If you have a serious sweet tooth and love the best of both worlds, then you are going to fall head over heels for this Fudgy Chewy Browkies (Brookies) Recipe. Imagine biting into a delectably rich treat that perfectly marries the dense, gooey goodness of a brownie with the chewy, chocolatey delight of a cookie. These indulgent browkies are as fun to make as they are to devour, bringing a warm, comforting blend of flavors and textures that will have you reaching for seconds without a second thought. Whether you’re making them for a cozy night in or sharing with friends, these fudgy chewy brookies will steal the spotlight every time.
Ingredients You’ll Need
This Fudgy Chewy Browkies (Brookies) Recipe uses simple, pantry-friendly ingredients that pack a punch in flavor and texture. Each item plays a vital role in delivering the perfect balance of fudgy, chewy, and chocolaty sensations that define this irresistible bake.
- 95 g plain flour: Forms the tender structure that holds everything together without overpowering the chewy texture.
- 2 tablespoons cocoa powder: Adds deep chocolate intensity and richness, ensuring that chocolatey hit in every bite.
- 1 teaspoon baking powder: Gives the brookies just enough rise to be soft and tender, not cakey.
- 225 g dark chocolate (chopped): Melts into creamy decadence, creating that signature fudgy core everyone loves.
- 56 g butter: Contributes to the moistness and adds a silky texture that’s essential for fudginess.
- 2 eggs (room temperature): Help bind the ingredients and add to the chewiness and richness without being heavy.
- 100 g caster sugar: Provides sweetness and helps achieve a delicate crispy edge.
- 90 g demerara sugar: Adds a delightful caramel note and a subtle crunch that contrasts beautifully with the fudgy center.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, inviting aroma.
- 85 g chocolate chips: Sprinkle throughout to bring pockets of melty chocolate that surprise and delight your palate.
How to Make Fudgy Chewy Browkies (Brookies) Recipe
Step 1: Preheat and Prepare
Start by firing up your oven to 160ºC with a fan or 170ºC for conventional heating, ensuring even baking. Line a baking tray with parchment paper so your browkies don’t stick and are easy to lift off once baked. This simple prep step lays the foundation for perfect texture.
Step 2: Melt Chocolate and Butter
Set a heatproof bowl over a simmering pan of water and melt the chopped dark chocolate and butter together slowly, stirring until glossy and smooth. Stir in vanilla extract now to infuse that irresistible warmth right into the base of your batter.
Step 3: Whisk Eggs and Sugars
In a separate mixing bowl, whisk the caster sugar, demerara sugar, and eggs until the mixture is pale and fluffy. This aerates the batter slightly, contributing to lightness while still promising that chewy texture.
Step 4: Combine Dry Ingredients
Sift together the plain flour, cocoa powder, baking powder, and a pinch of salt in another bowl to avoid lumps and ensure even distribution. Fold in the chocolate chips gently, prepping the dry component of your batter that brings chocolaty bites throughout.
Step 5: Mix Wet and Dry Together
Carefully fold the melted chocolate and butter mixture into your egg and sugar blend. Then, incorporate the dry ingredients slowly and gently until just combined—remember, overmixing can make your browkies tough, and we want pure chewy perfection!
Step 6: Scoop and Bake
Use a tablespoon to drop dollops of batter onto your prepared tray, spacing them generously apart to allow for spreading. Pop them into your oven and bake for 12 to 14 minutes until the edges are set but the centers remain soft and fudgy.
Step 7: Cool to Enjoy
Allow your fudgy chewy brookies to cool on the baking tray for about 10 minutes so they firm up just right before transferring to a wire rack. This step ensures you get that perfect balance of gooey center and chewy exterior. Patience here makes all the difference!
How to Serve Fudgy Chewy Browkies (Brookies) Recipe
Garnishes
Sprinkle a light dusting of powdered sugar or a few extra chocolate chips on top for a charming finishing touch. You could even drizzle some melted white chocolate or caramel for an extra decadent experience that heightens the indulgence.
Side Dishes
These brookies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for contrast, balancing the chocolaty richness with creamy coolness. A cup of freshly brewed coffee or a rich glass of cold milk also makes a fantastic companion.
Creative Ways to Present
Serve these fudgy chewy brookies stacked on a rustic wooden board for a cozy vibe, or slice a batch into squares and arrange them in a decorative tin for gifting. They also make an amazing topping for sundaes or crumbled over yogurt parfaits when you want a little chocolate magic.
Make Ahead and Storage
Storing Leftovers
After enjoying your freshly baked browkies, store any leftovers in an airtight container at room temperature for up to 3 days. This keeps them soft and chewy, preserving that signature fudgy texture you love.
Freezing
Want to keep these treats around for longer? Wrap individual browkies tightly in plastic wrap, then place them in a freezer-safe bag or container. They can freeze well for up to 2 months and thaw beautifully when ready to enjoy.
Reheating
To revive the fudgy chewiness after freezing or storing, warm your browkies in a microwave for about 10-15 seconds or pop them in a preheated oven at 150ºC for 5 minutes. This gentle heat brings back that soft, melty charm as if freshly baked.
FAQs
Can I use milk chocolate instead of dark chocolate?
Absolutely! Swapping dark chocolate for milk chocolate will make your fudgy chewy browkies a bit sweeter and creamier, which is lovely if you prefer a milder chocolate flavor. Just be mindful that milk chocolate has more sugar, so reduce the added sugar slightly if you want to keep it balanced.
Why does the recipe use two types of sugar?
The combination of caster and demerara sugars brings depth to the texture and flavor. Caster sugar dissolves quickly, creating a tender crumb, while demerara adds a subtle crunch and caramel undertone that makes these browkies wonderfully complex.
Can I substitute the flour for gluten-free flour?
Yes, you can use a gluten-free plain flour blend, but make sure it contains xanthan gum or a similar binding agent to maintain the chewy texture. The end result might be slightly different, but still delicious!
How do I know when the browkies are perfectly baked?
Look for slightly firm edges with a soft, slightly underbaked center. This is key to keeping that fudgy chewiness. The tops should have a matte finish rather than shiny, which indicates they need a touch more time.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or even a handful of dried cherries can add exciting textures and flavors. Just fold them in with the chocolate chips during the dry ingredient step for a personalized twist.
Final Thoughts
There’s truly something magical about a batch of freshly baked fudgy chewy browkies (brookies). This recipe ticks all the boxes for an easy, crowd-pleasing treat that feels extra special every time. Dive into the rich, chewy chocolate goodness and share the love by making this recipe your new go-to for whenever you need a sweet pick-me-up. Trust me, once you try these, you’ll be hooked!
Print
Fudgy Chewy Browkies (Brookies) Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Fudgy Chewy Browkies combine the rich, gooey texture of brownies with the crispy edges of cookies, creating a delicious hybrid dessert. Perfectly moist on the inside and slightly chewy outside, these brookies are easy to make and sure to satisfy any chocolate lover’s craving.
Ingredients
Dry Ingredients
- 95 g plain flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- Pinch of salt
- 85 g chocolate chips
Wet Ingredients
- 225 g dark chocolate, chopped
- 56 g butter
- 2 eggs, room temperature
- 100 g caster sugar
- 90 g demerara sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper to prevent sticking.
- Melt Chocolate and Butter: Place the chopped dark chocolate and butter in a heatproof bowl over simmering water. Stir continuously until the mixture is smooth and fully melted. Once done, add the vanilla extract and mix well.
- Whisk Eggs and Sugars: In a separate bowl, whisk together the caster sugar, demerara sugar, and eggs until the mixture is light, fluffy, and pale in color.
- Prepare Dry Mixture: Sift together the plain flour, cocoa powder, baking powder, and a pinch of salt into another bowl. Stir in the chocolate chips to evenly distribute.
- Combine Mixtures: Gently fold the melted chocolate and butter mixture into the egg-sugar mixture, taking care not to deflate the airiness. Then carefully fold in the dry ingredients until just combined, avoiding overmixing for a tender texture.
- Shape and Bake: Using tablespoons, scoop dollops of batter onto the prepared baking tray, spacing them adequately to allow for spreading. Bake in the preheated oven for 12-14 minutes, until the edges are set but the centers remain soft and fudgy.
- Cool and Serve: Remove the tray from the oven and let the brookies cool on it for about 10 minutes. Afterward, transfer them to a wire rack to cool completely before serving for the best texture.
Notes
- Ensure the eggs are at room temperature for better mixing and risen texture.
- Do not overbake; browkies should remain soft and fudgy in the center.
- You can use either fan or conventional oven settings with adjusted temperatures as indicated.
- Store brookies in an airtight container at room temperature for up to 3 days.
- For a nutty twist, add chopped walnuts or pecans to the dry ingredients.
