Introduction

Fudgy chewy browkies are the perfect combination of brownies and cookies, offering a rich chocolatey flavor with a delightful chewy texture. These treats are easy to make and ideal for satisfying any sweet tooth.

Fudgy Chewy Browkies (Brookies) Recipe - Recipe Image

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

Step 1: Preheat the oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.
Step 2: Melt the chopped dark chocolate and butter in a heatproof bowl set over simmering water, making sure the bowl doesn’t touch the water. Stir occasionally until smooth, then mix in the vanilla extract.
Step 3: In a separate bowl, whisk the eggs, caster sugar, and Demerara sugar with an electric hand whisk on high speed until the mixture is very light, thick, and fluffy, about 5 minutes.
Step 4: Sift together the flour, cocoa powder, baking powder, and salt. Add the chocolate chips and gently mix to combine.
Step 5: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars, stirring gently to keep the mixture light and airy.
Step 6: Carefully fold the dry ingredients into the wet mixture using a spatula. Mix just until combined to avoid deflating the batter.
Step 7: Spoon tablespoons of batter onto the prepared baking tray, spacing them well apart to allow spreading. Bake for 12-14 minutes, until the tops are crackly and the brookies are set.
Step 8: Remove from the oven and, if desired, sprinkle immediately with sea salt. Let cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use a mix of dark and milk chocolate chips for an interesting flavor contrast and added gooey texture.
If you prefer a sweeter or less intense chocolate taste, adjust the amount of dark chocolate or swap for milk chocolate.
For an extra crunch, add chopped nuts such as walnuts or pecans to the dry ingredients.

Storage

Store the brookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Reheat briefly in the microwave to restore their fudgy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter in this recipe?

Yes, salted or unsalted butter works fine. If you use salted butter, you may want to reduce the added salt slightly depending on your taste.

How do I know when the brookies are done baking?

They should be set with a crackly top but still soft inside. A toothpick inserted will come out with a few moist crumbs rather than wet batter. Avoid overbaking to preserve their fudgy chewiness.

Fudgy Chewy Browkies (Brookies) Recipe

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This recipe for Fudgy Chewy Brookies combines the rich, chocolatey goodness of brownies with the chewy texture of cookies. Featuring a blend of dark chocolate, cocoa powder, and two types of sugar, these brookies bake to a crackly top with a soft, chewy center, making them a perfect indulgent treat. Simple to prepare and baked in the oven, they offer a delightful mix of flavors and textures that will satisfy any chocolate lover.

Author: Tara
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Yield: 12–15 brookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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)
1 teaspoon vanilla extract

Sugars

100 g caster or granulated sugar
90 g Demerara or raw sugar

Instructions

Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Prepare a baking tray by lining it with parchment paper.
Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until fully melted and combined. Stir in the vanilla extract.
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 until the mixture becomes very light, thick, and fluffy, about 5 minutes.
Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the chocolate chips and mix gently to combine evenly.
Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to keep the batter airy.
Fold in Dry Ingredients: Carefully fold in the dry ingredients using a spatula, mixing only until just combined to avoid deflating the batter.
Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart. Bake in the preheated oven for 12-14 minutes, or until the brookies are set and have a crackly top.
Cool and Finish: Remove from the oven and sprinkle with sea salt immediately if desired. Let brookies cool on the baking tray for about 10 minutes before transferring to a cooling rack to cool completely.

Notes

For best texture, use room temperature eggs to ensure better volume when whipping.
Demerara sugar adds a slight caramel flavor and crunch; if unavailable, use raw sugar or substitute with brown sugar for moistness.
Sprinkling sea salt on top after baking enhances the chocolate flavors and adds a lovely contrast.
Do not overmix the batter once dry ingredients are added to maintain a tender crumb.
Store 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 dessert, easy baking, chocolate chips