Most people get Fudgy Chewy Brookies wrong; they either end up too dry or not fudgy enough. But you won’t make those mistakes here. These delightful hybrid cookies combine the best of brownies and cookies, packing an indulgent punch that will satisfy your cravings like nothing else. Plus, they come together quickly, making them perfect for a late-night snack or a sweet surprise for your family. Just imagine pulling a tray of warm, gooey brookies out of the oven, your kitchen filled with chocolatey goodness—does it get any better?
Fudgy Chewy Brookies
Indulge in these delightful hybrid cookies that combine the best of brownies and cookies, perfect for satisfying your chocolate cravings.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 95 g plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 225 g dark chocolate (chopped)
- 56 g butter (salted or unsalted)
- 2 large eggs (room temperature)
- 100 g caster or granulated sugar
- 90 g Demerara or raw sugar
- 1 teaspoon vanilla extract
- 85 g dark or milk chocolate chips
Instructions
- 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.
- Melt Chocolate and Butter: Combine chopped dark chocolate and butter in a heatproof bowl and melt over simmering water, stirring until smooth. Take off heat and mix in vanilla extract.
- Whip Eggs and Sugars: Whisk together caster sugar, Demerara sugar, and eggs in a medium bowl until light and fluffy, about 5 minutes.
- Combine Dry Ingredients: Sift together flour, cocoa powder, baking powder, and salt in another bowl. Fold in chocolate chips gently.
- Integrate Chocolate Mixture: Gradually fold melted chocolate and butter into the egg mixture until just combined.
- Fold in Dry Ingredients: Carefully mix in dry ingredients into the wet mixture, taking care not to over-mix.
- Bake the Brookies: Scoop tablespoons of batter onto lined baking tray, leaving space for spreading. Bake for about 12-14 minutes, or until tops are set and crackly.
- Cool and Finish: Remove from oven, optionally add a sprinkle of sea salt, and let cool for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Check for doneness as ovens vary; they’re done when the tops are crackly and the edges are set, but the centers may still look slightly underbaked.
Nutrition
- Serving Size: 1 brookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Why This Fudgy Brookies Never Fails
The great thing about these brookies is their forgiving nature; even if you’re slightly off with timing or temperature, they still turn out fantastic. You don’t need culinary school training to whip these up. Trust me when I say, once you nail this recipe, you’ll be the go-to baker in your circle.
Your Ingredient Lineup
To create these heavenly delights, gather the following fabulous ingredients:
- 95 g plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 225 g dark chocolate (chopped)
- 56 g butter (salted or unsalted)
- 2 large eggs (room temperature)
- 100 g caster or granulated sugar
- 90 g Demerara or raw sugar
- 1 teaspoon vanilla extract
- 85 g dark or milk chocolate chips
Cooking Method Made Simple
Let’s dive right into the steps that will transform your ingredients into a tray of scrumptious brookies:
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 to ensure easy removal.
Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Melt over simmering water while stirring until it’s smooth. Take off the heat and mix in the vanilla extract.
Whip Eggs and Sugars: In a medium bowl, whisk together the caster sugar, Demerara sugar, and eggs until the mixture is light and fluffy, about 5 minutes. This aeration is crucial for that lovely texture.
Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Fold in the chocolate chips gently—no need to overmix here.
Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the egg mixture until just combined. You want to keep it airy.
Fold in Dry Ingredients: Now, carefully mix in the dry ingredients into the wet mixture, taking care not to over-mix.
Bake the Brookies: Scoop tablespoons of the batter onto your lined baking tray, leaving plenty of space for them to spread. Bake for about 12-14 minutes, or until the tops are set and crackly.
Cool and Finish: Remove from the oven, add a sprinkle of sea salt if you wish, and let them cool on the tray for about 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Breakdown
- Serving Size: 1 brookie (depends on the final number of brookies)
- Calories: Approximately 150 each
- Protein: 2 g
- Carbs: 18 g
- Fat: 8 g
- Fiber: 1 g
Balanced and filling without feeling heavy, these brookies give you just the right amount of satisfaction in every bite.
Serving & Pairing Ideas
These brookies are perfect for an afternoon pick-me-up, an after-school treat, or a delightful dessert at dinner parties. Serve them warm with a scoop of vanilla ice cream for a decadent dessert. You can also pair them with a rich espresso or a sweet cup of milk to complement their chocolatey goodness.
Storage & Reheat Tips
To keep your brookies fresh, store them in an airtight container at room temperature for up to a week. If you want to enjoy them later, they freeze beautifully. Just wrap them individually and pop them into a zip-lock bag; they’ll last for up to three months. Reheat them in the oven for a few minutes at a low temperature to restore that fresh-baked feel.
Smart Tips
- Check for Doneness: Ovens vary; keep an eye on your brookies. They’re done when the tops are crackly and the edges are set, but the centers may still look slightly underbaked.
- Experiment with Mix-ins: Throw in some nuts or caramel bits for a delightful crunch.
- Use Quality Chocolate: The better your chocolate, the more indulgent your brookies will taste. Trust me—every little detail helps.
- Don’t Skip the Sea Salt: A little sprinkle enhances the flavor like nothing else and balances the sweetness beautifully.
Creative Flavor Twists
- Mint Chocolate Brookies: Swap out half the chocolate for mint chocolate chips or add a few drops of peppermint extract for a refreshing twist.
- Peanut Butter Swirl: Before baking, dollop some peanut butter on top of the batter and swirl it in with a knife for a delightful blend of flavors.
- Chili Cocoa Brookies: Add a pinch of cayenne or chili powder for a subtle kick that pairs beautifully with the chocolate.
Quick Questions, Straight Answers
Can I use milk chocolate instead of dark chocolate?
Absolutely! Just be mindful that it might make your brookies a bit sweeter.
How can I make these brookies gluten-free?
You can substitute the all-purpose flour with a gluten-free all-purpose blend. Check that it contains xanthan gum for the best results.
How do I know when my brookies are done?
They’re done when the tops look crackly and slightly puffed. The centers might seem a little underbaked, but they’ll set up nicely as they cool.
Can I decorate these brookies?
You bet! Drizzle with white chocolate or sprinkle on some chopped nuts for an extra touch.
Now, don your apron and get baking. Your new favorite cookie awaits!