Fudgy Chewy Brookies
Can’t choose between brownies and cookies? Don’t! These Fudgy Chewy Brookies are the ultimate dessert mashup part rich, gooey brownie and part chewy chocolate chip cookie. They’re soft, chocolaty, buttery, and absolutely irresistible. Perfect for parties, bake sales, or a cozy weekend treat.
Ingredients
🍫 For the Brownie Layer
🍪 For the Cookie Layer
Instructions
- Set your oven to 160ºC (320ºF) with fan, or 170ºC (338ºF) for conventional. Line a baking tray with parchment paper.
- In a heatproof bowl, melt the dark chocolate and butter using a double boiler. Stir until smooth and glossy, then mix in the vanilla extract. Let it cool slightly.
- In a medium bowl, beat the eggs with brown and white sugar using an electric hand mixer on high speed until the mixture is pale, thick, and fluffy (about 5–6 minutes).
- Gently fold the cooled chocolate mixture into the whipped egg mixture, keeping it airy and light.
- Sift the flour, cocoa powder, baking powder, and salt into the wet mixture. Fold gently just until combined. Add chocolate chips and fold again until evenly incorporated.
- Cover the dough and refrigerate for 30 minutes to help the cookies hold their shape.
- Scoop heaping spoonfuls of dough onto the prepared baking tray, leaving space between each. Bake for 12–14 minutes, until the tops are shiny and cracked, with set edges and soft centers.
- Let the cookies cool on the tray for 10 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt while still warm, if desired.
