If you have a soft spot for both brownies and cookies, then you are absolutely going to fall in love with this Fudgy Chewy Brookies Recipe. Imagine the best of both worlds swirling together in every bite—a rich, dense, fudgy brownie base paired with the chewy, buttery goodness of a cookie edge. These brookies boast a perfect, crackly top and a luscious, gooey center that will have you reaching for more long after the tray is empty. Whether you bake them for a special occasion or just because, this recipe will quickly become your new favorite treat to share with friends and family!
Ingredients You’ll Need
Getting the perfect balance between fudgy brownies and chewy cookies starts with simple yet crucial ingredients. Each component plays a vital role in creating the delicious texture, deep flavor, and irresistible look of this dessert.
- 95 g (¾ cup) plain (all-purpose) flour: Provides structure and helps shape the brookies without making them cakey.
- 2 tablespoons cocoa powder: Adds rich chocolate flavor and enhances the fudgy texture.
- 1 teaspoon baking powder: Gives just the right amount of lift for a soft, chewy bite.
- ¼ teaspoon salt: Balances the sweetness and deepens chocolate flavor.
- 225 g (1¼ cups) dark chocolate, chopped: Melts into a glossy, luscious base that defines the fudgy core.
- 56 g (¼ cup) butter, salted or unsalted: Adds richness and helps meld the chocolate smoothness.
- 2 large eggs, room temperature: Bind the ingredients and contribute to that chewy tenderness.
- 100 g (¾ cup) caster sugar: Sweetens and helps create that iconic crackly top.
- 90 g (½ cup) demerara sugar: Offers a subtle molasses flavor for depth and chew.
- 1 teaspoon vanilla extract: Brightens the chocolate notes with a warm, aromatic touch.
- 85 g (½ cup) dark or milk chocolate chips (optional): Melt into pockets of irresistible melty surprise.
How to Make Fudgy Chewy Brookies Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Lining a baking tray with parchment paper ensures your brookies won’t stick and makes clean-up a breeze. Preparation matters because it sets the stage for perfectly baked treats.
Step 2: Melt Chocolate and Butter
Gently melt the chopped dark chocolate and butter together in a heatproof bowl over simmering water or carefully in the microwave, stirring until silky smooth. Stir in the vanilla extract right away—it mixes better while warm, infusing the chocolate with its fragrant charm.
Step 3: Whisk Eggs and Sugar
In a separate bowl, whisk your eggs alongside both caster and demerara sugars until the mixture becomes light, fluffy, and thick. This step is critical for developing the lovely chewy texture and that coveted crackly top you see on the finished brookies.
Step 4: Sift Dry Ingredients
Sift together the flour, cocoa powder, baking powder, and salt. Sifting ensures an even distribution of ingredients and prevents lumps, which makes your brookies smooth and consistent in every bite.
Step 5: Combine Mixtures
Slowly fold the warm chocolate and butter mixture into the fluffy egg and sugar batter, taking care to keep as much air in the batter as possible. Then gently fold in the dry ingredient mixture along with the optional chocolate chips. The batter should end up thick and slightly gooey, promising mouthwatering results.
Step 6: Portion and Bake
Using a tablespoon, drop dollops of batter onto your lined tray, spacing them generously apart so they can spread without merging. Bake for 12 to 14 minutes until the brookies are set but still soft in the middle, with that beautiful crackled top begging to be broken into.
Step 7: Cool
Let the brookies cool on the baking tray for a few minutes—this helps them firm up without losing that chewy heart. Then transfer them to a wire rack to cool completely, so you get perfect texture with every bite.
How to Serve Fudgy Chewy Brookies Recipe
Garnishes
You can elevate these brookies even further by adding a sprinkle of flaky sea salt on top right after baking—it perfectly balances the sweetness. Or try dusting with a light cocoa powder or powdered sugar for a pretty finish. For an indulgent touch, drizzle warm caramel sauce or a drizzle of melted white chocolate.
Side Dishes
These brookies shine on their own but also pair beautifully with a scoop of creamy vanilla or coffee ice cream. Fresh berries or a dollop of whipped cream add lovely freshness that contrasts the rich, dense chocolate flavors. A hot cup of coffee or a glass of cold milk is always a classic match!
Creative Ways to Present
Want to impress your guests? Serve these brookies stacked with layers of whipped cream and fresh strawberries for an easy dessert parfait. Or place them on a rustic wooden board alongside fruit, nuts, and cheese for a delightful dessert platter. Wrapped individually with a cute ribbon, these treats also make fabulous edible gifts.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store your Fudgy Chewy Brookies Recipe brookies in an airtight container at room temperature. They will stay soft and delicious for up to three days, preserving that wonderful chewy fudgy texture you love.
Freezing
These brookies freeze beautifully. Just wrap each one individually in plastic wrap or foil, then place in a freezer-safe container or bag. They can be frozen for up to two months without losing flavor or texture, perfect for enjoying a treat whenever the mood strikes.
Reheating
To revive the fudgy softness, warm your brookies gently in the microwave for 10 to 15 seconds or place them in a warm oven for a few minutes. This brings back that oven-fresh vibe with melty chocolate bliss ready to enjoy.
FAQs
Can I use milk chocolate instead of dark chocolate?
Absolutely! Milk chocolate works great for a sweeter, creamier brookie. Just be aware that the overall flavor will be less intense and fudgy than with dark chocolate, but no less delicious.
What if I don’t have demerara sugar?
You can substitute with light brown sugar or golden caster sugar. Demerara adds subtle caramel notes and extra chewiness, but the brookies will still be wonderful without it.
Can I make the batter ahead of time?
Yes, you can prepare the batter and keep it covered in the fridge for up to 24 hours. Just give it a gentle stir before portioning and baking as usual. This can help intensify the flavors even more!
Why are my brookies too cakey?
If your brookies turn out cakey rather than fudgy and chewy, it might be the ratio of flour or not enough fat. Double-check your measurements and avoid overmixing once the dry ingredients are added to keep the texture dense and gooey.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or even a handful of dried cherries make fantastic additions for extra crunch and flavor. Just fold them in along with the chocolate chips right before baking.
Final Thoughts
Don’t wait to dive into this Fudgy Chewy Brookies Recipe! It’s one of those rare treats that hits every sweet spot—rich, gooey, chewy, and utterly satisfying. Whether you’re an avid baker or a beginner, these brookies are forgiving, fun, and sure to win hearts at any gathering. Go on, give them a try and watch as they disappear faster than you can say fudge!
Print
Fudgy Chewy Brookies Recipe
- Total Time: 24 minutes
- Yield: 15 servings 1x
Description
Fudgy Chewy Brookies are a delightful hybrid treat combining the rich chocolate flavor of brownies with the chewy texture of cookies. These brookies feature a gooey, slightly crackly top with a perfect balance of dark chocolate and sugar, making them an irresistible snack or dessert for chocolate lovers.
Ingredients
Dry Ingredients
- 95 g (¾ cup) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Chocolate and Butter
- 225 g (1¼ cups) dark chocolate, chopped
- 56 g (¼ cup) butter, salted or unsalted
Wet Ingredients
- 2 large eggs, room temperature
- 100 g (¾ cup) caster sugar
- 90 g (½ cup) demerara sugar
- 1 teaspoon vanilla extract
Optional
- 85 g (½ cup) dark or milk chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper to prevent sticking and make cleanup easy.
- Melt Chocolate and Butter: In a heatproof bowl, gently melt the dark chocolate and butter together over simmering water or in short bursts in the microwave, stirring until completely smooth. Stir in the vanilla extract to infuse flavor.
- Whisk Eggs and Sugar: In a separate bowl, whisk the eggs, caster sugar, and demerara sugar until the mixture becomes light, thick, and fluffy, incorporating air to help with texture.
- Sift Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt to evenly distribute the leavening and cocoa, avoiding lumps in the batter.
- Combine Mixtures: Gently fold the melted chocolate mixture into the whisked eggs and sugar mixture, taking care to preserve the airiness. Next, gradually fold in the sifted dry ingredients and optionally the chocolate chips until you have a thick, slightly gooey batter.
- Portion and Bake: Using tablespoons, drop dollops of batter spaced well apart on the prepared baking tray to allow for spreading. Bake for 12-14 minutes until the brookies are set and the tops develop a crackly finish.
- Cool: Let the brookies cool slightly on the baking tray for easy removal, then transfer them to a wire rack to cool completely, which helps them set to the perfect fudgy-chewy texture.
Notes
- Ensure eggs are at room temperature for better whisking and incorporation of air.
- Chocolate chips are optional but add extra gooeyness and texture.
- Be careful not to overbake to maintain fudgy consistency.
- You can substitute dark chocolate with milk chocolate for a sweeter brookie.
- Using demerara sugar adds a slight caramel note that complements the chocolate.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
