The Best Brookie Recipe EVER!
If you’re a fan of all things cookie or brookie, you’re going to love this very special brookie recipe! I mean who doesn’t love a good cookie and a good brownie? I want to bring you a delicious brookie recipe that is not only delicious, but has a bit less sugar so you can eat without the guilt.
That is not to say this recipe will not be sweet (it will be). It will just be, gracefully sweet. This recipe is an excellent recipe for a dessert potluck, or when your friends are coming over for coffee. I love serving these with fresh strawberries, homemade whipped cream, and some good coffee.
This brookie recipe is definitely a recipe you’re going to want to make again and again so make sure to save it somewhere. Every time I make it, I can’t stop myself from eating way too many at a time.
Be prepared to have a good amount of chocolate chips because we will be melting some of the chocolate chips, and putting the rest inside the brookie batter.
Helpful Tips
A few tips before we start baking is to make sure that you allow the brookie to cool for at least 10 minutes before trying to take them off the parchment paper. They will stick if you try to take them off right away.
For a crispier texture, leave the brookie in the oven 2 minutes longer than the recommended baking time. If you want the soft fudgy texture in the center, take them out of the oven after 12-13 minutes.
Another important tip is that when you are melting the chocolate and the butter on top of a pot with boiling water, make sure to not get any water in the chocolate mixture, that will change the consistency of the melted chocolate.
Sometimes when you are melting anything on top of a pot with boiling water, if the water in the pot is too full, it steams from the sides and the steam can potentially come out from the sides of the top bowl and condense into the chocolate batter. Just be mindful of that and it should be okay. If you have a double boiler and like to use that, that will be even better. I just use a medium sized saucepan and a large glass pyrex bowl on top.
It is also important to place your cookie dough batter in a a shallow bowl and freeze it for at least an hour. This step gives the brookie that beautiful texture, and is much easier to work with.
I hope you enjoy what may be the best cookie you’ve ever made. Let’s get started!
| Prep Time: 15 minutes +1 hour of chilling | Bake Time: 13 minutes |
| Serves: Approximately 28 medium sized brookies | Total Time: 1 hour and 28 minutes |
| Ingredients 3/4 cup of flour 3/4 tsp baking powder 1/2 tsp salt 4 eggs (room temperature) 1 1/2 tsp vanilla extract 5 tbsp unsalted butter *(if using salted butter, omit the additional salt) 3/4 cup sugar 3/4 cup semi-sweet or dark chocolate chips 2 cups semi-sweet chocolate chips (for melting) |
| Instructions: 1. In a medium sized mixing bowl, sift the flour and baking powder together using a metal sieve and set aside. 2. Bring a medium saucepan with water to a boil. Fill it up to a little less than half way. 3. Place 2 cups of chocolate chips and the 5 tbs of butter in a large heatproof bowl. Place this on top of the saucepan with boiling water. 4. Stir the chocolate and butter mixture every couple of minutes until the chocolate is melted and smooth. 5. Once chocolate is melted turn off heat and set aside for it to cool for a few minutes. Meanwhile, mix the eggs (one at a time) with sugar with a mixer until it becomes fluffy. 6. Add the salt and vanilla extract and mix for another minute. 7. Once the melted chocolate has cooled, slowly fold it into the egg mixture one spoonful at a time with a spatula. 8. Now add the sifted flour mixture to the chocolate mixture 1/4 cup at a time and gently stir until well combined. 9. At 3/4 cup of semi-sweet chocolate chips into the batter and gently stir. *(if you want it less sweet, add less than 3/4 cup of chocolate chips) 10. Pour the brookie batter in a shallow bowl, cover and place in the freezer for 1 hour. 11.Preheat oven to 350 F. 12.Once the brookie batter is chilled, remove from freezer and use a small ice cream scoop to scoop out and place onto a large cookie sheet lined with parchment paper. *Optional , you can add additional chocolate chips on top * (Allow space between the brookies for them to spread while baking) 13. Bake for 13 minutes and allow brookies to cool for atleast 10 minutes before removing them from parchment paper. (Otherwise it will stick to the parchment paper and fall apart) 14. Repeat these steps with the remainder of the brookie batter. You can keep the remainder of the brookie batter in the freezer while the first half is baking. 15. If you want crispier brookies, bake them in the oven for 1-2 minutes longer. 16. Store in an airtight container for up to 4 days. Enjoy! |
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