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Fudgy Chewy Browkies Recipe

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★★★★★

4.4 from 96 reviews

Delight in these fudgy, chewy brookies — a perfect cross between brownies and cookies. With a rich dark chocolate base, balanced sweetness from caster and raw sugars, and a satisfying crackly top, these brookies bake up soft and indulgently moist, making them an irresistible treat for any chocolate lover.

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
  • 100 g caster or granulated sugar
  • 90 g Demerara or raw sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 160ºC (320ºF) for a fan oven or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper to prevent sticking and for easy cleanup.
  2. Melt Chocolate and Butter: Place the chopped dark chocolate and butter in a heatproof bowl and set over a pan of simmering water, ensuring the bowl’s bottom does not touch the water. Stir occasionally until fully melted and smooth. Remove from heat and stir in the vanilla extract to infuse flavor.
  3. Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the eggs, caster sugar, and Demerara sugar together. Whisk continuously for about 5 minutes until the mixture is very light, thick, and fluffy, incorporating plenty of air for a tender texture.
  4. Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt in another bowl. Add the chocolate chips to this dry mixture and stir to combine evenly, preventing lumps and ensuring consistent distribution.
  5. Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Use gentle folding motions to maintain the airiness in the batter, which helps keep the brookies light yet fudgy.
  6. Fold in Dry Ingredients: Carefully fold the sifted dry ingredients, including the chocolate chips, into the wet ingredients using a spatula. Mix just until combined to avoid deflating the batter and retaining softness.
  7. Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing each portion well apart to allow spreading. Bake in the preheated oven for 12 to 14 minutes, or until the brookies are set and develop a crackly top, signaling they are perfectly cooked.
  8. Cool and Finish: Remove the tray from the oven and, if desired, sprinkle the brookies immediately with a pinch of sea salt to enhance flavor contrast. Let them cool on the tray for about 10 minutes before transferring to a cooling rack to cool completely, firming up for ideal texture.

Notes

  • You can use either salted or unsalted butter depending on your preference; salted butter enhances flavor but adjust added salt accordingly.
  • Demerara sugar adds a subtle crunch and caramel notes, but you can substitute with light brown sugar if preferred.
  • Be careful not to overmix the batter once dry ingredients are added to maintain a tender crumb.
  • Room temperature eggs incorporate better air, aiding fluffiness in the batter.
  • Adding a sprinkle of sea salt on top after baking creates a delightful sweet-salty contrast.

Keywords: brookies, fudgy brownies, chewy cookies, chocolate dessert, chocolate chips, easy baking, homemade treats

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