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Fudgy Chewy Brookies

Fudgy Chewy Brookies

A decadent hybrid of a brownie and a cookie, featuring a shiny crackly top and a fudgy dark chocolate center.
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Prep Time 2 hours 20 minutes
Cook Time 14 minutes
10 minutes
Total Time 2 hours 44 minutes
Servings: 13 Brookies
Course: Dessert
Cuisine: American, Style Bakery
Calories: 210
Ingredients Equipment Method Video Notes

Ingredients
  

  • 225 g dark chocolate chopped
  • 56 g butter
  • 2 eggs room temp
  • 100 g caster sugar
  • 90 g Demerara sugar
  • 1 tsp vanilla
  • 95 g all-purpose flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 85 g chocolate chips
  • Sea salt for sprinkling

Equipment

  • Electric Hand Whisk
  • Double Boiler (or Heatproof Bowl)
  • Cookie Scoop
  • Sifter
  • Silicone Spatula

Method
 

  1. Melt: Melt dark chocolate and butter together. Stir in vanilla.
  2. Whisk: Beat eggs and both sugars on high for 5 minutes until thick and pale.
  3. Dry: Sift flour, cocoa, baking powder, and salt. Stir in chips.
  4. Fold: Gently fold chocolate mixture into egg mixture, then fold in dry ingredients.
  5. Bake: Scoop batter onto a lined tray. Bake at 160ºC (Fan) for 12-14 minutes.
  6. Cool: Sprinkle with salt. Cool on the tray for 10 minutes before moving.

Video

Notes

  • Whisking Technique: Aim for a thick consistency where the whisk leaves a "ribbon trail" in the mixture. This indicates enough air has been incorporated to create the crackly top.
  • Chocolate Melting: Watch closely to avoid overheating. If using a microwave, use 20-second bursts at 50% power to prevent the chocolate from seizing.
  • Consistent Sizes: Use a cookie scoop to create evenly sized brookies. This ensures uniform baking so you don't end up with some burnt edges and other raw centers.
  • Cooling Importance: Resist the urge to move them immediately! Letting the brookies cool on the tray for 10 minutes helps them firm up and develop that fudgy interior without falling apart.
  • Demerara Sugar: This raw sugar is extracted from sugarcane and is minimally processed. Its large grains give the brookies a specific crunchy texture that standard brown sugar cannot replicate.
  • Salt Balance: If you are using unsalted butter, you may want to increase the salt in the batter to a full $1/2$ teaspoon to better balance the sweetness of the dark chocolate.