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Fudgy Chewy Brookies

Fudgy Chewy Brookies

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These fudgy chewy brookies combine the rich, gooey center of a brownie with the crisp edges of a cookie. Perfectly balanced and deeply chocolatey, they’re an easy and crowd-pleasing treat for any occasion.

Ingredients

  • 225g (1¼ cups) dark chocolate, chopped
  • 56g (¼ cup) butter, salted or unsalted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 100g (¾ cup) caster or granulated sugar
  • 90g (½ cup) demerara or raw sugar
  • 95g (¾ cup) plain/all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 85g (½ cup) chocolate chips (dark or milk)

Instructions

  1. Preheat oven to 160°C (320°F) fan or 170°C (338°F) conventional. Line a baking tray with parchment paper.
  2. In a heatproof bowl, melt the dark chocolate and butter over a pan of simmering water, stirring until smooth. Remove from heat and stir in the vanilla extract.
  3. In a separate bowl, use an electric whisk to beat the eggs, caster sugar, and demerara sugar on high speed for about 5 minutes, until very light and fluffy.
  4. In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips.
  5. Gradually fold the melted chocolate mixture into the egg mixture, stirring gently to keep the air in the batter.
  6. Fold in the dry ingredients until just combined and the batter is thick and gooey.
  7. Use a cookie scoop or tablespoon to drop mounds of batter onto the prepared tray, leaving space between each.
  8. Bake for 14 minutes until the edges are set and the tops are crackled.
  9. Optional: Sprinkle sea salt on top while warm. Let cool on the tray for 10 minutes before transferring to a wire rack.

Notes

  • Use high-quality chocolate for best flavor and texture.
  • Make sure eggs are at room temperature for optimal rise.
  • If the batter is too soft, chill for 10 minutes before scooping.
  • To make gluten-free, substitute plain flour with a 1:1 gluten-free blend.
  • Store in an airtight container for up to 5 days or freeze for up to 3 months.