Description
Fudgy Chewy Brookies are the perfect indulgence combining the rich decadence of brownies with the delightful chewiness of cookies. These bite-sized treats feature a luscious chocolate base with chunks of chocolate chips, baked to perfection with a crackly top and a soft, chewy center. Ideal for satisfying chocolate cravings in a unique way, these brookies are simple to make and perfect for sharing.
Ingredients
Scale
Dry Ingredients
- 95g (3/4 cup) all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 85g (1/2 cup) dark or milk chocolate chips
Chocolate Mixture
- 225g (1 1/4 cups) dark chocolate, chopped
- 56g (1/4 cup) butter (salted or unsalted)
- 1 tsp vanilla extract
Wet Ingredients
- 2 eggs, room temperature
- 100g (3/4 cup) caster sugar
- 90g (1/2 cup) demerara sugar
Instructions
- Preheat the Oven: Set your oven to 160°C (320°F) with a fan or 170°C (338°F) conventional. Line a baking tray with parchment paper to prevent sticking and make cleanup easier.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a simmering pan of water (making sure the bowl does not touch the water), stirring occasionally until the mixture is smooth and fully melted. Stir in the vanilla extract and set aside to cool slightly.
- Whip Eggs and Sugars: In a medium bowl, whisk together the caster sugar, demerara sugar, and eggs on high speed. Whisk them until the mixture becomes light, thick, and fluffy, which will help provide a good structure to the brookies.
- Combine Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, salt, and chocolate chips into a separate bowl. Sifting helps to aerate the mixture and prevent lumps.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped egg and sugar mixture. Stir gently and carefully to maintain as much airiness as possible, which ensures a light texture.
- Add Dry Ingredients: Carefully fold the sifted dry ingredients into the wet mixture with a spatula. Mix just until combined to avoid overworking the batter which could result in toughness.
- Bake the Brookies: Scoop tablespoons of the batter onto the prepared baking tray, leaving enough space between each dollop for spreading during baking. Bake in the preheated oven for 12 to 14 minutes until the brookies are set and have developed a crackly top.
- Cool and Enjoy: If desired, sprinkle sea salt over the brookies immediately after taking them out of the oven for a salty contrast to the sweet chocolate. Let them cool on the tray for 10 minutes to firm up before transferring to a wire rack to cool completely. Enjoy as a delicious snack or dessert.
Notes
- Use good quality dark chocolate for a richer flavor.
- Ensure eggs are at room temperature for better creaming with sugars.
- Don’t overmix the batter once the dry ingredients are added to keep the brookies chewy and tender.
- Brookies can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
- Add a pinch of sea salt on top to enhance the chocolate flavor if desired.
