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- 1/2 cup (1 stick) unsalted butter - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/3 cup unsweetened cocoa powder - 1/2 cup all-purpose flour - 1/4 teaspoon salt - 1/4 teaspoon baking powder - 1/2 cup semi-sweet chocolate chips Using quality ingredients is key for a great brownie layer. Unsalted butter gives you control over salt. Granulated sugar helps create that nice chew. The eggs add moisture and binding. When measuring, use dry measuring cups for flour and cocoa. Fill them lightly, then level off with a knife. This helps avoid too much dry mix, which can make brownies dry. - 1/2 cup (1 stick) unsalted butter, softened - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 1/4 cups all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup semi-sweet chocolate chips Brown sugar adds moisture and a hint of caramel flavor. Granulated sugar helps with the cookie's spread. Softened butter is important too. It mixes better with sugars, giving the right texture. Room temperature butter blends easily. If it's too cold, it won't mix well. If you forgot to set it out, microwave it for 10 seconds. This will soften it just right for mixing. For the full recipe, check the detailed instructions for this delicious treat. First, gather your tools. You will need a medium saucepan, mixing bowls, a whisk, and a spatula. Also, grab a 9x9 inch baking pan. Grease it or line it with parchment paper for easy removal. This will help make your brookies come out nice and clean. To make the brownie layer, start by melting the unsalted butter in a saucepan over low heat. Be careful to stir it often, so it doesn’t burn. Once melted, take it off the heat. Next, mix in the granulated sugar, eggs, and vanilla extract. Stir until everything is well combined. Now, add in the cocoa powder, flour, salt, and baking powder. Mix this until just combined. Don’t overmix, or your brownies may become tough. Finally, fold in the semi-sweet chocolate chips. This brownie batter will be rich and fudgy. Pour it into your prepared pan and spread it evenly across the bottom. For the cookie layer, cream the softened butter with the brown and granulated sugars. Mix until it feels light and fluffy. Then, add the egg and vanilla extract. Beat these together until smooth. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry mix to the wet mix. Stir until you just see no dry flour. Fold in the chocolate chips. The dough should be thick and slightly sticky, but not too wet. If it feels too dry, add a tiny splash of milk. Now it’s time to assemble! Take spoonfuls of the cookie dough and dollop them on top of the brownie layer. Spread it out gently, but leave some brownie visible. This is key for the swirl effect. You want to see both layers. Using a spatula, you can lightly swirl the cookie dough into the brownie layer. Be careful not to mix them completely. Bake your brookies in the preheated oven at 350°F (175°C) for 25-30 minutes. To check for doneness, stick a toothpick in the center. It should come out with a few moist crumbs, not wet batter. Once done, let them cool in the pan for about 10-15 minutes. This cooling time is important. It helps them set and makes cutting easier. After cooling, transfer them to a wire rack to cool completely. Now, you're ready to enjoy your delicious brookies! For the full recipe, check out the details above. To get that perfect fudgy texture, keep an eye on your oven's temperature. If it runs hot, your brookies can bake too fast. Use an oven thermometer to check the heat. I recommend baking at 350°F. This temperature lets the brownies stay soft inside while the top gets a nice crust. Adjusting baking time is key. Start checking your brookies at 25 minutes. Insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. Overbaking can ruin that gooey texture you want. Mix-ins can take your brookies to the next level. Try adding nuts, caramel bits, or even peanut butter swirls. These add fun textures and flavors. You can also use different types of chocolate chips. Dark chocolate gives a rich taste, while white chocolate adds sweetness. Quality matters too. Use high-quality chocolate for the best results. Good chocolate melts beautifully and enhances the flavor of your brookies. Always taste your chocolate before using it. Watch out for issues with batter ratios. If you add too much flour, your brookies will be dry. Always measure carefully. I use a kitchen scale for the best accuracy. Overbaking is another common mistake. If your brookies bake too long, they lose that chewy texture. Keep an eye on them and trust your toothpick test. Underbaking can be tricky too. If your brookies are too gooey, they may fall apart when cutting. Aim for that perfect balance. For the full recipe, check out The BEST Fudgy Chewy Brookies. {{image_2}} You can make brookies even more fun by adding nuts or caramel. Try walnuts for a nice crunch. Or, swirl in caramel for a sweet surprise. You can also experiment with different types of chocolate chips. Use dark chocolate for a rich taste. Or, try white chocolate for a creamy twist. If you need gluten-free options, swap all-purpose flour for a gluten-free blend. This will keep your brookies tasty and safe. For vegan substitutions, use plant-based butter and a flaxseed egg instead of regular eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. These changes help everyone enjoy brookies! Get creative with holiday-themed ingredients. Add peppermint extract for a wintery flavor. Or, mix in chopped dried fruit in the fall. This gives your brookies a seasonal touch. You can also incorporate flavors like pumpkin spice or gingerbread for festive vibes. These variations make your brookies special for any occasion. For more detailed instructions, check out the Full Recipe. To keep your brookies fresh, let them cool completely. This step is key. If you store warm brookies, moisture builds up. It makes them soggy. Place the brookies on a wire rack. This helps air flow around them, ensuring they cool down well. Once cooled, pack them in an airtight container. A glass or plastic container works best. This keeps them soft and chewy for days. Want to save some brookies for later? You can freeze them! First, cut them into squares. Wrap each piece in plastic wrap. Then, place the wrapped brookies in a freezer bag. Remove as much air as you can. This helps prevent freezer burn. To thaw, take them out and leave them at room temperature. For the best taste, enjoy them within three months. To enjoy brookies warm, preheat your oven to 350°F (175°C). Place a few brookies on a baking sheet. Heat for about 5-10 minutes. This warms them up without drying them out. You can also use a microwave. Heat for just 10-15 seconds. This keeps the center gooey. Enjoy your brookies warm, with a scoop of ice cream for an extra treat! To make brookies from scratch, follow these steps: 1. Preheat Your Oven: Set your oven to 350°F (175°C). Grease or line a 9x9 inch pan. 2. Make the Brownie Layer: Melt butter, mix in sugar, eggs, and vanilla. Add cocoa, flour, salt, and baking powder. Fold in chocolate chips. Pour into the pan. 3. Prepare the Cookie Layer: Cream butter and sugars, then mix in egg and vanilla. Combine flour, baking soda, and salt in a bowl. Mix dry ingredients into the wet. Fold in chocolate chips. 4. Assemble the Brookies: Spoon cookie dough over the brownie layer, leaving some brownie visible for swirls. 5. Bake: Bake for 25-30 minutes. Check doneness with a toothpick. 6. Cool and Serve: Let cool for 10-15 minutes, then cut into squares. If your brookies lack chewiness, a few factors might be at play: - Overmixing: Mixing too much can lead to tough brookies. Mix just until combined. - Baking Time: Overbaking dries them out. Check for moist crumbs. - Flour Type: Using too much all-purpose flour can affect chewiness. Measure accurately and use a scale if possible. Yes, you can use different flours, but it changes the texture: - Whole Wheat Flour: Adds a nutty flavor but can make them denser. - Almond Flour: Creates a moist brookie but may need extra binding. - Gluten-Free Flour: Use a blend designed for baking for best results. If you need egg substitutes, try these options: - Flaxseed Meal: Mix 1 tablespoon of flaxseed with 3 tablespoons of water for one egg. - Applesauce: Use 1/4 cup of unsweetened applesauce per egg. - Mashed Banana: Substitute 1/4 cup of mashed banana for each egg. To check if your brookies are done: - Toothpick Test: Insert a toothpick in the center. It should come out with a few moist crumbs. - Visual Cues: Edges should look set, while the center may still be soft. Yes, you can prepare brookies ahead of time: - Pre-baking: You can mix the batters and store them in the fridge for up to 24 hours. - Baked Brookies: Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze them. In this blog post, we explored the delicious world of brookies, blending brownies and cookies. I shared key ingredients and their importance, including tips for perfecting texture and flavor. We covered each step, from making layers to achieving the perfect swirl. Also, I provided handy tips and variations to tailor your brookies to your taste. Now, with storage advice and answers to your FAQs, you're ready to bake. Enjoy your brookies warm or chilled, and remember: practice makes perfect!

The BEST Fudgy Chewy Brookies

Indulge in the ultimate dessert experience with the BEST fudgy chewy brookies! These delightful treats combine the rich flavor of brownies with the classic goodness of cookies in one easy recipe. Perfect for impressing friends and family, these brookies are made with simple ingredients and a few easy steps. Don't miss out on creating this mouthwatering dessert; click through to explore the full recipe and let your baking adventure begin!
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Ingredients
  

For the Brownie Layer:

1/2 cup (1 stick) unsalted butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1/2 cup semi-sweet chocolate chips

For the Cookie Layer:

1/2 cup (1 stick) unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup semi-sweet chocolate chips

Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan or line it with parchment paper for easy removal.

    Make the brownie layer:

      - In a medium saucepan over low heat, melt the butter and then remove it from the heat.

        - Stir in the sugar, eggs, and vanilla until well mixed.

          - Add the cocoa powder, flour, salt, and baking powder, mixing until just combined.

            - Fold in the chocolate chips, then pour the brownie batter into the bottom of the prepared pan, spreading it evenly.

              Prepare the cookie layer:

                - In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

                  - Beat in the egg and vanilla extract until smooth.

                    - In another bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.

                      - Fold in the chocolate chips.

                        Assemble the brookies:

                          - Dollop spoonfuls of the cookie dough over the brownie layer, spreading it out gently but not completely covering it. You want swirls of both batters to be visible.

                            Bake:

                              - Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter!).

                                Cool and serve:

                                  - Allow the brookies to cool in the pan for about 10-15 minutes, then transfer them to a wire rack to cool completely before cutting into squares.

                                    Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 16 servings

                                      - Presentation Tips: Serve the brookies warm or at room temperature, dusted with powdered sugar if desired, and accompanied by a scoop of vanilla ice cream for a decadent treat!