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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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/fudgy-chewy-browkies-brookies-recipe/