Are you torn between a decadent, fudgy brownie and a classic, chewy chocolate chip cookie? Why choose when you can have both in one glorious bite? Say hello to Fudgy Chewy Brookies – the ultimate dessert mashup that brings together the best of both worlds. This recipe promises a rich, intense brownie layer perfectly complemented by a soft, sweet cookie topping. Get ready for a treat that will satisfy every craving!
What Makes the Perfect Brookie?
The magic of a brookie lies in its harmonious contrast. You want a brownie layer that's dense, fudgy, and packed with deep chocolate flavor, ideally made with good quality dark chocolate. The cookie layer should be chewy, slightly crisp around the edges, and studded with plenty of chocolate chips. Achieving this balance is key to a truly unforgettable brookie.
Our recipe focuses on creating distinct, yet complementary textures and flavors. The brownie base uses melted butter and dark chocolate for that signature richness, while the cookie layer features a mix of granulated and raw sugar for chewiness and a hint of caramel note. Room temperature eggs are crucial for both layers to ensure smooth mixing and the right texture.
Tips for Success
- Quality Ingredients: Since chocolate is the star here, use a good quality dark chocolate for both melting and chips. It truly makes a difference in flavor.
- Don't Overmix: Overmixing the batter, especially after adding flour, can lead to tough brookies. Mix until just combined.
- Room Temperature Eggs: Eggs at room temperature emulsify better with other ingredients, leading to a smoother, more uniform batter.
- Even Layers: Spread both the brownie and cookie batters evenly in your pan to ensure consistent baking and a beautiful presentation.
- Cool Completely: It's tempting, but allow your brookies to cool completely before slicing. This helps them set and prevents them from falling apart, ensuring clean cuts and perfect fudginess.
Precision in preparation, especially when chopping ingredients like chocolate, can make a significant difference. For effortlessly precise chopping, a Quality Chef's Knife is an invaluable tool in any kitchen, making tasks like these a breeze and enhancing your overall cooking experience.
Serving Suggestions
Brookies are fantastic on their own, but they also pair wonderfully with a scoop of vanilla bean ice cream, a drizzle of caramel sauce, or a sprinkle of sea salt to enhance the chocolate notes. They are perfect for potlucks, parties, or simply as a comforting dessert after a long day.
Prepare to be amazed by the irresistible combination of fudgy brownie and chewy cookie. This Fudgy Chewy Brookies recipe is a keeper, guaranteed to become a new favorite in your dessert repertoire!
FAQs
What exactly are brookies?
Brookies are a delightful dessert hybrid that combines the best qualities of a brownie and a chocolate chip cookie. They feature a rich, fudgy brownie base topped with a chewy, classic chocolate chip cookie layer, offering a perfect two-in-one treat.
Can I use milk chocolate instead of dark chocolate?
Yes, you can certainly substitute milk chocolate for dark chocolate in this brookies recipe, especially for the chocolate chips. If replacing the dark chocolate in the brownie base, expect a sweeter, less intense chocolate flavor. Adjust to your personal preference!
What's the best way to store leftover brookies?
Store leftover brookies in an airtight container at room temperature for up to 3-4 days to maintain their fudgy and chewy texture. For longer storage, you can freeze them for up to 2-3 months. Thaw at room temperature before serving.
Why are my brookies dry or crumbly?
Dry or crumbly brookies are often a sign of overbaking. Keep a close eye on them during the last few minutes of baking and remove them from the oven when the edges are set but the center still looks slightly soft. They will continue to set as they cool.
Fudgy Chewy Brookies
- Total Time: 50-55 minutes
- Yield: 12-16 brookies 1x
- Diet: Standard
Description
A delightful dessert fusion featuring a rich, fudgy brownie base topped with a chewy chocolate chip cookie layer.
Ingredients
95 g (¾ cups) plain (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 cups) butter, salted or unsalted
2 eggs, room temperature
100 g (¾ cups) caster or granulated sugar
90 g (½ cups) Demerara or raw sugar
1 teaspoon vanilla extract
85 g (½ cups) dark or milk chocolate chips
Instructions
Step 1: Preheat your oven to 180°C (350°F) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 3: For the brownie layer: In a heatproof bowl, melt 150g of the chopped dark chocolate and the butter together either over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.
Step 4: Whisk in one room temperature egg and the granulated sugar into the cooled chocolate mixture until combined. Stir in ½ teaspoon of vanilla extract.
Step 5: Gradually add half of the dry ingredients to the wet ingredients for the brownie, mixing until just combined. Spread this brownie batter evenly into the prepared baking pan.
Step 6: For the cookie layer: In a separate bowl, cream together the remaining 75g of chopped dark chocolate, the Demerara or raw sugar, and the remaining 56g butter until light and fluffy.
Step 7: Beat in the second room temperature egg and the remaining ½ teaspoon of vanilla extract until well combined.
Step 8: Gradually add the remaining half of the dry ingredients to the cookie mixture, mixing until just combined. Fold in the chocolate chips.
Step 9: Carefully dollop spoonfuls of the cookie dough over the brownie layer, then gently spread it out evenly to cover the entire surface. This can be tricky; try to avoid disturbing the brownie layer too much.
Step 10: Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the cookie layer comes out with moist crumbs, not wet batter. The center might look slightly soft.
Step 11: Let the brookies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Slice into squares and serve.
Notes
For an extra touch, sprinkle a pinch of flaky sea salt over the top of the brookies before baking. Demerara or raw sugar adds a nice textural crunch to the cookie layer, but regular granulated sugar can be used if unavailable.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brookie
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
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