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Fudgy Chewy Browkies (Brookies)

Fudgy Chewy Browkies (Brookies) – Your New Favorite Dessert

Fudgy Chewy Browkies are a delightful combination of brownie and cookie, offering rich flavor and gooey texture in every bite.
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Prep Time 10 minutes
Cook Time 14 minutes
Cooling Time 10 minutes
Total Time 34 minutes
Servings: 12 browkies
Course: Desserts
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Browkie Base
  • 1 cup Plain Flour Provides structure; swap with gluten-free flour for a gluten-free version.
  • 1/2 cup Cocoa Powder Enhances chocolate flavor; opt for unsweetened for the best results.
  • 1 teaspoon Baking Powder Helps browkies rise slightly; ensure it’s fresh.
  • 200 grams Dark Chocolate Core ingredient for fudginess; substitute with semi-sweet chocolate if desired.
  • 1/2 cup Butter Adds richness; use coconut oil for a dairy-free option.
  • 2 Eggs Provides moisture and binding; flax eggs can replace them for a vegan choice.
  • 3/4 cup Caster Sugar Adds sweetness and light texture; granulated sugar works as a substitute.
  • 1/4 cup Demerara Sugar Adds a bit of crunch and depth to flavor; brown sugar is an alternative.
  • 1 teaspoon Vanilla Extract Enhances flavor; choose pure vanilla for richness.
  • 1 cup Chocolate Chips Adds delightful texture; mix in nuts or dried fruits for variety.

Equipment

  • Oven
  • Mixing bowls
  • Baking Tray
  • parchment paper
  • double boiler
  • whisk
  • Sifters
  • Tablespoon

Method
 

Baking Instructions
  1. Preheat your oven to 160ºC (320ºF) for a fan oven or 170ºC (338ºF) for a conventional one. Line a baking tray with parchment paper.
  2. In a heatproof bowl, combine dark chocolate and butter over a double boiler. Stir until melted, then mix in vanilla extract and let cool slightly.
  3. Whisk together eggs, caster sugar, and demerara sugar in a separate bowl until pale and fluffy—around 5 minutes.
  4. Sift together plain flour, cocoa powder, baking powder, and salt. Fold in chocolate chips or additional mix-ins.
  5. Gradually mix in the cooled chocolate mixture to the egg mixture, folding until just combined. Add the dry ingredients and fold carefully until no dry flour remains.
  6. Scoop dollops of batter onto the prepared baking tray, leaving space between each as they will spread.
  7. Bake for 12-14 minutes until the tops appear set but the centers remain soft.
  8. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1browkieCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 120mgPotassium: 100mgFiber: 2gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store leftover browkies in an airtight container for up to 1 week at room temperature or refrigerate for up to 2 weeks.

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