Fudgy Chewy Browkies (Brookies)

Why You’ll Love This Recipe

Brookies are the best of both worlds! The fudgy brownie base offers that indulgent, dense texture, while the cookie layer on top gives a delightful contrast with its slightly crisp edges and chewy center. Packed with dark chocolate, this dessert is a chocolate lover’s dream. Plus, the balance of textures—rich, chewy, and gooey—makes it impossible to resist. With simple ingredients and easy steps, these Fudgy Chewy Browkies are perfect for a cozy dessert at home, a dinner party, or a sweet treat anytime.

Ingredients

• 95 g (¾ cups) plain (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 cups) butter, salted or unsalted
• 2 eggs (room temperature)
• 100 g (¾ cups) caster or granulated sugar
• 90 g (½ cups) Demerara or raw sugar (see notes)
• 1 teaspoon vanilla
• 85 g (½ cups) dark or milk chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper or grease it lightly.
2. Melt the Chocolate and Butter: In a heatproof bowl, melt the dark chocolate and butter together. You can do this in the microwave in 20-second intervals, stirring in between, or using a double boiler on the stovetop. Once melted, stir until smooth, then allow it to cool slightly.
3. Mix the Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
4. Prepare the Brownie Mixture: In a large bowl, whisk together the eggs, caster or granulated sugar, Demerara sugar, and vanilla extract until the mixture is smooth and slightly pale. Gradually add the melted chocolate and butter mixture, mixing well until combined.
5. Combine Wet and Dry Ingredients: Slowly fold the dry ingredients into the wet mixture, mixing until smooth and fully incorporated. The brownie batter should be thick and fudgy.
6. Add the Chocolate Chips: Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
7. Prepare the Cookie Layer: In a separate small bowl, prepare the cookie dough. This can be done by mixing together flour, cocoa powder, baking powder, and a pinch of salt with butter, sugar, eggs, and vanilla. Stir until smooth, then add chocolate chips. This dough will be placed on top of the brownie batter.
8. Assemble the Browkies: Spread the brownie batter evenly in the prepared pan. Then, spoon the cookie dough over the top of the brownie layer. Use a spatula to gently spread it out, covering the brownies.
9. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The top should be slightly golden, and the brownies should have a slightly cracked appearance.
10. Cool and Serve: Allow the Browkies to cool in the pan for at least 15-20 minutes before cutting into squares. For the best results, let them cool completely to allow the flavors to set.

Servings and Timing

• Servings: 9-12 (depending on desired size of squares)
• Total Time: 45-50 minutes

Variations

• Use White Chocolate Chips: For a twist, you can use white chocolate chips or a mix of milk and dark chocolate chips to enhance the chocolatey flavor.
• Add Nuts: If you enjoy a bit of crunch, add a handful of chopped walnuts, pecans, or almonds to the brownie batter or cookie layer.
• Gluten-Free Version: Replace the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free. Just be sure the baking powder is also gluten-free.
• Make it Vegan: Use dairy-free butter and substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) to make this recipe vegan.

Storage/Reheating

• Storage: Store your Browkies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
• Reheating: Reheat individual portions in the microwave for 10-15 seconds to restore some of their gooeyness. You can also warm them in the oven for a few minutes at 350°F (175°C).

FAQs

1. Can I make these Browkies without cocoa powder?

Cocoa powder adds richness and depth of flavor to the recipe. While you can skip it, the final texture and flavor may differ slightly. If you omit it, you may want to add more chocolate to make up for the missing cocoa flavor.

2. Can I use all white sugar instead of Demerara sugar?

Yes, you can substitute Demerara sugar with granulated sugar, but the Demerara sugar adds a slight molasses flavor and a bit of crunch to the Browkies, so you may lose that depth of flavor if you substitute.

3. Can I double the recipe to make a larger batch?

Absolutely! You can double the recipe and use a larger baking pan, like a 9×13-inch pan. Just be sure to adjust the baking time, adding an extra 5-10 minutes if necessary.

4. What if I don’t have dark chocolate? Can I use milk chocolate instead?

Yes, you can use milk chocolate, but the Browkies will be sweeter and less rich. Dark chocolate gives a nice contrast to the sweetness of the sugars.

5. Can I freeze Browkies?

Yes, Browkies freeze well! Wrap them in plastic wrap or foil, then place them in an airtight container or freezer bag. They will stay fresh for up to 3 months in the freezer. To enjoy, just thaw at room temperature or microwave for a few seconds.

6. Can I add a layer of frosting to these Browkies?

For extra indulgence, you can add a layer of frosting on top. A chocolate ganache or a simple buttercream would pair well with the rich flavors of the Browkies.

7. Can I use a hand mixer or stand mixer to make the batter?

Yes, a hand mixer or stand mixer will work well to mix the wet ingredients and the sugars. However, be careful not to overmix the brownie batter to maintain that fudgy texture.

8. How can I make the Browkies more chewy?

To achieve a chewier texture, ensure that you don’t overbake the Browkies. Removing them from the oven when a few moist crumbs remain on the toothpick will result in a more chewy texture.

9. Can I use other types of chocolate chips?

Yes! You can use milk chocolate chips, white chocolate chips, or even peanut butter chips for different flavor variations. Choose according to your preference!

10. Why are my Browkies too dry?

Overbaking or not using enough fat (butter) could make the Browkies dry. Make sure to check the baking time, and don’t bake for too long. Also, ensure that the butter is fully incorporated into the batter.

Conclusion

Fudgy Chewy Browkies (Brookies) offer the best of both worlds—chewy cookies and fudgy brownies—in one irresistible dessert. With their rich chocolate flavor, gooey texture, and slight crispness on top, these Browkies are a true indulgence for any occasion. Whether you’re serving them at a gathering or simply treating yourself, they’re sure to become a new favorite treat!

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