Why Make This Recipe
Fudgy Chewy Browkies, or brookies, are the perfect treat for anyone who can’t decide between brownies and cookies. They offer the best of both worlds with their rich chocolatey flavor and chewy texture. Plus, they are easy to make and sure to impress family and friends at any gathering!
How to Make Fudgy Chewy Browkies
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 (*see notes)
- 1 teaspoon vanilla
- 85 g dark or milk chocolate chips
Directions:
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, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are 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. Continue whisking 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, then add the chocolate chips. This will help ensure there are no lumps and that the dry ingredients are evenly mixed.
Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to maintain the airiness of the whipped eggs.
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.
Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow for spreading. Bake in the preheated oven for 12-14 minutes, or until the brookies are set and crackly on top.
Cool and Finish: Remove from the oven and sprinkle with sea salt immediately, if desired. Let them cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely.
How to Serve Fudgy Chewy Browkies
Serve these delicious brookies warm or at room temperature. They pair well with a glass of milk or a scoop of ice cream. Cut them into squares or just serve them as they are for a fun dessert that everyone will love!
How to Store Fudgy Chewy Browkies
To keep your brookies fresh, store them in an airtight container at room temperature. They should last for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to let them cool completely before freezing.
Tips to Make Fudgy Chewy Browkies
- Make sure your eggs are at room temperature for a better texture.
- Don’t overmix the batter once you add the dry ingredients; it helps keep them light and chewy.
- Experiment with different types of chocolate chips or add nuts for a twist.
Variation
You can add nuts, such as walnuts or pecans, to the batter for added crunch. You can also substitute half of the dark chocolate with white chocolate for a sweeter flavor.
FAQs
Can I use milk chocolate instead of dark chocolate?
- Yes, you can use milk chocolate if you prefer a sweeter flavor.
What is the best way to reheat leftover brookies?
- To reheat, pop them in the microwave for a few seconds. This will make them soft and gooey again.
Can I make these brookies gluten-free?
- Yes, you can use a gluten-free flour blend in place of regular flour to make them gluten-free.
Fudgy Chewy Browkies
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Fudgy Chewy Browkies are the perfect treat that combines the rich flavors of brownies and the chewy texture of cookies, making them a delightful dessert for any occasion.
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
- 85 g dark or milk chocolate chips
Instructions
- Preheat your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating and prepare a baking tray with parchment paper.
- In a heatproof bowl, combine the chopped dark chocolate and butter. Melt them over simmering water, stirring until fully combined, then stir in the vanilla extract.
- In a separate bowl, whisk together the caster sugar, demerara sugar, and eggs on high speed until light and fluffy, about 5 minutes.
- Sift together the flour, cocoa powder, baking powder, and salt in another bowl. Add the chocolate chips.
- Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars, stirring gently.
- Carefully mix in the dry ingredients using a spatula, folding until just combined.
- Scoop tablespoons of batter onto the prepared baking tray, ensuring space for spreading. Bake for 12-14 minutes or until set and crackly on top.
- Remove from the oven and sprinkle with sea salt if desired. Cool on the baking tray for about 10 minutes before transferring to a cooling rack.
Notes
Store brookies in an airtight container at room temperature for up to a week or freeze them for up to three months. Experiment with different types of chocolate chips or add nuts for variety.