Description
Fudgy Chewy Brookies combine the rich, dense texture of brownies with the chewy, sweet delight of cookies, creating a deliciously unique treat that is perfect for satisfying any sweet tooth. With a simple mix of chocolate, butter, sugars, and flour, these brookies offer a perfectly balanced, melt-in-your-mouth experience with crackly tops and a soft, gooey center.
Ingredients
Scale
Dry Ingredients
- 95g (3/4 cup) all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 85g (1/2 cup) dark or milk chocolate chips
Wet Ingredients
- 225g (1 1/4 cups) dark chocolate, chopped
- 56g (1/4 cup) butter (salted or unsalted)
- 2 eggs, room temperature
- 100g (3/4 cup) caster sugar
- 90g (1/2 cup) demerara sugar
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Set your oven to 160°C (320°F) with a fan or 170°C (338°F) conventional. Line a baking tray with parchment paper to prevent sticking and ensure even baking.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a simmering pot of water (double boiler method), making sure the bowl doesn’t touch the water. Stir occasionally until the mixture is smooth and fully melted. Stir in the vanilla extract and set aside to slightly cool.
- Whip Eggs and Sugars: In a medium bowl, whisk together the caster sugar, demerara sugar, and eggs on high speed until the mixture becomes light, thick, and fluffy—this usually takes a few minutes and helps create a good structure for the brookies.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, salt, and chocolate chips to evenly distribute the leavening agents and chocolate chips throughout the batter.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped egg and sugar mixture. Fold gently to maintain the airiness of the batter and avoid deflating it.
- Add Dry Ingredients: Carefully fold the sifted dry ingredients into the wet mixture using a spatula until just combined – be careful not to overmix to maintain a tender texture.
- Bake the Brookies: Using a tablespoon, scoop batter onto the prepared baking tray, leaving enough space between each for spreading during baking. Place in the preheated oven and bake for 12 to 14 minutes, or until the brookies are set with a crackly top but still fudgy inside.
- Cool and Enjoy: If desired, sprinkle the warm brookies with a pinch of sea salt immediately after removing them from the oven. Let them cool on the tray for 10 minutes before transferring to a wire rack to cool completely. Enjoy your fudgy, chewy brookies fresh or stored in an airtight container.
Notes
- For best results, use room temperature eggs to ensure even mixing and volume when whipped.
- You can substitute dark chocolate with semi-sweet or milk chocolate depending on your preference, but dark chocolate gives the best fudgy texture.
- Don’t overbake; the brookies should be slightly soft in the middle when removed from the oven for the perfect fudgy center.
- Add a pinch of sea salt on top to enhance the chocolate flavor and add a subtle contrast.
- Store in an airtight container for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
