Introduction

Fudgy chewy browkies are a delightful hybrid of brownies and cookies, combining the rich, dense texture of brownies with the crisp edges of cookies. These treats are packed with chocolate chips and offer a perfect balance of fudgy and chewy in every bite.

The image shows several round, dark brown chocolate cookies with a cracked, glossy surface and a sprinkle of coarse white sea salt on top. One cookie in the center has a large bite taken out, revealing a rich, moist, and gooey dark chocolate inside. The cookies rest on crumpled white parchment paper set on a white marbled texture surface. Some small chocolate chips are scattered near the cookies, adding to the sweet and indulgent appearance. 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 the oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.
Step 2: In a heatproof bowl, combine the chopped dark chocolate and butter. Place over a pan of simmering water, ensuring the bowl bottom doesn’t touch the water. Stir occasionally until melted and smooth. Remove from heat and stir in vanilla extract.
Step 3: In a medium bowl, use an electric hand whisk on high speed to beat the caster sugar, Demerara sugar, and eggs until the mixture is very light, thick, and fluffy, about 5 minutes.
Step 4: Sift together the flour, cocoa powder, baking powder, and salt in another bowl. Add the chocolate chips and stir to combine.
Step 5: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars, stirring gently to keep the batter airy.
Step 6: Carefully fold the dry ingredients into the wet mixture using a spatula. Mix only until just combined to maintain a light texture.
Step 7: Drop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow spreading. Bake for 12-14 minutes, until the browkies are set and have a crackly top.
Step 8: Remove from oven and, if desired, sprinkle with sea salt immediately. Let the browkies cool on the tray for 10 minutes, then transfer to a cooling rack to cool completely.

Tips & Variations

For extra indulgence, try mixing in chopped nuts like walnuts or pecans with the chocolate chips.
Use a mix of dark and milk chocolate chips for a contrasting sweetness.
Make sure eggs are at room temperature for better whisking and a fluffier batter.
To intensify the chocolate flavor, use Dutch-processed cocoa powder.

Storage

Store the browkies in an airtight container at room temperature for up to 3 days. They also freeze well—wrap individually and freeze for up to 1 month. To enjoy, thaw at room temperature and warm briefly in the microwave if desired.

How to Serve

The image shows a close-up of several thick, round chocolate cookies with a cracked, shiny, dark brown surface sprinkled with coarse sea salt. One cookie in the center is broken to reveal a very dark, moist, fudgy inside with a dense texture. The cookies rest on crumpled white parchment paper scattered with some small milk chocolate pieces. The background is a white marbled texture that adds a clean contrast to the deep brown color of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute the dark chocolate with milk or semi-sweet chocolate, but the overall flavor will be sweeter and less intense. Choose your favorite chocolate to suit your taste.

Why do the browkies need to rest before removing from the tray?

Allowing them to cool on the baking tray helps the browkies set properly and prevents them from breaking apart when transferring to a cooling rack. Cooling also enhances their fudgy texture.