Fudgy Chewy Brookies
Thick, chocolatey brookies with a fudgy brownie cookie base and chewy chocolate chip cookie dough layer.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Total Time: 27–30 minutes
- Yield: 15 cookies 1x
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 95 g (¾ cup) 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
- 2 eggs (room temperature)
- 100 g (¾ cup) caster or granulated sugar
- 90 g (½ cup) Demerara or raw sugar
- 1 teaspoon vanilla extract
- 85 g (½ cup) dark or milk chocolate chips
Instructions
- Preheat the oven to 160 °C (fan) / 170 °C (conventional). Line a baking tray with parchment.
- Melt the dark chocolate and butter together over simmering water. Stir in vanilla.
- In another bowl, whisk the eggs, caster sugar, and Demerara sugar on high until light, thick, and fluffy (about 5 minutes).
- Sift in flour, cocoa powder, baking powder, and salt; add chocolate chips.
- Fold the melted chocolate mixture into the egg mixture gently, preserving air.
- Add the dry ingredients and mix until just combined.
- Portion dough to form 15 cookie‑sized rounds on the tray.
- Bake for 12–15 minutes until a firm crust forms but centers remain chewy.
- Cool on the tray before transferring—centers will firm up slightly as they rest.
Notes
- You can substitute gluten‑free flour 1:1 to make these gluten‑free.
- Use Demerara or raw sugar for a deeper caramel note, but granulated sugar works too.
- These keep best in an airtight container at room temperature for up to 4 days.
- Lining the tray with parchment helps create crisp edges.
Nutrition
- Serving Size: 1 cookie
Keywords: brookies, brownies, cookies, chocolate, fudgy, chewy
Find it online: https://zesticook.com/fudgy-chewy-brookies/
