Description

Fudgy Chewy Brookies combine the rich, chocolatey goodness of brownies with the satisfying chewiness of cookies. These delightful treats feature a luscious blend of dark chocolate, cocoa, and a mix of sugars to create a soft yet fudgy texture, perfect for those who crave a decadent dessert with a bit of crunch and crackly tops.

Ingredients

Units Scale

Dry Ingredients

95 g (3/4 cups) plain (all-purpose) flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
85 g (1/2 cups) dark or milk chocolate chips

Wet Ingredients

225 g (1 1/4 cups) dark chocolate, chopped
56 g (1/4 cups) butter, salted or unsalted
2 eggs, room temperature
100 g (3/4 cups) caster or granulated sugar
90 g (1/2 cups) Demerara or raw sugar
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

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 bowl’s bottom does not touch the water. Stir occasionally until melted and combined. Then, stir in the vanilla extract.
Whip Eggs and Sugars: Using an electric hand whisk on high speed, beat the caster sugar, Demerara sugar, and eggs in a separate medium bowl. Whisk until the mixture is very light, thick, and fluffy, which takes about 5 minutes.
Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt into another bowl. Add the chocolate chips and mix gently to combine evenly.
Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to maintain the airiness of the mixture.
Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula. Mix just until combined, being careful not to deflate the batter to keep it light.
Bake the Brookies: Using a tablespoon or cookie scoop, place scoops of batter onto the prepared baking tray spaced well apart. Bake in the preheated oven for 12-14 minutes until the brookies are set and have a crackly top.
Cool and Finish: Remove from the oven and immediately sprinkle with sea salt if desired. Allow the brookies to cool on the baking tray for about 10 minutes to firm up, then transfer them to a wire rack to cool completely.

Notes

Chocolate Melting: Watch carefully to avoid overheating the chocolate; if using a microwave, shorten times based on its strength.
Whisking Technique: Aim for a thick mixture where the whisk leaves a ribbon trail.
Consistent Sizes: Use a cookie scoop to create evenly sized brookies for uniform baking.
Cooling Importance: Cooling on the tray helps the brookies firm up without falling apart.
Demerara Sugar: This raw sugar gives a crunchy texture and golden color. Substitute with sugar in the raw or turbinado sugar if unavailable.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15g
Sodium: 55mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg