Fudgy Chewy Brookies

These Fudgy Chewy Brookies are the perfect treat for anyone who can’t decide between brownies and cookies. With a thick, chocolatey, chewy texture and a delightful balance of crisp edges and fudgy centers, these brookies bring together the best of both worlds. A bit of cocoa powder, a generous amount of dark chocolate, and chocolate chips combine to create a rich, indulgent bite that will satisfy any chocolate lover.

Why You’ll Love This Recipe

These Fudgy Chewy Brookies are irresistible for many reasons:

• Two Favorites in One: By combining brownies and cookies, you get the ultimate chocolatey treat with the chewy texture of a cookie and the rich, fudgy depth of a brownie.

• Quick & Easy: With just 15 minutes of prep time and 15 minutes of baking, these cookies come together quickly and easily.

• Perfect Texture: The use of two types of sugars and the melted chocolate mixture ensures that the cookies have the ideal balance of chewiness and fudginess.

• Customize with Toppings: Add a sprinkle of sea salt, or even a drizzle of caramel, for extra flair.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Dry Ingredients:

  • 95g (¾ cups) plain (all-purpose) flour

  • 2 tablespoons cocoa powder

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

• Wet Ingredients:

  • 225g (1 ¼ cups) dark chocolate, chopped

  • 56g (¼ cups) butter (salted or unsalted)

  • 2 eggs (room temperature)

  • 100g (¾ cups) caster or granulated sugar

  • 90g (½ cups) Demerara or raw sugar (see notes)

  • 1 teaspoon vanilla extract

• Other:

  • 85g (½ cups) dark or milk chocolate chips

Directions

1. Preheat the Oven: Set your oven to 160ºC (320ºF) for fan-assisted ovens or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper for easy cleanup.

2. Melt the Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water. Stir occasionally until the chocolate and butter are fully melted and combined. Once melted, stir in the vanilla extract.

3. Whip the Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, Demerara sugar, and eggs together. Whisk for about 5 minutes, or until the mixture becomes light, thick, and fluffy.

4. Combine the Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Then, fold in the chocolate chips to evenly distribute them in the dry ingredients.

5. Integrate the Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to preserve the airiness of the whipped eggs, ensuring a light texture.

6. Fold in the Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula. Mix just until combined to keep the batter light and fluffy.

7. Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 12-14 minutes, or until the brookies are set and have a crackly top.

8. Cool and Serve: Remove from the oven and sprinkle with sea salt immediately if desired. Let the brookies cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely.

Servings and Timing

• Servings: 15 cookies (1 cookie per serving)

• Prep time: 15 minutes

• Cook time: 15 minutes

• Total time: 30 minutes (plus 10 minutes for cooling)

Tips & Tricks

• Chocolate Melting: Watch the chocolate closely to avoid overheating. You can microwave the chocolate in short bursts if you prefer using a microwave.

• Whisking: Aim for a thick consistency when whisking the eggs and sugars. The mixture should leave a ribbon trail when the whisk is lifted.

• Even Sizes: For consistent cookies, use a cookie scoop to measure out the batter and ensure uniform baking.

• Cooling: Let the brookies cool on the tray for 10 minutes to firm up without falling apart.

Storage/Reheating

• Storage: Store leftover brookies in an airtight container at room temperature for up to 3 days.

• Reheating: If you like them warm, microwave the brookies for 10-15 seconds, or pop them in the oven for a few minutes at 350ºF (175ºC) to restore their texture.

FAQs

Can I use other types of chocolate for the recipe?

Yes, you can use milk chocolate or semisweet chocolate instead of dark chocolate for a sweeter variation.

Can I make the batter ahead of time?

Yes, you can refrigerate the batter for up to 24 hours before baking. Just allow it to come to room temperature before baking.

Can I freeze the dough?

Absolutely! You can freeze the cookie dough by scooping it into balls and placing them on a baking sheet. Once frozen, transfer them to a freezer-safe bag. Bake directly from the freezer, adding an extra minute or two to the baking time.

Can I add nuts to these brookies?

Yes, feel free to fold in some chopped walnuts or pecans for added crunch and flavor.

Conclusion

These Fudgy Chewy Brookies are the perfect indulgence for chocolate lovers! With a rich, fudgy center and a slightly crisp outer edge, they combine the best qualities of both brownies and cookies. Easy to make and perfect for any occasion, these brookies will quickly become a go-to recipe in your baking repertoire. Enjoy these delicious treats fresh out of the oven or store them for later—they’re sure to disappear quickly!