Fudgy Chewy Brookies
A rich mash‑up of brownies and cookies—crackly tops, gooey centers, and chocolate chips in every bite. One‑bowl and easy!
- Prep Time: 15 minutes (plus 30 minutes optional chilling)
- Cook Time: 12–14 minutes
- Total Time: 30–60 minutes
- Yield: About 15 brookies
- Category: Dessert • Baked Goods • Cookies • Brownies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
95 g plain (all-purpose) flour
2 Tbsp cocoa powder
1 tsp baking powder
¼ tsp 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 (raw) sugar
1 tsp vanilla extract
85 g dark or milk chocolate chips
Instructions
Prep Oven & Tray: Preheat oven to 160 °C fan (170 °C conventional). Line a baking tray with parchment.
Melt Base: Melt dark chocolate and butter together in a microwave or over simmering water. Stir in vanilla.
Whisk Wet Mix: Beat eggs, caster sugar, and Demerara sugar together on high until thick and fluffy (about 5 minutes).
Mix Dry: In another bowl, sift flour, cocoa, baking powder, and salt. Stir in chocolate chips.
Combine: Fold melted chocolate mixture into whipped eggs/sugar. Then gently fold in dry ingredients until just combined.
Scoop: Scoop tablespoon-sized portions of batter onto tray, spaced apart. Chill for 30 mins for thicker brookies (optional).
Bake: Bake 12–14 minutes until tops are crackly, edges are set, and centers are soft.
Cool: Sprinkle flaky sea salt if desired. Cool on tray 10 mins, then transfer to rack.
Notes
Chilling the dough before baking gives thicker, chewier brookies.
A pinch of espresso powder can enhance the chocolate flavor.
Try coarse sea salt on top for a contrast of flavors.
Use a mix of chocolate chips or add chopped nuts for variation.
Store in an airtight container for 4–5 days or freeze for up to 3 months. Reheat briefly before serving.
Find it online: https://allrecipesmade.com/fudgy-chewy-brookies/
