Description
Fudgy chewy brookies are the perfect hybrid of brownies and cookies, featuring a crackly top, rich chocolate flavor, and irresistibly soft and chewy center. They’re quick to make and satisfy both brownie and cookie cravings in one bite.
Ingredients
- 95 g plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 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
- 85 g dark or milk chocolate chips
Instructions
- Preheat the oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional and line a baking tray with parchment paper.
- Melt the chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Stir in vanilla extract.
- In a separate bowl, whip the eggs and both sugars using an electric hand whisk for about 5 minutes until light and fluffy.
- Sift the flour, cocoa powder, baking powder, and salt into a bowl, then mix in the chocolate chips.
- Gently fold the melted chocolate mixture into the whipped eggs and sugar.
- Fold in the dry ingredients just until combined, being careful not to overmix.
- Scoop tablespoons of batter onto the prepared tray, leaving space between each.
- Bake for 12–14 minutes, until tops are crackly and set.
- Remove from oven, optionally sprinkle with sea salt, let rest for 10 minutes, then transfer to a wire rack to cool.
Notes
- Do not overmix to keep the brookies light and chewy.
- Use room temperature eggs for better volume when whipping.
- Add nuts, espresso powder, or peanut butter for variations.
- Microwave for 10–15 seconds to enjoy warm after storing.
Nutrition
- Serving Size: 1 brookie
- Calories: 180
- Sugar: 15g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
