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If you’re on the hunt for a dessert that perfectly balances the rich decadence of brownies with the buttery charm of cookies, you’ve got to try this Fudgy Chewy Brookies Recipe. These delightful treats bring together the best of both worlds: a luscious, fudgy center surrounded by a chewy, golden cookie edge. Each bite melts in your mouth with layers of gooey dark chocolate and that satisfyingly crackly top that just makes you want more. Whether it’s for sharing with friends or savoring solo, this recipe promises pure happiness from start to finish.
Ingredients You’ll Need
These ingredients are simple staples but are essential to achieve the perfect texture and flavor in your brookies. Each one plays a critical role — from the smooth richness of dark chocolate to the subtle crunch of demerara sugar, every component builds the magic of this dessert.
- 95 g (¾ cup) plain (all-purpose) flour: Provides structure and the chewy base for the cookie part.
- 2 tablespoons cocoa powder: Adds depth and rich chocolate flavor with a slight bitterness.
- 1 teaspoon baking powder: Helps give a light lift to balance the fudgy texture.
- ¼ teaspoon salt: Enhances and balances the sweetness and chocolate notes.
- 225 g (1¼ cups) dark chocolate, chopped: The heart of the brookies, giving that luscious, fudgy core.
- 56 g (¼ cup) butter, salted or unsalted: Imparts moisture and richness for chewiness.
- 2 large eggs, room temperature: Bind everything together and help create that fluffiness.
- 100 g (¾ cup) caster sugar: Sweetens and lightens the batter when whisked with eggs.
- 90 g (½ cup) demerara sugar: Adds a slight caramel flavor and delightful texture contrast.
- 1 teaspoon vanilla extract: Enhances all the other flavors with a warm, aromatic note.
- 85 g (½ cup) dark or milk chocolate chips (optional): Extra pockets of melty chocolate for indulgence.
How to Make Fudgy Chewy Brookies Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 160ºC (320ºF) for fan ovens or 170ºC (338ºF) if you’re using a conventional oven. Line a baking tray with parchment paper — this keeps your brookies from sticking and makes cleanup a breeze.
Step 2: Melt Chocolate and Butter
Using a heatproof bowl, gently melt the chopped dark chocolate and butter together over simmering water or in short intervals in the microwave. Stir carefully until you get a glossy, smooth mixture. Don’t forget to blend in the vanilla extract right away to infuse that lovely aroma throughout your brookies.
Step 3: Whisk Eggs and Sugar
In a separate bowl, whisk the eggs along with the caster sugar and demerara sugar until the mixture becomes light, thick, and gloriously fluffy. This is where the air gets incorporated, helping to give your brookies a slightly tender crumb without losing that desirable chew.
Step 4: Sift Dry Ingredients
Sift together the flour, cocoa powder, baking powder, and salt to evenly distribute everything. This step is important to avoid any lumps and ensures a smooth batter with perfectly balanced flavors.
Step 5: Combine Mixtures
Now, gently fold the warm melted chocolate and butter mixture into the airy whisked eggs and sugar, taking care not to deflate the air bubbles. Gradually mix in the sifted dry ingredients along with the optional chocolate chips, folding just enough to create a thick, slightly gooey batter that will bake into the perfect fudgy-chewy texture you’re craving.
Step 6: Portion and Bake
Drop heaping tablespoons of batter onto your parchment-lined tray, spacing them out generously to allow room for spreading. Pop the tray into your preheated oven and bake for 12 to 14 minutes. You’re looking for set edges with a crackly top that’s just beginning to firm but still soft underneath — that’s the hallmark of perfect brookies.
Step 7: Cool
Let the brookies cool slightly on the baking tray so they firm up a little more, then transfer them carefully to a wire rack. This cooling step is key to developing that chewy texture and allowing the fudgy center to settle beautifully.
How to Serve Fudgy Chewy Brookies Recipe
Garnishes
Sprinkle a tiny pinch of flaky sea salt on top of each brookie right after baking to highlight the chocolate’s richness. For a special touch, a dusting of powdered sugar or a drizzle of warm caramel or chocolate sauce can take these treats over the top in both looks and flavor.
Side Dishes
Serve these indulgent brookies with a scoop of vanilla ice cream or a dollop of whipped cream to balance the rich, fudgy bite with creamy coolness. Fresh berries or a side of coffee or tea complements the deep chocolate notes beautifully and rounds out an unforgettable dessert experience.
Creative Ways to Present
For parties or special occasions, arrange brookies on a pretty platter with contrasting colors like red raspberries or mint leaves. You could even sandwich two brookies with peanut butter or marshmallow fluff for a decadent treat that’s as fun to assemble as it is to eat.
Make Ahead and Storage
Storing Leftovers
Your fudgy chewy brookies will keep well at room temperature if stored in an airtight container for up to 3 days. This helps maintain their chewy texture without drying out or getting too soft.
Freezing
Brookies freeze wonderfully, so feel free to stash leftovers in a freezer-safe container or bag for up to 3 months. Just separate layers with parchment paper to prevent sticking together.
Reheating
To enjoy them warm again, reheat brookies in a low oven or microwave with short bursts, checking often so they don’t dry out. A few seconds in the microwave will revive that melty chocolate goodness like they were just baked.
FAQs
Can I use milk chocolate instead of dark chocolate?
Absolutely! Milk chocolate will give your brookies a sweeter, creamier taste. For best results, use good quality chocolate to maintain that fudgy texture and depth of flavor.
Are fudgy chewy brookies gluten-free?
This classic recipe uses plain all-purpose flour, so it is not gluten-free as is. However, you can try substituting with a gluten-free flour blend, but keep an eye on texture adjustments.
Why do my brookies turn out cakey instead of fudgy?
Overbaking is usually the culprit if your brookies lose that fudgy quality. Bake just until set with a crackly top, and pull them from the oven early—a slightly underbaked center is perfect!
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or even dried cherries can add extra texture and flavor. Just fold them in during the same step you add chocolate chips.
What makes this a “brookies” recipe?
The magic lies in combining brownie and cookie elements into one perfect bite — fudgy, chocolatey centers mingle with chewy, cookie-like edges, giving you twice the texture and tons of deliciousness.
Final Thoughts
There’s a special kind of joy that comes from biting into a fudgy chewy brookie that’s just warmed from the oven, and this Fudgy Chewy Brookies Recipe delivers that bliss every single time. It’s approachable, crowd-pleasing, and built to satisfy any chocolate craving. So go ahead and bake a batch for yourself or someone you love—you’ll be creating sweet memories with every gooey, chewy bite!
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Print
Fudgy Chewy Brookies Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these fudgy, chewy brookies—an irresistible hybrid of brownies and cookies. Featuring a rich chocolate base with a crackly top and a soft, gooey center, these treats are perfect for chocoholics seeking a quick and satisfying dessert.
Ingredients
Dry Ingredients
- 95 g (¾ cup) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Chocolate and Butter
- 225 g (1¼ cups) dark chocolate, chopped
- 56 g (¼ cup) butter, salted or unsalted
Wet Ingredients
- 2 large eggs, room temperature
- 100 g (¾ cup) caster sugar
- 90 g (½ cup) demerara sugar
- 1 teaspoon vanilla extract
Optional
- 85 g (½ cup) dark or milk chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper to prevent sticking.
- Melt Chocolate and Butter: Place the chopped dark chocolate and butter in a heatproof bowl. Melt them together either over simmering water (double boiler) or in the microwave, stirring continuously until smooth. Stir in the vanilla extract to infuse flavor.
- Whisk Eggs and Sugar: In a separate bowl, whisk the eggs with both caster and demerara sugars. Whisk until the mixture is light, thick, and fluffy, which helps create the brookies’ tender texture.
- Sift Dry Ingredients: Sift together the plain flour, cocoa powder, baking powder, and salt to ensure an even distribution and avoid lumps.
- Combine Mixtures: Gently fold the melted chocolate and butter mixture into the whisked eggs and sugar, being careful to maintain as much air as possible. Gradually fold in the sifted dry ingredients and optional chocolate chips until you achieve a thick, slightly gooey batter.
- Portion and Bake: Spoon tablespoons of batter onto the prepared baking tray, spacing them well apart to allow for spread. Bake in the preheated oven for 12–14 minutes, or until the brookies have set and develop a crackly top.
- Cool: Let the brookies cool slightly on the baking tray to firm up before transferring them to a wire rack to cool completely. This prevents them from breaking and ensures the perfect chewy texture.
Notes
- Room temperature eggs whisk better and incorporate more air for a lighter texture.
- Using both caster and demerara sugars adds complexity with a slight caramel note and texture variation.
- Optional chocolate chips add bursts of melted chocolate, but brookies are delicious without them.
- Adjust baking time slightly if your oven runs hot or if you prefer softer or firmer brookies.
- Store brookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
