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The Best Fudgy Chewy Brookies

the best fudgy chewy brookies with a crackled top and gooey chocolate center
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These fudgy, chewy brookies are the perfect hybrid between brownies and cookies. With a crackly top, rich chocolate flavor, and gooey center, they’re guaranteed to satisfy every chocolate lover.

Ingredients

Scale

  • 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 your oven to 160ºC (320ºF) with fan or 170ºC (338ºF) for conventional. Line a baking tray with parchment paper.

  2. In a heatproof bowl, melt the chopped dark chocolate and butter over a saucepan of simmering water. Stir occasionally until smooth. Remove from heat and stir in the vanilla extract.

  3. In another bowl, whisk together the caster sugar, Demerara sugar, and eggs using an electric hand mixer on high speed for about 5 minutes until thick, light, and fluffy.

  4. In a separate bowl, sift the flour, cocoa powder, baking powder, and salt. Add the chocolate chips and stir to coat evenly.

  5. Gently fold the melted chocolate mixture into the whipped eggs and sugars, being careful to keep the mixture airy.

  6. Fold the dry ingredients into the wet mixture just until combined. Do not overmix.

  7. Scoop tablespoons of batter onto the prepared tray, leaving space between each brookie.

  8. Bake for 12–14 minutes, or until crackly on top and set around the edges.

  9. Remove from the oven and sprinkle with sea salt if desired. Let cool on the tray for 10 minutes, then transfer to a wire rack.

Notes

  • Melting Chocolate: Use a gentle double-boiler method or short microwave bursts to prevent burning.

  • Whisking Technique: Whip until the mixture leaves a ribbon trail when lifting the beaters.

  • Size Matters: Use a cookie scoop for even portions and uniform baking.

  • Cooling Time: Don’t skip the cooling time — it allows the brookies to firm up perfectly.

  • Demerara Substitute: If Demerara sugar is unavailable, you can use turbinado or sugar in the raw for similar crunch and flavor.

Find it online: https://2thenextgen.com/the-best-fudgy-chewy-brookies/