The BEST Fudgy Chewy Brookies
The ultimate combination of brownies and cookies, these fudgy chewy brookies deliver rich chocolate flavor with a soft, irresistible texture every time.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ¾ cups plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups dark chocolate chopped
- ¼ cups butter salted or unsalted
- 2 eggs room temperature
- ¾ cups caster or granulated sugar
- ½ cups Demerara or raw sugar
- 1 teaspoon vanilla extract
- ½ cups dark or milk chocolate chips
Instructions
Instructions
- Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper so nothing sticks.
- Whisk flour, cocoa, baking powder, and salt in a small bowl. Set it aside while you melt chocolate.
- Melt the dark chocolate and butter over simmering water or in microwave bursts, stirring till smooth. Let it cool a bit.
- In a big bowl, whisk eggs, caster sugar, Demerara sugar, and vanilla until light and creamy, fluffy but not too thick.
- Slowly pour the melted chocolate mix into the egg combo, whisking while you pour to keep it smooth.
- Fold in the dry ingredients just 'til you see no streaks; don’t overmix or you lose the softness. Let dough rest for 10 minutes so it firms up a bit.
- Drop spoonfuls or cookie scoops onto the tray, spacing them a couple inches apart.
- Bake for 10 to 12 minutes until edges set but centers still soft.
- Cool on tray 5 minutes then move to wire rack.
- Optional: sprinkle sea salt immediately after baking for added flavor.
Notes
Let brookies cool completely before storing in airtight container. Tastes best within 3 days or freeze for up to 1 month. Gently reheat for best texture retention.