Fudgy Chewy Brookies Dark

Craving something that delivers all the rich indulgence of a brownie and the chew of a cookie These heavenly brookies are just the answer Each bite is packed with deep chocolate flavor and a perfectly soft middle finished with a subtle crisp edge They have totally replaced plain brownies at every birthday in my home

When I first made these on a rainy afternoon my kids could not keep their hands off the cooling rack I now bake double batches just to keep up with everyone’s demands

Ingredients

• Plain all purpose flour: creates the perfect tender crumb and make sure you use fresh for best texture
• Cocoa powder: gives deep chocolate richness use Dutch processed if you have it for bolder flavor
• Baking powder: helps the brookies rise to that irresistible crackly top
• Salt: rounds out the sweetness do not skip or your chocolate will taste flat
• Dark chocolate chopped for melting: choose a bar at least seventy percent cocoa for intense flavor
• Butter: binds everything and gives richness both salted and unsalted work but quality makes a difference
• Eggs at room temperature: help everything mix smoothly so set them out thirty minutes before baking
• Caster or granulated sugar: offers classic sweetness and lovely fine crumb
• Demerara or raw sugar: brings caramel undertones look for golden crystals and swap with more caster if needed
• Vanilla: lifts up all other flavors use pure extract for the best aroma
• Dark or milk chocolate chips: create melty pockets use your favorite kind

Instructions

Preheat the Oven:

Set your oven to one hundred sixty degrees Celsius or three hundred twenty degrees Fahrenheit for fan ovens or one hundred seventy degrees Celsius or three hundred thirty eight degrees Fahrenheit for regular ovens and line a baking sheet with parchment paper This step ensures even baking and easy release

Melt Chocolate and Butter:

In a heatproof bowl combine the chopped dark chocolate and butter Place over simmering water making sure the bowl does not touch the water Stir until melted and silky then add the vanilla extract for flavor that blooms in the heat

Whip Eggs and Sugars:

In a separate bowl beat together caster sugar demerara sugar and eggs with a hand mixer on high until the mixture triples in volume and looks pale and creamy This process traps air and gives your brookies height and that signature chewy bite

Combine Dry Ingredients:

In another bowl sift together flour cocoa powder baking powder and salt Add in your chocolate chips This action prevents lumps and gives your chocolate chips an even chance to shine in every brookie

Integrate Chocolate Mixture:

Gently fold the warm melted chocolate and butter into the whipped eggs and sugar Be careful to keep the mixture airy so those lovely cracks will form on top

Fold in Dry Ingredients:

Using a spatula fold the dry mix into the chocolate base just until no streaks of flour remain Overmixing will deflate your batter and rob your brookies of lightness

Bake the Brookies:

Scoop generous spoonfuls of dough onto the lined tray leaving room for spreading Bake for twelve to fourteen minutes watching for the set tops and crackly surface which means they are fudgey inside

Cool and Finish:

Once done sprinkle a touch of sea salt if desired then allow your brookies to rest on the tray for ten minutes before moving to a rack This keeps the centers wonderfully gooey

I love using the biggest darkest chocolate chunks for extra pockets of molten chocolate Every time I pull these out of the oven my family gathers in the kitchen for fresh brookies and tall glasses of cold milk

Storage Tips

Keep brookies in an airtight tin at room temperature and they will stay fudgy for about four days If you want to keep them longer pop them in the freezer wrapped tightly Thaw at room temperature for a perfectly chewy treat

Ingredient Swaps

You can use all granulated sugar if raw sugar is hard to find Swap dark chocolate with semi sweet or mix in white chocolate chips for extra sweetness Gluten free flour that contains xanthan gum also works beautifully if you need a gluten free version

Serving Ideas

Serve these brookies warm with a cold scoop of vanilla ice cream or sandwich a scoop between two for the most decadent dessert Platter them with strawberries for an easy finish to a dinner party

Brookies Around the World

Brookies are a mashup dessert born in American home kitchens where the best of cookies and brownies come together While you may spot them in coffee shops now they gained internet fame as a creative bake sale favorite Everyone seems to have their own twist

Seasonal Brookie Notes

Add a pinch of cinnamon and chopped toasted pecans for fall flavor Try crushed peppermint and white chocolate for winter festivities In summer swirl raspberry jam through the top for a fruity hit

Success Stories

A friend once brought a batch to a neighborhood picnic and not a crumb was left I am still getting requests for the recipe weeks later My cousin even made these for a wedding cookie table and they were the first treat to vanish

Freezer Method

To prep ahead shape and scoop your brookie dough then freeze on a tray Once solid transfer to a freezer bag and store for up to three months You can bake straight from frozen by adding just a minute or two to the baking time

These brookies make any occasion memorable Bake an extra tray because they disappear faster than you can say chocolate Enjoy every chewy gooey bite

Common Recipe Questions

→ What makes brookies fudgy and chewy?

A combination of melted chocolate, butter, and a blend of sugars gives brookies their fudgy, chewy center.

→ Can I use milk chocolate instead of dark chocolate?

Yes, milk chocolate can be used for a sweeter flavor, though dark chocolate provides richer results.

→ Why use two types of sugar?

Using caster and demerara sugars gives brookies a balance of moist interiors and crisp, caramelized edges.

→ How can I keep brookies soft?

Do not overbake—remove them from the oven once the tops are crackly for gooey, tender centers.

→ Is it necessary to use room temperature eggs?

Room temperature eggs help blend ingredients smoothly, resulting in a lighter, fluffier texture.