Fudgy Chewy Brookies: Indulge in the Best of Both Worlds
Experience the irresistible Fudgy Chewy Brookies that combine brownies and cookies into a perfect dessert.
Equipment
- Oven
- heatproof bowl
- Mixing bowls
- Whisk
- Spatula
- Baking tray
Ingredients
For the Dough
- 1 cup Plain Flour Can swap for gluten-free flour.
- 1/3 cup Cocoa Powder Optional for added fudginess.
- 1 teaspoon Baking Powder Essential for rise.
- 1/2 teaspoon Salt Use according to butter preference.
- 6 ounces Dark Chocolate 70-85% cocoa recommended.
- 1/2 cup Butter Salted or unsalted as preferred.
- 2 large Eggs Room temperature for best results.
- 1 cup Caster Sugar Can replace with granulated sugar.
- 1/2 cup Demerara Sugar Can substitute with raw sugar.
- 1 teaspoon Vanilla Extract Fresh vanilla preferred.
- 1 cup Chocolate Chips Use either dark or milk chocolate.
Instructions
How to Make Fudgy Chewy Brookies
- Preheat your oven to 160°C (320°F) with a fan or 170°C (338°F) for conventional.
- Melt the dark chocolate and butter in a heatproof bowl over simmering water until smooth. Stir in vanilla extract and let cool slightly.
- In a separate bowl, beat the eggs with caster and demerara sugar until light and fluffy, about 5 minutes.
- Whisk together flour, cocoa powder, baking powder, and salt in another bowl. Fold in chocolate chips.
- Gently mix the melted chocolate mixture into the whipped egg mixture to maintain airy texture.
- Fold the dry ingredients into the wet mixture until just combined.
- Scoop dollops of the dough onto a prepared baking tray, leaving space for spreading. Bake for 12-14 minutes.
- After baking, sprinkle a pinch of sea salt on top and let cool on the tray before transferring to a wire rack.
Notes
For an indulgent treat, serve brookies with a scoop of vanilla ice cream. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.