Why Make This Recipe
Brookies, or fudgy chewy browkies, are a delightful treat that brings together the best of two beloved desserts: brownies and cookies. They have that rich, chocolatey flavor of brownies, combined with the chewy texture of cookies. Making browkies is not just fun but also a guaranteed way to impress family and friends. Plus, they are simple enough to bake on a cozy weekend or for a quick snack during the week.
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
Serve the fudgy chewy browkies warm, straight from the oven, or at room temperature. They can be enjoyed as is or paired with a scoop of vanilla ice cream for an extra indulgent dessert. A drizzle of chocolate syrup or a dusting of powdered sugar can also add a beautiful touch.
How to Store Fudgy Chewy Browkies
To keep your browkies fresh, store them in an airtight container at room temperature for up to five days. They can also be frozen for longer storage. Simply place them in a freezer bag and store them for up to three months. When ready to enjoy, thaw at room temperature or warm them slightly in the microwave.
Tips to Make Fudgy Chewy Browkies
- Ensure your butter is at room temperature to blend smoothly with the chocolate.
- Do not over-bake! Keeping an eye on your browkies during the last few minutes is key to getting that perfect chewy texture.
- Experiment with different types of chocolate chips or nuts for added flavor and texture.
Variation
You can add chopped walnuts or pecans into the batter for a crunchy texture. Alternatively, try using white chocolate chips for a sweet contrast to the dark chocolate.
FAQs
1. Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate for a sweeter version of browkies. Just be mindful that the flavor will be different.
2. What should I do if my browkies are too thick?
If your batter feels too thick, you can add a tablespoon or two of milk to loosen it up slightly.
3. Can I make these browkies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the other ingredients are also gluten-free.
Fudgy Chewy Browkies
Ingredients
Dry Ingredients
- 95 g plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 225 g dark chocolate (chopped)
- 56 g butter (salted or unsalted) at room temperature
- 2 pieces 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
Instructions
Preparation
- 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.
Baking
- 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.
- 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.