Thick Chocolatey Chewy Browkies

This fudgy chewy brookies recipe brings together the best elements of brownies and cookies in one irresistible treat. The crackly top and chewy interior will satisfy even the most discerning chocolate lovers in your life. I've perfected this recipe through countless test batches, and it never fails to disappear within hours of coming out of the oven.

I first developed these brookies when my daughter requested something "more chocolatey than cookies but not quite brownies" for her school bake sale. They were such a hit that they've become our go-to dessert for impressing guests or satisfying late-night chocolate cravings.

Ingredients

• Plain flour: Forms the structure while keeping the brookies tender
• Cocoa powder: Intensifies the chocolate flavor without adding sweetness
• Dark chocolate: Provides the rich fudgy base; choose high quality with at least 60% cocoa solids
• Room temperature eggs: Create that perfect crackly top when whipped properly
• Combination of caster and demerara sugar: Gives both sweetness and subtle caramel notes
• Vanilla extract: Enhances the chocolate flavor; always use pure, not imitation
• Chocolate chips: Create pockets of melty goodness throughout each cookie

Step-by-Step Instructions

Preheat and Prepare:

Heat your oven to 160ºC fan or 170ºC conventional. This moderate temperature allows the brookies to develop that perfect texture without overbaking. Line your baking tray with parchment paper to prevent sticking and ensure easy cleanup.

Create the Chocolate Base:

Melt the chopped dark chocolate and butter together over a water bath. This gentle method prevents scorching and ensures silky smooth results. Stir frequently until completely melted and glossy. The mixture should feel warm but not hot when touched.

Whip the Eggs and Sugar:

Beat the eggs and both sugars on high speed for a full 5 minutes until extremely light and fluffy. This step is crucial for creating that distinctive crackly top. The mixture should triple in volume and form ribbons when the beater is lifted.

Prepare Dry Ingredients:

Sift the flour, cocoa, baking powder and salt together with chocolate chips. Sifting eliminates any lumps in the cocoa powder and ensures even distribution of the leavening agent. This attention to detail makes for perfectly textured brookies.

Combine Wet Ingredients:

Fold the chocolate mixture into the whipped eggs with a gentle hand. Use a figure-eight motion with a spatula, cutting through the center and around the sides. The goal is to maintain as much air as possible while fully incorporating the chocolate.

Add Dry Ingredients:

Fold in the dry ingredients just until no flour streaks remain. Overmixing will develop gluten and make your brookies tough. Stop when you see the last bits of flour disappear into the batter.

Scoop and Bake:

Use a tablespoon to portion the batter onto your prepared tray. Leave ample space between each brookie as they will spread during baking. Bake for 12-14 minutes until the edges are set but the centers still look slightly underdone.

The demerara sugar is my secret ingredient in these brookies. I discovered its magic by accident when I ran out of regular sugar one afternoon. The slight caramel notes and crunchy texture it adds create an incredible depth of flavor that elevates these from good to unforgettable.

Make-Ahead Options

These brookies actually improve with a little time. The flavors deepen and the texture becomes even more fudgy after sitting overnight. Store them in an airtight container at room temperature for up to 3 days, though they rarely last that long in my house. For longer storage, place them in the freezer for up to 3 months. Let them thaw at room temperature before serving.

Customization Ideas

The basic brookie recipe is perfect on its own, but it also serves as an excellent canvas for customization. Add a teaspoon of espresso powder to intensify the chocolate flavor without adding coffee taste. Mix in chopped nuts like walnuts or pecans for textural contrast. White chocolate chips create a beautiful visual and flavor contrast against the dark chocolate base. During holiday seasons, I've even added crushed candy canes or mint extract for a festive twist.

Serving Suggestions

These brookies shine when served slightly warm with a scoop of vanilla ice cream on top. The contrast between the cold ice cream and warm, fudgy cookie is simply divine. For an extra indulgent dessert, drizzle with warm caramel sauce or a spoonful of Nutella. They also pair beautifully with a cold glass of milk or hot coffee. At brunch gatherings, I sometimes serve them alongside fresh berries and whipped cream for an elevated dessert experience.

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Common Queries

→ What makes these browkies different from regular brownies or cookies?

Browkies are a delicious hybrid that combines a brownie's rich, fudgy interior with a cookie's shape and chewy edges. They have more structure than brownies but are softer and more chocolate-intense than traditional cookies. The whipped egg-sugar mixture creates that distinctive crackly top characteristic of both good brownies and these special treats.

→ Can I substitute the demerara sugar with something else?

Yes, if you can't find demerara sugar, you can substitute with raw sugar or turbinado sugar to maintain that slight crunch and caramel notes. Regular brown sugar will work in a pinch, though the texture will be slightly different. The combination of granulated and a less refined sugar is key to achieving the perfect chewy texture.

→ Why do my browkies need to cool on the tray first?

The cooling process is crucial for browkies. They're quite soft when first removed from the oven and need time to set. The 10-minute rest on the hot tray allows them to firm up enough to be moved without breaking. This rest period is essential for developing their chewy texture while maintaining that fudgy interior.

→ What's the secret to getting that crackly top on browkies?

The crackly top comes from properly whisking the eggs and sugars until very light and fluffy—about 5 minutes with an electric mixer. This creates a meringue-like structure that rises during baking and then cracks as it sets. Be sure to fold in the chocolate mixture and dry ingredients gently to preserve this air-filled structure.

→ Can I freeze these browkies?

Absolutely! These browkies freeze exceptionally well. Once completely cooled, store them in an airtight container with parchment between layers for up to 3 months. Thaw at room temperature for about an hour before serving, or microwave for 10-15 seconds for that fresh-baked warmth. You can also freeze the dough in scoops for baking later.

→ How do I know when browkies are properly baked?

Browkies are done when they have a crackly top and appear set around the edges, but still seem slightly soft in the center—about 12-14 minutes at the recommended temperature. Don't wait until they seem completely firm, as they'll continue to set while cooling. Overbaking will result in losing that desirable fudgy center.