Why Make This Recipe
Fudgy Chewy Browkies, or Brookies, are a delightful combination of brownies and cookies. They offer the rich, fudgy texture of brownies with the chewy goodness of cookies. This cake is perfect for those moments when you can’t decide between the two, making it a popular treat for parties, gatherings, or just a cozy dessert at home.
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 these delicious brookies warm or at room temperature. They are perfect on their own, but you can also enjoy them with a scoop of ice cream or a drizzle of chocolate sauce. For an extra touch, serve them alongside a glass of milk for the classic combination.
How to Store Fudgy Chewy Browkies
Store any leftover brookies in an airtight container at room temperature. They will stay fresh for about 3-4 days. If you want to keep them for a longer time, you can freeze them. Just wrap them tightly in plastic wrap and place them in a freezer bag. They will last for up to 3 months in the freezer.
Tips to Make Fudgy Chewy Browkies
- Use Good Quality Chocolate: The flavor of your brookies depends on the quality of chocolate you use. Choose a dark chocolate that you enjoy eating.
- Room Temperature Eggs: Make sure your eggs are at room temperature before whisking. This helps create a fluffier texture.
- Don’t Overmix: When folding in the dry ingredients, mix gently. Overmixing can make your brookies dense instead of light and chewy.
Variation
You can customize your brookies by adding nuts, such as walnuts or pecans, or by using white chocolate chips instead of dark or milk chocolate chips for a different flavor.
FAQs
Can I make these brookies gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour to make these brookies gluten-free.Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute milk chocolate for dark chocolate if you prefer a sweeter taste.What can I do if my brookies turn out too dry?
If your brookies are dry, it may be due to overbaking or not enough fat. Make sure to follow the baking time closely and check them for doneness a minute or two before the suggested time.
Fudgy Chewy Browkies
Ingredients
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) Use good quality chocolate.
- 56 g butter (salted or unsalted)
- 2 eggs (room temperature) For fluffier texture.
- 100 g caster or granulated sugar
- 90 g Demerara or raw sugar (see notes)
- 1 teaspoon vanilla
Instructions
Preparation
- Preheat the oven to 160ºC (320ºF) with a fan, or 170ºC (338ºF) for conventional heating. Prepare a baking tray by lining it with parchment paper.
- In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over a pan of simmering water, stirring occasionally until the chocolate and butter are fully melted. Stir in the vanilla extract.
- In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, demerara sugar, and eggs until the mixture is very light, thick, and fluffy, about 5 minutes.
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the chocolate chips to ensure even distribution.
Mixing
- Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars, stirring gently to maintain the airiness of the whipped eggs.
- Carefully fold the dry ingredients into the wet mixture using a spatula, mixing only until just combined.
Baking
- Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart. Bake in the preheated oven for 12-14 minutes, or until the brookies are set and crackly on top.
- Remove from the oven and sprinkle with sea salt immediately if desired. Allow to cool on the baking tray for about 10 minutes before transferring to a cooling rack to cool completely.
