Description
The BEST fudgy chewy brookies combine soft brownie centers with crisp cookie edges for a rich, bakery-style chocolate treat you can make at home.
Ingredients
95g (¾ cup) plain (all-purpose) flour
2 tbsp cocoa powder
1 tsp baking powder
¼ tsp salt
225g (1¼ cups) dark chocolate, chopped
56g (¼ cup) butter (salted or unsalted)
2 eggs (room temperature)
100g (¾ cup) caster or granulated sugar
90g (½ cup) demerara or raw sugar
1 tsp vanilla extract
85g (½ cup) dark or milk chocolate chips (optional)
Instructions
1. Preheat oven to 160ºC fan / 170ºC conventional. Line a baking tray with parchment paper.
2. Melt butter and dark chocolate together in a heatproof bowl over simmering water. Stir in vanilla.
3. In a separate bowl, whisk eggs, caster sugar, and demerara sugar until thick, pale, and fluffy (~5 mins).
4. Sift together flour, cocoa powder, baking powder, and salt. Mix in chocolate chips.
5. Gently fold melted chocolate mixture into egg mixture.
6. Fold in dry ingredients just until combined.
7. Scoop tablespoons of batter onto the tray, spacing well.
8. Bake for 12–14 minutes until set on edges and crackly on top.
9. Cool on tray for 10 minutes before transferring to a wire rack. Optionally sprinkle with sea salt.
Notes
Use high-quality chocolate for the richest flavor.
Let the eggs reach room temperature for best texture.
Demerara sugar adds crunch and depth—sub with turbinado if needed.
Avoid overmixing to keep brookies fudgy and thick.
Store in the fridge for 5 days or freeze up to 3 months.
- Prep Time: 15 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brookie
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 23mg