Fudgy Chewy Browkies (Brookies) Recipe

Imagine biting into a treat that’s the best of both worlds: a fudgy chocolate brownie and a chewy decadent cookie all at once. That’s what makes Fudgy Chewy Browkies (Brookies) absolutely irresistible! With crackly tops, gooey centers, and heavenly chocolate flavor, this treat is perfect for when you can’t decide between your two favorite desserts. You’ll be amazed at how easily these come together—and even more amazed at how quickly they disappear!

Ingredients You’ll Need

The secret to truly unforgettable Fudgy Chewy Browkies (Brookies) is starting with simple, quality ingredients. Each one plays an important role in the final flavor, texture, and rich color of these swoon-worthy treats.

• Plain (all-purpose) flour: Lays down the baking foundation and keeps your browkies soft but sturdy.
• Cocoa powder: Adds depth and that signature brownie richness; use a good quality one for the best chocolate flavor.
• Baking powder: Lends just the right lift so every bite is light but still satisfyingly dense.
• Salt: Enhances all the chocolatey notes and prevents the browkies from tasting flat.
• Dark chocolate, chopped: Melted right into the mix for intense fudgy flavor and a gorgeous, shiny finish.
• Butter (salted or unsalted): Rich and melt-in-your-mouth, butter brings out those classic cookie and brownie notes.
• Eggs (room temperature): Whipped with the sugar for that magical chewy, crackled crust on top.
• Caster or granulated sugar: Helps create that beautifully shiny, crisp top and balances the deeper chocolate flavors.
• Demerara or raw sugar: Adds a subtle crunch and caramel undertone—don’t skip this if you want browkies with serious character.
• Vanilla: A splash of pure vanilla amplifies the chocolate and rounds out the flavor.
• Dark or milk chocolate chips: Stirred in last, these melt into pools for melty, gooey bites in every browkie.

How to Make Fudgy Chewy Browkies (Brookies)

Step 1: Preheat and Prepare

Start by setting your oven to 160°C (320°F) if you have a fan, or 170°C (338°F) for a conventional oven. Grab a large baking tray and line it with parchment paper—this simple step ensures your Fudgy Chewy Browkies (Brookies) come off the tray without sticking or crumbling.

Step 2: Melt Chocolate and Butter

Place your chopped dark chocolate and butter together in a heatproof bowl. Set this over a pan of gently simmering water, making sure the bowl doesn’t actually touch the water. Stir occasionally until the mixture is glossy and smooth, then take it off the heat and stir in the vanilla extract. Melting chocolate this way creates a silky texture that defines the fudgy character of browkies.

Step 3: Whip Eggs and Sugars

In a separate bowl, combine your caster sugar, demerara sugar, and eggs. Using an electric hand whisk, beat on high for about five minutes. The mixture should become thick, pale, and almost fluffy—imagine ribbon trails forming as you lift your whisk. This step is key for those gorgeous shiny, crackly tops and chewy, tender middles.

Step 4: Mix Dry Ingredients

Sift the flour, cocoa powder, baking powder, and salt into another bowl to remove any lumps. Toss in the chocolate chips at this stage—coating them in the dry mix helps them disperse better and prevents them from sinking while baking.

Step 5: Combine Wet Ingredients

Gently fold your melted chocolate and butter mixture into the whipped eggs and sugars. Do this slowly and carefully to keep in all that fluffy air you’ve created. This ensures your Fudgy Chewy Browkies (Brookies) are light but delightfully dense.

Step 6: Fold in Dry Ingredients

Now, add in your dry mix with the chocolate chips. Use a spatula and fold just until no streaks remain—overmixing can deflate the batter and make your browkies tough. Stop as soon as the last bits of flour disappear for that perfect texture.

Step 7: Scoop and Bake

Using a tablespoon (or a cookie scoop for extra precision), drop rounds of dough onto your lined tray, leaving enough space between each for spreading. Bake in the preheated oven for 12–14 minutes, or until the cookies are crackled on top and just set—you want the center to remain a little gooey!

Step 8: Cool and Finish

Once out of the oven, sprinkle with a touch of sea salt if you like that sweet-salty bite. Let the browkies cool right on the tray for about 10 minutes before carefully transferring to a cooling rack. This little pause helps them set up and achieve that ideal chewy center.

How to Serve Fudgy Chewy Browkies (Brookies)

Garnishes

For that gourmet touch, a scattering of flaky sea salt on top goes a long way—it brings out the deep chocolate flavors and provides extra contrast to the sweetness. You can also dust with a little cocoa powder or powdered sugar, or even drizzle with melted chocolate for an extra hit of decadence.

Side Dishes

These browkies are showstoppers on their own, but they’re over-the-top paired with a scoop of vanilla ice cream or a dollop of softly whipped cream. Fresh berries add a pop of color and tartness that pairs beautifully with the fudgy richness.

Creative Ways to Present

For gatherings, try stacking your Fudgy Chewy Browkies (Brookies) in a pyramid on a platter, or serve them in cupcake liners for a playful, grab-and-go vibe. For special occasions, tie a few together with baker’s twine to make edible gifts that everyone will drool over.

Make Ahead and Storage

Storing Leftovers

Keep any extras (if you manage to have leftovers!) in an airtight container at room temperature. They’ll stay soft and chewy for up to four days—though they’re always at their peak in the first two days.

Freezing

You can absolutely freeze Fudgy Chewy Browkies (Brookies)! Let them cool completely, then stack between layers of parchment paper in a freezer-safe container or bag. They’ll stay fresh for up to 2 months, perfect for emergency chocolate cravings.

Reheating

If you love a warm, gooey center, pop a browkie in the microwave for about 10 seconds after thawing or at room temp. This brings back the just-baked texture and amps up the fudginess of every bite.

FAQs

Can I substitute the dark chocolate with milk chocolate?

Absolutely! Just keep in mind, using all milk chocolate will create a sweeter, less intense chocolate flavor and could make the browkies a bit lighter in color. Try a blend if you want to experiment.

What can I use if I can’t find demerara or raw sugar?

If demerara sugar isn’t available, turbinado sugar or even plain granulated sugar will still give you that sweet crunch. The special caramel notes of raw sugar elevate the flavor, but it’s still delicious with regular sugar.

How do I ensure my Fudgy Chewy Browkies (Brookies) turn out chewy?

The key is not to overbake! Pull them from the oven as soon as the tops look crackly and the edges are set, but the centers are still slightly soft. They’ll firm up as they cool and stay deliciously chewy.

Can I double the recipe for a crowd?

Definitely! Simply double all the ingredients and either bake in two batches, or on a couple of trays if your oven can handle it. This recipe scales up beautifully for parties and bake sales.

Why should I let the browkies cool on the tray before moving them?

Letting your Fudgy Chewy Browkies (Brookies) cool on the tray ensures they set up properly and don’t fall apart when you transfer them. The residual heat lets them firm up to that famous chewy consistency.

Final Thoughts

If you love a treat that’s halfway between a brownie and a cookie, Fudgy Chewy Browkies (Brookies) are about to become your new baking obsession. They’re chocolaty, chewy, and oh-so-satisfying—easy enough for a weeknight but impressive for any occasion. You’ve got to try them at least once, but fair warning: you’ll be hooked after the very first bite!

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