Fudgy Chewy Brookies

This fudgy chewy brookie recipe combines the best of both worlds—brownies and cookies—into one irresistible treat. The perfect balance of crisp edges and soft centers makes these brookies a crowd-pleaser for chocolate lovers of all ages.

I first made these brookies for my niece's birthday party when I needed something between a brownie and a cookie. They disappeared faster than any other dessert, and now they're requested at every family gathering.

Ingredients

• All purpose flour: Provides structure while keeping the texture light
• Cocoa powder: Intensifies the chocolate flavor without adding extra sweetness
• Baking powder: Gives just enough lift without making them cakey
• Salt: Enhances all the flavors and balances the sweetness
• Dark chocolate: Forms the rich fudgy base, use high quality for best results
• Butter: Adds richness and helps create that perfect chewy texture
• Room temperature eggs: Incorporate better for the perfect rise
• Caster sugar: Dissolves quickly for a smooth texture
• Demerara sugar: Adds a subtle caramel note and chewy texture
• Vanilla extract: Complements and deepens the chocolate flavor
• Chocolate chips: Create pockets of melty goodness throughout

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 160ºC with fan or 170ºC conventional. This moderate temperature ensures the brookies bake evenly without burning the edges before the center sets. Line your baking tray with parchment paper to prevent sticking and make cleanup easier.

Melt Chocolate and Butter:

Create a double boiler by placing a heatproof bowl over simmering water. Add your chopped dark chocolate and butter, stirring occasionally until completely melted and glossy. This gentle heating method prevents burning or seizing. Once melted, stir in the vanilla extract to infuse the chocolate mixture with flavor.

Whip Eggs and Sugars:

In a separate bowl, combine caster sugar, demerara sugar, and room temperature eggs. Beat with an electric mixer on high speed for about 5 minutes until the mixture becomes very pale, thick, and has tripled in volume. This step incorporates air and creates the characteristic crackly top.

Combine Dry Ingredients:

Sift flour, cocoa powder, baking powder, and salt together in a bowl. Sifting removes lumps and aerates the dry ingredients, helping to create a lighter texture. Add chocolate chips and toss to coat them in the flour mixture, which helps prevent them from sinking during baking.

Integrate Chocolate Mixture:

Pour the melted chocolate mixture into the whipped eggs and sugar. Use a gentle folding motion with a spatula, cutting through the center and bringing mixture from bottom to top. This preserves the air bubbles for a lighter texture.

Fold in Dry Ingredients:

Add the dry ingredients to the wet mixture in two batches, folding gently after each addition. Stop mixing as soon as no dry streaks remain to avoid developing gluten which could make your brookies tough.

Bake the Brookies:

Scoop tablespoon portions of batter onto your prepared tray, leaving at least 2 inches between each scoop as they will spread during baking. Bake for 12 to 14 minutes until the tops are set and crackly but still slightly soft in the center.

Cool and Finish:

Remove from the oven and immediately sprinkle with flaky sea salt if desired. Let the brookies cool on the tray for 10 minutes before carefully transferring to a wire rack. This resting time allows them to set up properly.

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The demerara sugar is my secret ingredient in this recipe. Its slightly larger crystals and caramel notes add dimension to the flavor profile that standard brown sugar just can't match. My grandmother always said that the quality of your chocolate makes all the difference in baking, and with these brookies, I couldn't agree more.

Storage Tips

These brookies stay fresh in an airtight container at room temperature for up to 4 days. For longer storage, place them in a freezer-safe container with parchment between layers and freeze for up to 3 months. Thaw at room temperature or microwave for 10 seconds for that just-baked warmth and gooey center.

Ingredient Substitutions

If you don't have demerara sugar, you can substitute light or dark brown sugar. The texture will be slightly different but still delicious. White chocolate chips can replace dark chocolate chips for a sweeter variation. Gluten-free flour blends can work well here—just add 1/4 teaspoon of xanthan gum to help with binding.

Serving Suggestions

Serve brookies slightly warm with a scoop of vanilla ice cream for the ultimate dessert experience. They also make an excellent base for ice cream sandwiches—simply sandwich a scoop between two completely cooled brookies and freeze until firm. For an elegant dessert plate, serve with a drizzle of warm chocolate sauce and fresh berries.

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Enjoy these decadent brookies and bring smiles to every chocolate lover at your table!

Frequently Asked Questions

→ Why do my brookies need to cool on the tray first?

Brookies are delicate when first removed from the oven. The 10-minute cooling period on the tray allows them to set properly without breaking. This initial cooling time helps them develop their chewy texture while still maintaining a soft center.

→ Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate for dark chocolate, but it will result in a sweeter, less intense flavor. You may want to reduce the sugar slightly (by about 2 tablespoons) to compensate for the increased sweetness of milk chocolate.

→ How do I know when my brookies are perfectly baked?

Perfectly baked brookies will have a crackly top and set edges, but may still look slightly underdone in the center. They're done when the edges are firm but the center is still soft (not liquid) when lightly touched. They will continue to firm up as they cool.

→ Why do the eggs need to be at room temperature?

Room temperature eggs incorporate more air when beaten, creating more volume in the batter. This results in a lighter, chewier texture. Cold eggs can cause the melted chocolate mixture to seize or harden prematurely when combined.

→ Can I freeze these brookies?

Yes! These brookies freeze exceptionally well. Once completely cooled, store them in an airtight container with parchment paper between layers. They can be frozen for up to 3 months. Thaw at room temperature for about 30 minutes before serving.

→ Why is it important not to overmix the batter?

Overmixing develops gluten in the flour, which can make your brookies tough rather than tender and chewy. Gentle folding also preserves the air bubbles created during the egg whipping stage, ensuring a lighter texture with the characteristic crackly top.