Fudgy Chewy Brookies

There’s something incredibly nostalgic about the aroma of freshly baked chocolate treats wafting through your kitchen. I remember the first time I tried brookies—those genius love children of brownies and cookies. It was a chilly Saturday afternoon, and I had little in my pantry besides cocoa powder, eggs, and a couple of bars of dark chocolate. Out of that humble lineup came one of the most delightful discoveries of my baking journey: the brookie.

These fudgy, chewy brookies are everything you want in a dessert—rich like a brownie, yet with the slightly crispy edges and satisfying bite of a cookie. They’re a dream come true for beginner bakers because they’re forgiving, fast, and incredibly rewarding. If you’re after an easy sheet pan dessert that delivers big flavor with minimal fuss, this lemon herb chicken recipe of the baking world is your new go-to.

Why This Recipe is Special

Brookies aren’t just trendy—they’re strategically brilliant. They blend the best parts of two beloved desserts into one foolproof creation. The gooey richness of brownie batter meets the chewy texture of a cookie, and the result is a quick and healthy(ish) dessert, especially when made with quality ingredients. These brookies are also highly adaptable, making them perfect for experimenting with flavors while mastering basic baking techniques.

Ingredients and Preparation

Dark Chocolate – This forms the base of the brookie’s rich, fudgy interior. Use a high-quality bar for the best texture and flavor.

Chocolate Chips – Optional but highly recommended. They add a double dose of chocolate and a slight crunch.

Plain (All-Purpose) Flour – Provides the structure that helps the brookies hold their cookie-like form.

Cocoa Powder – Deepens the chocolate intensity and adds a soft dryness that balances the moisture from the eggs and butter.

Butter – The fat that brings everything together. You can use salted or unsalted depending on your taste preference.

Eggs – Essential for structure and richness. They also help create that crackly top everyone loves.

Sugar (Caster and Demerara) – Caster sugar gives a clean, sweet base, while Demerara adds a caramel-like crunch.

Vanilla Extract – Rounds out the flavors with subtle warmth.

Baking Powder & Salt – Lift and balance. Baking powder helps the brookies puff slightly, and salt intensifies the chocolate flavor.

Ingredient Flexibility Tips:

• No Demerara sugar? Use turbinado or even light brown sugar.
• Out of dark chocolate? Substitute milk chocolate, but be ready for a sweeter, softer texture.
• Want it gluten-free? Swap in a 1:1 gluten-free flour blend.

Step-by-Step Instructions

Step 1: Preheat your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for standard heat, and line a baking tray with parchment paper.

Step 2: Melt chopped dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Add vanilla extract once melted and set aside to cool slightly.

Step 3: In a medium mixing bowl, whisk eggs, caster sugar, and Demerara sugar on high speed until the mixture is pale, thick, and fluffy—about 5 minutes. This step builds volume and gives the brookies that signature chewy texture.

Step 4: In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips if using.

Step 5: Slowly fold the melted chocolate mixture into the whipped eggs and sugar. Do this gently to keep the mixture airy.

Step 6: Fold in the dry ingredients just until combined. Avoid overmixing, or the brookies may become dense.

Step 7: Use a tablespoon or cookie scoop to drop batter onto the lined tray, spacing them apart as they will spread.

Step 8: Bake for 12-14 minutes. You’re looking for set edges and a slightly crackled surface. The centers should feel soft to the touch—they’ll firm up as they cool.

Step 9: Sprinkle with sea salt while warm if desired, then cool for 10 minutes on the tray before transferring to a rack.

Beginner Tips and Notes

• Troubleshooting Flat Brookies: If they spread too much, your chocolate mixture may have been too warm or the batter overmixed. Cool your chocolate before folding it in, and mix only until combined.
• Avoid Overbaking: Brookies continue cooking on the tray. Pull them out when they look barely set in the center.
• Egg Whipping Tip: Room temperature eggs whip up faster and higher. Take them out of the fridge 30 minutes before starting.
• No Cookie Scoop? Use a tablespoon and try to keep the dollops uniform for even baking.

Serving Suggestions

Brookies are delightful on their own, but you can take them up a notch:

• Serve Warm with Ice Cream: Vanilla or salted caramel works beautifully.
• Drizzle with Melted Chocolate or Peanut Butter: Add a little flair for special occasions.
• Pair with Fresh Berries: Raspberries or strawberries balance the richness.

Storage Tips:

• Store in an airtight container at room temperature for up to 5 days.
• Freeze baked brookies for up to 3 months. Thaw and reheat briefly in the microwave to bring them back to life.

Conclusion

If you’ve ever hesitated to bake from scratch, these brookies are your ideal starting point. They’re unfussy, ultra-chocolatey, and perfect for those nights when you want something homemade without the hassle. Whether you’re baking for friends, family, or just yourself, this easy sheet pan dessert will quickly become your go-to. Try it out and let me know how it turns out in the comments—I’d love to hear your twist on this delicious lemon herb chicken recipe of the dessert world.

FAQ About Fudgy Chewy Brookies

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