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Fudgy Chewy Brookies (Browkies)

These thick, chocolatey, and chewy brookies combine the best of brownies and cookies in one delicious treat! With a crackly top and a fudgy center, they’re the perfect chocolate indulgence.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 15 cookies
Calories: 210kcal

Ingredients

  • 95 g ¾ cup all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 225 g 1 ¼ cups dark chocolate, chopped
  • 56 g ¼ cup butter, salted or unsalted
  • 2 eggs at room temperature
  • 100 g ¾ cup caster sugar
  • 90 g ½ cup demerara sugar
  • 1 teaspoon vanilla extract
  • 85 g ½ cup dark or milk chocolate chips

Instructions

Preheat the oven:

  • Set the oven to 160ºC (320ºF) for a fan oven or 170ºC (338ºF) for a conventional oven. Line a baking tray with parchment paper.

Melt the chocolate and butter:

  • In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over a pan of simmering water (ensure the bottom of the bowl doesn’t touch the water). Stir occasionally until melted and smooth. Remove from heat and stir in the vanilla extract.

Whip the eggs and sugars:

  • In a medium bowl, use an electric whisk on high speed to beat the eggs, caster sugar, and demerara sugar until the mixture is very light, thick, and fluffy.

Combine dry ingredients:

  • In a separate bowl, sift together the flour, cocoa powder, baking powder, chocolate chips, and salt.

Mix the wet and dry ingredients:

  • Gradually fold the melted chocolate mixture into the whipped eggs and sugars, stirring gently to retain the air in the mixture. Carefully fold in the dry ingredients using a spatula until just combined.

Bake the brookies:

  • Scoop tablespoons of batter onto the lined baking tray, spacing them apart to allow for spreading. Bake for 12-14 minutes, or until the tops are crackly and set.

Cool and serve:

  • Remove from the oven and, if desired, sprinkle with sea salt immediately. Let the brookies cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Chocolate Melting: If using a microwave, heat in short intervals to avoid overheating.
Whisking Technique: The egg mixture should be thick enough to leave a ribbon trail when the whisk is lifted.
Uniform Sizes: Use a cookie scoop for evenly sized brookies.
Cooling Time: Letting them rest on the tray helps them firm up without falling apart.