Fudgy Chewy Brookies (Brownie Cookies): The Best of Both Worlds

A Match Made in Dessert Heaven

Fudgy Chewy Brookies – also known as Brownie Cookies – are a dream come true for anyone who can’t decide between a brownie and a cookie. This ingenious creation combines the best of both worlds, offering the rich, fudgy intensity of a brownie with the satisfying chewiness of a cookie. Each brookie is a delightful mix of textures, with a slightly crisp exterior giving way to a soft, fudgy center that’s packed with chocolate flavor. They’re perfect for satisfying your sweet tooth, sharing with friends, or enjoying as a special treat any day of the week.

A Recipe That’s Twice as Nice

I first encountered the concept of brookies at a local bakery, and I was immediately intrigued. The idea of combining two of my favorite desserts into one seemed almost too good to be true. I bought one, took a bite, and was instantly hooked! The rich, fudgy brownie layer paired perfectly with the chewy cookie layer, creating a truly decadent experience. I knew I had to recreate these at home. After some experimentation, I developed this recipe for Fudgy Chewy Brookies, which captures the magic of that first bite. They’ve become a favorite in my household, a treat that always disappears quickly. I love making them for parties, potlucks, or just as a special treat for my family. They are also a fun and unique dessert to make for the holidays.

Ingredient Insights: Choosing the Right Ingredients for Fudgy, Chewy Perfection

The success of these brookies lies in the careful balance of ingredients that create both a fudgy brownie and a chewy cookie texture. Here’s what you’ll need:

• Plain (All-Purpose) Flour (95 g / ¾ cup): Provides structure to the brookies.
  • Tip: Spoon and level the flour when measuring for accuracy.
• Cocoa Powder (2 tablespoons): Adds a rich, chocolatey flavor to the brownie portion.
  • Tip: Use a good-quality unsweetened cocoa powder for the best flavor.
• Baking Powder (1 teaspoon): The leavening agent that helps the brookies rise slightly and creates a tender texture.
• Salt (¼ teaspoon): Balances the sweetness and enhances the other flavors.
• Dark Chocolate (225 g / 1 ¼ cups, chopped): The star of the show, providing intense chocolate flavor to the brownie portion.
  • Recommendation: The recipe suggests using dark chocolate. Choose a chocolate with a high percentage of cacao (around 70%) for a rich, deep flavor.
  • Tip: Chopping the chocolate into smaller pieces helps it melt more evenly.
• Butter (56 g / ¼ cup): Adds richness, moisture, and flavor to both the brownie and cookie portions.
  • Note: The recipe states that either salted or unsalted butter can be used.
• Eggs (2, room temperature): Bind the ingredients together and contribute to the structure and texture of the brookies.
• Caster Sugar (100 g / ¾ cup): Provides sweetness to the cookie portion.
  • Note: Caster sugar is a finely granulated sugar that dissolves easily, creating a smooth texture. It is more commonly used in the UK. In the US, it is typically better to use granulated sugar.
• Demerara Sugar (90 g / ½ cup): Adds sweetness and a subtle caramel flavor to the brownie portion.
  • Note: Demerara sugar is a type of raw cane sugar with large, crunchy crystals and a light brown color. It is also known as Turbinado sugar.
  • Alternative: You can substitute light brown sugar if you don’t have demerara sugar.
• Vanilla Extract (1 teaspoon): Enhances the overall flavor profile with a warm, aromatic note.
• Dark or Milk Chocolate Chips (85 g / ½ cup): Adds extra pockets of chocolatey goodness throughout the brookies.

Essential Equipment: Tools for Brookie Baking Success

• Baking Tray: A standard baking sheet for baking the brookies.
• Parchment Paper: Lining the baking sheet prevents sticking and makes cleanup easier.
• Heatproof Bowl: For melting the chocolate and butter.
• Saucepan: For simmering water to create a double boiler, or to melt the chocolate and butter if not using a microwave.
• Medium Bowls (2): One for whisking together the dry ingredients, and another for the wet ingredients.
• Electric Hand Whisk: For whipping the eggs and sugars together.
  • Alternative: You can use a stand mixer with a whisk attachment or a hand whisk.
• Rubber Spatula: For folding in the ingredients and scraping down the sides of the bowl.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Cookie Scoop (Optional): A cookie scoop helps create uniformly sized brookies.

The Recipe: A Step-by-Step Guide to Fudgy Chewy Brookie Bliss

Ingredients with Measurements

• 95 g (¾ cups) plain (all-purpose) flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 225 g (1 ¼ cups) dark chocolate, chopped
• 56 g (¼ cup) butter, salted or unsalted
• 2 large eggs, room temperature
• 100 g (¾ cups) caster sugar (or granulated sugar)
• 90 g (½ cup) demerara sugar (or light brown sugar)
• 1 teaspoon vanilla extract
• 85 g (½ cup) dark or milk chocolate chips

Detailed Instructions

1. Prepare for Baking: Setting the Stage for Success

1. Preheat Oven: Preheat your oven to 325°F (160°C) with a fan, or 338°F (170°C) for conventional heating.
2. Line Baking Tray: Line a large baking tray with parchment paper. This will prevent the brookies from sticking and make cleanup a breeze.

2. Melt Chocolate and Butter: Creating a Rich Chocolate Base

1. Combine Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate (225g) and butter (56g).
2. Melt Using a Double Boiler: Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. This gentle heat will melt the chocolate and butter without scorching them.
3. Stir Occasionally: Stir the chocolate and butter mixture occasionally until it’s fully melted and smooth.
4. Add Vanilla: Remove from heat and stir in vanilla extract.
5. Set Aside: Set the melted chocolate mixture aside to cool slightly.

3. Whip Eggs and Sugars: Achieving a Light and Airy Texture

1. Combine Eggs and Sugars: In a separate medium bowl, combine the caster sugar (100g), demerara sugar (90g), and eggs (2).
   • Note: The recipe calls for caster sugar, which is finer than granulated sugar. If you don’t have caster sugar, you can use granulated sugar, but the texture of the brookies may be slightly different.
2. Whisk Vigorously: Using an electric hand whisk on high speed, beat the mixture until it becomes very light, thick, and fluffy. This should take several minutes. The mixture will increase in volume and lighten in color.

4. Combine Dry Ingredients: Ensuring Even Distribution

1. Sift Together: In another bowl, sift together the all-purpose flour (95g), cocoa powder (2 tablespoons), baking powder (1 teaspoon), and salt (¼ teaspoon). Sifting helps to remove any lumps and ensures the dry ingredients are evenly mixed.
2. Add Chocolate Chips: Add the chocolate chips (85g) to the dry ingredients and stir to combine.

5. Integrate Chocolate Mixture: Bringing the Flavors Together

1. Gradually Fold: Gradually fold the melted and slightly cooled chocolate and butter mixture into the whipped eggs and sugars.
   • Tip: Use a large rubber spatula and a gentle folding motion to avoid deflating the whipped eggs.
2. Stir Gently: Stir until the chocolate mixture is just incorporated into the egg mixture.

6. Fold in Dry Ingredients: Completing the Batter

1. Add Dry Ingredients: Carefully fold the dry ingredients (flour mixture with chocolate chips) into the wet mixture using a spatula.
2. Mix Until Just Combined: Mix only until just combined. Do not overmix. The batter should be thick and fudgy.

7. Bake the Brookies: Achieving the Perfect Texture

1. Scoop Batter: Scoop out tablespoons of the batter onto the prepared baking tray.
   • Tip: A cookie scoop can help ensure even portions.
2. Space Apart: Leave ample space (about 2 inches) between each brookie, as they will spread during baking.
3. Bake: Bake in the preheated oven for 12-14 minutes.
   • Check for Doneness: The brookies are done when they are set around the edges and have a slightly crackly top. The centers should still be a bit soft and fudgy.
   • Tip: Do not overbake, or the brookies will be dry.

8. Cool and Finish: The Final Touches

1. Sprinkle with Sea Salt (Optional): If desired, immediately sprinkle the hot brookies with a pinch of sea salt for a sweet and salty contrast.
2. Cool on Tray: Let the brookies cool on the baking tray for about 10 minutes. This allows them to firm up slightly.
3. Transfer to Cooling Rack: Carefully transfer the brookies to a wire rack to cool completely.

Troubleshooting Common Problems: Tips for Success

• Brookies Too Flat:
  • Problem: The brookies spread too much during baking.
  • Solutions: Make sure your butter isn’t too soft. You can chill the dough for 15-20 minutes before baking to help prevent spreading. Also, make sure your baking powder is fresh.
• Brookies Too Dry:
  • Problem: The brookies are dry and crumbly.
  • Solutions: Don’t overbake. Make sure you’re using the correct amount of flour.
• Chocolate Mixture Separating:
  • Problem: The melted chocolate and butter mixture is separating.
  • Solutions: Make sure the butter isn’t too hot when you add it to the chocolate. Stir the mixture gently and continuously until it comes together.

Tips and Variations: Customize Your Brookies

• Add Nuts: Incorporate ½ cup of chopped walnuts, pecans, or your favorite nuts into the batter for added texture and flavor.
• Different Chocolate: Use milk chocolate chips, white chocolate chips, or a combination of different types of chocolate.
• Espresso Powder: Add 1 teaspoon of espresso powder to the batter to enhance the chocolate flavor.
• Sea Salt: Sprinkle a pinch of flaky sea salt on top of the brookies before or after baking for a sweet and salty contrast.
• Swirl in Peanut Butter: Add dollops of peanut butter to the batter and swirl it in with a knife for a peanut butter twist.
• Mint Chocolate: Use mint chocolate chips and add a ½ teaspoon of peppermint extract to the batter.

Serving Suggestions: A Versatile Treat for Any Occasion

• Dessert: Serve warm with a scoop of vanilla ice cream for an extra indulgent dessert.
• Snack: Enjoy on their own as a satisfying afternoon or evening snack.
• Parties: A guaranteed crowd-pleaser at any party or gathering.
• Gifts: Package these brookies in a decorative tin or box for a thoughtful homemade gift.
• Lunchbox Treat: A fun and delicious addition to any lunchbox.

Pairing Recommendations: Drinks and Complements

• Drinks:
  • Milk: A cold glass of milk is a classic pairing for cookies and brownies.
  • Coffee: The bitterness of coffee balances the sweetness of the brookies.
  • Hot Chocolate: For a double dose of chocolate, enjoy with a mug of hot chocolate.
  • Red Wine: A bold red wine such as Cabernet Sauvignon can pair with the chocolate.
• Sides:
  • Ice Cream: Vanilla, chocolate, or coffee ice cream are all delicious choices.
  • Whipped Cream: A dollop of whipped cream adds a touch of lightness.
  • Fresh Berries: The tartness of fresh berries, such as raspberries or strawberries, provides a refreshing contrast.

Nutritional Information: A Decadent Indulgence

Per serving (1 brookie, approximate, will vary based on size and specific ingredients): Calories: 250-300, Fat: 12-16g, Carbohydrates: 35-40g, Protein: 3-5g. (Note: This is an approximation and may vary based on the specific ingredients used).

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Your Fudgy Chewy Brookie Questions Answered

• Q: Can I make these brookies ahead of time?
  • A: Yes, you can bake the brookies a day or two in advance and store them in an airtight container at room temperature.
• Q: How do I store leftover brookies?
  • A: Store leftover brookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.
• Q: Can I freeze these brookies?
  • A: Yes, you can freeze the baked brookies for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer bag or airtight container. Thaw at room temperature before serving.
• Q: Can I use a different type of chocolate?
  • A: Absolutely! Milk chocolate, white chocolate, or a combination of different types of chocolate would all work well.
• Q: Can I use a different type of sugar?
  • A: Yes, but keep in mind that granulated sugar is recommended in place of caster sugar, and brown sugar in place of demerara.
• Q: What if I don’t have an electric hand whisk?
  • A: You can whisk the eggs and sugars together by hand, but it will take longer and require more effort to achieve the desired lightness.
• Q: Can I add other mix-ins to the batter?
  • A: Yes, feel free to add chopped nuts, dried fruit, or other types of chocolate chips to the batter.
• Q: Can I make these brookies into bars instead of cookies?
  • A: Yes, you can press the dough into a greased 9×13 inch baking pan and bake for 25-30 minutes, or until set.
• Q: How do I prevent the brookies from sticking to the baking sheet?
  • A: Lining the baking sheet with parchment paper is essential to prevent sticking and ensure easy removal.
• Q: Can I make these gluten-free?
  • A: You can try using a gluten-free flour blend, but the texture may be slightly different.
• Q: Can I make these vegan?
  • A: You would need to use vegan butter and find an appropriate egg substitute. There are many vegan egg substitutes on the market.
• Q: Why are my brookies dry?
• A: Overbaking is the most common cause of dry brookies. Make sure to bake them just until the edges are set and the center is still slightly soft. Also, make sure you are measuring your flour correctly.
• Q: Can I double this recipe?
• A: Yes, this recipe can be easily doubled. You may need to bake them in batches or use multiple baking sheets.