These chewy, fudgy brookies (brownie cookies) are a perfect blend of soft brownie texture with a crisp cookie edge. With just a handful of ingredients and under an hour to make, these treats are a quick and irresistible solution for satisfying your chocolate cravings.
Why This Recipe Works
- Balanced Textures: The combination of gooey brownie interior and crispy edges offers a delightful texture in every bite.
- Simple Ingredients: Even though the ingredient list is short, each one plays a key role in creating rich chocolate flavor and perfect consistency.
- Easy Preparation: Simple steps make this recipe accessible to bakers of all levels, ensuring delicious results every time.
Ingredients Overview:
- Dark Chocolate & Chocolate Chips: These provide the deep chocolate flavor and texture. The chips add a fun crunch but are optional.
- Flour & Cocoa Powder: Flour provides structure while cocoa powder intensifies the chocolatey goodness.
- Butter: Whether salted or unsalted, butter is a key fat to give the brookies their soft texture.
- Sugar: A combination of caster and demerara sugars provides flavor and helps achieve the right sweetness and texture balance.
How to Make Brookies:
- Melt the Chocolate & Butter: Melt dark chocolate and butter together either on the stove or in the microwave, stirring until smooth.
- Whisk the Eggs & Sugar: Beat eggs and sugars together until the mixture is light, fluffy, and pale in color.
- Mix Dry Ingredients: Combine cocoa powder, flour, baking powder, and salt in a bowl.
- Combine Mixtures: Slowly pour the melted chocolate mixture into the whipped egg and sugar mixture. Stir gently to avoid deflating the mixture.
- Add Dry Ingredients: Fold in the dry mix and chocolate chips (if using) until everything is well incorporated.
- Prep for Baking: Preheat the oven, line a baking tray with parchment paper, and scoop batter onto the tray, spacing cookies apart.
- Bake: Bake at 350°F (170°C) for 12-14 minutes, or until the edges are set but the center remains soft.
- Cool & Serve: Let the brookies cool on the baking tray, then transfer to a rack. Optionally, sprinkle with sea salt for extra flavor.
Expert Tips:
- Use Quality Chocolate: Higher-quality dark chocolate ensures a smooth, rich melt.
- Room Temperature Eggs: Using eggs at room temperature helps them whip up faster and achieve a better rise.
- Leave Space Between Cookies: These cookies will spread during baking, so be sure to space them out on the tray.
Storing & Reheating:
- Fridge: Store cookies in an airtight container for up to 5 days.
- Freezer: For longer storage, freeze in a sealed container for up to 3 months.
- Reheat: Warm for a few seconds in the microwave to enjoy them fresh.
FAQs:
- Can I use milk chocolate instead of dark? Yes! Feel free to swap in milk chocolate if you prefer a sweeter taste.
- Do I need to sift the cocoa powder? If your cocoa powder is lumpy, sifting is a great idea to ensure smooth batter.
Nutritional Information (per serving):
- Calories: 210 kcal
- Carbohydrates: 28g
- Protein: 3g
- Fat: 10g
- Sugar: 18g
Perfect for chocolate lovers, these brookies are a must-try! Whether you’re baking for a party, a cozy night in, or just to satisfy that chocolate craving, these cookies are always a hit.
Brookies (Brownie Cookies) Recipe
Ingredients:
- 95g (¾ cups) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 225g (1 ¼ cups) dark chocolate, chopped
- 56g (¼ cups) butter, salted or unsalted
- 2 eggs (room temperature)
- 100g (¾ cups) caster sugar
- 90g (½ cups) demerara sugar
- 1 teaspoon vanilla extract
- 85g (½ cups) dark or milk chocolate chips (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.
- Melt Chocolate & Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over a pan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir occasionally until the chocolate and butter are fully melted and combined. Stir in vanilla extract.
- Whip Eggs & Sugars: In a separate medium bowl, beat the caster sugar, demerara sugar, and eggs on high speed until the mixture becomes light, thick, and fluffy.
- Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, chocolate chips, and salt.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate mixture into the whipped eggs and sugars, stirring gently to maintain the airiness of the whipped eggs.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula. Mix until just combined.
- Scoop & Bake: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart. Bake for 12-14 minutes, or until the brookies are set with crackly tops.
- Cool & Serve: Remove from the oven and let them cool on the baking tray for about 10 minutes. Then transfer them to a cooling rack to cool completely.
Enjoy your chewy, fudgy brookies!