Description
Delight in these Fudgy Chewy Brookies—a perfect blend of rich brownies and chewy cookies. These treats feature a luscious chocolate base combined with chocolate chips, offering a crackly top and a soft, gooey center, ideal for any chocolate lover.
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
Wet Ingredients
- 225 g (1 ¼ cups) dark chocolate, chopped
- 56 g (¼ cups) butter, salted or unsalted
- 2 eggs, room temperature
- 100 g (¾ cups) caster or granulated sugar
- 90 g (½ cups) Demerara or raw sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set 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.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place it over a pan of simmering water ensuring the bowl bottom doesn’t touch the water, stirring occasionally until fully melted and smooth. Stir in the vanilla extract.
- 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 for about 5 minutes until the mixture becomes very light, thick, and fluffy.
- Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt in another bowl. Then add the chocolate chips and mix evenly to prevent lumps.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars gently to maintain airiness.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula. Mix only until just combined to keep the batter light and airy.
- Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow spreading. Bake for 14 minutes until set and crackly on top.
- Cool and Finish: Remove from the oven and optionally sprinkle with sea salt immediately. Let cool on the baking tray for 10 minutes to firm up before transferring to a wire rack to cool completely.
Notes
- Chocolate Melting: Avoid overheating chocolate by closely watching it. If using a microwave, shorten times based on your appliance’s strength.
- Whisking Technique: Whisk eggs and sugars until the mixture is thick enough to leave a ribbon trail for maximum air incorporation.
- Consistent Sizes: Use a cookie scoop for even-sized brookies to ensure uniform baking and appearance.
- Cooling Importance: Cooling on the tray helps brookies firm up and reduces the chance of them falling apart.
- Demerara Sugar: This raw sugar adds crunch and a golden-brown color. Substitute with sugar in the raw or turbinado sugar if unavailable.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
