Fudgy Chewy Browkies (Brookies) Recipe

Introduction

Fudgy chewy browkies, a delightful blend of brownies and cookies, offer the perfect balance of rich chocolate and satisfying chewiness. This easy recipe yields scrumptious treats that are crackly on top with a soft, gooey center—ideal for any chocolate lover.

Ingredients

• 95 g plain (all-purpose) flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 225 g dark chocolate (chopped)
• 56 g butter (salted or unsalted)
• 2 eggs (room temperature)
• 100 g caster or granulated sugar
• 90 g Demerara or raw sugar
• 1 teaspoon vanilla extract
• 85 g dark or milk chocolate chips

Instructions

1. Step 1: Preheat the oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.
2. Step 2: Melt the chopped dark chocolate and butter in a heatproof bowl placed over a pan of simmering water. Stir occasionally until fully melted and combined, then add the vanilla extract.
3. Step 3: In a separate bowl, whisk the eggs, caster sugar, and Demerara sugar together on high speed until very light, thick, and fluffy, about 5 minutes.
4. Step 4: Sift the flour, cocoa powder, baking powder, and salt into another bowl. Add the chocolate chips and mix gently to combine.
5. Step 5: Gradually fold the melted chocolate mixture into the whipped eggs and sugars, stirring gently to keep the mixture airy.
6. Step 6: Carefully fold the dry ingredients into the wet mixture using a spatula, mixing just until combined.
7. Step 7: Spoon tablespoons of batter onto the prepared baking tray, spacing them apart to allow for spreading. Bake for 12–14 minutes until set and crackly on top.
8. Step 8: Remove from oven and sprinkle with sea salt if desired. Let cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use a mixture of dark and milk chocolate chips for a sweeter, creamier contrast.
• Allow the eggs to come to room temperature before whisking for better volume and texture.
• For extra crunch, add chopped nuts such as walnuts or pecans to the dry ingredients.

Storage

Store browkies in an airtight container at room temperature for up to 3 days. To keep them soft, place a slice of bread in the container to retain moisture. They can also be frozen for up to 1 month—defrost at room temperature before serving. Reheat briefly in a microwave for a warm, gooey treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter?

Yes, salted or unsalted butter can be used. If using salted butter, you may want to reduce the additional salt slightly to balance the flavor.

What’s the difference between caster sugar and granulated sugar?

Caster sugar has finer crystals than granulated sugar, which helps it dissolve more quickly and evenly in baking. If you don’t have caster sugar, granulated sugar will work fine in this recipe.

Fudgy Chewy Browkies (Brookies) Recipe

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★★★★★

4.6 from 82 reviews

These fudgy chewy brown sugar-infused brookies combine the best of both worlds: rich, gooey brownies and classic chewy cookies. With a luscious chocolate base blended with a mix of caster and demerara sugars, these brookies have a tender, melt-in-your-mouth texture complemented by a crackly top and a sprinkle of sea salt for an irresistible contrast.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: Approximately 18–20 brookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 95 g plain (all-purpose) flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 85 g dark or milk chocolate chips

Wet Ingredients

• 225 g dark chocolate, chopped
• 56 g butter (salted or unsalted)
• 2 eggs, room temperature
• 100 g caster or granulated sugar
• 90 g Demerara or raw sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper to prevent sticking and allow for easy cleanup.
2. Melt Chocolate and Butter: Combine the chopped dark chocolate and butter in a heatproof bowl. Place this bowl over a pan of simmering water, ensuring the bowl’s bottom doesn’t touch the water. Stir occasionally until both the chocolate and butter are fully melted and blended together. Then stir in the vanilla extract to infuse flavor.
3. Whip Eggs and Sugars: In a separate medium bowl, beat the caster sugar, Demerara sugar, and eggs using an electric hand whisk at high speed. Whisk for about 5 minutes until the mixture turns very light, thick, and fluffy, incorporating plenty of air for a better texture.
4. Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt in another bowl. Add the chocolate chips and stir to evenly distribute, breaking up any lumps for a smooth blend.
5. Integrate Chocolate Mixture: Gradually fold the warm melted chocolate and butter mixture into the whipped eggs and sugars, stirring gently to keep the mixture airy and well combined without deflating the whipped eggs.
6. Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula, mixing just until incorporated to preserve the batter’s light texture.
7. Bake the Brookies: Drop tablespoon-sized scoops of batter onto the prepared baking tray, spacing them apart to allow spreading. Bake in the preheated oven for 12-14 minutes, or until the brookies are set with a crackly top, indicating they are perfectly cooked but still fudgy inside.
8. Cool and Finish: Remove from the oven and immediately sprinkle the brookies with sea salt if desired for a delightful balance of sweet and salty flavors. Let them cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely, ensuring the perfect chewy texture.

Notes

• Ensure the eggs are at room temperature before whisking; this helps achieve the fluffiest mixture.
• Demerara sugar adds a slight caramel flavor and crunch; if unavailable, light brown sugar can be substituted.
• Do not overmix the batter once the dry ingredients are added to prevent tough brookies.
• For extra fudginess, slightly underbake the brookies and allow them to set as they cool.
• Storage: Keep brookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: brookies, fudgy brownies, chewy cookies, chocolate desserts, homemade brookies, easy dessert recipe