Irresistible Fudgy Browkies

Get ready to fall in love with Fudgy Chewy Browkies (Brookies)! These irresistible treats combine the deep, gooey richness of brownies with the soft, cookie-like chew you crave, all in one bite. Perfectly crackly on top with a decadent, fudge-packed center, they’re the ultimate answer to sweet indecision. Whether you’re serving a crowd or sneaking one as a secret midnight snack, Fudgy Chewy Browkies (Brookies) promise to delight every chocolate lover at the table.

Ingredients You’ll Need

The magic of Fudgy Chewy Browkies (Brookies) comes from pantry staples you likely already have on hand. Each element plays an essential role—some for the texture, others for deep flavor or just the right hint of sweetness. Here’s what you’ll need and why:

• Flour (95 g plain/all-purpose): Just enough to hold the brookies together without sacrificing fudgy tenderness.
• Cocoa powder (2 tablespoons): Gives the brookies their signature deep chocolate flavor and rich color.
• Baking powder (1 teaspoon): A touch of lift keeps the texture pillowy while still dense and chewy.
• Salt (1/4 teaspoon): Essential for balancing all the sweet, chocolatey notes—don’t skip it!
• Dark chocolate, chopped (225 g): The secret to that fudge-like brownie base and glossy finish.
• Butter (56 g, salted or unsalted): Melted in with the chocolate for richness and velvety texture.
• Eggs, room temp (2): Make sure they’re at room temperature—this ensures the luscious, thick batter you want.
• Caster or granulated sugar (100 g): Super fine, it creams beautifully into the eggs for that shiny, brownie-esque top.
• Demerara or raw sugar (90 g): Adds deep caramel notes and a delightful chewy bite.
• Vanilla (1 teaspoon): Don’t underestimate its power—vanilla is what rounds out and elevates all the chocolatey flavors.
• Dark or milk chocolate chips (85 g): For irresistible pools of melted chocolate in every bite.

How to Make Fudgy Chewy Browkies (Brookies)

Step 1: Prepare Your Oven and Tray

Begin by setting your oven to 160ºC (320ºF) with a fan, or 170ºC (338ºF) if using conventional heat. Line a baking tray with parchment paper. This quick prep step sets the stage for even baking and means your Fudgy Chewy Browkies (Brookies) will lift right off the pan without sticking or breaking.

Step 2: Melt Chocolate and Butter

Place your chopped dark chocolate and butter in a heatproof bowl and set it over a simmering pot of water. Take care that the bowl doesn’t touch the water; you want gentle, indirect heat. Stir occasionally until everything melts together into a glossy, unified mixture, then add the vanilla extract. This luscious mixture forms the backbone of your brookies’ gooey, chocolaty soul.

Step 3: Whip Eggs and Sugars

In a separate mixing bowl, combine your eggs, caster (or granulated) sugar, and demerara sugar. Grab your electric hand whisk and beat the mixture on high speed for about 5 minutes, until it transforms into a pale, fluffy, almost mousse-like ribbon. This crucial step is what surprises everyone—it’s how you capture that shiny, crinkly brookie top!

Step 4: Combine Dry Ingredients

Sift the flour, cocoa powder, baking powder, and salt into another bowl, then add your chocolate chips. Sifting ensures no lumps sneak into your batter, and adding the chips now guarantees even distribution so there are gooey pockets in every finished browkie.

Step 5: Integrate Chocolate Mixture

Take the melted chocolate and butter (make sure it’s not piping hot!) and gently fold it into your whipped eggs and sugars. Use a spatula and a light hand, incorporating the mixture gradually to keep as much volume and air in the batter as possible. This makes the final Fudgy Chewy Browkies (Brookies) irresistibly soft and airy, yet rich.

Step 6: Fold in Dry Ingredients

Now, gently fold your sifted dry mixture into the wet ingredients. Do this by hand and stop as soon as you see the last streak of flour vanish—over-mixing is the enemy of fudginess! You want a thick, glossy batter with just enough structure to scoop.

Step 7: Scoop and Bake the Brookies

Scoop tablespoons of the luscious batter onto your prepared tray, leaving plenty of space between each. Bake for 12 to 14 minutes; they’re ready when crackly on top but still soft in the center. Trust your nose—the scent of Fudgy Chewy Browkies (Brookies) wafting through your kitchen is the sign you’ve nailed it.

Step 8: Cool and Finish

As soon as the brookies come out of the oven, sprinkle a bit of flaky sea salt over the tops if you’re feeling fancy. Let them cool on the tray for about 10 minutes—they set up beautifully—then move them to a rack to cool completely (if you can wait that long!).

How to Serve Fudgy Chewy Browkies (Brookies)

Garnishes

The simplest finishing touch for Fudgy Chewy Browkies (Brookies) is a shower of flaky sea salt right out of the oven—this amps up the chocolate and adds an eye-catching sparkle. For extra flair, drizzle with melted chocolate, dust with powdered sugar, or top with a scoop of rich vanilla ice cream just before serving.

Side Dishes

Pair your browkies with a cool, creamy scoop of ice cream (classic vanilla or salted caramel work wonders). For an added touch, serve alongside a handful of fresh berries, or with a small glass of cold milk or bold espresso to balance their deep chocolate richness.

Creative Ways to Present

Stack browkies high on a rustic wood board for a homey feel, or package them up in cellophane bags tied with ribbon for the ultimate edible gift. For a party, cut them into bite-sized squares and pile them onto a tiered cake stand for an extra touch of elegance. No matter the occasion, Fudgy Chewy Browkies (Brookies) are a guaranteed showstopper.

Make Ahead and Storage

Storing Leftovers

To keep your Fudgy Chewy Browkies (Brookies) at peak deliciousness, store them in an airtight container at room temperature. They’ll stay fresh, chewy, and fudgy for up to 4 days—though they rarely last that long!

Freezing

If you want to save some for later (or make a double batch for future cravings), let the brookies cool completely, then freeze them in a single layer before transferring to a freezer bag. They’ll stay lovely for up to 2 months, and you can thaw them on the counter whenever the craving strikes.

Reheating

For that just-baked magic, warm your Fudgy Chewy Browkies (Brookies) in the microwave for about 10 seconds—they’ll be soft, melty, and perfectly gooey. If you’re warming a bigger batch, pop them in a moderate oven for a few minutes. Serve warm with a scoop of ice cream for pure bliss.

FAQs

Can I use milk chocolate instead of dark chocolate?

Absolutely! If you prefer a sweeter, milkier flavor, swap the dark chocolate for milk chocolate. Just note that the finished browkies will be a bit sweeter and lighter in color, but still deliciously fudgy and chewy.

What’s the best way to get crackly tops?

The secret to those signature crackly tops is whipping the eggs and sugars until very thick and pale, then folding in the chocolate mixture gently. Don’t rush this step—it creates the iconic brookie appearance!

Can Fudgy Chewy Browkies (Brookies) be made gluten-free?

Yes! Substitute your favorite 1:1 gluten-free all-purpose flour blend. The result will be just as fudgy and chewy—no one will guess they’re gluten-free.

Do I need to chill the dough before baking?

For this recipe, there’s no need to chill unless your kitchen is particularly warm and the batter seems overly runny. Scooping and baking right away preserves those gooey, soft centers that make Fudgy Chewy Browkies (Brookies) irresistible.

Can I double the recipe?

You sure can! This recipe doubles easily. Simply use two trays and rotate them halfway through baking to ensure even results. There’s no such thing as too many Fudgy Chewy Browkies (Brookies).

Final Thoughts

If you’ve never combined your favorite brownie and cookie into one glorious, fudgy creation, now’s the time! Whip up a batch of Fudgy Chewy Browkies (Brookies) and watch them disappear—friends and family won’t be able to resist. Enjoy every decadent, chewy, chocolate-studded bite!

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