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Fudgy Chewy Brookies

Fudgy Chewy Brookies: The Ultimate Comfort Treat You’ll Love

Indulge in Fudgy Chewy Brookies, the delightful hybrid of brownies and cookies perfect for chocolate lovers.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 10 minutes
Total Time 44 minutes
Servings: 12 brookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Plain (All-Purpose) Flour Can substitute gluten-free flour
  • 1/2 cup Cocoa Powder Opt for Dutch-processed for smoother profile
  • 1 tsp Baking Powder Ensure freshness for best results
  • 1/4 tsp Salt Kosher or sea salt can be used
For the Chocolate Mixture
  • 200 g Dark Chocolate (Chopped) Use 70%-85% cocoa for intense flavor
  • 100 g Butter (Salted or Unsalted) Not too warm to avoid batter issues
  • 1 tsp Vanilla Extract Opt for pure extract for best results
For Sweetness and Texture
  • 2 large Eggs Room temperature eggs are ideal
  • 1 cup Caster Sugar Can substitute with granulated sugar
  • 1/4 cup Demerara Sugar Can use brown sugar, finish may vary
For Chocolatey Goodness
  • 1 cup Chocolate Chips (Dark or Milk) Optional but recommended

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • Baking tray
  • Parchment Paper
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 160°C (320°F; fan) or 170°C (338°F; conventional) and line a baking tray with parchment paper.
  2. In a heatproof bowl, combine the chopped dark chocolate and butter. Melt over simmering water, stirring until smooth, then mix in the vanilla extract.
  3. In a separate large bowl, whisk eggs, caster sugar, and demerara sugar on high speed for about 5 minutes until light and fluffy.
  4. Sift together the plain flour, cocoa powder, baking powder, and salt in another bowl. Gently fold in the chocolate chips.
  5. Fold the warm chocolate mixture into the whipped egg mixture carefully to maintain airiness.
  6. Gradually fold the sifted dry ingredients into the wet mixture, mixing gently until combined.
  7. Scoop the batter onto the baking tray, leaving space between each scoop.
  8. Bake for about 12-14 minutes until edges pull away slightly and tops appear set but soft in the center.
  9. Remove from oven, optionally sprinkle with sea salt, and cool on the tray for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1brookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store fully cooled brookies in an airtight container at room temperature for up to 7 days. They can be refrigerated for up to 2 weeks or frozen for up to 3 months. Reheat in the microwave for 10-15 seconds before serving.

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