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Fudgy Chocolate Brookies

Close-up of a broken fudgy chocolate brookie revealing a moist, gooey chocolate center and crackled top, with matching brookies softly visible on the bright white marble setting.
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Fudgy Chocolate Brookies combine rich dark chocolate, cocoa powder, and chocolate chips in a soft brownie style cookie with chewy edges and glossy crackled tops. They take just 30 mins from start to finish and make an easy chocolate dessert for sharing or serving warm with ice cream.

Ingredients

Scale
  • 95 g plain flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 225 g dark chocolate, chopped
  • 56 g butter, salted or unsalted
  • 2 large eggs, room temperature
  • 100 g caster or granulated sugar
  • 90 g demerara or raw sugar
  • 1 teaspoon vanilla
  • 85 g dark or milk chocolate chips

Instructions

  1. Heat the oven: Preheat the oven to 160°C fan or 170°C conventional. Line a baking tray with parchment paper.
  2. Melt the chocolate: Place the dark chocolate and butter in a heatproof bowl over gently simmering water. Stir until completely smooth, remove from the heat, then stir in the vanilla.
  3. Whip the eggs: Beat the eggs, caster sugar, and demerara sugar with an electric mixer on high for about 5 mins, until very pale, thick, and fluffy.
  4. Mix the dry ingredients: Sift the flour, cocoa powder, baking powder, and salt together, then stir in the chocolate chips.
  5. Fold the batter: Gently fold the melted chocolate into the whipped egg mixture. Fold in the dry ingredients just until no flour remains, taking care not to knock out the air.
  6. Bake the brookies: Spoon tablespoons of batter onto the prepared tray, leaving plenty of room for spreading. Bake for 12 to 14 mins, until the tops are crackled and the edges are set but the centers remain soft.
  7. Cool before serving: Leave the brookies on the baking tray for about 10 mins to firm up, then transfer them to a cooling rack.

Notes

Whip the eggs and sugars for the full 5 mins to help create thick batter and crackled tops.

Avoid overmixing after adding the flour or the brookies can lose their light structure.

Store cooled brookies in an airtight container for up to 5 days.

Freeze in a sealed container for up to 3 months, then thaw before serving

Nutrition

Keywords: chocolate brookies

Find it online: https://thesavorymama.com/fudgy-chocolate-brookies/