Introduction

Fudgy chewy browkies are the perfect treat for chocolate lovers who crave the best of both brownies and cookies. These rich, soft bites combine a deep chocolate flavor with a delightfully chewy texture, making them irresistible for any occasion.

Several thick, round chocolate brownies with cracked, shiny tops are spread across a white marbled surface with crumpled white parchment paper underneath. The brownies have a deep brown color with a slightly glossy texture, giving a fudgy look. One brownie in the center is broken open, revealing a moist and dense inside with a rich, dark chocolate color. Small, coarse white salt flakes are sprinkled on top of the brownies. A few scattered milk chocolate chips lie around the brownies. photo taken with an iphone --ar 4:5 --v 7

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

Tips & Variations

For a richer flavor, use a good quality dark chocolate with at least 70% cocoa content.
Substitute Demerara sugar with light brown sugar if you prefer a slightly softer texture and a hint of molasses.
Add a handful of chopped nuts like walnuts or pecans for an extra crunch.
To make mini browkies, use a teaspoon to scoop smaller portions and reduce baking time by a few minutes.

Storage

Store browkies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 2 months, thawing at room temperature before eating. Reheat briefly in a microwave for a soft, warm treat.

How to Serve

A close-up of several dark brown, cracked chocolate cookies placed on white parchment paper over a white marbled surface, one cookie in the center has a bite taken out showing a gooey, rich, melted chocolate inside, with rough edges and small salt flakes sprinkled on top, a few chocolate chips scattered around the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, milk chocolate can be used for a sweeter, creamier flavor, but the browkies will be less intense and fudgy. Adjust sugar amounts slightly if preferred.

Why do my browkies sometimes turn cakey instead of chewy?

Overmixing the batter or baking them too long can lead to a cakey texture. Mix just until combined and watch the baking time carefully to achieve a chewy consistency.