The BEST Fudgy Chewy Brookies Recipe

Introduction

These fudgy chewy brookies combine the best of brownies and cookies into one irresistible treat. Perfectly soft with a crackly top, they deliver rich chocolate flavor and satisfying texture in every bite.

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
• 1 teaspoon vanilla extract
• 85 g (½ cups) dark or milk chocolate chips

Instructions

1. Step 1: Preheat your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.
2. Step 2: In a heatproof bowl, melt the chopped dark chocolate and butter over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir occasionally until smooth, then add the vanilla extract.
3. Step 3: In a separate bowl, use an electric mixer to beat the caster sugar, Demerara sugar, and eggs on high speed until the mixture is very light, thick, and fluffy, about 5 minutes.
4. Step 4: Sift together the flour, cocoa powder, baking powder, and salt in another bowl. Add the chocolate chips and mix gently to combine.
5. Step 5: Gradually fold the melted chocolate and butter into the whipped eggs and sugars with a spatula, stirring gently to keep the mixture airy.
6. Step 6: Carefully fold the dry ingredients into the wet mixture until just combined, being careful not to deflate the batter.
7. Step 7: Drop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow spreading.
8. Step 8: Bake for 12-14 minutes until the brookies are set and have a crackly top.
9. Step 9: Remove from the oven and, if desired, sprinkle with sea salt immediately. Let cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use a cookie scoop to create uniform brookies for even baking.
• Watch the chocolate closely when melting to avoid overheating or burning.
• If you can’t find Demerara sugar, substitute with raw sugar or turbinado sugar for a similar texture and flavor.
• Let brookies cool on the tray to firm up and hold their shape better.

Storage

Store brookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed container for up to 1 month. Reheat briefly in the microwave for a soft, warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of Demerara sugar?

Yes, regular granulated sugar can be used, but Demerara or raw sugar adds a slight crunch and richer flavor that enhances the texture of the brookies.

Why should the eggs be at room temperature?

Room temperature eggs mix more evenly and trap more air when whisked, helping create a light and fluffy batter for the perfect fudgy texture.

The BEST Fudgy Chewy Brookies Recipe

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★★★★★

4.9 from 64 reviews

These fudgy chewy brookies combine the best of both brownies and cookies into one delightful treat. With a rich dark chocolate base, crunchy Demerara sugar, and melty chocolate chips, they offer a perfect balance of textures and flavors. Baked to achieve a crackly top and a gooey interior, these brookies are an irresistible indulgence for chocolate lovers.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: Around 16 brookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 95 g (¾ cups) plain (all-purpose) flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 85 g (½ cups) dark or milk chocolate chips

Wet Ingredients

• 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
• 1 teaspoon vanilla extract

Instructions

1. 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 to prevent sticking and ensure even baking.
2. Melt Chocolate and Butter: Place the chopped dark chocolate and butter into a heatproof bowl. Set this bowl over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until fully melted and combined, then stir in the vanilla extract to infuse flavor.
3. Whip 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. Continue whisking for about 5 minutes until the mixture becomes very light, thick, and fluffy, indicating increased volume and airiness.
4. Combine Dry Ingredients: Sift together the plain flour, cocoa powder, baking powder, and salt in another bowl, then add the chocolate chips. Sifting ensures no lumps and promotes even distribution of the dry ingredients.
5. Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to maintain the airiness created by whipping the eggs.
6. Fold in Dry Ingredients: Carefully fold the dry ingredient mixture into the wet mixture using a spatula, mixing only until just combined to keep the batter light and avoid deflating the air incorporated earlier.
7. Bake the Brookies: Use tablespoons to scoop spoonfuls of batter onto the prepared baking tray, spacing them well apart to allow spreading. Bake in the preheated oven for 12-14 minutes until the brookies are set with a crackly top.
8. Cool and Finish: Remove the tray from the oven and optionally sprinkle the brookies immediately with sea salt. Allow them to cool on the baking tray for about 10 minutes to firm up, then transfer to a cooling rack to cool completely before serving.

Notes

• Chocolate Melting: Watch the chocolate carefully while melting to avoid overheating or burning. Adjust microwave times based on the strength of your appliance if using that method.
• Whisking Technique: Whisk eggs and sugars until thick enough that the whisk leaves a trailing ribbon in the mixture, ensuring proper aeration for texture.
• Consistent Sizes: Use a cookie scoop for uniformly sized brookies to ensure even baking and consistent texture.
• Cooling Importance: Letting the brookies cool on the tray first helps them set properly without falling apart when transferred to a rack.
• Demerara Sugar: This raw sugar contributes a golden color and crunchy texture. If unavailable, substitute with sugar in the raw or turbinado sugar.

Keywords: brookies, fudgy brookies, chewy brookies, chocolate cookies, chocolate brownies, dessert recipe, chocolate treat, homemade brookies