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Fudgy Chewy Brookies

Fudgy Chewy Brookies Recipe

🍪 Thick, Chocolatey, Chewy Brookies: Brownies Meet Cookies! 🍫
What happens when the best chewy brownie and the ultimate soft cookie come together? You get Brookies—the dessert mash-up you didn’t know you needed but now can’t live without! These thick, chocolatey, and irresistibly chewy brownie cookies take everything you love about a fudgy brownie and wrap it up in a grab-and-go cookie form.
Inspired by the famous Savvy Bites brownie recipe, these brookies deliver the same deep, rich chocolate flavor and melt-in-your-mouth texture—only now they’re bite-sized, portable, and perfect for every occasion. Think crackly tops, gooey centers, and those delicious chewy edges... all packed into one seriously dreamy cookie.
Whether you need a show-stopping party treat, a decadent coffee break snack, or just a little everyday indulgence, these brownie cookies are ready to steal the spotlight. Best of all? They’re simple to make and guaranteed to satisfy even the most serious chocolate cravings.
Let’s dive into the easy steps, tips for the perfect chewy texture, and all the chocolatey goodness that make these brookies a must-bake! 🍴✨
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Ingredients
  

  • 95 g Âľ cups plain (all-purpose) flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • ÂĽ teaspoon salt
  • 225 g 1 ÂĽ cups dark chocolate, chopped
  • 56 g ÂĽ cups butter, salted or unsalted
  • 2 eggs *room temperature
  • 100 g Âľ cups caster sugar
  • 90 g ½ cups demerara sugar
  • 1 teaspoon vanilla
  • 85 g ½ cups dark or milk chocolate chips

Instructions
 

  • Preheat the Oven: Set your oven to 160ÂşC (320ÂşF) with a fan or 170ÂşC (338ÂşF) for conventional heating. Prepare a baking tray by lining it with parchment paper.
  • Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and combined. Stir in the vanilla extract.
  • Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, light brown sugar, and eggs. Continue whisking until the mixture becomes very light, thick, and fluffy.
  • Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, chocolate chips, and salt. This will help ensure there are no lumps and that the dry ingredients are evenly mixed.
  • Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to maintain the airiness of the whipped eggs.
  • Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula, ensuring not to deflate the mixture. Mix only until just combined to keep the batter light.
  • Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow for spreading. Bake in the preheated oven for 12-14 minutes, or until the brookies are set and crackly on top.
  • Cool and Finish: Remove from the oven and sprinkle with sea salt immediately, if desired. Let them cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely.

Notes

Chocolate Melting: Watch closely to avoid overheating. If necessary, shorten microwave times based on your microwave's strength.
Whisking Technique: Aim for a thick consistency where the whisk leaves a ribbon trail in the mixture.
Consistent Sizes: Use a cookie scoop to create evenly sized brookies and ensure uniform baking.
Cooling Importance: Letting the brookies cool on the tray helps them firm up without falling apart.
Nutrition
Calories: 210kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 85mg | Potassium: 180mg | Fiber: 3g | Sugar: 18g | Vitamin A: 46IU | Calcium: 41mg |