The BEST Fudgy Chewy Brookies
Prepare to be amazed by these Fudgy Chewy Brookies, a delightful fusion of rich, dense brownies and perfectly chewy chocolate chip cookies. Each bite offers a harmonious balance of deep chocolate intensity and satisfying textural contrast, making them an irresistible treat for any occasion. This recipe guarantees a crackly top, a supremely fudgy center, and edges that boast that coveted chewy bite.
Prep Time
25 minutes
Cook Time
12-14 minutes
Total Time
45-50 minutes (including cooling on tray)
Servings
Makes 18-24 Brookies
Keywords
Why This Recipe Delivers
- Achieves the perfect balance of fudgy brownie richness and chewy cookie texture.
- Features a beautiful crackly top and intensely chocolatey flavor.
- Relatively quick to prepare, making it ideal for impromptu baking.
- Uses simple, accessible ingredients for a gourmet-tasting treat.
- Highly customizable with different types of chocolate chips or mix-ins.
Ingredients
- 95 g (¾ cups) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 225 g (1 ¼ cups) dark chocolate, chopped
- 56 g (¼ cups) butter, salted or unsalted
- 2 large eggs, at room temperature
- 100 g (¾ cups) caster or granulated sugar
- 90 g (½ cups) Demerara or raw sugar
- 1 teaspoon vanilla extract
- 85 g (½ cups) dark or milk chocolate chips
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat your oven to 160ºC (320ºF) if using a fan-assisted oven, or 170ºC (338ºF) for a conventional oven. Line a large baking tray or two smaller ones with parchment paper, ensuring it covers the entire surface for easy removal and cleanup.
- Prepare a double boiler by placing a heatproof bowl over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Add the chopped dark chocolate and butter to the bowl. Stir occasionally with a spatula until the chocolate and butter are completely melted and smoothly combined. Once melted, remove from heat and stir in the vanilla extract. Allow it to cool slightly while you prepare the next components.
- In a separate, clean medium-sized bowl, combine the caster (or granulated) sugar, Demerara (or raw) sugar, and room temperature eggs. Using an electric hand whisk on high speed, beat the mixture vigorously for approximately 5 minutes. The goal is to incorporate a significant amount of air, transforming the mixture into a very light, thick, and fluffy consistency. This aeration is crucial for the brookie's chewy texture and crackly top.
- In yet another bowl, sift together the plain flour, cocoa powder, baking powder, and salt. Sifting helps to eliminate any lumps and ensures these dry ingredients are thoroughly and evenly distributed. After sifting, gently stir in the chocolate chips; coating them in the dry mixture helps prevent them from sinking to the bottom of the batter.
- Once the melted chocolate and butter mixture has cooled slightly (it should be warm, not hot, to touch), gradually and gently fold it into the whipped eggs and sugar mixture. Use a spatula and a figure-eight motion, being careful not to deflate the precious air you've incorporated into the eggs. Stir just enough until no streaks of chocolate remain.
- Add the dry ingredients and chocolate chips to the wet mixture. Using your spatula, carefully fold them in. Continue folding only until the dry ingredients are just incorporated into the wet batter. Overmixing at this stage will develop the gluten too much, leading to tough brookies, so stop as soon as you see no more dry streaks.
- Using a tablespoon or a small ice cream scoop, drop rounded portions of the brookie batter onto the prepared baking tray. Ensure you leave ample space between each brookie (approximately 5-7 cm or 2-3 inches) as they will spread during baking. Bake in the preheated oven for 12-14 minutes. The brookies are done when the edges are set, the tops appear crackly, and the centers still look slightly soft – they will continue to set as they cool.
- Immediately upon removing the brookies from the oven, if desired, sprinkle a pinch of flaky sea salt over each one. Allow them to cool on the baking tray for at least 10 minutes. This crucial cooling time allows them to firm up without breaking. After 10 minutes, carefully transfer them to a wire cooling rack to cool completely before serving. This ensures maximum fudginess and chewiness.
Tools You’ll Need
- Large baking tray
- Parchment paper
- Heatproof bowl (for double boiler)
- Medium saucepan
- Two large mixing bowls
- Electric hand whisk or stand mixer
- Rubber spatula
- Sieve or fine-mesh strainer
- Measuring cups and spoons
- Optional: small ice cream scoop or tablespoon
- Wire cooling rack
Essential Success Tips
- Ensure your eggs are at room temperature. This helps them whip up to their maximum volume, contributing to the light and airy texture of the brookies.
- Do not skip the whipping of eggs and sugar! This step is key to creating that iconic crackly top and the overall chewy-fudgy texture.
- Be gentle when folding in the melted chocolate and dry ingredients. Overmixing can deflate the batter, resulting in denser, less chewy brookies.
- Underbake slightly rather than overbake. Brookies should still look a little soft in the center when you pull them out of the oven, as they will continue to set as they cool.
- Let them cool on the baking sheet. This allows the brookies to firm up and prevents them from breaking apart when transferred.
Professional Cooking Secrets
- For an even richer chocolate flavor, consider using a mix of dark and semi-sweet chocolate for the melted base. A touch of espresso powder (about ½ teaspoon) added with the cocoa powder can also deepen the chocolate notes without adding coffee flavor.
- If you want extra chewiness, press a few extra chocolate chips onto the tops of the brookies immediately after scooping onto the tray, before baking. This also creates a more appealing visual finish.
- Chilling the dough for 30 minutes before baking can help reduce spread and intensify the flavors, although it's not strictly necessary for this recipe.
Notes
- Demerara or raw sugar contributes to a chewier texture and a subtle caramel note due to its larger crystals and molasses content. If unavailable, you can substitute with an equal amount of granulated sugar, though the texture may be slightly different.
- Store cooled brookies in an airtight container at room temperature for up to 3-4 days. They also freeze beautifully for up to 2 months; thaw at room temperature.
- For an extra layer of flavor, consider adding a pinch of cinnamon or a tiny dash of cayenne pepper to the dry ingredients for a subtle warmth.
Frequently Asked Questions
Can I make these brookies gluten-free?
Yes, you can substitute the plain all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Ensure all other ingredients are also certified gluten-free for a fully gluten-free treat.
My brookies are spreading too much. What went wrong?
Excessive spreading can be due to several factors: your butter or chocolate mixture was too warm when added to the eggs, your oven temperature might be too low, or you may not have accurately measured your dry ingredients (too little flour). Ensure your butter-chocolate mixture is just warm, and check your oven calibration.
How can I achieve a super shiny, crackly top?
The key to a shiny, crackly top lies in thoroughly whipping the eggs and sugars until very light and voluminous, and not overmixing once the dry ingredients are added. The sugar crystalizing on the surface during baking creates that desirable effect.
Nutrition Facts (Per Serving)
Calories: Approximately 280-320 per brookie, Protein: 4g, Fat: 18-22g, Carbs: 30-35g (Estimates based on 20 servings, actual values may vary slightly depending on exact ingredients and portion size).
Allergy Information
Contains eggs, dairy, and gluten. For a dairy-free option, use a high-quality dairy-free dark chocolate and plant-based butter. For a gluten-free version, use a 1:1 gluten-free flour blend.
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