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Fudgy Chewy Brookies

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Fudgy Chewy Brookies combine the best of both worlds — rich, gooey brownies and chewy, crisp-edged cookies. These double-chocolate treats feature shiny, crackly tops and soft centers, making them a chocolate lover’s dream.

Ingredients

95 g (¾ cup) plain (all-purpose) flour

2 tablespoons cocoa powder

1 teaspoon baking powder

¼ teaspoon salt

225 g (1¼ cups) dark chocolate, chopped

56 g (¼ cup) butter, salted or unsalted

2 eggs (room temperature)

100 g (¾ cup) caster or granulated sugar

90 g (½ cup) demerara or raw sugar

1 teaspoon vanilla extract

85 g (½ cup) dark or milk chocolate chips

Instructions

  1. Preheat the oven to 160ºC (320ºF) for fan ovens or 170ºC (338ºF) for conventional ones. Line a baking tray with parchment paper.
  2. In a heatproof bowl, combine chopped dark chocolate and butter. Melt over a double boiler, stirring until smooth. Remove from heat and mix in vanilla extract.
  3. In another bowl, beat caster sugar, demerara sugar, and eggs on high speed for about 5 minutes until thick and pale.
  4. Sift together flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips.
  5. Gently fold the melted chocolate mixture into the whipped eggs and sugars until combined.
  6. Add the dry ingredients to the wet mixture and fold gently with a spatula until just incorporated.
  7. Scoop tablespoons of batter onto the prepared tray, leaving space between each.
  8. Bake for 12–14 minutes until tops are shiny and crackly but centers remain soft.
  9. Sprinkle with sea salt if desired, cool for 10 minutes on the tray, then transfer to a wire rack to cool completely.

Notes

Add chopped walnuts or pecans for extra crunch.

A teaspoon of espresso powder enhances the chocolate flavor.

Chill the dough for 20 minutes before baking for thicker brookies.

For a vegan version, use vegan butter and flax eggs.

Underbake slightly for the ultimate fudgy texture.

Nutrition

Find it online: https://chocolatecoveredamy.com/fudgy-chewy-brookies/