Description
This Fudgy and Chewy Brookies recipe combines the rich, dense texture of brownies with the crumbly delight of cookies, delivering a perfect treat with a crackly top and gooey interior. Easy to make and packed with chocolatey goodness, these brookies are ideal for sharing or enjoying as an indulgent snack.
Ingredients
Dry Ingredients
- 95 g plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 85 g dark or milk chocolate chips
Wet Ingredients
- 225 g dark chocolate, chopped
- 56 g butter, salted or unsalted
- 2 eggs, room temperature
- 100 g caster or granulated sugar
- 90 g Demerara or raw sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 160ºC (320ºF) with fan or 170ºC (338ºF) conventional heating. Line a baking tray with parchment paper to prevent sticking and prepare for baking.
- Melt Chocolate and Butter: Place the chopped dark chocolate and butter in a heatproof bowl. Set this over simmering water, ensuring the bowl does not touch the water, and stir occasionally until fully melted and combined. Add the vanilla extract and mix well.
- Whip Eggs and Sugars: In a medium bowl, use an electric hand whisk to beat the caster sugar, Demerara sugar, and eggs on high speed until the mixture is very light, thick, and fluffy, approximately 5 minutes. This step incorporates air for a lighter texture.
- Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl, then stir in the chocolate chips to distribute evenly and remove lumps.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugar mixture. Use gentle folding motions to maintain the airiness from the whipped eggs.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula until just combined, being cautious not to overmix to keep the batter light and chewy.
- Bake the Brookies: Using tablespoons, scoop spoonfuls of batter onto the prepared baking tray, spacing them adequately for spreading. Bake in the preheated oven for 12-14 minutes, or until the brookies are set and have a crackly top.
- Cool and Finish: Remove the baking tray from the oven and, if desired, sprinkle the brookies immediately with sea salt for an enhanced flavor contrast. Allow them to cool for about 10 minutes on the tray before transferring to a wire rack to cool completely.
Notes
- Use room temperature eggs to ensure better incorporation when whisking.
- Demerara sugar adds a nice crunch and depth of flavor but can be substituted with raw sugar or brown sugar if needed.
- Try using high-quality dark chocolate for a richer taste.
- Do not overbake; the brookies should remain fudgy inside.
- Sprinkling sea salt is optional but enhances the chocolate flavor beautifully.
