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Fudgy Chewy Browkies

Experience the heavenly fusion of cookie and brownie in each fudgy bite with these easy-to-make Brookies, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 95 g plain (all-purpose) flour The foundational element that gives the batter structure.
  • 2 tablespoons cocoa powder Adds an extra depth of chocolatey flavor.
  • 1 teaspoon baking powder Helps give your Brookies the lift for that perfect texture.
  • 1/4 teaspoon salt Elevates the sweetness of the chocolate.
Wet Ingredients
  • 225 g dark chocolate (chopped) Creates that fudgy center.
  • 56 g butter (salted or unsalted) Binds everything together and adds creaminess.
  • 2 eggs room temperature Ensure they're warm for better whipping.
  • 100 g caster or granulated sugar Provides sweetness and contributes to a crispy exterior.
  • 90 g Demerara or raw sugar Adds a lovely caramel flavor and slight crunch.
  • 1 teaspoon vanilla Rounds out all those flavors.
Chocolate Chips
  • 85 g dark or milk chocolate chips Because chocolate makes everything better!

Method
 

Preparation
  1. Preheat your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional.
  2. Line a baking tray with parchment paper.
Melt Chocolate and Butter
  1. In a heatproof bowl, combine the chopped dark chocolate and butter over simmering water, stirring until smooth. Add vanilla extract.
Whip Eggs and Sugars
  1. In another bowl, beat the caster and Demerara sugars with the eggs using an electric whisk until light and fluffy (about 5 minutes).
Combine Dry Ingredients
  1. Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl. Add chocolate chips.
Integrate Mixtures
  1. Fold the melted chocolate mixture into the whipped eggs and sugars gently.
  2. Carefully fold in the dry ingredients using a spatula until just combined.
Bake the Brookies
  1. Scoop tablespoonfuls of the batter onto the prepared tray, allowing space to spread.
  2. Bake for 12-14 minutes until tops are crackly.
Cool and Finish
  1. Sprinkle with a pinch of sea salt if desired, then cool on the tray for 10 minutes before transferring to a rack.

Notes

Make the batter ahead and refrigerate for later use. Baked Brookies keep fresh for 3-4 days at room temperature or about a week in the fridge.