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When you can’t decide between a brownie and a cookie, why not have both? Fudgy Chewy Brookies combine the best of both worlds — the rich, indulgent chocolate flavor of brownies with the soft, chewy texture of cookies. These bite-sized treats are crackly on top, gooey in the middle, and irresistibly chocolatey, making them the perfect dessert for chocolate lovers.
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Why You’ll Love This Recipe
- Two Desserts in One: A perfect mash-up of brownies and cookies in one bite.
- Rich Chocolate Flavor: Made with both melted chocolate and cocoa powder for a deep, intense taste.
- Chewy and Fudgy Texture: Crispy on the outside, gooey on the inside — just like the best brownies.
- Easy to Bake: Simple steps with common pantry ingredients.
- Crowd-Pleaser: Perfect for parties, bake sales, or family gatherings.
Ingredients Breakdown
Here’s a closer look at what makes these brookies so special:
- Plain (All-Purpose) Flour: Provides structure without making the brookies too dense.
- Cocoa Powder: Adds extra richness and enhances the chocolate flavor.
- Baking Powder: Helps the brookies rise slightly for a light yet chewy texture.
- Salt: Balances sweetness and intensifies chocolate notes.
- Dark Chocolate: The foundation of flavor, giving the brookies their rich, fudgy base.
- Butter: Adds moisture and richness — use salted or unsalted depending on preference.
- Eggs: Whipped with sugar to create an airy, light structure.
- Caster (Granulated) Sugar & Demerara Sugar: A mix of fine and coarse sugar creates both chewiness and a slightly crisp finish.
- Vanilla Extract: Adds warmth and depth to the chocolate flavor.
- Chocolate Chips: Extra bursts of melted chocolate in every bite.
Tips and Tricks
- Whip the eggs and sugar long enough (about 5 minutes) to create volume and structure. This step gives the brookies their shiny, crackly tops.
- Fold the dry ingredients gently into the wet mixture to avoid deflating the whipped eggs.
- Don’t overbake — the brookies should be slightly soft in the center for that fudgy finish.
- Use high-quality dark chocolate for the richest flavor.
- Add a sprinkle of flaky sea salt after baking for a gourmet touch.
Variations and Customizations
- Nutty Brookies: Stir in chopped pecans, walnuts, or hazelnuts for crunch.
- Double Chocolate: Use a mix of dark and milk chocolate chips.
- Mocha Brookies: Add a teaspoon of espresso powder to the dry mix for a coffee kick.
- Peanut Butter Swirl: Drop small dollops of peanut butter into the batter before baking for a sweet-savory twist.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Pairing Suggestions
- Enjoy warm brookies with a scoop of vanilla ice cream.
- Serve with a glass of cold milk or a hot cup of coffee for an afternoon pick-me-up.
- Plate them alongside fresh berries for a balanced dessert platter.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keeps well for up to 1 week.
- Freezer: Freeze brookies in a zip-top bag for up to 2 months. Thaw at room temperature before serving.
Popular Questions
Can I use milk chocolate instead of dark chocolate?
Yes, but the flavor will be sweeter and less intense. A mix of both is a great option.
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Why are my brookies flat?
They may not have whipped the eggs and sugar long enough. Ensure you beat them until thick and fluffy.
Can I double the recipe?
Absolutely — just bake in batches and use multiple trays.
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Fudgy Chewy Browkies
These fudgy and chewy browkies are the ultimate cross between brownies and cookies — rich, chocolatey, with a crackly top and soft, gooey centers.
Ingredients
Equipment
Method
- Preheat to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper.
- Melt chopped chocolate and butter in a heatproof bowl over simmering water. Stir until smooth, then mix in vanilla extract.
- In a separate bowl, whisk eggs, caster sugar, and demerara sugar on high speed for about 5 minutes until thick and fluffy.
- Sift together flour, cocoa powder, baking powder, and salt. Stir in chocolate chips.
- Fold the melted chocolate mixture into the whipped eggs gently.
- Add the dry ingredients to the wet mixture, folding carefully until just combined.
- Scoop tablespoons of batter onto the tray, spacing evenly. Bake for 12–14 minutes until tops are shiny and crackly.
- Sprinkle with sea salt if desired. Let cool 10 minutes before transferring to a wire rack.
Notes
Use room-temperature eggs for better volume when whipping. For extra fudginess, slightly underbake and allow the brookies to set as they cool. Demerara sugar gives a slight crunch; if unavailable, substitute with light brown sugar.
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