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The BEST Fudgy Chewy Browkies (Brookies)

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These brookies combine the rich fudginess of brownies with the chewy texture of cookies. They’re thick, chocolatey, with crackly tops and soft centers—perfect for any chocolate lover.

Ingredients

  • 95 g plain (all‑purpose) flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • ¼ tsp 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 tsp vanilla extract
  • 85 g dark or milk chocolate chips

Instructions

  1. Preheat the oven to 160 °C fan / 170 °C conventional. Line a baking tray with parchment paper.
  2. In a heat-proof bowl over simmering water, stir chopped dark chocolate and butter until smooth. Mix in vanilla.
  3. In a bowl, beat eggs, caster sugar, and demerara sugar on high for about 5 minutes until pale, thick, and fluffy.
  4. Sift together flour, cocoa powder, baking powder, and salt in another bowl. Then stir in chocolate chips.
  5. Gently fold the melted chocolate mixture into the whipped eggs, preserving as much air as possible.
  6. Carefully stir in the dry ingredients until just combined—do not overmix.
  7. Use spoonfuls or a cookie scoop to drop batter onto the tray. Bake for 12–14 minutes until tops crackle and edges look set.
  8. Sprinkle sea salt on warm brookies if desired. Let cool 10 minutes on the tray, then transfer to a wire rack.

Notes

  • Use a mix of dark and milk chocolate chips for a sweeter twist.
  • Swap demerara sugar with caster sugar if needed.
  • Try gluten-free flour for a gluten-free version.
  • Store in an airtight container at room temperature for up to 5 days or freeze for 2–3 months.
  • To reheat, microwave for 10–15 seconds or warm briefly in a low oven.

Nutrition

Find it online: https://cookedbysarah.com/the-best-fudgy-chewy-browkies-brookies/