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Thick chewy browkies bring together everything I love about rich brownies and classic chocolate chip cookies in every bite. They are thick with melty pockets of chocolate and that irresistible fudgy texture making them an instant favorite in my kitchen whenever I want both brownies and cookies but cannot decide.
I made this recipe on a rainy Saturday and we ate half the batch straight from the tray with cold milk. Now it is the treat my nephews request whenever they come to visit.
Ingredients
- Plain flour: adds structure for chewy brookies look for unbleached all-purpose for best texture
- Cocoa powder: boosts the chocolate flavor choose a dark Dutch-processed kind for extra depth
- Baking powder: gives gentle lift check that yours is fresh
- Salt: balances the chocolate and brings out the flavor use fine sea salt
- Dark chocolate chopped into pieces: drives the fudgy center pick a bar with at least 65 percent cacao for richness
- Butter: makes everything better salted or unsalted both work just use high quality
- Eggs: room temperature helps the mixture whip into a fluffy base
- Caster or granulated sugar: creates the shiny crackled crust on top
- Demerara or raw sugar: adds chew and a caramel note look for golden large crystals for best results
- Vanilla: brings warmth and rounds out the chocolate flavor always use pure extract
- Dark or milk chocolate chips: give pockets of melted chocolate use your favorite brand or a high cocoa option for grown-up taste
Step-by-Step Instructions
- Preheat the Oven:
- Heat your oven to 160 C with the fan on or 170 C if using conventional. Line a baking tray with parchment paper to make sure the brookies release cleanly and bake evenly.
- Melt Chocolate and Butter:
- Place the chopped chocolate and butter in a heatproof bowl. Sit this over a pan of simmering water but make sure the water does not touch the bowl. Stir gently until everything melts together and looks glossy. Add the vanilla and let the mixture cool for a few minutes.
- Whip Eggs and Sugars:
- In a medium bowl use a hand mixer to beat the eggs caster sugar and demerara sugar together on high for at least five minutes. You want the mixture very thick pale and fluffy almost like a mousse. This step gives that crackly shiny top and fudgy texture.
- Combine Dry Ingredients:
- Sift the flour cocoa powder baking powder and salt into a bowl. Add the chocolate chips and toss to coat. Sifting prevents lumps and makes sure the baking powder is evenly distributed.
- Integrate Chocolate Mixture:
- Fold the slightly cooled chocolate and butter mixture into the fluffy eggs and sugar by hand. Move gently with a spatula and aim to keep as much air in the batter as possible.
- Fold in Dry Ingredients:
- Add the dry ingredients and fold just until you see no more dry flour. Over mixing can make brookies dense instead of chewy and light.
- Bake the Brookies:
- Scoop generous tablespoons of batter onto the lined tray leaving lots of space in between since they spread. Bake for 12 to 14 minutes or until the tops look glossy and cracked and the edges are set.
- Cool and Finish:
- Right as they come out sprinkle a pinch of flaky sea salt on top if you like. Let them cool on the tray for at least 10 minutes before moving them to a cooling rack.
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My favorite part of these brookies is biting into that melty chocolate middle while they are still slightly warm. I made them with my niece last winter and we ended up laughing and licking the spoons together in the kitchen.
Storage Tips
Store brookies in an airtight container at room temperature for up to four days. Layer parchment between for best results. For longer storage freeze them in a zip-top bag and thaw at room temperature. They stay chewy even after freezing.
Ingredient Substitutions
If you are out of dark chocolate try milk chocolate though the browkies will be sweeter and less intense. Light brown sugar can replace demerara but you’ll miss a little of that toffee flavor. For gluten free try a cup for cup gluten free blend and check that your baking powder is gluten free too.
Serving Suggestions
I love these with a scoop of vanilla ice cream and a drizzle of warm chocolate sauce for a quick dessert. They also shine on their own with a big glass of cold milk for dunking. Sometimes I sandwich two together with a little whipped cream for a cheat’s brookie sandwich.
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Cultural and Historical Context
Brookies are a mashup that probably started showing up in American bakeries in the last decade thanks to the rise of hybrid desserts. They combine two beloved bakes into something new but still comforting. The technique borrows from classic brownie rules with the fluffy sugar and egg mixture creating that iconic crinkle top.
Recipe FAQs
- → What makes browkies chewy and fudgy?
The melted chocolate and butter, combined with well-whipped eggs and a balance of sugars, lead to a dense, chewy texture with a moist center.
- → Can I use milk chocolate instead of dark chocolate?
Milk chocolate can be used, but dark chocolate enhances the depth of flavor and keeps the overall sweetness balanced.
- → Why should the eggs be at room temperature?
Room temperature eggs whip up better, trapping more air to create a lighter, fluffier texture in the final bake.
- → How do I know when the browkies are baked?
Browkies are ready when the tops are set and crackly, but the centers still feel slightly soft; avoid overbaking for best texture.
- → Can I freeze browkies?
Yes, they freeze well. Let them cool fully, then wrap tightly and store for up to three months. Thaw at room temperature before enjoying.