream and strawberries to make a layered cookie trifle. Another fun idea I tried was dipping half the cookie in melted white chocolate and decorating it with sprinkles — both look gorgeous and taste amazing!

Make Ahead and Storage

Storing Leftovers

Store your chewy fudgy brownie cookies in an airtight container at room temperature. I’ve found they stay soft and fudgy for up to 4 days, but honestly, they rarely last that long in my kitchen! Layering them with parchment paper helps avoid sticking.

Freezing

If you want to stash some cookies for later, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag or airtight container. They freeze beautifully for up to 3 months. I usually thaw them overnight in the fridge.

Reheating

To revive that freshly baked feeling, pop the cookies in the microwave for 10-15 seconds or warm them in a low oven (150ºC / 300ºF) for about 5 minutes. They’ll be soft and gooey again — just like you just baked them.

FAQs

  1. Can I use milk chocolate instead of dark chocolate for this chewy fudgy brownie cookies recipe?

    Absolutely! Milk chocolate will make the cookies sweeter and creamier, but keep in mind they might be a bit softer and less intense in chocolate flavor. Mixing milk and dark chocolates also works great for a balanced taste.

  2. Why use both caster sugar and Demerara sugar?

    The combination contributes to the perfect chewy texture. Caster sugar dissolves easily for sweetness and structure, while Demerara adds a subtle crunch and caramel undertones that elevate the flavor and mouthfeel.

  3. How do I know when the chewy fudgy brownie cookies are done baking?

    Look for set edges and a shiny, crackled top. The centers should still look slightly soft — they’ll firm up as they cool, so avoid overbaking to keep that fudgy center.

  4. Can I make this recipe gluten-free?

    Yes, by swapping the plain flour for a gluten-free all-purpose flour blend. Make sure it includes xanthan gum for structure. The texture may be slightly different, but still delicious!

  5. Can I store these cookies in the fridge?

    You can, but I prefer to keep them at room temperature to maintain their chewy texture. Refrigeration tends to harden them. If you do refrigerate, let them come to room temperature before eating.

Final Thoughts

This Chewy Fudgy Brownie Cookies Recipe feels like one of those hidden gems — deceptively simple to make but magically satisfying every time. I love sharing these with friends because they always get those “wow” faces. Whether you’re baking for a crowd, a cozy night in, or a gift, these cookies deliver all the chocolate love you want and then some. Give them a go—I promise they’ll become your new favorite chocolate treat.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chewy Fudgy Brownie Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 23 reviews
  • Author: Amanda
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 15 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delicious fudgy and chewy browkies combining the best of brownies and cookies, featuring rich dark chocolate, a mix of sugars for texture, and a crackly top. Perfectly baked for a soft center and slight crunch on the edges.

Ingredients

Dry Ingredients

  • 95 g (¾ cups) plain (all-purpose) flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 85 g (½ cups) dark or milk chocolate chips

Wet Ingredients

  • 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 or granulated sugar
  • 90 g (½ cups) Demerara or raw sugar
  • 1 teaspoon vanilla extract

Instructions

  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 to prevent sticking.
  2. Melt Chocolate and Butter: In a heatproof bowl, combine chopped dark chocolate and butter. Place the bowl over simmering water making sure it does not touch the water. Stir occasionally until fully melted and smooth. Stir in the vanilla extract.
  3. Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat caster sugar, Demerara sugar, and eggs. Whisk until the mixture is very light, thick, and fluffy, about 5 minutes.
  4. Combine Dry Ingredients: Sift together flour, cocoa powder, baking powder, and salt in another bowl. Add the chocolate chips and mix to combine evenly, ensuring no lumps.
  5. Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars, stirring gently to keep the batter airy.
  6. Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture with a spatula, mixing only until just combined to keep the batter light and fluffy.
  7. Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray spaced well apart for spreading. Bake in the preheated oven for 14 minutes or until set and crackly on top.
  8. Cool and Finish: Remove from oven and optionally sprinkle with sea salt immediately. Let cool on the baking tray for 10 minutes to firm up before transferring to a wire rack to cool completely.

Notes

  • Chocolate Melting: Avoid overheating the chocolate by heating gently and watching closely. Adjust microwave times if using a microwave instead.
  • Whisking Technique: Achieve a thick, fluffy egg mixture where the whisk leaves a ribbon trail when lifted for best texture.
  • Consistent Sizes: Use a cookie scoop for evenly sized brookies to ensure uniform baking and appearance.
  • Cooling Importance: Cooling brookies on the tray before moving prevents them from falling apart and helps firm their texture.
  • Demerara Sugar: This raw sugar has golden-brown color and crunchy texture. Substitute with sugar in the raw or turbinado if unavailable.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 15 g
  • Sodium: 60 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 40 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star