Fudgy Chewy Browkies (Brookies) Recipe
If you have ever found yourself torn between a brownie’s rich, fudgy center and a cookie’s chewy, irresistible edges, let me introduce you to the holy grail of desserts: Fudgy Chewy Browkies (Brookies). This delightful hybrid is everything you adore about both treats, swirled into one drool-worthy bite. With shiny, crackly tops, gooey centers, and just enough chew to leave you wanting more, these browkies are a guaranteed hit at any gathering (or solo kitchen adventure). Get ready to fall in love with this easy, foolproof recipe—your sweet tooth will thank you!
Ingredients You’ll Need
These Fudgy Chewy Browkies (Brookies) come together using a handful of pantry staples, but each component plays a key role in delivering that perfect, decadent texture. Let’s break down how every ingredient makes these treats magic!
- Plain (all-purpose) flour: Provides just enough structure to keep these browkies dense and fudgy without being cakey.
- Cocoa powder: Boosts the deep chocolate flavor and gives a beautiful, rich color.
- Baking powder: Offers a bit of lift so you get that irresistible crackly top.
- Salt: Balances the sweetness and amps up chocolatey notes.
- Dark chocolate (chopped): This is the star—use a good-quality bar for maximum gooey richness.
- Butter (salted or unsalted): Brings melt-in-your-mouth texture and that signature sheen.
- Eggs (room temperature): Help create a glossy, meringue-like structure and bind everything together.
- Caster or granulated sugar: Dissolves easily and contributes lightness to the batter.
- Demerara or raw sugar: Adds a subtle caramel flavor and extra chew—don’t skip it if you can help it!
- Vanilla: Rounds out the flavors and adds warmth to every bite.
- Dark or milk chocolate chips: Keep things extra chocolatey with pockets of gooey melty chocolate.
How to Make Fudgy Chewy Browkies (Brookies)
Step 1: Preheat and Prep
Start by preheating your oven to 160ºC (320ºF) with a fan, or 170ºC (338ºF) for a conventional oven. Line a baking tray with parchment paper—this will help your Fudgy Chewy Browkies (Brookies) release easily and give those golden, crispy edges. Now’s a great time to measure out your ingredients so you’re ready to roll.
Step 2: Melt Chocolate and Butter
Combine your chopped dark chocolate and butter in a heatproof bowl. Place it over a small saucepan of simmering water, making sure the bottom doesn’t touch the water. Gently stir as the chocolate and butter melt into a silky pool. Once completely smooth, stir in the vanilla for a little aromatic boost. Set aside to cool slightly—you’ll use this soon!
Step 3: Whip Eggs and Sugars
In a separate bowl, use an electric hand whisk to beat together the caster (or granulated) sugar, demerara (or raw) sugar, and eggs. Whip on high for about 5 minutes until the mixture becomes pale, thick, and dreamy. This step is key for shiny tops and chewy edges in your browkies.
Step 4: Combine Dry Ingredients
In a new bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips so they coat evenly—this keeps them suspended in the batter so every bite of your Fudgy Chewy Browkies (Brookies) is choc-full of melty goodness.
Step 5: Blend Chocolate Mixture into Egg Mixture
Slowly fold your slightly cooled chocolate-butter mixture into the whipped eggs and sugars. Use gentle strokes—this keeps the batter light and ensures those irresistible crackly tops. You’re looking for a streak-free, glossy mixture.
Step 6: Fold in Dry Ingredients
Add the flour and cocoa mixture, folding carefully with a spatula until just combined. Don’t overwork the batter! Keeping some air and a few little streaks is exactly what gives you that delightful fudgy texture.
Step 7: Bake the Brookies
Using a tablespoon or small cookie scoop, dollop mounds of batter onto your lined baking tray, leaving space for spreading. Into the oven they go for 12–14 minutes—just until they’re crackled and look set on top. The centers should still be a bit soft; they’ll firm up as they cool.
Step 8: Cool and Finish
Remove the tray from the oven and, if you like, sprinkle a pinch of flaky sea salt over the hot browkies for a next-level finish. Let them cool on the tray for about 10 minutes to set those chewy edges, then move them to a rack to cool completely. Get ready for the hardest part—waiting!
How to Serve Fudgy Chewy Browkies (Brookies)
Garnishes
While these beauties are blissful as is, you can easily dress them up! A dusting of powdered sugar adds a snow-kissed effect, or try a drizzle of melted chocolate for double the decadence. For chocolate purists, a sprinkle of flaky sea salt right after baking is an absolute game changer—it brings out the flavor in a wild way.
Side Dishes
Pair your Fudgy Chewy Browkies (Brookies) with a scoop of cold vanilla ice cream or a dollop of whipped cream for a dreamy dessert plate. For an afternoon treat, serve them alongside a cup of strong coffee or a tall glass of cold milk—the contrast is truly special.
Creative Ways to Present
For festive occasions, stack browkies in a tower with layers of fresh berries or edible flowers. You can also sandwich two together with a smear of peanut butter or a scoop of gelato for an epic browkie sandwich. Individually wrapping them in parchment with a cute ribbon makes them perfect for gifting, party favors, or a lunchbox treat.
Make Ahead and Storage
Storing Leftovers
Browkies will keep best in an airtight container at room temperature for up to four days. Be sure to let them cool completely before storing, so they stay chewy and don’t turn soggy. A slice of bread in the container can help maintain the perfect texture by absorbing extra moisture.
Freezing
If you want to bake ahead, Fudgy Chewy Browkies (Brookies) freeze beautifully. Once completely cool, pop them in a freezer-safe container separated by parchment paper so they don’t stick together. They’ll stay fresh for up to two months—simply thaw at room temperature when your next chocolate craving strikes.
Reheating
To restore that warm, gooey magic, zap a browkie in the microwave for about 10–15 seconds. You can also reheat in a low oven for a few minutes. Either way, you’ll get those pockets of melty chocolate, just like the first day out of the oven!
FAQs
Can I use only one type of sugar if I don’t have demerara or raw sugar?
Yes, you can use only caster or granulated sugar if demerara isn’t on hand. The browkies will still be wonderfully tasty, but the demerara adds a wonderful chew and hint of caramel, so use it if you can!
Should I use salted or unsalted butter?
Either works well in this recipe! If you’re a fan of a little extra savory kick (and using dark chocolate), salted butter can really make the flavors pop. With unsalted, just stick to the listed salt measurement.
My browkies look underbaked—should I bake them longer?
They should look a tad underbaked in the center when you pull them out; that’s how you get their signature gooey texture. They’ll continue to firm up as they cool, so resist the urge to overbake!
Can I make these gluten-free?
Absolutely! Swap the plain flour for a 1:1 gluten-free baking blend. The fudgy texture means you won’t even notice the switch—your Fudgy Chewy Browkies (Brookies) will still be indulgent and delicious.
What’s the best way to store browkies for maximum freshness?
Once cool, keep your Fudgy Chewy Browkies (Brookies) in an airtight container on the counter. Make sure to layer with parchment if stacking, and don’t refrigerate as that tends to dry them out.
Final Thoughts
It’s almost impossible not to swoon over a fresh batch of Fudgy Chewy Browkies (Brookies). Whether you share them or keep them all to yourself, each bite delivers pure joy. So go ahead—preheat that oven, gather your ingredients, and treat yourself to the ultimate mash-up comfort dessert you didn’t know you needed!
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Fudgy Chewy Browkies (Brookies) Recipe
- Total Time: 34 minutes
- Yield: 12 Brookies 1x
- Diet: Vegetarian
Description
Indulge in the ultimate treat with these Fudgy Chewy Brookies – a delightful fusion of brownies and cookies in one decadent bite.
Ingredients
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
Instructions
- 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.
- Melt Chocolate and Butter: Combine chopped dark chocolate and butter in a heatproof bowl. Melt over simmering water, stirring until smooth. Stir in vanilla.
- Whip Eggs and Sugars: Beat caster sugar, demerara sugar, and eggs until light and fluffy.
- Combine Dry Ingredients: Sift together flour, cocoa powder, baking powder, salt, and chocolate chips.
- Integrate Chocolate Mixture: Fold melted chocolate mixture into whipped eggs and sugars.
- Fold in Dry Ingredients: Gently fold dry ingredients into wet mixture.
- Bake the Brookies: Scoop batter onto baking tray and bake for 12-14 minutes.
- Cool and Finish: Sprinkle with sea salt, if desired. Cool on tray before transferring to rack.
Notes
- You can use a combination of dark and milk chocolate for a variety of flavors.
- For a richer taste, try using high-quality cocoa powder.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Brookie
- Calories: 240
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Brookies, Brownies, Cookies, Fudgy, Chewy, Chocolate
