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The BEST Fudgy Chewy Brookies Recipe

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★★★★★

4.9 from 62 reviews

These fudgy, chewy brookies combine the rich intensity of brownies with the delightful cookie texture of classic chocolate chip cookies. Featuring a perfect balance of dark chocolate, cocoa, and crunchy chocolate chips, they bake up moist, crackly, and irresistibly delicious—ideal for sharing or savoring as a decadent treat.

Ingredients

Scale

Dry Ingredients

  • 95 g (¾ cups) plain (all-purpose) flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 85 g (½ cups) dark or milk chocolate chips

Chocolate Mixture

  • 225 g (1 ¼ cups) dark chocolate, chopped
  • 56 g (¼ cup) butter, salted or unsalted
  • 1 teaspoon vanilla extract

Wet Ingredients

  • 2 eggs, room temperature
  • 100 g (¾ cup) caster or granulated sugar
  • 90 g (½ cup) Demerara or raw sugar (*see notes)

Instructions

  1. Preheat the Oven: Preheat your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper to prepare for baking.
  2. Melt Chocolate and Butter: Place chopped dark chocolate and butter in a heatproof bowl over a pan of simmering water, ensuring the bowl bottom does not touch the water. Stir occasionally until fully melted and smooth. Stir in vanilla extract once melted.
  3. Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, demerara sugar, and eggs. Whisk until the mixture is light, thick, and fluffy—this should take about 5 minutes.
  4. Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt in another bowl. Add the chocolate chips and mix to evenly distribute all dry ingredients.
  5. Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to maintain the airiness of the egg mixture.
  6. Fold in Dry Ingredients: Carefully fold the combined dry ingredients into the wet mixture using a spatula. Mix just until combined to preserve batter lightness—do not overmix.
  7. Bake the Brookies: Scoop tablespoons of batter spaced well apart onto the prepared baking tray. Bake in the preheated oven for 12-14 minutes until the brookies are set with a crackly top.
  8. Cool and Finish: Remove from the oven and, if desired, sprinkle with sea salt immediately. Let the brookies cool on the tray for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Using Demerara sugar adds a subtle crunchy texture and caramel flavor; you can replace it with regular raw or turbinado sugar if preferred.
  • Room temperature eggs ensure better volume when whisking, resulting in a lighter batter.
  • Do not overmix after adding dry ingredients to keep the brookies tender and fudgy.
  • Sprinkling sea salt on top enhances the chocolate flavor and balances the sweetness perfectly.
  • Store brookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: brookies, fudgy brookies, chewy brookies, brownie cookies, chocolate dessert, chocolate chip cookie brownie hybrid

Find it online: https://topreci.com/the-best-fudgy-chewy-brookies-recipe/