Why You’ll Love This Recipe

These Fudgy Chewy Browkies are the ultimate dessert for anyone who can’t choose between cookies and brownies. The result is a soft, gooey, and chewy treat with a slightly crisp edge and a rich chocolate taste that will satisfy your sweet tooth. They’re easy to make, and the combination of dark chocolate, cocoa powder, and chocolate chips makes these brookies intensely chocolatey. Plus, the sea salt adds an extra layer of flavor that perfectly balances the sweetness.

Ingredients

95 g (3/4 cup) plain (all-purpose) flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
225 g (1 1/4 cups) dark chocolate, chopped
56 g (1/4 cup) butter, salted or unsalted
2 eggs (room temperature)
100 g (3/4 cup) caster or granulated sugar
90 g (1/2 cup) Demerara or raw sugar
1 teaspoon vanilla extract
85 g (1/2 cup) dark or milk chocolate chips

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

Directions

Preheat your oven to 160°C (320°F) with a fan or 170°C (338°F) for conventional heating. Line a baking tray with parchment paper.
In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are melted and fully combined. Stir in the vanilla extract.
In a separate medium bowl, use an electric hand whisk to beat the caster sugar, Demerara sugar, and eggs on high speed. Continue whisking until the mixture becomes thick, light, and fluffy, about 5 minutes.
In another bowl, sift together the flour, cocoa powder, baking powder, and salt, then add the chocolate chips.
Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to maintain the airiness of the whipped eggs.
Carefully fold in the dry ingredients using a spatula, mixing only until combined to preserve the light texture.
Scoop tablespoons of the batter onto the prepared baking tray, spacing them well apart to allow for spreading. Bake for 12-14 minutes or until the brookies are set and crackly on top.
Remove from the oven and sprinkle with sea salt immediately if desired. Let them cool on the tray for about 10 minutes before transferring to a cooling rack to cool completely.

Servings and Timing

Servings: 15 cookies
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Variations

Add nuts: Add chopped walnuts, pecans, or hazelnuts to the batter for extra crunch and flavor.
Use milk chocolate: For a sweeter, creamier taste, use milk chocolate instead of dark chocolate.
Make them extra gooey: For an even more fudgy center, slightly underbake the brookies by 1-2 minutes, so they stay soft and chewy inside.
Swirl in peanut butter: Add a swirl of peanut butter to the batter before baking for a delicious chocolate-peanut butter combo.

Storage/Reheating

Storage: Store leftover brookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
Reheating: To reheat, microwave for about 10-15 seconds for a soft, gooey texture.

FAQs

Can I use other types of sugar?

Yes, you can use other sugars, but caster and Demerara sugars provide a nice balance of sweetness and texture. Brown sugar or coconut sugar would work too, but the flavor might be slightly different.

Can I make these brookies without a double boiler?

Yes, you can melt the chocolate and butter in the microwave. Heat them in 30-second increments, stirring after each, until completely melted and smooth.

Can I use a different type of chocolate?

Yes, you can use milk chocolate or even white chocolate, though it will alter the flavor. Dark chocolate provides a rich and slightly bitter taste that balances the sweetness of the sugars.

How do I know when the brookies are done?

The brookies should be crackly on top and slightly set in the center. If a toothpick is inserted, it should come out with a few moist crumbs (but not wet batter).

Can I make these brookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that can be used for baking.

Can I add more chocolate chips to the batter?

Definitely! Feel free to add more chocolate chips to make them even more chocolatey. Just be careful not to overwhelm the batter, as too many chips can affect the texture.

How should I store these brookies?

Keep them in an airtight container at room temperature to maintain their chewy texture. They’ll stay fresh for about 4-5 days.

Can I freeze the dough?

Yes, you can freeze the dough. Scoop the dough onto a tray, freeze it until firm, and then store it in a freezer bag. Bake directly from frozen, adding an extra minute or two to the baking time.

What can I serve with these brookies?

These brookies are perfect on their own, but you can also serve them with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.

Can I reduce the sugar in this recipe?

While sugar is important for both flavor and texture, you can reduce it slightly to fit your preference, but it may affect the texture of the brookies.

Conclusion

Fudgy Chewy Browkies (Brookies) are the best of both worlds—crispy on the outside, gooey and fudgy on the inside, with just the right balance of sweetness and rich chocolate flavor. They’re quick to make, satisfying, and perfect for any occasion, whether you’re serving them at a party or enjoying them as a treat for yourself. These brookies will quickly become a favorite in your dessert repertoire!