Best Fudgy Chewy Brookies (Printer-Friendly Version)
Soft, fudgy brookies combining gooey brownie and chewy cookie textures for a chocolaty treat everyone will love.
# Required Ingredients:
→ Chocolate Components
01 -
100 g dark chocolate, chopped
02 -
50 g dark chocolate chips (optional)
→ Dry Ingredients
03 -
50 g unsweetened cocoa powder
04 -
150 g plain wheat flour
05 -
50 g demerara sugar
06 -
50 g caster sugar
→ Wet Ingredients
07 -
115 g unsalted butter
08 -
2 large eggs, room temperature
# Step-by-Step Instructions:
01 -
Gently melt the unsalted butter and chopped dark chocolate together over low heat or in short bursts in a microwave, stirring constantly until smooth.
02 -
In a separate bowl, whisk room temperature eggs with both caster and demerara sugar until the mixture becomes pale and fluffy.
03 -
Sift or whisk together the cocoa powder and plain flour to eliminate lumps and ensure even distribution.
04 -
Gradually add the melted chocolate and butter mixture into the egg and sugar mixture, stirring gently to avoid curdling.
05 -
Carefully fold the combined cocoa and flour mixture along with the chocolate chips, if using, until the batter is thick and slightly glossy.
06 -
Preheat the oven to 180°C and line a baking tray with parchment paper. Use a tablespoon or cookie scoop to drop evenly sized portions of batter onto the tray, spacing them well apart.
07 -
Bake in the preheated oven for 12 to 14 minutes until the edges are just firm but the centers remain soft and fudgy.
08 -
Allow the brookies to cool on the baking tray for a few minutes. Optionally, sprinkle with a pinch of sea salt before serving to enhance flavor.
# Handy Cooking Tips:
01 -
Use high-quality dark chocolate for a smoother texture and richer flavor. Room temperature eggs create a fluffier batter when whisked.
02 -
Store brookies in an airtight container refrigerated for up to five days or frozen up to three months.