Fudgy Chewy Brookies
Hey there, dessert lovers! Buckle up, because today I’m bringing you along on a little baking escapade that involves fudgy chewy brookies. Yes, brookies—a magical hybrid of brownies and cookies that I swear are the closest thing to edible happiness. These little delights are a must-try if you’re like me and can’t decide between the two. I mean, why choose if you don’t have to, right?
So, here’s the thing. I was standing in my kitchen, surrounded by an array of ingredients, my yellow spatula in hand (because I have to use it for baking, don’t ask), and I thought, “Why not share this experience with my wonderful readers?” And here we are. You get me, right?
Why You’ll Love This Recipe:
- Two-in-One Bliss: It combines the rich, chocolatey goodness of a brownie with the soft, chewy texture of a cookie. Literally the best of both worlds.
- Quick and Easy: You can whip these up in less time than it takes to drive to the store and buy a dessert. 30 minutes, start to finish!
- Customizable: Add nuts, different types of chocolate, or even a hint of spice if you’re feeling adventurous. The world is your oyster—or brookie, in this case.
- Impressive Yet Casual: Perfect for impressing your friends without seeming like you tried too hard. Who doesn’t love that?
- Kid and Adult Approved: Everyone, from your little nephew to your great-aunt, will be fighting over the last one. Maybe make a double batch?
A Little Story Time: That Time I Made This Cake…
Okay, so the first time I attempted these, it was a bit of a circus. Picture this: it was a lazy Saturday morning, the kind where you stay in your pajamas until noon and decide to bake as a form of procrastination. My kitchen was a disaster zone—flour on the counter, cocoa powder dusting every surface, and my cat, Mr. Whiskers, watching me with a judgmental eye from his perch on the fridge.
As I was melting chocolate over simmering water, I got distracted by a text from my friend Sarah who was debating whether to cut bangs (again). Spoiler: she did, and it was a questionable choice. Anyway, back to the point: I accidentally dropped my phone into the butter and chocolate mix! After a quick rescue mission and a frantic wipe down, I was back on track.
Despite the chaos, the brookies turned out amazing. My neighbor, Mrs. Jenkins, could smell them through the walls and invited herself over for a taste. We ended up having an impromptu tea party, complete with gossip and laughter. See? Baking is full of surprises.
What You’ll Need (And My Thoughts On…): Ingredients
- 95 g (¾ cups) plain (all-purpose) flour: It’s the foundation. Don’t skimp on this.
- 2 tablespoons cocoa powder: For that rich, deep chocolate flavor. I sometimes add a pinch more because, why not?
- 1 teaspoon baking powder: Helps everything rise to the occasion.
- ¼ teaspoon salt: Brings out the chocolate’s best qualities. Like a good friend.
- 225 g (1 ¼ cups) dark chocolate, chopped: I prefer 70% cocoa. It gives that bittersweet depth.
- 56 g (¼ cups) butter, salted or unsalted: I usually go unsalted, but hey, live your truth.
- 2 eggs *room temperature: Trust me, it makes a difference. Cold eggs = weird batter.
- 100 g (¾ cups) caster or granulated sugar: Sweetness!
- 90 g (½ cups) Demerara or raw sugar: Adds a nice crunch and a hint of molasses flavor.
- 1 teaspoon vanilla: Because everything’s better with vanilla.
- 85 g (½ cups) dark or milk chocolate chips: For extra gooey pockets of delight.
Let’s Bake Together: Making Your “Fudgy Chewy Brookies”
Alright, let’s get baking! First things first, preheat your oven to 160ºC (320ºF) if you’ve got the fancy fan thing going on, or 170ºC (338ºF) for regular ovens. Line a baking tray with parchment paper like it’s a tiny bed for your soon-to-be-brookies.
- Melt the Chocolate and Butter: In a heatproof bowl, over simmering water, melt that chopped dark chocolate with butter. Stir like you mean it. And maybe add that vanilla extract once it’s all smooth and lovely.
- Beat the Eggs and Sugars: In another bowl, whisk together the caster sugar, demerara sugar, and eggs until you get this thick, fluffy cloud. Seriously, it’s like magic.
- Combine Dry Ingredients: Sift the flour, cocoa powder, baking powder, and salt into yet another bowl. Toss in the chocolate chips. (I dare you not to sneak a few.)
- Mix It All Up: Gradually fold the melted chocolate mixture into your eggy-sugar concoction. Then, gently fold in the dry ingredients. Be gentle, like you’re handling a baby kitten.
- Bake Those Beauties: Scoop tablespoons of your batter onto the tray. Space them out—give them room to breathe. Bake for 12-14 minutes. They’ll get all crackly and set on top.
- Cool and Salt (Optional): Sprinkle with a bit of sea salt if you’re feeling fancy and let them cool on the tray for about 10 minutes before you transfer them to a cooling rack.
Melania’s Little Secrets (Things I’ve Learned)
- Room Temperature Ingredients: Eggs, butter, chocolate—everything should be at room temperature. It makes them blend better and happier.
- Don’t Overmix: Treat the batter like an old friend, gently folding it together. Overmixing leads to sad, dense brookies.
- Experiment with Chocolate: Try different types—white, milk, or a mix. It’s your world.
- Timing is Everything: Keep an eye on them in the oven. Too long, and they lose that fudgy magic.
- A Sprinkle of Salt: Seriously, don’t skip it. It’s like adding a mic drop to your dessert.
Fancy Trying Something Different? Variations
- Nutty Twist: Add walnuts or pecans for a crunchy surprise.
- Spiced Up: A pinch of cayenne or cinnamon can add a delightful zing.
- White Chocolate & Macadamia: Go for a blondie-brookie vibe. It’s a thing, I swear.
Serving it Up Nicely
Brookies are wonderful on their own, but pair them with a scoop of vanilla ice cream, and you’re in dessert heaven. Or, crumble them over Greek yogurt for breakfast. No judgment here. Also, they make a killer base for ice cream sandwiches. Just saying.
Keeping it Yummy: Storage Tips
Store these in an airtight container, and they’ll stay fresh for up to a week. If you can resist them for that long. You can also freeze the dough balls and bake them fresh whenever you need a brookie fix. Just add a minute or two to the baking time.
Quick Q&A (Things You Might Wonder)
- Can I use milk chocolate instead of dark? Totally! Go for it if you prefer a sweeter taste.
- My brookies are too flat, what happened? Ah, sounds like the butter was too warm, or the batter was overmixed. It happens!
- Can I make these gluten-free? Yes! Substitute the flour with a gluten-free blend.
- How do I know when they’re done? Look for a set and crackly top. They should still be soft in the middle.
- Can I double the recipe? Absolutely! Just use a bigger tray or bake in batches.
Wrapping Up Our Baking Chat
And there you have it, folks! Fudgy chewy brookies that will make you the star of your own kitchen. Seriously, these are such a crowd-pleaser, and they’re perfect for any occasion—or just because you need a chocolate fix. Give them a try, and let me know how it goes. Maybe you’ll have your own kitchen adventure!
Final Thoughts From My Brain
So, remember that Saturday with the phone incident? It taught me that life, much like baking, is unpredictable and messy, but that’s where the fun is. These brookies are a reminder to embrace the chaos and find joy in the process. Whether you’re baking for friends, family, or just yourself, enjoy the little moments. And if you find yourself in a chocolatey mess, just laugh it off and keep going. Thanks for joining me on this sweet adventure. Until next time, happy baking!
Fudgy Chewy Brookies
Equipment
- Baking Tray
Ingredients
Brookies
- 95 g plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 225 g dark chocolate, chopped
- 56 g butter salted or unsalted
- 2 eggs room temperature
- 100 g caster or granulated sugar
- 90 g Demerara or raw sugar see notes
- 1 teaspoon vanilla
- 85 g dark or milk chocolate chips
Instructions
- Preheat your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.
- In a heatproof bowl, melt the chopped dark chocolate and butter over simmering water. Stir in the vanilla extract once fully melted.
- Using an electric hand whisk, beat the caster sugar, demerara sugar, and eggs in a separate bowl until light, thick, and fluffy.
- Sift together the flour, cocoa powder, baking powder, and salt in another bowl, then add the chocolate chips.
- Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars.
- Carefully fold the dry ingredients into the wet mixture using a spatula, being gentle to keep the batter light.
- Scoop tablespoons of batter onto the prepared baking tray, ensuring they are spaced apart. Bake for 12-14 minutes until set and crackly on top.
- Once baked, sprinkle with sea salt if desired, and let cool on the tray for 10 minutes before transferring to a cooling rack to cool completely.
Notes
Nutrition
