Fudgy Chewy Browkies: A Delicious Blend of Brownies and Cookies

Have you ever found yourself torn between the rich, fudgy goodness of brownies and the delightful chewiness of cookies? Enter fudgy chewy browkies, or brookies as they are affectionately known. This recipe takes the best of both worlds and marries them into a single, irresistible dessert. Whether it’s a rainy day craving, a weekend baking project with the kids, or an after-dinner treat for friends, these browkies have a special charm that makes them perfect for any occasion. I can still remember the first time I baked them—one bite and I was instantly hooked by their gooey center and crisp edges. Let me share why you’ll love making them too!

What Makes This Recipe Special

If you’re seeking a baking project that’s both simple and rewarding, these fudgy chewy browkies deserve a spot in your recipe repertoire. They combine easy-to-find ingredients, minimal prep time, and a crowd-pleasing taste that’s sure to satisfy any sweet tooth. Plus, they’re versatile enough to be dressed up for a fancy gathering or to be enjoyed straight off the tray in your kitchen.

“These brookies are my new go-to for dessert! They’ve got that perfect texture—soft and chewy in the middle with just a hint of crunch. My family devours them every time!” — A happy home baker

Step-by-Step Guide to Cooking It

Creating your own batch of fudgy chewy browkies is as easy as 1-2-3. First, preheat your oven and prepare your baking sheet. Then, you’ll melt the chocolate and butter together in a water bath, while simultaneously whipping the eggs and sugars until fluffy. Combine your dry ingredients, and gently fold everything together to maintain that light, airy texture. Lastly, spoon the batter onto the tray and bake to perfection!

What You’ll Need

Before diving into the kitchen, gather your ingredients to make the process smoother. Here’s 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

Note: For a deeper chocolate flavor, feel free to swap the cocoa powder for additional melted chocolate.

Preparation Steps

Preheat the Oven: Start by setting your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional baking. Line a baking tray with parchment paper.
Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over a pan of simmering water, ensuring it doesn’t touch the water. Stir until melted and mixed smoothly. Remove from heat and stir in vanilla.
Whip Eggs and Sugars: In a separate medium bowl, use an electric whisk to blend the caster sugar, demerara sugar, and eggs on high speed. Whisk until the mixture is light and fluffy, about 5 minutes.
Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Toss in the chocolate chips to keep them evenly dispersed.
Integrate Chocolate Mixture: Gradually fold the melted chocolate mixture into the whipped egg mixture. Be gentle to preserve the airy texture.
Fold in Dry Ingredients: Carefully add the dry ingredients to the wet mixture, mixing just until incorporated to avoid deflating the batter.
Bake the Browkies: Scoop tablespoons of the batter onto the prepared baking tray, leaving space for spreading. Bake for 12-14 minutes, until set and crackly on top.
Cool and Finish: Remove from the oven and, if desired, sprinkle with a hint of sea salt. Let cool on the tray for about 10 minutes before transferring to a cooling rack.

Best Way to Serve

Enjoy these fudgy chewy browkies warm, paired with a scoop of your favorite ice cream or a drizzle of chocolate sauce. They’re also divine on their own, but consider garnishing with a sprinkle of sea salt or a dusting of powdered sugar for an elegant touch. For those who like variety, serve with a side of fruit or a cup of coffee for a cozy dessert experience.

Storage Tips

To keep your fudgy chewy browkies 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’ll last up to a week. For even longer storage, freeze the unbaked dough in individual scoops. When you’re ready to bake, simply throw them in the oven from frozen—just add a few extra minutes to the baking time.

Tips and Tricks

Room Temperature Eggs: This makes them easier to whip, yielding a fluffier texture in the final product.
Don’t Overmix: When folding in the dry ingredients, mix just until combined to help maintain that chewy texture.
Chocolate Choices: Feel free to mix and match the types of chocolate chips you use—dark, milk, or even white chocolate work beautifully in this recipe.

Creative Twists

Feeling adventurous? Here are some fun variations to elevate your browkies. Add a handful of crushed nuts for crunch, incorporate a layer of caramel in the center, or sprinkle some sea salt on top for that beautiful contrast of sweet and salty. For a festive touch, try adding a splash of mint or orange extract to the batter.

Your Questions Answered

Q: How long does it take to prepare these browkies?
A: From mixing to baking, you’ll need about 30-40 minutes total.

Q: Can I substitute the sugars?
A: Yes, you can use all granulated sugar or replace demerara with brown sugar. Each will affect flavor subtly.

Q: How can I make these gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend. The texture may vary slightly but should still be delicious.

Embrace your time in the kitchen with this easy recipe for fudgy chewy browkies. They not only satisfy your cravings but also create memorable moments perfect for sharing with friends and family!

Fudgy Chewy Browkies

Total Time: 29 minutes
Yield: 12 browkies 1x
Diet: Vegetarian

Description

A delicious blend of rich, fudgy brownies and chewy cookies, perfect for any occasion.

Ingredients

Scale

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 your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional baking, and line a baking tray with parchment paper.
In a heatproof bowl, melt the chopped dark chocolate and butter over a pan of simmering water. Stir until mixed smoothly and remove from heat to stir in the vanilla.
In a separate bowl, use an electric whisk to blend the caster sugar, Demerara sugar, and eggs on high speed until light and fluffy, about 5 minutes.
In another bowl, sift together the flour, cocoa powder, baking powder, and salt, then toss in the chocolate chips.
Gradually fold the melted chocolate mixture into the whipped egg mixture to preserve the airy texture.
Carefully mix in the dry ingredients just until incorporated to avoid deflating the batter.
Scoop tablespoons of the batter onto the prepared baking tray, leaving space for spreading, and bake for 12-14 minutes, until set and crackly on top.
Remove from the oven, optionally sprinkle with sea salt, and let cool for about 10 minutes before transferring to a cooling rack.

Notes

For deeper chocolate flavor, replace cocoa powder with additional melted chocolate. Store in an airtight container for up to three days at room temperature or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 browkie
Calories: 250
Sugar: 20g
Sodium: 100mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg

Keywords: browkies, fudge brownies, chocolate cookies, dessert recipe