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Fudgy brookies have become my most requested bake when friends come over. These treats blend the chewy goodness of brownies with the ease of a cookie, all in one bite. When everyone wants both cookies and brownies, this is always my go to. The result is chocolatey perfection perfect for sharing or gifting or keeping the whole batch for yourself.
I made these fudgy brookies the first time for a potluck, and now they are always my signature bake. My family loves them warm out of the oven, and they disappear every single time I set them on the table.
Ingredients
- Plain all purpose flour: creates structure but keeps the brookies tender. Choose unbleached for best flavor.
- Cocoa powder: deepens the chocolate flavor. Dutch process gives a richer color if you have it.
- Baking powder: helps the brookies puff slightly, making the edges crisp while the centers stay chewy.
- Salt: balances sweetness and brightens the chocolate taste. Use flaky sea salt if sprinkling on top.
- Dark chocolate: chopped for intense chocolatey richness. Pick high quality chocolate bars for best melt.
- Butter: adds richness and smooth texture. Use real butter for the best results.
- Eggs: at room temperature give the best rise and a shiny brookie surface. Let them sit out before baking.
- Caster or granulated sugar: makes the brookies soft and sweet. Caster sugar dissolves quickly for a glossy texture.
- Demerara or raw sugar: gives a subtle caramel crunch to every bite. Choose large golden grains for extra texture.
- Vanilla: for warmth and undertones that round out the chocolate.
- Dark or milk chocolate chips: create melty pockets. Mix for a blend of flavors and gooey bits.
Instructions
- Preheat the Oven:
- Set your oven to 160 degrees Celsius for fan or 170 degrees Celsius for conventional. Line a baking tray with parchment paper so your brookies come off easily without sticking.
- Melt Chocolate and Butter:
- Combine chopped dark chocolate and butter in a heatproof bowl. Place over a pot of gently simmering water. Stir slowly until smooth and shiny. Remove from heat and stir in the vanilla for depth.
- Whip Eggs and Sugars:
- In a medium mixing bowl, add eggs caster sugar and demerara sugar. Whip with an electric whisk on high for about five minutes. Aim for a pale thick texture that leaves ribbon trails this aerates and helps the brookies crackle.
- Combine Dry Ingredients:
- Sift flour cocoa powder baking powder and salt together so there are no lumps. Add chocolate chips and toss to coat. This evenly distributes flavors and prevents chips from sinking.
- Integrate Chocolate Mixture:
- Slowly pour the warm melted chocolate mixture into the whipped eggs and sugars. Gently fold together with a spatula to keep the mixture light and fluffy.
- Fold in Dry Ingredients:
- Add the dry ingredients to the wet mixture in batches folding carefully each time. Do not overwork the batter or you will lose the signature crackly top and soft center.
- Bake the Brookies:
- Scoop tablespoons of batter onto your ready tray allowing space between each one. Bake for twelve to fourteen minutes until tops are set and shiny crusts have formed.
- Cool and Finish:
- Remove tray from oven and sprinkle with a pinch of flaky sea salt while hot if you like. Let brookies cool on the tray for at least ten minutes so they hold their shape. Transfer to a rack to cool completely for ultimate chewiness.
My favorite part of this recipe is adding generous chunks of dark chocolate—I love seeing the gooey puddles melt right into the cookies. Once, my niece helped stir in the chips and we ended up making chocolate chip faces on each brookie before baking. They tasted even sweeter shared together.
Storage Tips
Allow brookies to cool fully before storing to avoid sogginess. Keep them in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze in a single layer and then pop into a zip top bag—they reheat well in the microwave or a low oven.
Ingredient Substitutions
If you are out of demerara sugar, use turbinado or sugar in the raw. Both give a crunchy bite but are a little less molasses flavored. Swap the dark chocolate for milk chocolate if you prefer a sweeter brookie. For dairy free, use plant butter and dairy free chocolate.
Serving Suggestions
Serve brookies warm with a scoop of vanilla ice cream for an easy dessert. They also pack well in lunchboxes or picnic baskets. For festive flair, tuck a few into a gift box tied with ribbon—homemade treats always make the best gifts.
Cultural Context
The brookie riffed off classic American brownies and chocolate chip cookies. It first popped up in bakeries as both home bakers and pastry chefs began blending favorite desserts into new hybrids.
Seasonal Adaptations
Add fresh raspberries or dried cherries for a tart bite in summer months Swirl peanut butter through the batter before baking for a nutty twist Sprinkle peppermint pieces over the top in winter for a holiday feel
Success Stories
My friend started making these after one bite and now bakes a double batch every time her grandkids visit. They are perfect for parties because you never have leftovers. My tip is always to double it—you will wish you had more.
Freezer Meal Conversion
Let brookies cool completely before freezing. Stack in parchment layered containers. When ready to eat, let thaw at room temperature or zap in the microwave for a few seconds for gooey centers. They taste like they were just baked.
If you love the magic of brownies and cookies together, brookies are a must bake. You will be amazed how quickly these disappear—better bake a double batch just in case.
Recipe FAQs
- → What makes browkies fudgy and chewy?
The use of melted dark chocolate, a blend of sugars, and minimal mixing help achieve a soft, gooey center and chewy texture.
- → Why use two types of sugar?
Caster sugar provides sweetness and a delicate crumb, while demerara or raw sugar adds a slight crunch and deeper flavor.
- → How do you get crackly tops on browkies?
Whipping eggs with sugar until very thick allows a delicate crust to form during baking, creating that signature crackly surface.
- → Can milk chocolate chips replace dark chocolate?
Yes, you can swap dark for milk chocolate chips for a sweeter, milder flavor, though the result may be less intense.
- → Why cool browkies before serving?
Cooling helps set the structure, making them easier to transfer and enjoy without falling apart.