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Fudgy Chewy Browkies Recipe

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★★★★★

4.9 from 57 reviews

These fudgy chewy brookies combine the best of brownies and cookies into one delicious treat. Featuring a rich dark chocolate base with a tender, chewy texture and a crackly top, these brookies are enhanced with chocolate chips for extra gooeyness and a hint of vanilla to round out the flavors. Perfectly balanced sweetness and a slight sprinkle of sea salt make them an irresistible snack or dessert.

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: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper to prevent sticking and help with easy removal later.
  2. Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, ensuring the bottom doesn’t touch the water, and stir occasionally until fully melted and smooth. Then stir in the vanilla extract to infuse flavor.
  3. Whip Eggs and Sugars: In a medium bowl, use an electric hand whisk on high speed to beat together the caster sugar, Demerara sugar, and eggs. Continue whisking for about 5 minutes until the mixture is very light, thick, and fluffy—this step gives the brookies their light texture.
  4. Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt in another bowl. Add the chocolate chips and gently stir to evenly distribute, ensuring no lumps remain.
  5. Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugar, stirring gently to keep the mixture airy and prevent deflating.
  6. Fold in Dry Ingredients: Carefully fold the sifted dry ingredients and chocolate chips into the wet mixture using a spatula. Mix just until combined, avoiding overmixing to maintain a tender crumb.
  7. Bake the Brookies: Using a tablespoon scoop, place dollops of batter spaced well apart on the prepared tray to allow for spreading. Bake for 12 to 14 minutes in the preheated oven until the brookies are set with a crackly surface but still fudgy inside.
  8. Cool and Finish: Remove brookies from the oven and, if desired, sprinkle immediately with a pinch of sea salt to enhance the chocolate flavor. Allow them to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Use room temperature eggs for better whipping volume and texture.
  • Demerara or raw sugar adds a slight crunch and deeper flavor compared to regular granulated sugar.
  • Folding gently is important to keep the batter light and airy for the chewy texture.
  • Sprinkling sea salt on top after baking complements the sweetness and enhances the chocolate notes.
  • Store brookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: fudgy brookies, chewy brookies, chocolate brookies, fudgy brownies cookies, easy brookies recipe, chocolate baking, dessert recipes

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