Brownie & Cookie in one delicious soft & chewy Brookies. These brookies will satisfy both your brownie & cookie cravings!
Today’s recipe is a super special one friends!! We are welcoming first ever CONTRIBUTOR on Naive Cook Cooks. Baking is her passion and even though she is busy doing her full time job, she finds time to bake. I have always drooled looking at all the awesome stuff she bakes!
Kaveri Obhan, a beautiful soul, a passionate baker we are so happy to have you on board! Today’s recipe is one of her very special recipes. She worked hard on this recipe and perfected it well so she can share it here on Naive Cook Cooks.
We all love brownies and cookies but how about brookies?! I have always loved seeing them but never really gave them a try until Kaveri told me this is what she is going to bake for her first post here! I am super excited as I get to try these awesome soft & chewy brookies!
Making these cookies is seriously simple. Once you are ready making the batter as explained very clearly in the recipe below, you place them on a parchment paper lined baking sheet .
These are baked just for 10 mins or so. Even though they will look undercooked do not be tempted to take them out is what Kaveri says! They will cook further sitting on the baking sheet.
Are you ready to make your very own brookies at home?
- ½ cup all purpose flour
- ¼ cup dark cocoa powder ( use the best quality you can find, I used Hershey’s dark cocoa)
- ¼ tsp baking powder
- ½ tsp baking soda
- ⅓ cup castor sugar
- ¼ cup softened unsalted butter
- ¼ tsp salt (skip if using salted butter)
- 1 tsp vanilla extract/essence
- 2-3 tbsp milk (use just as much required to make a smooth dough. To make the recipe vegan, replace with almond or soy milk)
- ½ cup chocolate chips
- Preheat the oven to 160 degrees C. Line a baking tray with parchment paper.
- In a bowl, sift together the flour, cocoa, baking powder and baking soda. Stir in the sugar and salt. Mix until combined.
- Add the butter and vanilla.
- Add milk (add 2 tablespoons and if you require more to bind your dough then add 1 more tablespoon).
- Add half of the chocolate chips and mix.
- Bring together to form a smooth dough.
- Chill the dough in the fridge for about 10-15 minutes so it is easier to make balls out of them. If you do not wish to chill, you can scoop the dough on the parchment paper and bake directly.
- Make even sized balls and place on the parchment paper, at least 2 inches apart from each other as the brookies tend to spread. Place the other half of the chocolate chips on the balls so they can be seen on top once baked.
- If you do not want your brookies to spread too much, keep the filled tray in the fridge for 10 minutes and then bake. This will give you thicker brookies.
- Bake for 10 minutes ONLY. The brookies may look soft or undone, but don’t be tempted to bake longer or they will turn crispy.
- Leave them on the tray for 10-15 minutes until fully cool and immediately transfer to an airtight container to store.
Some more delicious COOKIE recipes ->>
Angie@Angie's Recipes saysJune 27, 2016 at 4:01 AM
So beautifully dark and divine!
Mir saysJune 27, 2016 at 5:59 AM
I love a good brookie! Great contributing post! These look so incredibly pillowy soft!
Gayle @ Pumpkin 'N Spice saysJune 27, 2016 at 6:21 AM
You had me at brookies! Wow do these look good! Soft and chewy are the best, especially when chocolate is involved!
Anu - My Ginger Garlic Kitchen saysJune 27, 2016 at 11:17 AM
Wow! Love anything chocolate and these brookies are calling my name! So YUM!
Kushi saysJune 27, 2016 at 12:09 PM
WOW! They look so perfect and delicious. Wish I could grab few right now 🙂
Cheyanne @ No Spoon Necessary saysJune 27, 2016 at 1:40 PM
Is there anything better than a Brookie?? I think not! These look perfect! Fabulous contributor post! cheers!
Shilpa saysJune 27, 2016 at 2:58 PM
This was awesome Amishi 🙂 thanks for the recipe ! I tried them and they came out perfect !
Manali@CookWithManali saysJune 27, 2016 at 6:14 PM
these look so perfect, yum!
Kathy @ Beyond the Chicken Coop saysJune 28, 2016 at 6:37 AM
This looks like a delicious cookie!
Ashley@CookNourishBliss saysJune 28, 2016 at 1:51 PM
It’s about that time that I’m ready for an afternoon snack and now i am craving cookies! These look delicious!
nipa thaker saysJune 30, 2016 at 12:21 AM
Vanitha saysJune 30, 2016 at 11:31 AM
Chocolate cookies and brownies..both my favorite!!! Combo of both is a match made in heaven and definitely bookmarked to try today!!! Love it, was looking for an eggless version of brookies for a long time!!! Wait is over 🙂
Yours look fudgy and scrumptious!!
Rashmi Sharma saysJune 30, 2016 at 1:42 PM
These are really looking awesome. … will definitely try this at home 🙂
Preeti saysJuly 1, 2016 at 9:41 PM
We should use pure chocolate or compound
naivecookcooks saysJuly 2, 2016 at 1:01 AM
There is no chocolate used in the recipe . You need to use cocoa powder!
Ikshu saysJuly 2, 2016 at 6:33 AM
Can i put chocolate chunks instead of chips inside the cookie?
naivecookcooks saysJuly 2, 2016 at 2:23 PM
yes you can!
piper saysJuly 24, 2016 at 4:48 PM
Can I use unsweetened cocoa powder instead of dark cocoa powder?
naivecookcooks saysJuly 24, 2016 at 8:53 PM
yes you can! 🙂
Swati saysJuly 28, 2016 at 3:55 PM
I tried this recipe and it looked pretty good while in the oven but as soon as I took it out it became flat and was too soft…kept crumbling even after cooling for some time…any idea why this happened…the taste was brilliant though…I just wish I could get that fudgy texture as well…
naivecookcooks saysJuly 28, 2016 at 4:20 PM
Hey Swati sorry that it didn’t work for you. I just made 2 batches myself few days back and took them in a plane and it stayed intact! So there can be few things that might have made your’s flat and crumble :
1. Did you chill your dough before baking? As mentioned in the recipe chilling them helps in keeping them in shape or they spread a lot!
2. Did you followed the recipe exactly or made some changes?
Do let me know then may be I can help you figure out what went wrong with your brookies.
Swati saysJuly 30, 2016 at 4:07 PM
Yes I did chill my dough in the fridge and followed the recipe just that I added 3 tbps milk to bind the dough..I took the brokers immediately out if the oven when the timer went off..could that be the reason ?
Teena Rogin saysAugust 4, 2016 at 6:38 AM
Yes u have to leave it in the oven as the cooking process continues even after the timer is off
Teena Rogin saysAugust 4, 2016 at 6:36 AM
Awesome I tried it n it came out tooooooo good….. Thx a ton for the recipe…. I was looking for this one since couple of weeks…
naivecookcooks saysAugust 6, 2016 at 11:22 AM
Yay!! Glad you enjoyed these Teena 🙂
Nazuk saysAugust 10, 2016 at 1:47 AM
I tried baking them a couple of times. Have a question. At times they turn out just the perfect sized, at other times they became smaller in size. What could be the reason?
naivecookcooks saysAugust 10, 2016 at 4:30 PM
Are you always rolling them the same size? If you are rolling them the exact same size every time yet one time your dough is more chilled than previous time, then this may happen! Make sure you roll your dough into same sized balls every time if that’s what you are looking for and then you chill them exact same size. Then they will bake to same size 🙂 Hope this helps!
varsha saysSeptember 13, 2016 at 10:44 AM
Hey hi ,I have a question..we are using here castor sugar while making a dough will the sugar get dissolved or diluted ?
And it’s possible to use powder sugar too ?
Please reply soon so that bake them soon
naivecookcooks saysSeptember 16, 2016 at 1:55 AM
Varsha I would suggest using normal castor that is granulated sugar only. Sugar will get cooked as it bakes.
Sweta Nakhat saysOctober 15, 2016 at 7:30 PM
i hv tried this and it came out good….proper shape , taste n colour n all…but only thing which i didnt get is the required texture soft n chewy like i m hving brownie. 🤔
I went on as the recipe : prepared dough with 2 tbsp milk but it was sticky so added less then 1 tbsp of powdered sugar as it was less sweet. Then dough was ready. Kept in freezer for 1p min n then baked for excatly 10 min. After timer was off i kleft it in oven itself for 5-10 min n then took out. When it was completly cooled stored in air tight box. Taste – shape – colour all was all 👍 but texture wht i feel was dry like cookies.
What can be the reasone can i know plz
naivecookcooks saysOctober 16, 2016 at 6:39 AM
Hey dear Sweta! After baking for 10 minutes in the oven why did you leave them in the oven for 5-10 mins more?? You are supposed to bake for 10 mins only as mentioned in the recipe and then take out the tray and let it cool down outside the oven for 10-15 minutes as mentioned in the recipe. You left them too long in the oven , that’s why they got hard.
Do report back if you make them again , this time following the instructions 🙂
Chitra saysNovember 20, 2016 at 11:44 AM
Loved the recipe ,simple and easy.Can I double or treble the recipe to make large batch ?Of course I will first try the recipe mentioned.Do let me know.
Thanks in advance.
naivecookcooks saysNovember 21, 2016 at 9:12 AM
Thanks Chitra! Yes sure, you can easily double or triple the recipe 🙂
Chitra saysNovember 21, 2016 at 12:01 PM
Thanks for replying.Will give a feedback once I bake one batch .
Neha saysDecember 2, 2016 at 6:39 PM
Hi, i have a quick question. I want to make dough for a bigger batch,but my oven is small. Is it okay to keep remaining dough in fridge? How will the baking time vary in that case? Thanks.
naivecookcooks saysDecember 3, 2016 at 11:29 AM
Yes Neha you can make a bigger dough and store the extra covered tightly with plastic wrap in refrigerator in fridge until ready to use. Baking time shouldn’t change much but if the dough is too cold then add 1-3 minutes.
D saysDecember 13, 2016 at 5:48 AM
I made these today and theyturned our great! Each bite was full of sinful chocolate goodness. Felt tempted to bake longer than 10 minutes and so glad I stuck to the recipe. Perfect in every way!
Sukriti saysDecember 14, 2016 at 11:07 AM
Hey..can u plz tell me what cup size are you using…200ml or 240 ml… For the measurements
Nikhita saysJanuary 2, 2017 at 4:28 AM
Hi, I made these cookies today, it came out soft but very thin, it didn’t rise properly and was breaking as it was very thin
hanisha saysJuly 25, 2017 at 12:11 AM
Tried the brookies and they came out good but mine didnt flatten in the oven and stayed in ball shaped i just flattened them with a fork when they were still in the oven at 8 min…How to deal with it in future?
Veena Singhal saysAugust 12, 2017 at 11:48 PM
I tried your recipe and it came out awesome!
Even the feedback from other bakers helped me.
Thanks a ton 🙂
Palak shah saysApril 28, 2019 at 5:24 AM
Hi… The brookies came out amazing… My brookies flattened as I didn’t chill the dough enough…
It was a super hot in my family…