Fudgy Chewy Brookies are the perfect combination of two beloved desserts—brownies and cookies. These irresistible treats have the rich, decadent texture of a brownie, paired with the chewy, slightly crisp edges of a cookie. The result is a fudgy, chocolate-packed treat that’s as comforting as it is indulgent. Perfect for any occasion, these brookies will satisfy your sweet tooth and have everyone coming back for more.
Why You’ll Love This Recipe
If you’re a fan of both brownies and cookies, you’ll adore these fudgy chewy brookies. The combination of dark chocolate, butter, and two types of sugar creates a deeply flavored, moist center with a slightly crisp exterior. The addition of chocolate chips ensures that every bite is packed with gooey chocolate goodness. Easy to make, these brookies require just a few simple ingredients, and the result is a decadent dessert that’s perfect for any time you’re craving something sweet.
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 (room temperature)
- 100 g (¾ cups) caster or granulated sugar
- 90 g (½ cups) Demerara or raw sugar (see notes)
- 1 teaspoon vanilla extract
- 85 g (½ cups) dark or milk chocolate chips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper and set it aside.
- 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, making sure the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and combined. Stir in the vanilla extract and set aside to cool slightly.
- Whip the eggs and sugars: In a separate medium bowl, use an electric hand whisk to beat the caster sugar, demerara sugar, and eggs on high speed. Continue whisking for about 5 minutes, or until the mixture becomes very light, thick, and fluffy.
- Combine the dry ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the chocolate chips to this mixture and stir to combine evenly.
- Integrate the chocolate mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to maintain the airiness of the whipped eggs.
- Fold in the dry ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula. Mix until just combined to keep the batter light and fluffy—avoid overmixing.
- Bake the brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow for spreading. Bake in the preheated oven for 12 to 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 the brookies cool on the tray for about 10 minutes before transferring them to a cooling rack to cool completely.
Servings and Timing
- Servings: 12-16 brookies
- Prep time: 15 minutes
- Cook time: 12-14 minutes
- Total time: 30 minutes
Variations
- Add-ins: Feel free to mix in other add-ins like chopped nuts (walnuts, pecans) or peanut butter chips for extra flavor and texture.
- Different chocolate: Swap dark chocolate for milk chocolate or even white chocolate for a different twist.
- Spices: Add a pinch of cinnamon, espresso powder, or sea salt to the batter for an extra layer of flavor.
- Vegan version: For a dairy-free option, use plant-based butter and a vegan egg substitute.
Storage/Reheating
- Storage: Store brookies in an airtight container at room temperature for up to 4 days.
- Reheating: Reheat brookies in the microwave for 10-15 seconds if you prefer them warm and slightly gooey.
FAQs
1. Can I use a different type of sugar instead of demerara sugar?
Yes, if you can’t find demerara sugar, you can substitute it with raw sugar or turbinado sugar. The texture and flavor may vary slightly, but it will still work well.
2. Can I use unsweetened cocoa powder instead of regular cocoa powder?
Yes, you can use unsweetened cocoa powder, but you may want to adjust the amount of sugar to balance the bitterness of the cocoa.
3. Can I use chocolate chips in place of chopped chocolate?
Yes, chocolate chips can be substituted for chopped chocolate. They will provide a slightly different texture, but the result will still be delicious.
4. How do I know when the brookies are done?
Brookies are done when they have a slightly cracked top and a soft, fudgy center. They should still be a bit soft to the touch, as they will continue to firm up as they cool.
5. Can I freeze these brookies?
Yes, brookies freeze well. Once cooled, wrap them tightly in plastic wrap or place them in an airtight container and store them in the freezer for up to 3 months. To thaw, leave them at room temperature for about 30 minutes.
6. Can I make the batter ahead of time?
Yes, you can prepare the batter and refrigerate it for up to 24 hours. When ready to bake, scoop the batter onto the baking tray and bake as directed.
7. How can I make these brookies even chewier?
For chewier brookies, make sure not to overmix the batter, as this can cause them to become too dense. You can also try slightly underbaking them for a softer texture.
8. Can I make these without the chocolate chips?
Yes, you can make these brookies without chocolate chips if you prefer. The melted chocolate in the batter will still give them plenty of chocolate flavor.
9. Can I add a filling like peanut butter or caramel?
Absolutely! You can swirl in peanut butter, caramel, or even Nutella for an extra indulgent twist.
10. How can I get perfect round brookies?
To ensure even and round brookies, use a cookie scoop to portion the batter onto the baking tray. This will help keep the sizes uniform and ensure even baking.
Conclusion
Fudgy Chewy Brookies are a perfect blend of brownies and cookies, offering the best of both worlds in every bite. Rich, chocolatey, and with the ideal balance of chewiness and crispness, these brookies are the ultimate treat for chocolate lovers. Whether you’re baking them for a special occasion or just because, these brookies are sure to become a favorite in your dessert repertoire!
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Fudgy Chewy Brookies (Brownie-Cookie Hybrid)
- Total Time: 30 minutes
- Yield: 12-16 brookies
- Diet: Vegetarian
Description
Fudgy Chewy Brookies are the perfect hybrid of brownies and cookies, offering a rich, chocolatey, and indulgent treat. With a fudgy center, slightly crisp edges, and gooey chocolate chips, these brookies are the ultimate dessert for chocolate lovers. Easy to make and incredibly satisfying, they are perfect for any occasion.
Ingredients
95 g (¾ cup) 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 cup) butter, salted or unsalted
2 eggs (room temperature)
100 g (¾ cup) caster or granulated sugar
90 g (½ cup) Demerara or raw sugar (see notes)
1 teaspoon vanilla extract
85 g (½ cup) dark or milk chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.
- Melt the chocolate and butter: In a heatproof bowl, combine chopped dark chocolate and butter. Place over simmering water, stirring until melted. Stir in vanilla extract and set aside to cool slightly.
- Whip the eggs and sugars: Use an electric hand whisk to beat caster sugar, demerara sugar, and eggs until thick, light, and fluffy (about 5 minutes).
- Combine the dry ingredients: Sift flour, cocoa powder, baking powder, and salt into a separate bowl. Stir in chocolate chips.
- Mix the wet and dry ingredients: Fold the melted chocolate mixture into the whipped egg mixture gently. Then fold in the dry ingredients until just combined—avoid overmixing.
- Bake the brookies: Scoop tablespoons of batter onto the prepared baking tray, ensuring space for spreading. Bake for 12-14 minutes or until set with a crackly top.
- Cool and finish: Let the brookies cool on the tray for 10 minutes before transferring them to a cooling rack to cool completely. Optionally, sprinkle with sea salt.
Notes
If you don’t have demerara sugar, you can substitute it with raw sugar or turbinado sugar.
You can use milk chocolate or white chocolate for different flavors.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
