Name: Fudgy Chewy Browkies (Brookies)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 95 g ¾ cups plain (all-purpose) flour; 2 tablespoons cocoa powder; 1 teaspoon baking powder; ¼ teaspoon salt; 225 g 1 ¼ cups dark chocolate, chopped; 56 g ¼ cups butter, salted or unsalted; 2 eggs (room temperature); 100 g ¾ cups caster sugar; 90 g ½ cups demerara sugar; 1 teaspoon vanilla extract; 85 g ½ cups dark or milk chocolate chips

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Description of this recipe:

These browkies are the ultimate dessert mashup, bringing together the best of both worlds: the rich, fudgy goodness of brownies and the chewy, comforting texture of cookies. Each bite is a symphony of chocolatey delight, with a crackly top that gives way to a soft, decadent interior.

Why you will love this recipe:

Irresistible Texture: The combination of fudgy and chewy creates a truly satisfying eating experience.
Intense Chocolate Flavor: The use of both dark chocolate and cocoa powder ensures a deep, rich chocolate flavor that will satisfy any sweet tooth.
Easy to Make: Despite their impressive taste and texture, these browkies are surprisingly simple to make, requiring just a few basic ingredients and minimal effort.
Customizable: You can easily customize these browkies to your liking by adding nuts, sprinkles, or different types of chocolate chips.
Perfect for Any Occasion: Whether you’re craving a sweet treat after dinner or need a crowd-pleasing dessert for a party, these browkies are the perfect choice.

Introduction

The journey to the perfect browkie is one paved with chocolate, butter, and a whole lot of delicious experimentation. Browkies, the glorious lovechild of brownies and cookies, offer a delightful textural contrast that few desserts can match. They have the satisfying chewiness of a cookie combined with the intense, fudgy richness of a brownie, making them a true indulgence. This recipe aims to deliver the ultimate browkie experience: a deeply chocolatey treat with a crackly top, a soft, slightly gooey interior, and an unforgettable flavor that lingers long after the last bite.

What sets these browkies apart is the attention to detail in each step, from melting the chocolate to the gentle folding of ingredients. Using high-quality dark chocolate and cocoa powder is crucial for achieving that deep, rich flavor. The combination of caster sugar and demerara sugar contributes to both the sweetness and the chewy texture, while the addition of chocolate chips provides pockets of molten chocolate throughout each browkie. The careful whisking of the eggs and sugars is essential for creating a light and airy base, which ensures that the browkies have a soft and tender crumb.

These browkies are not just a dessert; they’re an experience. The warm, comforting aroma that fills your kitchen as they bake is a promise of the deliciousness to come. And when you finally take that first bite, the combination of textures and flavors will transport you to dessert heaven.

Ingredients:

95 g (¾ cups) plain (all-purpose) flour
2 tablespoons cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
225 g (1 ¼ cups) dark chocolate, chopped
56 g (¼ cups) butter, salted or unsalted
2 eggs, room temperature
100 g (¾ cups) caster sugar
90 g (½ cups) demerara sugar
1 teaspoon vanilla extract
85 g (½ cups) dark or milk chocolate chips

Preparation:

Step 1: Preheat the Oven

Begin by preheating your oven to 160ºC (320ºF) if using a fan-assisted oven, or 170ºC (338ºF) for a conventional oven. Accurate oven temperature is crucial for achieving the perfect browkie texture – a slightly lower temperature ensures that the browkies bake evenly without drying out. While the oven preheats, prepare a baking tray by lining it with parchment paper. Parchment paper prevents the browkies from sticking to the tray and makes for easy cleanup.

Step 2: Melt Chocolate and Butter

In a heatproof bowl, combine the chopped dark chocolate and butter. This step is essential for creating the rich, fudgy base of the browkies. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. This method, known as a double boiler, gently melts the chocolate and butter without burning them. Stir occasionally until the chocolate and butter are fully melted and combined, creating a smooth, glossy mixture. Once melted, remove the bowl from the heat and stir in the vanilla extract. The vanilla extract enhances the chocolate flavor and adds a touch of warmth to the browkies.

Step 3: Whip Eggs and Sugars

In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, demerara sugar, and eggs. This step is crucial for creating a light and airy base for the browkies. Continue whisking until the mixture becomes very light, thick, and fluffy. This process can take several minutes, but it’s well worth the effort. The goal is to incorporate as much air as possible into the mixture, which will result in a softer, more tender crumb. You’ll know the mixture is ready when it has almost doubled in volume and leaves a ribbon trail when you lift the whisk.

Step 4: Combine Dry Ingredients

In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting the dry ingredients ensures that there are no lumps and that they are evenly distributed throughout the batter. This is especially important for the cocoa powder, which can sometimes clump together. Add the chocolate chips to the dry ingredients and toss them lightly to coat them in flour. This helps prevent the chocolate chips from sinking to the bottom of the browkies during baking.

Step 5: Integrate Chocolate Mixture

Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. This step requires a gentle touch to maintain the airiness of the whipped eggs. Add the chocolate mixture in small increments, folding it in with a spatula until just combined. Be careful not to overmix, as this can deflate the mixture and result in tough browkies.

Step 6: Fold in Dry Ingredients

Carefully fold the dry ingredients into the wet mixture using a spatula, ensuring not to deflate the mixture. Mix only until just combined to keep the batter light. It’s important to stop mixing as soon as the dry ingredients are incorporated – a few streaks of flour are fine. Overmixing will develop the gluten in the flour, resulting in tough browkies.

Step 7: Bake the Brookies

Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow for spreading. Using a cookie scoop ensures that the browkies are uniform in size, which helps them bake evenly. Bake in the preheated oven for 12-14 minutes, or until the browkies are set and crackly on top. The baking time may vary depending on your oven, so keep a close eye on them. The browkies are done when they are slightly soft in the center but firm around the edges.

Step 8: Cool and Finish

Remove from the oven and sprinkle with sea salt immediately, if desired. The sea salt enhances the chocolate flavor and adds a touch of savory contrast. Let them cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely. Cooling the browkies on the baking tray allows them to firm up without falling apart. Once they are completely cool, they are ready to be enjoyed.

COOKING Rating:

Easy

Serving Suggestions:

Serve warm with a scoop of vanilla ice cream.
Enjoy with a glass of cold milk or a cup of hot coffee.
Dust with powdered sugar for a festive presentation.
Pack in lunchboxes or take on picnics for a sweet treat on the go.

Tips:

Use high-quality dark chocolate for the best flavor.
Room temperature eggs will whip up better and create a lighter batter.
Don’t overmix the batter, as this will result in tough browkies.
Let the browkies cool completely before serving for the best texture.
Store leftover browkies in an airtight container at room temperature for up to 3 days.

Prep Time:

15 minutes

Cook Time:

15 minutes

Total Time:

30 minutes

Nutritional Information:

(Per cookie, approximate)

Calories: 210
Protein: 3g
Sodium: 85mg

Conclusion

These fudgy, chewy browkies are a guaranteed crowd-pleaser. They’re easy to make, incredibly delicious, and perfect for any occasion. The combination of rich chocolate flavor and satisfying texture makes them a truly irresistible treat. Whether you’re a brownie lover, a cookie fanatic, or simply someone who enjoys a good dessert, these browkies are sure to become a new favorite. So go ahead, give them a try – you won’t be disappointed!

Questions and Answers about this Recipe:

Q1: Can I use milk chocolate instead of dark chocolate?

A: Absolutely! While the recipe calls for dark chocolate to create a deep, rich flavor, you

Fudgy Chewy Browkies (Brookies)

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Calories 210 kcal

Ingredients

95 g ¾ cups plain (all-purpose) flour
2 tablespoons cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
225 g 1 ¼ cups dark chocolate, chopped
56 g ¼ cups butter, salted or unsalted
2 eggs room temperature
100 g ¾ cups caster sugar
90 g ½ cups demerara sugar
1 teaspoon vanilla extract
85 g ½ cups dark or milk chocolate chips

Instructions

Step 1: Preheat the Oven
Begin by preheating your oven to 160ºC (320ºF) if using a fan-assisted oven, or 170ºC (338ºF) for a conventional oven. Accurate oven temperature is crucial for achieving the perfect browkie texture – a slightly lower temperature ensures that the browkies bake evenly without drying out. While the oven preheats, prepare a baking tray by lining it with parchment paper. Parchment paper prevents the browkies from sticking to the tray and makes for easy cleanup.
Step 2: Melt Chocolate and Butter
In a heatproof bowl, combine the chopped dark chocolate and butter. This step is essential for creating the rich, fudgy base of the browkies. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. This method, known as a double boiler, gently melts the chocolate and butter without burning them. Stir occasionally until the chocolate and butter are fully melted and combined, creating a smooth, glossy mixture. Once melted, remove the bowl from the heat and stir in the vanilla extract. The vanilla extract enhances the chocolate flavor and adds a touch of warmth to the browkies.
Step 3: Whip Eggs and Sugars
In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, demerara sugar, and eggs. This step is crucial for creating a light and airy base for the browkies. Continue whisking until the mixture becomes very light, thick, and fluffy. This process can take several minutes, but it’s well worth the effort. The goal is to incorporate as much air as possible into the mixture, which will result in a softer, more tender crumb. You’ll know the mixture is ready when it has almost doubled in volume and leaves a ribbon trail when you lift the whisk.
Step 4: Combine Dry Ingredients
In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting the dry ingredients ensures that there are no lumps and that they are evenly distributed throughout the batter. This is especially important for the cocoa powder, which can sometimes clump together. Add the chocolate chips to the dry ingredients and toss them lightly to coat them in flour. This helps prevent the chocolate chips from sinking to the bottom of the browkies during baking.
Step 5: Integrate Chocolate Mixture
Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. This step requires a gentle touch to maintain the airiness of the whipped eggs. Add the chocolate mixture in small increments, folding it in with a spatula until just combined. Be careful not to overmix, as this can deflate the mixture and result in tough browkies.
Step 6: Fold in Dry Ingredients
Carefully fold the dry ingredients into the wet mixture using a spatula, ensuring not to deflate the mixture. Mix only until just combined to keep the batter light. It’s important to stop mixing as soon as the dry ingredients are incorporated – a few streaks of flour are fine. Overmixing will develop the gluten in the flour, resulting in tough browkies.
Step 7: Bake the Brookies
Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow for spreading. Using a cookie scoop ensures that the browkies are uniform in size, which helps them bake evenly. Bake in the preheated oven for 12-14 minutes, or until the browkies are set and crackly on top. The baking time may vary depending on your oven, so keep a close eye on them. The browkies are done when they are slightly soft in the center but firm around the edges.
Step 8: Cool and Finish
Remove from the oven and sprinkle with sea salt immediately, if desired. The sea salt enhances the chocolate flavor and adds a touch of savory contrast. Let them cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely. Cooling the browkies on the baking tray allows them to firm up without falling apart. Once they are completely cool, they are ready to be enjoyed.