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Fudgy Chewy Browkies (Brookies) Recipe

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3.8 from 14 reviews

Delight in these scrumptious Fudgy Chewy Brookies, a perfect blend of brownies and cookies. With a rich chocolate base, a crackly top, and a chewy texture, these brookies are a decadent treat ideal for parties or everyday indulgence, combining the best of both dessert worlds in one 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
  • 1 teaspoon vanilla extract

Sugars

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

Instructions

  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 to prepare for baking.
  2. Melt Chocolate and Butter: Combine the chopped dark chocolate and butter in a heatproof bowl placed over simmering water, ensuring the bowl does not touch the water. Stir occasionally until fully melted and combined. Stir in vanilla extract.
  3. Whip Eggs and Sugars: In a medium bowl, use an electric hand whisk on high speed to beat the caster sugar, Demerara sugar, and eggs. Whisk for about 5 minutes until the mixture is very light, thick, and fluffy.
  4. Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt in another bowl, then add the chocolate chips to mix evenly.
  5. Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugar mixture, stirring gently to maintain the airiness.
  6. Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture with a spatula, mixing just until combined to keep the batter light.
  7. 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 with a crackly top.
  8. Cool and Finish: Remove from oven and optionally sprinkle with sea salt. Let cool on the baking tray for 10 minutes before transferring to a cooling rack to cool completely.

Notes

  • Use room temperature eggs to ensure better batter aeration and volume during whipping.
  • For a crunchier texture, use dark chocolate chips; for a sweeter burst, use milk chocolate chips instead.
  • Sprinkling sea salt on top after baking enhances the chocolate flavor and balances sweetness.
  • Demerara sugar adds a subtle caramel note and a slight chewiness to the brookies; substitute with light brown sugar if unavailable.
  • Store brookies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.

Find it online: https://cookedbygrace.com/fudgy-chewy-browkies-brookies-recipe/