Brookie Recipes Easy: Fudgy Chewy Brookies for Every Occasion
Indulge in the ultimate dessert mash-up with these easy brookie recipes! Combining the rich, fudgy texture of brownies and the soft, chewy allure of cookies, these brookies are perfect for satisfying your sweet tooth or impressing a crowd. Packed with chocolatey goodness and customizable to suit your taste, they’re simple to make and impossible to resist.
Ingredients
- Dark Chocolate 225g
- Butter 56g
- Eggs 2 large
- Caster Sugar 100g & Demerara Sugar (90g)
- Vanilla Extract 1 tsp
- Plain Flour 95g
- Cocoa Powder 2 tbsp
- Baking Powder 1 tsp
- Salt ¼ tsp
- Optional Add-Ins : Chocolate chips nuts, or even a sprinkle of sea salt for extra flair.
Instructions
- Melt the Chocolate and Butter
- Start by melting your chopped dark chocolate and butter in a microwave-safe bowl. Zap it in 30-second intervals, stirring after each round until smooth and glossy. Let it cool slightly—we don’t want scrambled eggs later!
- Whisk Eggs and Sugars
- In a separate bowl, whisk together your eggs, caster sugar, and demerara sugar. Keep whisking until the mixture turns pale and fluffy. This step is crucial for creating that light, airy base.
- Combine Wet Ingredients
- Slowly pour the melted chocolate mixture into the egg-sugar blend. Stir gently until fully incorporated. It should look silky and tempting at this point.
- Mix Dry Ingredients
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. This ensures an even distribution of those essential dry components.
- Bring It All Together
- Gently fold the dry ingredients into the wet mixture. Be careful not to overmix—you want to keep that soft, chewy texture intact. If you’re using chocolate chips, toss them in now.
- Chill the Dough
- Cover the dough and pop it in the fridge for at least 30 minutes. Chilling helps the dough firm up, preventing excessive spreading during baking and enhancing the chewiness.
- Preheat and Prep
- Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper to avoid any sticky situations.
- Portion and Bake
- Scoop tablespoons of dough onto the tray, spacing them about 2 inches apart. Pop them in the oven for 12–14 minutes. The edges should be set, but the centers will still be delightfully soft.
- Cool and Serve
- Let the brookies rest on the tray for a few minutes before transferring them to a wire rack. For an extra touch, sprinkle some sea salt on top while they’re still warm. Trust me, it’s worth it.
Notes
- Use high-quality dark chocolate for the best flavor.
- Chill the dough for at least 30 minutes to prevent spreading during baking.
- Sprinkle sea salt on warm brookies for an added flavor boost.