Nostalgic Appeal
These brookies take me straight back to childhood bake sales and those moments of pure joy biting into a freshly baked brownie or cookie. The combination of chocolate and cookie dough is a classic for a reason. It’s a dessert that evokes feelings of warmth, comfort, and pure indulgence.
Homemade Focus
While you could certainly buy pre-made brownies and cookies, there’s something truly special about making these brookies from scratch. You control the quality of the ingredients, and the process of combining the brownie and cookie batter is a fun and creative experience.
Flavor Goal
The flavor profile I’m aiming for is a symphony of chocolatey, buttery, and chewy flavors. The brownie batter provides a fudgy and rich base, while the cookie dough elements add a layer of sweetness and chewiness. The combination of textures and flavors is simply irresistible.
Ingredient Insights
Let’s explore the key ingredients that make these brookies so special! We start with [describe the chocolate and butter: dark chocolate and butter, melted together for a rich and fudgy base]. Then comes the [describe the eggs and sugar: eggs and sugars, whipped until light and fluffy for a chewy texture]. We also incorporate [describe the dry ingredients: flour, cocoa powder, baking powder, chocolate chips, and salt, adding structure and flavor]. And finally, the [optional sea salt: a sprinkle of sea salt, enhancing the chocolate flavor and adding a touch of sophistication].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a heatproof bowl for melting the chocolate, a medium bowl for whipping the eggs and sugar, a separate bowl for the dry ingredients, an electric hand whisk, a spatula, a baking tray lined with parchment paper, and measuring cups and spoons.
Ingredients
- 170g dark chocolate, chopped
- 170g unsalted butter, cubed
- 1 teaspoon vanilla extract
- 200g caster sugar
- 50g light brown sugar
- 3 large eggs
- 100g plain flour
- 30g cocoa powder
- 1 teaspoon baking powder
- 100g chocolate chips
- 1/4 teaspoon salt
- Sea salt, for sprinkling (optional)
Step-by-Step Instructions
- Preheat and Prep: Preheat the oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Prepare a baking tray by lining it with parchment paper.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and combined. Stir in the vanilla extract.
- Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, light brown sugar, and eggs. Continue whisking until the mixture becomes very 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 and butter mixture into the whipped eggs and sugars. Stir 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, ensuring not to deflate the mixture. Mix only until just combined.
- Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart. Bake in the preheated oven for 12-14 minutes, or until the brookies are set and crackly on top.
- Cool and Finish: Remove from the oven and sprinkle with sea salt immediately, if desired. Let them cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely.
Troubleshooting
- Brookies are too cakey: Make sure you don’t overbake them. Start checking for doneness at around 12 minutes.
- Brookies are too gooey: Bake for a few more minutes until the edges are set and the center is slightly firm.
- Brookies are sticking to the pan: Make sure the baking tray is lined with parchment paper. You can also grease the pan lightly before lining it.
Tips and Variations
- Use different types of chocolate, such as milk chocolate or a mix of dark and milk chocolate.
- Add chopped nuts or other mix-ins to the batter for extra flavor and texture.
- Drizzle with melted chocolate or a simple glaze made with powdered sugar and milk for an extra touch of sweetness.
Serving and Pairing Suggestions
These Fudgy Chewy Brookies are delicious on their own, but they also pair well with a glass of milk or a scoop of vanilla ice cream. They’re perfect for a party, a potluck, or any time you want a decadent and satisfying dessert.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of one brookie. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 150-200
- Fat: Approximately 10-12g
- Saturated Fat: Approximately 6-7g
- Cholesterol: Approximately 30-40mg
- Protein: Approximately 2-3g
- Carbohydrates: Approximately 20-25g
- Fiber: Approximately 1g
- Sugar: Approximately 15-20g
- Sodium: Approximately 50-70mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of chocolate), adjust the calculations accordingly.
Fudgy, Chewy, Irresistible: Brookies
Description
These Fudgy Chewy Brookies are the ultimate chocolate indulgence! They’re a perfect combination of fudgy brownies and chewy chocolate chip cookies. Learn how to make this easy and irresistible treat
Ingredients
- 170g dark chocolate, chopped
- 170g unsalted butter, cubed
- 1 teaspoon vanilla extract
- 200g caster sugar
- 50g light brown sugar
- 3 large eggs
- 100g plain flour
- 30g cocoa powder
- 1 teaspoon baking powder
- 100g chocolate chips
- 1/4 teaspoon salt
- Sea salt, for sprinkling (optional
Instructions
- Preheat and Prep: Preheat the oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Prepare a baking tray by lining it with parchment paper.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and combined. Stir in the vanilla extract.
- Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, light brown sugar, and eggs. Continue whisking until the mixture becomes very 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 and butter mixture into the whipped eggs and sugars. Stir 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, ensuring not to deflate the mixture. Mix only until just combined.
- Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart. Bake in the preheated oven for 12-14 minutes, or until the brookies are set and crackly on top.
- Cool and Finish: Remove from the oven and sprinkle with sea salt immediately, if desired. Let them cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely.
Recipe Summary and Q&A
Q: Can I make these brookies ahead of time?
A: Yes! You can bake them ahead of time and store them in an airtight container at room temperature for up to 3 days.
Q: Can I freeze these brookies?
A: Yes, you can freeze them. Wrap them tightly in plastic wrap and then foil. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Q: Can I use a different type of chocolate chips?
A: Absolutely! You can use milk chocolate, dark chocolate, or even white chocolate chips.