Description

Indulge in the best fudgy, chewy brookies, combining the rich flavors of brownies with the chewy texture of cookies. This simple recipe creates irresistibly gooey brookies with a crispy edge, perfect for chocolate lovers. Whether you prefer brownies or cookies, these brookies will satisfy your cravings with their soft center and slightly crispy edges.

Ingredients

Dark chocolate

Chocolate chips (optional)

Plain flour

Demerara sugar

Caster sugar

Butter (either salted or unsalted)

Cocoa powder

Eggs

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Instructions

Melt the butter and dark chocolate together in a saucepan or microwave until smooth.
In a separate bowl, whisk the eggs and sugars together until pale and fluffy.
Sift the flour and cocoa powder together to ensure even distribution.
Gradually combine the melted chocolate with the egg mixture, mixing until well incorporated.
Fold in the flour-cocoa powder mix and chocolate chips (if using).
Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
Drop spoonfuls of dough onto the tray, leaving space between each.
Bake for 12-14 minutes or until the edges are firm but the center remains soft.
Let the brookies cool slightly on the tray before serving.

Notes

Variations:
- Milk Chocolate: Swap dark chocolate for milk chocolate for a sweeter and softer version.
- Gluten-Free: Use a gluten-free flour blend in place of regular flour for a gluten-free alternative.
- Additional Toppings: Sprinkle sea salt on top of the brookies while they’re still warm for a savory contrast.
Storage/Reheating:
- Store in an airtight container at room temperature for up to 5 days.
- Freeze for up to 3 months in a sealed container.
- Reheat in the microwave for a few seconds until warm.