Fudgy Chewy Brookies

Fudgy chewy brookies are the ultimate dessert hybrid, combining the rich decadence of brownies with the irresistible chew of cookies. This indulgent treat delivers the best of both worlds in every bite. Whether you’re a fan of gooey chocolate or crave that cookie snap, these brookies promise a texture-packed flavor explosion. Perfect for parties, bake sales, or just a sweet snack at home, brookies are an easy-to-make, crowd-pleasing recipe that’s quickly becoming a favorite in home kitchens around the world.

Why You’ll Love This Fudgy Chewy Brookies Recipe

If you’re torn between baking brownies or cookies, brookies are your delicious answer. This recipe brings together the intense chocolate richness of brownies with the soft and chewy satisfaction of cookies. The result is a gooey center, crackly top, and crisp edges that offer the perfect bite every time. You’ll love how simple the process is, using everyday ingredients and minimal equipment. Plus, these brookies are customizable and perfect for any occasion, from lunchbox treats to fancy dessert platters.

Ingredients

• 95 g (¾ cups) plain (all-purpose) flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 225 g (1 ¼ cups) dark chocolate, chopped
• 56 g (¼ cups) butter, salted or unsalted
• 2 eggs, at room temperature
• 100 g (¾ cups) caster or granulated sugar
• 90 g (½ cups) Demerara or raw sugar
• 1 teaspoon vanilla extract
• 85 g (½ cups) dark or milk chocolate chips

Step-by-Step: How to Make Fudgy Chewy Brookies

1. Preheat the Oven: Heat your oven to 160ºC (320ºF) with fan assist or 170ºC (338ºF) if using a conventional setting. Line a baking tray with parchment paper.
2. Melt Chocolate and Butter: In a heatproof bowl, melt chopped dark chocolate and butter over a pan of simmering water. Stir until smooth. Add vanilla extract and mix.
3. Whip Eggs and Sugars: In a medium bowl, beat eggs, caster sugar, and demerara sugar with an electric hand mixer on high for 5 minutes until the mixture is thick and pale.
4. Mix Dry Ingredients: In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips to coat them lightly with flour.
5. Combine Wet and Dry: Fold the melted chocolate mixture gently into the whipped eggs and sugars. Then gradually fold in the dry ingredients. Do not overmix.
6. Bake: Drop tablespoonfuls of batter onto the lined tray, spacing them well apart. Bake for 12-14 minutes until the tops are crackly and set.
7. Cool: Sprinkle with sea salt if desired. Let cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Helpful Tips

• Use Room Temperature Eggs: They help maintain the volume when whipped with sugar.
• Avoid Overmixing: Overmixing can deflate the batter and make the brookies dense.
• Scoop Even Sizes: Use a cookie scoop for uniform size and even baking.
• Watch Your Chocolate: When melting, avoid direct heat to prevent burning.
• Crackly Tops: Achieved by beating the eggs and sugar long enough to incorporate air.

Substitutions And Variations

• Sugar Substitutes: You can use light brown sugar if demerara is unavailable.
• Add Nuts: Chopped walnuts or pecans can add crunch.
• Chocolate Variety: Swap dark for milk or white chocolate chips.
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Extra Flavor: Add a pinch of espresso powder to deepen the chocolate flavor.

Storage Instructions

Store cooled brookies in an airtight container at room temperature for up to 5 days. To keep them extra fudgy, place a slice of bread in the container to retain moisture. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.

Nutritional Information

• Calories: 210 kcal
• Carbohydrates: 28 g
• Protein: 3 g
• Fat: 10 g
• Saturated Fat: 5 g
• Polyunsaturated Fat: 1 g
• Monounsaturated Fat: 3 g
• Trans Fat: 1 g
• Cholesterol: 23 mg
• Sodium: 85 mg
• Potassium: 180 mg
• Fiber: 3 g
• Sugar: 18 g
• Vitamin A: 46 IU
• Calcium: 41 mg
• Iron: 3 mg

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.
• Pair with a cold glass of milk or hot coffee.
• Drizzle with caramel or chocolate sauce.
• Stack brookies with frosting for a dessert sandwich.
• Include them in holiday cookie boxes or bake sales.

Frequently Asked Questions About Fudgy Chewy Brookies

What’s the difference between brookies and regular cookies or brownies?
Brookies are a hybrid dessert, combining the dense, fudgy texture of brownies with the soft chewiness of cookies. They’re thicker than cookies and less cakey than brownies, offering the best of both worlds.

Can I make brookies ahead of time?
Yes, you can mix the batter a day before and refrigerate it. Before baking, let the dough come to room temperature for 10 to 15 minutes so it softens slightly and is easier to scoop.

Why are my brookies too flat or thin?
This could be due to overmixing or under-whipping the eggs and sugar. Also, ensure your oven is at the correct temperature.

Do I have to use two types of sugar?
Using both caster and demerara sugars gives a perfect balance of structure and caramel flavor. However, you can substitute with just granulated sugar if needed.

Can I double the recipe?
Absolutely. Just make sure to bake in batches or use multiple trays to avoid overcrowding.

Conclusion

Thank you for stopping by to try this fudgy chewy brookies recipe. It’s one of my absolute favorites to bake and share, especially when I want something rich, easy, and incredibly satisfying. With their crisp edges, gooey centers, and deep chocolate flavor, these brookies never last long in my kitchen. I hope they bring as much joy to your table as they do to mine. Wishing you happy baking and heartfelt thanks for being part of this food-loving community!

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