These fudgy chewy brookies are the perfect fusion of rich, gooey brownies and soft, chewy cookies. With a crisp edge and a melt-in-your-mouth center, they offer the best of both worlds in every bite. Whether I'm craving a brownie or a cookie, these brookies always hit the spot.
Why I Love This Recipe
I adore this recipe because it combines two of my favorite treats into one delightful dessert. The deep chocolate flavor satisfies my sweet tooth, while the chewy texture keeps me coming back for more. Plus, the recipe is straightforward and doesn't require any fancy equipment, making it accessible for bakers of all levels.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Dark chocolate
- Butter (salted or unsalted)
- Eggs
- Demerara sugar
- Caster sugar
- Plain flour
- Cocoa powder
- Chocolate chips (optional)
- Sea salt (optional, for sprinkling)
Directions
- Melt the chocolate and butter: I start by melting the butter and dark chocolate together in a small saucepan over low heat, stirring continuously until smooth. Alternatively, I sometimes use the microwave for convenience.
- Whisk eggs and sugar: In a separate bowl, I whisk the eggs and sugars until the mixture becomes very pale and fluffy.
- Prepare dry mix: I whisk the cocoa powder and flour together in another bowl to ensure even distribution without lumps. If the cocoa powder is especially lumpy, I sift it instead.
- Combine mixtures: Slowly, I pour the melted chocolate mixture into the egg mixture, stirring gently to prevent the eggs from scrambling.
- Add dry ingredients: I fold in the flour-cocoa mix and chocolate chips (if using) until the batter is thick and slightly gooey.
- Prep for baking: I preheat the oven and line a baking tray with parchment paper. Then, I drop tablespoons of batter onto the tray, spaced well apart. Using a cookie scoop helps ensure the cookies are the same size.
- Bake: I bake the brookies in the preheated oven for 12-14 minutes. They should be soft but set, with slightly firmer edges.
- Cool and serve: After baking, I allow the brookies to cool slightly on the baking tray. Sometimes, I sprinkle them with sea salt while they're still warm for an extra flavor boost.
Servings and Timing
This recipe yields approximately 12 brookies. The preparation time is about 15 minutes, and the baking time is 12-14 minutes, making the total time around 30 minutes from start to finish.
Variations
- Add nuts: I sometimes fold in chopped walnuts or pecans for added crunch and flavor.
- Use different chocolate: Switching out dark chocolate for milk or white chocolate gives the brookies a different taste profile.
- Add flavorings: A teaspoon of vanilla extract or a pinch of cinnamon can add a new dimension to the flavor.
Storage and Reheating
- Storage: I store the cooled brookies in an airtight container at room temperature for up to 5 days.
- Freezing: For longer storage, I freeze them in a sealed container for up to 3 months.
- Reheating: To enjoy them warm, I microwave a brookie for a few seconds until just heated through.
FAQs
What makes these brookies chewy and fudgy?
The combination of melted dark chocolate, the right balance of sugars, and careful baking time ensures a chewy and fudgy texture.
Can I make the dough ahead of time?
Yes, I often prepare the dough in advance and refrigerate it for up to 24 hours. This can even enhance the flavor.
Do I have to use both demerara and caster sugar?
Using both sugars adds depth to the flavor and texture, but if I only have one type on hand, I use it exclusively.
Can I make these brookies gluten-free?
Yes, substituting the plain flour with a gluten-free flour blend works well. I ensure it's a 1:1 substitute for best results.
How do I know when the brookies are done baking?
I look for set edges and a slightly soft center. They continue to set as they cool on the baking tray.
Conclusion
These fudgy chewy brookies are a delightful treat that combines the best aspects of brownies and cookies. They're easy to make, customizable, and always a crowd-pleaser. Whether I'm baking for a special occasion or just to satisfy a chocolate craving, this recipe never disappoints.
Print
Fudgy Chewy Brookies (Brownie Cookies)
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Total Time: ~30 minutes
- Yield: 12 brookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These fudgy chewy brookies combine the best of brownies and cookies in one irresistible dessert. With gooey centers, crisp edges, and rich chocolate flavor, these brownie cookies are the ultimate treat for any chocolate lover. Perfect for bake sales, parties, or anytime you're craving something sweet and indulgent.
Ingredients
- 200g dark chocolate
- 100g butter (salted or unsalted)
- 2 large eggs
- 100g demerara sugar
- 50g caster sugar
- 70g plain flour
- 30g cocoa powder
- 100g chocolate chips (optional)
- Sea salt (optional, for sprinkling)
Instructions
- Melt chocolate and butter in a saucepan over low heat or microwave until smooth. Set aside to cool slightly.
- Whisk eggs and sugars in a large bowl until pale, thick, and fluffy.
- Combine flour and cocoa powder in a separate bowl, sifting if needed to remove lumps.
- Add melted chocolate mixture to the egg mixture, stirring gently to combine.
- Fold in the dry ingredients and chocolate chips (if using) until a thick, gooey batter forms.
- Scoop batter onto a parchment-lined baking tray, leaving space between each.
- Bake at 350°F (175°C) for 12–14 minutes until the edges are set but the centers remain soft.
- Cool slightly on the tray before transferring to a wire rack. Sprinkle with sea salt if desired.
Notes
- Chill the dough for 30 minutes before baking for thicker brookies.
- Swap dark chocolate for milk or white chocolate for a different flavor.
- Add chopped nuts or a splash of vanilla extract for variation.
- Store in an airtight container for up to 5 days or freeze for up to 3 months.
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