Fudgy Chewy Browkies Treat

These fudgy chewy browkies have been a game changer for my dessert cravings. Imagine the gooey richness of brownies combined with the satisfying chew of cookies all in one bite. They are perfect for sharing with friends or just indulging yourself after a long day.

I first made these browkies for a weekend baking session and now they are requested every time we get together. Their combination of flavors won over everyone instantly.

Ingredients

• Plain all-purpose flour: to give the structure and a soft crumb. Choose bleached flour for lighter texture or unbleached for more wholesome results.
• Cocoa powder: brings in intense chocolate flavor& try to get a good quality unsweetened variety for the best taste.
• Baking powder: for a gentle lift, making sure your browkies are not too dense.
• Salt: enhances all the chocolate flavors and balances the sweetness.
• Dark chocolate chopped finely: so it melts evenly and infuses richness. Pick a dark variety with at least 60 percent cocoa for a deep flavor.
• Butter: adds richness and moisture& salted or unsalted is fine but adjust salt elsewhere accordingly.
• Eggs at room temperature: help with proper whipping and incorporate air for lighter texture.
• Caster or granulated sugar: sweetens and works well when whipped with eggs for fluffiness.
• Demerara or raw sugar: provides extra chewiness and adds subtle caramel notes. If you don’t have these, use light brown sugar as a substitute.
• Vanilla extract: enhances the chocolate notes and balances the overall flavor.
• Dark or milk chocolate chips: contribute pockets of melty chocolate goodness throughout the browkies.

Instructions

Preheat the Oven:

Set your oven to 160 degrees Celsius with a fan or 170 degrees Celsius for conventional heating. Line a baking tray thoroughly with parchment paper to prevent sticking and make cleanup a breeze.

Melt Chocolate and Butter:

Combine chopped dark chocolate and butter in a heatproof bowl. Place it over simmering water making sure the bowl bottom does not touch the water. Stir occasionally until fully melted into a smooth luscious mixture. Stir in vanilla extract to infuse aromatic warmth.

Whip Eggs and Sugars:

In a separate bowl, beat the caster sugar, demerara sugar, and eggs using an electric hand whisk on high speed. Whisk for about five minutes until the mixture is pale, thick, and fluffy. This is essential to getting the right lightness and chew.

Combine Dry Ingredients:

Sift together flour, cocoa powder, baking powder, and salt to remove lumps and ensure even mixing. Add the chocolate chips in and stir gently to coat them in the dry mix which prevents sinking in the batter.

Integrate Chocolate Mixture:

Gently fold the melted chocolate and butter mixture into the whipped eggs and sugars. Use gentle movements to preserve the airiness you created while whipping.

Fold in Dry Ingredients:

Carefully fold in the dry ingredient mixture using a spatula. Do this slowly and only until just combined to keep the batter light and avoid overmixing.

Bake the Brookies:

Drop spoonfuls of the batter spaced well apart onto the lined tray. Bake in the preheated oven for 12 to 14 minutes or until the tops develop a crackly appearance and are just set to the touch.

Cool and Finish:

Remove your browkies from the oven and if desired sprinkle sea salt on top while still warm to heighten the chocolate flavor. Let them cool on the baking tray briefly before transferring to a wire rack to cool completely and set.

My favorite ingredient has to be the dark chocolate chips. They burst in little pockets of molten goodness which always makes everyone smile. I still remember the first time I made these browkies for a family gathering and everyone went back for seconds. It was one of those few recipes that instantly became a beloved classic at our table.

Storage Tips

Store your browkies in an airtight container at room temperature for up to four days. If you want to keep them longer, place them in the freezer wrapped individually or layered with parchment paper to avoid sticking.

Ingredient Substitutions

You can swap the dark chocolate for milk or even white chocolate if you prefer a sweeter profile although it will change the balance of bitterness. Brown sugar can replace raw sugar for a similar chewiness if you do not have raw sugar on hand. For a dairy-free version use vegan butter and ensure your chocolate is dairy free.

Serving Suggestions

Serve these browkies slightly warm alongside a scoop of vanilla ice cream or a dollop of whipped cream. They also pair beautifully with a strong cup of coffee or a glass of cold milk for a delightful dessert break.

This recipe balances ease and decadence perfectly to satisfy any sweet tooth in minutes.

FAQs about Recipes

→ What makes browkies different from brownies and cookies?

Browkies blend the fudgy texture of brownies with the chewiness of cookies, creating a unique combination of crackly tops and soft centers that captures the best of both treats.

→ Why use both caster and Demerara sugars?

Caster sugar helps lighten the batter, while Demerara adds a subtle caramel flavor and slight crunch, enhancing overall texture and taste.

→ How do I prevent the browkies from drying out?

Careful folding of dry ingredients and monitoring baking time (12-14 minutes) help retain moisture, ensuring a fudgy and chewy final product.

→ Can I substitute dark chocolate chips with milk chocolate?

Yes, milk chocolate chips can be used for a sweeter and creamier bite, complementing the darker cocoa flavors in the batter.

→ Is it necessary to use a bain-marie for melting chocolate and butter?

Using a bain-marie gently melts the chocolate and butter without burning, ensuring a smooth, well-incorporated mixture that contributes to a tender crumb.

→ Why add vanilla extract to the chocolate mixture?

Vanilla extract enhances the chocolate's depth and adds a subtle aromatic note, rounding out the flavor profile beautifully.