If you are ready to indulge in a delightful treat that combines the best of both worlds, then the Fudgy Chewy Brookies Recipe is your next baking adventure. These brookies bring together the irresistible richness of brownies and the classic crunchy-chewy texture of cookies in one heavenly bite. With a delectably fudgy interior and just the right amount of chew, this recipe offers a comforting and utterly satisfying experience that will quickly become your go-to dessert for any occasion.
Ingredients You’ll Need
Simple, easy-to-find ingredients come together perfectly in this recipe, each playing a crucial role in delivering the ideal fudgy, chewy, and chocolatey texture and flavor you crave.
- 95 g (¾ cup) plain (all-purpose) flour: Provides the structure and stability for the brookies, keeping them tender yet chewy.
- 2 tablespoons cocoa powder: Adds a deep chocolate flavor and enhances the fudgy texture.
- 1 teaspoon baking powder: Gives a slight lift making the brookies soft, not cakey.
- ¼ teaspoon salt: Balances sweetness and intensifies the chocolate flavor.
- 225 g (1¼ cups) dark chocolate, chopped: The star ingredient that makes these brookies incredibly rich and fudgy.
- 56 g (¼ cup) butter, salted or unsalted: Contributes moisture and richness for melt-in-your-mouth goodness.
- 2 large eggs, room temperature: Helps bind ingredients while adding to the brookies’ chewy texture.
- 100 g (¾ cup) caster sugar: Sweetens the batter and helps create a glossy, crackly top.
- 90 g (½ cup) demerara sugar: Adds a subtle caramel flavor with a hint of crunch.
- 1 teaspoon vanilla extract: Enhances all the chocolatey elements with a warm, fragrant note.
- 85 g (½ cup) dark or milk chocolate chips (optional): Extra pockets of gooey chocolate bites adding texture and indulgence.
How to Make Fudgy Chewy Brookies Recipe
Step 1: Preheat and Prepare Your Baking Tray
Start by preheating your oven to 160ºC (320ºF) if you’re using a fan oven or 170ºC (338ºF) for a conventional one. Preparing a baking tray lined with parchment paper is key so your brookies don’t stick and come off easily after baking.
Step 2: Melt the Chocolate and Butter
Gently melt the chopped dark chocolate and butter together, either over simmering water or in short bursts in the microwave. Stir this luscious mixture until perfectly smooth. Incorporate the vanilla extract now to infuse the base with its delightful aroma.
Step 3: Whisk the Eggs and Sugars
In a separate bowl, whisk together the eggs, caster sugar, and demerara sugar. The goal is to get a light, thick, and fluffy mixture which foams up nicely; this helps give the brookies that wonderful chewy texture with just a touch of crispness around the edges.
Step 4: Combine the Dry Ingredients
Take time to sift the flour, cocoa powder, baking powder, and salt together. Sifting prevents lumps and ensures your brookies bake evenly, contributing to a smooth batter without any dry flour pockets.
Step 5: Fold Ingredients to Make the Batter
Now for the fun part: gently fold the melted chocolate mixture into your whisked eggs and sugars, taking care to maintain as much airiness as possible. Slowly add in the sifted dry ingredients, folding until just combined into a thick, slightly gooey batter. At this stage, stir in chocolate chips if you’re using them to add bursts of melty chocolate in each bite.
Step 6: Portion and Bake
Drop generous tablespoons of your batter onto the parchment-lined tray, spacing them comfortably apart to allow room for spreading. Bake in your preheated oven for about 12 to 14 minutes, watching for the brookies to form a set but still moist center and a signature crackly top.
Step 7: Cool Down
Let the brookies sit on the tray for a few minutes after baking so they firm up a bit, then transfer them carefully to a wire rack to cool completely. This step is important to lock in their fudgy, chewy texture without becoming fragile.
How to Serve Fudgy Chewy Brookies Recipe
Garnishes
For a simple yet gorgeous touch, sprinkle a little flaky sea salt or dust with icing sugar right before serving. A dollop of whipped cream or a few fresh berries also adds a fresh, creamy contrast to the rich, dense chocolate.
Side Dishes
Pair your brookies with a cold glass of milk or a scoop of vanilla ice cream to turn each bite into a moment of pure bliss. Alternatively, a cup of strong coffee or a warm latte can beautifully complement the chocolate intensity.
Creative Ways to Present
Get playful by serving your brookies stacked high with a drizzle of caramel or chocolate sauce over the top. You could also sandwich two brookies with peanut butter or marshmallow fluff for an extra indulgent treat. They work wonderfully as a decadent dessert on a party platter or tucked into gift boxes for loved ones.
Make Ahead and Storage
Storing Leftovers
If you have any leftover brookies, store them in an airtight container at room temperature for up to 3 days. This keeps them soft and chewy while maintaining that irresistible fudgy texture we love.
Freezing
Brookies freeze beautifully. Wrap each piece individually in plastic wrap and place them in a freezer-safe container or bag. When you’re ready to enjoy, thaw them at room temperature; they’ll taste almost as fresh as the day you baked them.
Reheating
For that freshly baked warmth, gently warm your brookies in the microwave for 10 to 15 seconds or in a low oven for about 5 minutes. This brings back the gooey softness and slightly crisp edges perfectly.
FAQs
Can I substitute the dark chocolate for milk chocolate?
Absolutely! Milk chocolate will make the brookies sweeter and creamier, though the fudginess might be slightly less intense. Feel free to tailor the chocolate to your personal taste.
What if I don’t have demerara sugar?
You can swap demerara sugar with light brown sugar or even just caster sugar. Brown sugar will keep that lovely caramel flavor, but caster sugar will also work fine for sweetness.
Can I make these brookies gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend that measures the same. Just be mindful that the texture might differ slightly depending on the blend’s ingredients.
Why do my brookies come out cakey instead of fudgy?
This usually happens if you overmix the batter or overbake your brookies. Be gentle when folding ingredients and keep a close eye in the last few minutes of baking to get that perfect fudgy center.
Can I add nuts or other mix-ins?
Definitely! Walnuts, pecans, or even dried cherries add an exciting crunch or tart note that pairs beautifully with the chocolate. Just fold them in with the chocolate chips during Step 5.
Final Thoughts
Your kitchen is about to become the coziest place in the house once you whip up the Fudgy Chewy Brookies Recipe. It’s such a rewarding recipe that brings warmth, nostalgia, and pure chocolate happiness all in one. I can’t wait for you to try it and discover just how addictive these brookies can be. Happy baking and even happier eating!
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Fudgy Chewy Brookies Recipe
- Total Time: 29 minutes
- Yield: 15 cookies 1x
Description
These fudgy chewy brookies combine the rich, dense texture of brownies with the delightful chewiness of cookies, offering a perfect balance of sweet chocolate flavors and a crackly top. Perfect as a decadent treat or dessert, these brookies are easy to prepare and bake, making them ideal for any chocolate lover’s craving.
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
- 1 teaspoon vanilla extract
Sugars
- 100 g (¾ cup) caster sugar
- 90 g (½ cup) demerara sugar
Optional
- 85 g (½ cup) dark or milk chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper to prevent sticking.
- Melt Chocolate and Butter: In a heatproof bowl, melt the dark chocolate and butter together over simmering water or in the microwave, stirring frequently until smooth. Stir in the vanilla extract to flavor the chocolate mixture.
- Whisk Eggs and Sugars: In another bowl, whisk the eggs, caster sugar, and demerara sugar until the mixture becomes light, thick, and fluffy, ensuring good aeration for the batter.
- Sift Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt to evenly distribute the leavening agents and to prevent lumps in the batter.
- Combine Mixtures: Gently fold the melted chocolate mixture into the whisked eggs and sugar, taking care to maintain the airiness. Then gradually fold in the sifted dry ingredients and chocolate chips if using, until a thick and slightly gooey batter forms.
- Portion and Bake: Drop tablespoon-sized dollops of batter onto the lined baking tray, spacing them well apart to allow for spreading. Bake for 12-14 minutes until the brookies set and develop a crackly top, indicating they are baked through but still fudgy inside.
- Cool: Let the brookies cool slightly on the baking tray before transferring them to a wire rack to cool completely, which helps them firm up and prevent breaking.
Notes
- Using room temperature eggs helps achieve a fluffier batter.
- If you prefer a more cookie-like texture, bake closer to 14 minutes; for fudgier center, aim for 12 minutes.
- Salted or unsalted butter can be used depending on your taste preference.
- Adding chocolate chips is optional but adds extra chocolate pockets and texture.
- Store brookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
