What is the secret to making fudgy chewy brookies?

Achieving that perfect fudgy texture in brookies is all about the balance of ingredients. Using a higher ratio of chocolate and butter creates a rich, dense foundation. Whipping the eggs and sugars until light and fluffy helps add volume without compromising chewiness. Be gentle when folding in dry ingredients to keep the batter airy. Remember, underbaking slightly can enhance fudginess, so keep an eye on them in the oven.

How do I ensure my brookies are chewy?

For chewiness, the type of sugar you use plays a crucial role. Incorporating demerara or raw sugar adds moisture and a slight caramel flavor that contributes to the chew. Don’t overmix once the dry ingredients are in, as it can lead to a tougher texture. Allowing the brookies to cool on the baking tray helps them set while retaining that delightful chew.

What is the difference between a brownie and a brookie?

A brookie is a delicious fusion of a brownie and a cookie, combining the best of both worlds. While brownies are typically dense and cakey, brookies are made to have a cookie-like structure with a brownie’s rich, chocolatey flavor. The brookie’s edges are slightly crisp, while the center stays soft and chewy. They offer the satisfaction of biting into a cookie with the indulgent taste of a brownie .

Should I use oil or butter for fudgy brookies?

Butter is the preferred choice for fudgy brookies because it imparts a richer flavor. While oil can make baked goods moist, it lacks the depth of flavor that butter provides. Melting butter with chocolate allows the flavors to meld beautifully, enhancing the overall taste. Using butter also helps achieve that classic, melt-in-your-mouth texture .

Fudgy Chewy Brookies: A Perfect Cookie-Brownie Blend

Description

Thick, chocolatey, and chewy browkies combining brownies and cookies.

Ingredients

Scale

95 g (¾ cup) 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, salted or unsalted

2 eggs, room temperature

100 g (¾ cup) granulated sugar

90 g (½ cup) raw sugar

1 teaspoon vanilla bean paste

85 g (½ cup) dark or milk chocolate chips

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Instructions

1. Preheat the oven to 320°F. Line a baking tray with parchment paper.

2. Melt the dark chocolate and butter in a heatproof bowl over simmering water, stirring occasionally. Stir in vanilla bean paste.

3. In a separate bowl, beat the eggs, granulated sugar, and raw sugar until thick and fluffy, about 5 minutes.

4. Sift together flour, cocoa powder, baking powder, and salt. Add chocolate chips.

5. Fold the melted chocolate mixture into the whipped eggs and sugars gently.

6. Fold in the dry ingredients until just combined.

7. Scoop tablespoons of batter onto the baking tray, spacing well apart.

8. Bake for 12-14 minutes until set and crackly on top.

9. Cool on the tray for 10 minutes before transferring to a rack.

Notes

Melt chocolate carefully to avoid overheating.

Aim for a thick egg and sugar mixture.

Use a cookie scoop for uniform brookies.

Cool on the tray to help them firm up.

Prep Time: 15
Cook Time: 15
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 brookie
Calories: 210 kcal
Sugar: 18 g
Sodium: 85 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 1 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 23 mg