The BEST Fudgy Chewy Brookies (Christmas Recipe)

Craving something rich, chewy, and festive? These are truly The BEST Fudgy Chewy Brookies with crackly tops, gooey centers, and crisp cookie edges. Perfect for holiday baking, these brookies are quick, indulgent, and guaranteed to vanish fast!

Why You’ll Love The Best Fudgy Chewy Brookies

Nothing says Christmas quite like a plate of warm, chocolatey treats. These brookies bring together the best of both worlds: the deep, fudgy flavor of brownies and the chewy bite of cookies. With just a handful of pantry staples, you’ll whip up a batch that feels bakery-level but requires no fancy skills.

The texture is unbeatable. Each bite has soft centers that melt on your tongue while the edges give you that satisfying cookie snap. A sprinkle of sea salt on top takes the chocolate richness to the next level.

They’re also versatile for the holidays. Bake them for cookie exchanges, wrap them up for gifting, or serve with hot cocoa at family gatherings. Because they store well and even freeze beautifully, you can make them ahead and enjoy stress-free holiday baking. Quick prep, fast bake time, and pure joy in every bite make these brookies a Christmas essential.

Ingredients You’ll Need For The Best Fudgy Chewy Brookies

Key Ingredients Explained

Dark chocolate is the star here, giving brookies that bold, fudgy taste. Melting it with butter creates a smooth base that blends perfectly with the whipped eggs and sugars. Using two sugars makes a difference: caster sugar keeps the texture tender while demerara adds chewiness and a hint of caramel flavor. Cocoa powder deepens the chocolate notes and helps balance sweetness, while chocolate chips folded into the batter add bursts of melty richness. Each ingredient works together to create the fudgy-chewy harmony that makes these brookies unforgettable.

Step-by-Step Instructions

Prep and Melt

Preheat your oven to 160ºC (fan) or 170ºC (conventional). Line a baking tray with parchment. Melt the dark chocolate and butter over simmering water, stirring until silky smooth. Remove from heat and stir in the vanilla.

Whisk the Eggs and Sugars

In a mixing bowl, beat the eggs with both sugars using an electric whisk. Keep whisking until the mixture turns pale, thick, and airy, which usually takes about 5 minutes. This step adds lift and ensures the brookies don’t feel too dense.

Combine Dry Ingredients

Sift together the flour, cocoa powder, baking powder, and salt to remove any lumps. Stir in the chocolate chips so they’re evenly coated in flour, which helps keep them from sinking to the bottom during baking.

Fold and Mix

Gently fold the melted chocolate mixture into the whipped eggs and sugars. Use a spatula to combine slowly, keeping the mixture light and airy. Then fold in the dry ingredients until no streaks of flour remain.

Scoop and Bake

Scoop tablespoons of batter onto your lined tray, leaving space between each scoop as brookies will spread. Bake for 12–14 minutes. Look for tops that are set with a slight crackle while the centers remain soft.

Cool and Finish

Optional: sprinkle a touch of flaky sea salt on top as soon as they come out of the oven. Let them cool on the tray for a few minutes to firm up before transferring to a rack. This ensures chewy edges and fudgy centers hold together.

Expert Tips for Perfect Brookies

For the ultimate brookies, start with room temperature eggs. They whip better and create a lighter batter. Always use good-quality dark chocolate since it shapes both flavor and texture. If your cocoa powder has clumps, sifting is essential for even mixing.

Remember that brookies spread while baking, so space them generously on the tray. Cooling them on the tray instead of moving right away prevents breakage and keeps edges chewy.

A cookie scoop makes shaping easier and ensures uniform sizes so each brookie bakes evenly. If you don’t have demerara sugar, raw or turbinado sugar works well. Want them sweeter? Swap in milk chocolate instead of dark. For gluten-free baking, a 1:1 gluten-free flour blend substitutes beautifully.

Variations and Substitutions

You can easily customize these brookies. If you love sweeter flavors, replace dark chocolate with milk chocolate. For a holiday twist, stir in white chocolate chunks or peppermint chips. Chopped nuts like pecans or walnuts add crunch and balance the fudginess.

For gluten-free diets, simply use a 1:1 gluten-free flour. To make them extra festive, top with crushed candy canes while warm. They’ll melt slightly into the crackly tops and look perfect on a holiday cookie tray. Sprinkles, drizzle of melted chocolate, or even a dusting of powdered sugar also make them celebration-ready.

Storage and Reheating

Store brookies in an airtight container in the fridge for up to 5 days. They taste even chewier the next day. To freeze, let them cool fully, then layer with parchment in a sealed container or bag. They’ll keep for up to 3 months.

When you’re ready to enjoy, reheat in the microwave for 10–15 seconds until just warmed through. This brings back the soft centers and melty chips. You can also serve them cold for a firmer, brownie-like texture.

Recipe FAQ

Other recipes you may enjoy

• Peanut Butter Cookies – A Christmas Treat
• Cranberry Nut Bread – Perfect for Holiday Gifting
• Best Toffee Ever – Easy Homemade Christmas Candy
• Easy Christmas Cheesecake Slab (No Bake)

Conclusion

These brookies are everything a Christmas cookie plate needs: fudgy, chewy, and full of chocolatey joy. They’re simple enough for weeknight baking yet special enough for festive gatherings. With their crackly tops, gooey centers, and holiday-ready variations, they’ll quickly become a family favorite.

So grab your mixing bowl, bake a batch of The BEST Fudgy Chewy Brookies, and share them with loved ones this season. Don’t forget to pin the recipe on Pinterest and let me know how yours turn out. Happy baking and Merry Christmas!