The chewy, fudgy bliss of Browkies (a delightful blend of brownies and cookies) has a special place in my heart. Picture this: a crisp edge with a soft, gooey center, all enhanced by the rich taste of dark chocolate and a hint of cocoa. These little treasures are perfect for any occasion—whether you’re hosting a gathering, looking for a treat after dinner, or just needing a personal indulgence. I’m excited to share my experience with this recipe that’s as fun to make as it is to eat.
Why you’ll love this dish
What makes Browkies stand out? For starters, they combine the best elements of both brownies and cookies into a sophisticated treat that everyone loves. They’re super simple to whip up, making them ideal for last-minute desserts or family baking sessions. Plus, whether you’re aiming to impress guests or just treating yourself, these fudgy chewy delights are guaranteed to satisfy that sweet tooth and leave everyone guessing how you managed to create such magic.
“These Browkies are a game-changer! The perfect balance of chewy and fudgy, and they disappeared within minutes!” — Happy Baker
Preparing Fudgy Chewy Browkies (Brookies)
When you’re ready to dive into the world of Browkies, the process is both straightforward and rewarding. We’ll begin by gathering our key ingredients, then follow a few essential steps to get that perfect gooey texture and flavor. Here’s what you’ll need for this delicious adventure!
What you’ll need
- 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
Feel free to experiment with the chocolate varieties to customize your flavor profile. Using milk chocolate chips can infuse a sweeter touch, while pure dark chocolate might contribute to a more intense chocolate experience.
Step-by-step instructions
Preheat the Oven: Begin by setting your oven to 160ºC (320ºF) for fan-assisted convection or 170ºC (338ºF) for conventional baking. Line your baking tray with parchment paper to prevent sticking.
Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan with simmering water (the bowl shouldn’t touch the water) and stir occasionally until fully melted. Remove from heat and mix 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; this should take about 5 minutes.
Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the chocolate chips to this mixture; this helps to prevent lumps and ensures the chips are evenly distributed.
Integrate Chocolate Mixture: Gently fold the melted chocolate and butter mixture into the whipped eggs and sugars, ensuring to maintain the airiness of the whipped eggs.
Fold in Dry Ingredients: Carefully incorporate the dry ingredients with a spatula into the wet mixture, mixing only until combined. This will help keep the batter light and airy.
Bake the Brookies: Use a spoon or cookie scoop to place dollops of batter onto the prepared baking tray, allowing enough space for spreading. Bake for 12-14 minutes or until the tops are set and crackly.
Cool and Finish: Once out of the oven, sprinkle with sea salt if desired. Allow the Brookies to cool on the tray for about 10 minutes before transferring them to a cooling rack.
Best ways to enjoy it
Browkies are delightful on their own, but you can elevate them with a scoop of vanilla ice cream or a drizzle of caramel sauce. Pair them with fresh berries for a refreshing contrast to the rich chocolate flavors. For the ultimate indulgence, serve them warm, topped with whipped cream and chocolate sauce.
Storage and reheating tips
To keep your Browkies fresh, store any leftovers in an airtight container at room temperature for up to three days. If you plan to keep them longer, you can freeze them! Just place layers of parchment paper between the Browkies in an airtight freezer bag, and they will stay fresh for up to three months. When you’re ready to enjoy, simply thaw them at room temperature or warm them in the microwave for a few seconds.
Helpful cooking tips
- Room Temperature Eggs: Make sure your eggs are at room temperature for better emulsification.
- Melt Carefully: When melting chocolate, be careful to avoid overheating—it should be smooth and glossy, not burnt.
- Don’t Overmix: When combining your wet and dry ingredients, mix just enough to incorporate them and avoid tough Browkies.
Creative twists
Want to add a twist to traditional Browkies? Consider mixing in crushed nuts, such as pecans or walnuts, for added texture. You might even experiment with flavoring by including a hint of espresso powder or sea salt caramel pieces.
Common questions
What can I use as a substitute for Demerara sugar?
If Demerara sugar isn’t available, light brown sugar or regular granulated sugar can be used as substitutes, although they will slightly alter the flavor and texture.
How long do these Browkies take to make?
The total time from start to finish is about 30-40 minutes, including preparation and baking time.
Can I make these Browkies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend that is designed for baking, but be cautious of the ratios.
Dive into the joy of making these Browkies, and let your baking adventure begin! Each bite is a testament to the beauty of combining worlds, and I can’t wait for you to experience it. Happy baking!
Print
Fudgy Chewy Browkies
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful blend of brownies and cookies with a crisp edge and gooey center, enhanced by rich dark chocolate.
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
- Preheat the oven to 160ºC (320ºF) for fan-assisted or 170ºC (338ºF) for conventional baking. Line your baking tray with parchment paper.
- In a heatproof bowl, melt chopped dark chocolate and butter over simmering water. Stir and remove from heat, then mix in vanilla extract.
- In a medium bowl, beat caster sugar, Demerara sugar, and eggs with an electric whisk on high until light, thick, and fluffy (about 5 minutes).
- Sift together flour, cocoa powder, baking powder, and salt in another bowl. Stir in chocolate chips.
- Gently fold the melted chocolate mixture into the whipped egg mixture.
- Carefully incorporate the dry ingredients into the wet mixture until just combined.
- Drop dollops of batter onto the prepared tray. Bake for 12-14 minutes until set and crackly.
- Let cool on the tray for about 10 minutes before transferring to a cooling rack.
Notes
Browkies are delicious on their own, but consider pairing with vanilla ice cream or caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Browkie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg