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Fudgy Chewy Brookies

Fudgy Chewy Brookies That Will Change Your Dessert Game

Fudgy Chewy Brookies are a delightful explosion of rich chocolate, merging the best aspects of brownies and cookies for an irresistible dessert.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 10 minutes
Total Time 39 minutes
Servings: 12 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 120 g plain flour Gluten-free flour can be used for a gluten-free version.
  • 40 g cocoa powder Higher quality cocoa results in a deeper taste.
  • 1 tsp baking powder Essential for preventing the cookies from becoming overly dense.
  • a pinch salt Can be omitted if using salted butter.
For the Chocolate Mixture
  • 225 g dark chocolate Use semi-sweet or milk chocolate for a sweeter cookie.
  • 56 g unsalted or salted butter Use unsalted for a more controlled flavor.
For the Sweetness
  • 2 eggs Room temperature eggs mix better into batter.
  • 100 g caster or granulated sugar Granulated sugar can be fully used if needed.
  • 90 g demerara sugar Substitute with raw sugar or turbinado if necessary.
  • 1 tsp vanilla extract Quality vanilla is recommended for best results.
For the Extra Chocolatey Goodness
  • 85 g chocolate chips Optional, can mix with nuts or other chocolates.

Equipment

  • Mixing Bowl
  • Baking Tray
  • Parchment Paper
  • whisk
  • spatula
  • heatproof bowl
  • sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C (320°F) for fan-assisted models or 170°C (338°F) for standard ovens. Line a baking tray with parchment paper.
  2. In a heatproof bowl, combine 225g of chopped dark chocolate and 56g of unsalted butter. Melt over simmering water until smooth, about 5–7 minutes.
  3. In a separate bowl, whisk together 2 room temperature eggs, 100g of caster sugar, and 90g of demerara sugar until pale, thick, and fluffy, about 5 minutes.
  4. Sift together 120g of plain flour, 40g of cocoa powder, 1 tsp of baking powder, and a pinch of salt. Fold in 85g of chocolate chips.
  5. Carefully fold the melted chocolate and butter mixture into the egg and sugar mixture, preserving the airiness.
  6. Scoop tablespoon-sized portions of dough onto the lined baking tray, spaced apart, and bake for 12–14 minutes until set with crackled tops.
  7. Let the baked brookies cool on the tray for about 10 minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 1mg

Notes

For best results, use high-quality cocoa powder and chocolate. Store the brookies in an airtight container for up to a week.

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