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Fudgy Chewy Browkies (Brookies) Recipe

Fudgy Chewy Browkies (Brookies) Recipe
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4.5 from 61 reviews

These fudgy chewy brookies (brownie cookies) combine the best of both worlds—thick, chocolatey, and irresistibly chewy! Adapted from The Savvy Bites’ famous brownie recipe, these brookies deliver a signature crackly top, deep chocolate flavor, and a lush, tender crumb. With a harmonious blend of dark chocolate and a touch of cocoa, every bite is a perfect marriage of cookie and brownie. No fancy equipment needed—just basic ingredients and one bowl for an indulgent treat that satisfies every chocolate craving.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 15 cookies
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Dry Ingredients

  • 95 g (¾ cups) plain (all-purpose) flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Chocolate & Butter

  • 225 g (1 ¼ cups) dark chocolate, chopped
  • 56 g (¼ cups) butter, salted or unsalted

Wet Ingredients

  • 2 eggs, room temperature
  • 100 g (¾ cups) caster or granulated sugar
  • 90 g (½ cups) Demerara or raw sugar
  • 1 teaspoon vanilla extract

Mix-ins

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

Instructions

  1. Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional ovens. Line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
  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), making sure the bowl does not touch the water. Stir until melted and smooth. Remove from heat and stir in the vanilla extract.
  3. Whip Eggs and Sugars: In a separate medium bowl, add the eggs, caster sugar, and Demerara sugar. Using an electric hand mixer on high speed, beat until the mixture becomes very light, thick, and fluffy (about 5 minutes). The mixture should leave a ribbon trail when the whisk is lifted.
  4. Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the chocolate chips to this dry mixture and mix gently to combine and prevent clumps.
  5. Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter into the whipped eggs and sugars, mixing gently to keep the mixture airy and light.
  6. Fold in Dry Ingredients: Gently fold the dry ingredients (with chocolate chips) into the wet mixture using a spatula. Mix only until just combined—avoid over-mixing to maintain the brookies’ tender texture.
  7. Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them apart to allow room for spreading. Bake for 12-14 minutes until the tops are set and crackly, but the centers remain soft.
  8. Cool and Finish: Immediately sprinkle with a pinch of sea salt if desired for a flavor boost. Let brookies cool on the tray for about 10 minutes before transferring them to a cooling rack to cool completely, allowing them to firm up properly.

Notes

  • Chocolate Melting: Watch carefully to avoid overheating; if using a microwave, use short intervals to prevent burning.
  • Consistency: For chewy, fudgy brookies, don’t over-mix after adding the flour and avoid over-baking.
  • Portioning: Use a cookie scoop for evenly sized brookies and more consistent baking results.
  • Cooling: Cooling on the tray is essential for brookies to firm up and set without crumbling.
  • Demerara Sugar Substitute: If you can’t find Demerara, use raw or turbinado sugar for similar texture and flavor.

Nutrition

Find it online: https://cheftinaskitchen.com/fudgy-chewy-browkies-brookies-recipe/