Fudgy Chewy Browkies (Brookies)

Why You’ll Love This Recipe

If you love the texture of brownies but want the convenience and shape of a cookie, these fudgy chewy brookies are the answer! The combination of whipped eggs, rich dark chocolate, and cocoa powder results in a soft and gooey center with a slightly crisp edge. The addition of chocolate chips ensures that every bite is packed with flavor. These brookies are quick and easy to make, with only 15 minutes of prep time, and they come out perfect every time!

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 95 g (¾ cups) plain (all-purpose) flour

• 2 tablespoons cocoa powder

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 225 g (1 ¼ cups) dark chocolate, chopped

• 56 g (¼ cups) butter, salted or unsalted

• 2 eggs (room temperature)

• 100 g (¾ cups) caster or granulated sugar

• 90 g (½ cups) Demerara or raw sugar

• 1 teaspoon vanilla

• 85 g (½ cups) dark or milk chocolate chips

Directions

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.

2. Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over a pan of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water. Stir occasionally until fully melted and combined. Once melted, stir in the vanilla extract.

3. Whip Eggs and Sugars: In a separate bowl, use an electric hand whisk to beat the caster sugar, demerara sugar, and eggs on high speed. Whisk until the mixture becomes thick, fluffy, and light, about 5 minutes.

4. Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the chocolate chips and mix well to distribute evenly.

5. Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to avoid deflating the whipped eggs.

6. Fold in Dry Ingredients: Gently fold the dry ingredients into the wet mixture using a spatula, mixing only until just combined. Do not overmix to keep the batter airy.

7. 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 have a crackly top.

8. Cool and Finish: Once baked, remove the brookies from the oven and sprinkle with a pinch of sea salt, if desired. Let them cool on the tray for about 10 minutes before transferring them to a cooling rack to cool completely.

Servings and Timing

• Servings: Makes approximately 15 cookies

• Prep Time: 15 minutes

• Cook Time: 15 minutes

Variations

• Flavored Brookies: Add a dash of cinnamon or espresso powder to the dry ingredients for a unique twist.

• Nutty Brookies: Add chopped nuts, such as walnuts or pecans, for extra crunch and flavor.

• White Chocolate: Use white chocolate chips in place of dark chocolate chips for a different flavor profile.

• Vegan Brookies: Substitute the butter with vegan butter and use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) instead of eggs.

Storage/Reheating

• Storage: Keep your brookies in an airtight container at room temperature for up to 3-4 days. For longer shelf life, you can freeze them for up to 2 months.

• Reheating: If you prefer warm brookies, simply microwave them for 10-15 seconds or place them in a preheated oven at 160ºC (320ºF) for about 5 minutes.

FAQs

How do I know when my brookies are done baking?

Brookies are done when the tops are crackly and set. They should be soft in the center but firm around the edges. If you insert a toothpick, it should come out with a few moist crumbs, not wet batter.

Can I make these brookies ahead of time?

Yes, you can prepare the dough in advance and store it in the fridge for up to 24 hours. When you're ready to bake, scoop the dough and bake as directed.

Can I substitute the dark chocolate with milk chocolate?

Yes, you can substitute milk chocolate for the dark chocolate if you prefer a sweeter flavor, but the texture may be slightly different.

Can I use baking soda instead of baking powder?

Baking powder works best for this recipe, as it helps give the brookies a slightly chewy texture. Baking soda may alter the result.

How can I make my brookies thicker?

For thicker brookies, try using a bit more flour or chilling the dough for 15-30 minutes before baking to help them hold their shape.

Can I freeze brookies after baking?

Yes! Allow the brookies to cool completely before freezing. Store them in an airtight container or freezer bag for up to 2 months. Let them thaw at room temperature before enjoying.

Can I substitute Demerara sugar?

If you don't have Demerara sugar, you can use turbinado sugar or sugar in the raw, which provides a similar texture and flavor. Alternatively, granulated sugar will also work.

Can I make these gluten-free?

You can make a gluten-free version by using a gluten-free flour blend in place of all-purpose flour. Be sure to check the flour blend’s recommendations for the best results.

Why are my brookies spreading too much?

If your brookies spread too much, try chilling the dough before baking. Also, ensure you're using the correct measurements and ingredients, as too much butter or sugar can cause excessive spreading.

Can I use a different type of chocolate for the chips?

Yes, feel free to swap in white chocolate, milk chocolate, or even peanut butter chips for a different flavor. Experiment and make the recipe your own!

Conclusion

These fudgy, chewy brookies are a must-try for any dessert lover. With their rich chocolate flavor, chewy texture, and crispy edges, they are the perfect treat to satisfy your sweet cravings. Whether you enjoy them fresh from the oven or slightly warmed the next day, these brookies are sure to become a favorite in your recipe repertoire.