What You Will Find:
Why Make This Recipe
Fudgy Chewy Brookies, a delightful mix of brownies and cookies, offer a combination of rich chocolate flavors and chewy textures. They are perfect for any occasion, whether you’re hosting a gathering or treating yourself. These treats are easy to make and always a hit with family and friends. If you love both brownies and cookies, this recipe is for you!
How to Make Fudgy Chewy Brookies
Ingredients:
- 95 g plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 225 g dark chocolate (chopped)
- 56 g butter (salted or unsalted)
- 2 eggs (room temperature)
- 100 g caster or granulated sugar
- 90 g Demerara or raw sugar (*see notes)
- 1 teaspoon vanilla
- 85 g dark or milk chocolate chips
Directions:
- 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.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and mixed. Add the vanilla extract.
- Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat together the caster sugar, demerara sugar, and eggs. Whisk until the mixture is light, thick, and fluffy, about 5 minutes.
- Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the chocolate chips. This helps remove lumps and mixes the dry ingredients evenly.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to keep the airiness of the whipped eggs.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula. Do this gently to avoid deflating the mixture. Mix only until just combined for a light batter.
- Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, leaving space between them for spreading. Bake in the preheated oven for 12-14 minutes, or until the brookies are set and crackly on top.
- Cool and Finish: Remove from the oven and sprinkle with sea salt immediately if desired. Let them cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely.
How to Serve Your Brookies
Enjoy these brookies warm, fresh out of the oven, or at room temperature. They pair perfectly with a glass of cold milk or a scoop of vanilla ice cream. For an extra touch, add a dollop of whipped cream or serve with fresh fruits.
How to Store Them
Store any leftover brookies in an airtight container at room temperature for up to three days. For longer storage, keep them in the fridge for up to a week. You can also freeze them for up to three months. Just make sure they are well-wrapped!
Tips to Make Chewy Brookies
- Use high-quality chocolate for the best flavor.
- Make sure your eggs are at room temperature for better mixing.
- Don’t over-mix the batter; gentle folding keeps them soft and chewy.
- Try adding nuts or caramel for a twist!
Variation
Feel free to experiment with different types of chocolate chips, such as white chocolate or butterscotch. You can also mix in some chopped nuts or dried fruits for added texture and flavor.
For another delightful dessert, try Pecan Pie Balls.
Fudgy Chewy Brookies
Ingredients
Dry Ingredients
- 95 g plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 225 g dark chocolate (chopped)
- 56 g butter (salted or unsalted)
- 2 pieces eggs (room temperature)
- 100 g caster or granulated sugar
- 90 g Demerara or raw sugar *see notes
- 1 teaspoon vanilla
Chocolate Chips
- 85 g dark or milk chocolate chips
Instructions
Preparation
- 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.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and mixed. Add the vanilla extract.
- Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat together the caster sugar, demerara sugar, and eggs. Whisk until the mixture is light, thick, and fluffy, about 5 minutes.
Mixing
- Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the chocolate chips.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to keep the airiness of the whipped eggs.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula. Do this gently to avoid deflating the mixture. Mix only until just combined for a light batter.
Baking
- Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, leaving space between them for spreading. Bake in the preheated oven for 12-14 minutes, or until the brookies are set and crackly on top.
- Cool and Finish: Remove from the oven and sprinkle with sea salt immediately if desired. Let them cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely.
Notes
FAQs
Can I make these brookies gluten-free?
Yes, you can use a gluten-free flour blend instead of plain flour for a gluten-free version.
How can I make these brookies ahead of time?
You can prepare the batter a day before and store it in the fridge. Just bring it to room temperature before baking.
What can I do if my brookies are too dry?
Make sure you do not overbake them. If they are already baked, you can warm them up slightly in the microwave and serve with ice cream to help add moisture.