Fudgy Chewy Browkies (Brookies)

Why You’ll Love This Recipe

These browkies offer the perfect balance between a chewy cookie and a dense brownie. With a rich dark chocolate base, they have a wonderful fudgy center and a delightful crunch from the chocolate chips and Demerara sugar. The sprinkle of sea salt on top gives each bite an extra layer of flavor, making them irresistible to chocolate lovers. Whether you’re craving a treat for yourself or baking for a gathering, these brookies are guaranteed to impress!

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 or granulated sugar

• 90 g (½ cups) Demerara or raw sugar (see notes)

• 1 teaspoon vanilla extract

• 85 g (½ cups) dark or milk chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

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.

2. Melt chocolate and butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water. Stir occasionally until the chocolate and butter are melted and well-combined. Stir in the vanilla extract.

3. Whip eggs and sugars: In a medium bowl, use an electric hand whisk to beat together the caster sugar, Demerara sugar, and eggs. Whisk on high speed until the mixture becomes light, thick, and fluffy—about 5 minutes.

4. Combine dry ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the chocolate chips and mix to combine evenly.

5. Integrate chocolate mixture: Gently fold the melted chocolate and butter mixture into the whipped eggs and sugars, keeping the airiness intact.

6. Fold in dry ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined to avoid deflating the batter.

7. Bake the brookies: Scoop tablespoons of the batter onto the prepared baking tray, ensuring enough space between them for spreading. Bake for 12-14 minutes, or until the brookies are set and crackly on top.

8. Cool and finish: Remove from the oven and sprinkle with sea salt if desired. Let the brookies cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely.

Servings and Timing

• Servings: 15 cookies

• Prep time: 15 minutes

• Cook time: 15 minutes

Variations

• Different chocolate types: You can switch up the dark chocolate for milk or white chocolate for a different flavor profile.

• Add-ins: For a fun twist, try adding nuts like walnuts or pecans to the batter for some crunch.

• Vegan option: Replace the eggs with flax eggs and use dairy-free chocolate for a vegan-friendly version.

Storage/Reheating

• Storage: Store these brookies in an airtight container at room temperature for up to 3-4 days. They will stay soft and chewy.

• Freezing: These cookies freeze well. After baking, let them cool completely, then store in a freezer bag or airtight container for up to 3 months.

• Reheating: To enjoy them warm, reheat in the microwave for 10-15 seconds or in the oven at 160ºC (320ºF) for a few minutes.

FAQs

1. Can I use a different type of sugar for this recipe?

Yes, you can use other types of sugar, but Demerara sugar adds a nice crunch and caramelized flavor. If you don’t have it, turbinado sugar or even brown sugar works well as a substitute.

2. Can I use a different type of chocolate for the batter?

Definitely! If you prefer milk or white chocolate, feel free to swap it out for dark chocolate.

3. Can I make these cookies without a stand mixer or electric whisk?

Yes, you can mix everything by hand. Just ensure you whisk the egg and sugar mixture well to achieve the thick, fluffy texture.

4. Can I freeze the dough before baking?

Yes, you can scoop the dough onto the tray and freeze the raw cookies. Once frozen, transfer them to a bag or container. Bake from frozen, adding a few extra minutes to the bake time.

5. How can I make sure the brookies are chewy and fudgy?

Don’t overmix the dough, and avoid overbaking the cookies. They should be soft in the center when you remove them from the oven.

6. Can I use a gluten-free flour substitute?

Yes, you can use a gluten-free all-purpose flour blend to make these brookies gluten-free.

7. Why are my brookies flat?

This can happen if the dough is overmixed or if the cookies are baked on too warm of a baking tray. Ensure the tray is cool before scooping the dough onto it.

8. How do I store leftover brookies?

Keep them in an airtight container at room temperature. They will stay fresh for several days, but they’re usually gone much faster!

9. Can I add other mix-ins like caramel or marshmallows?

Yes, caramel chips or mini marshmallows would be delicious additions to these brookies. Just fold them in with the chocolate chips.

10. What should I do if the batter feels too runny?

If your batter is too runny, you may need to chill it in the fridge for about 30 minutes to firm up before scooping and baking.

Conclusion

Fudgy, chewy, and bursting with rich chocolate flavor, these browkies are a must-try for any dessert lover. Whether you’re baking for a special occasion or just treating yourself to something sweet, this recipe delivers a perfect combination of brownie and cookie in every bite. With simple ingredients and easy steps, you’ll have a batch of these irresistible treats ready in no time!