
Why Make This Recipe
There’s something magical about blending two beloved treats into one the fudgy brownie and the chewy cookie. Enter the world of fudgy chewy browkies, or brookies, where every bite is a perfect harmony of textures and flavors. These sweet delights fill your kitchen with the warm aroma of chocolate and sugar, creating a comforting experience as you gather around with family and friends. With simple ingredients and easy steps, these brookies come together quickly, making them a joyous addition to any occasion. Let’s dive into this delightful recipe!
How to Make Fudgy Chewy Browkies
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 (see notes)
- 1 teaspoon vanilla
- 85 g dark or milk chocolate chips
Directions
Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Prepare a baking tray by lining it with parchment paper.
Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and combined. Stir in the vanilla extract.
Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, demerara sugar, and eggs. Continue whisking until the mixture becomes very light, thick, and fluffy, about 5 minutes.
Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt, then add the chocolate chips. This will help ensure there are no lumps and that the dry ingredients are evenly mixed.
Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to maintain the airiness of the whipped eggs.
Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula, ensuring not to deflate the mixture. Mix only until just combined to keep the batter light.
Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow for spreading. Bake in the preheated oven for 12-14 minutes, or until the brookies are set and crackly on top.
Cool and Finish: Remove from the oven and sprinkle with sea salt immediately, if desired. Let them cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely.
How to Serve Fudgy Chewy Browkies
These brookies are best enjoyed warm alongside a scoop of vanilla ice cream or a dollop of whipped cream. They also pair fabulously with a cup of coffee or a glass of milk. Whether you’re sharing them at a gathering or treating yourself after a long day, these fudgy chewy delights are sure to bring joy to every bite.
How to Store Fudgy Chewy Browkies
To keep your brookies fresh, store them in an airtight container at room temperature for up to three days. If you want to extend their shelf life, consider refrigerating them, where they can last up to a week. For an even longer option, freeze them in an airtight bag for up to two months. Just reheat in the oven for a few minutes for that freshly baked taste.
Tips to Make Fudgy Chewy Browkies
- Make sure your chocolate is high quality for the best flavor. Dark chocolate gives a rich taste, while milk chocolate adds sweetness.
- Remember to use room temperature eggs for better mixing and texture.
- Don’t overmix the batter; gently fold in the dry ingredients for light, chewy brookies.
- Experiment with different types of chocolate chips for unique flavors.
Variations
Feel free to mix in nuts like walnuts or pecans for added crunch. You can also swap the chocolate chips for white chocolate or butterscotch chips to create a new flavor profile that suits your taste. For a hint of spice, a dash of cinnamon or a sprinkle of sea salt can elevate these brookies even more.
FAQs
What makes brookies chewy?
Brookies are chewy due to the combination of both brownie and cookie dough. The balance of sugars and the method of mixing contribute to that perfect chewy texture.
Can I use milk chocolate instead of dark chocolate?
Absolutely! While dark chocolate gives a richer flavor, you can use milk chocolate for a sweeter and creamier taste in your fudgy chewy brookies.
How do I know when my brookies are done baking?
Look for a set texture on the top, which should be crackly. If they still look wet or undercooked in the center, give them a couple more minutes in the oven.
Can I add nuts to my brookies?
Yes! Chopped nuts like walnuts or pecans can be added to the batter for extra texture and flavor. Just fold them in along with the dry ingredients.
Conclusion
I encourage you to dive into the world of fudgy chewy browkies. They are more than just a treat; they are a way to connect and share love through baking. With each bite, you’ll taste the care and joy that goes into making them, reminiscent of the sweet moments shared with family. Don’t forget to pin this recipe for later and share your own baking stories on Medium!
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Fudgy Chewy Browkies
- Total Time: 29 minutes
- Yield: 16 brookies 1x
Description
These fudgy chewy browkies (brookies) combine the best of both worlds rich brownies and chewy cookies. Perfectly chocolatey, easy to make, and irresistibly delicious!
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
- 85 g dark or milk chocolate chips
Instructions
- Preheat oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper.
- Melt the chopped dark chocolate and butter in a heatproof bowl over simmering water. Stir occasionally until smooth, then stir in vanilla.
- In another bowl, beat the caster sugar, demerara sugar, and eggs with an electric whisk on high speed for 5 minutes until light and fluffy.
- Sift together flour, cocoa powder, baking powder, and salt. Add chocolate chips and mix.
- Fold the melted chocolate mixture into the whipped eggs and sugars gently to retain air.
- Fold in the dry ingredients carefully until just combined.
- Scoop tablespoons of batter onto the tray, spacing apart. Bake for 12–14 minutes until set and crackly on top.
- Sprinkle with sea salt if desired. Cool on tray for 10 minutes, then transfer to a rack to cool completely.
Notes
Use high-quality chocolate for the best flavor. Don’t overmix the batter. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brookie
- Calories: 190
- Sugar: 18g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg