Introduction

Fudgy chewy browkies are a delightful hybrid of brownies and cookies, boasting a rich chocolate flavor with a satisfying chewiness. Perfect for chocolate lovers looking for a treat that strikes the ideal balance between soft and crisp.

A close-up of several round chocolate cookies with a cracked, shiny brown top and coarse salt flakes sprinkled on them. One cookie is front and center with a bite taken out of it, revealing a soft, dark, gooey chocolate inside. The cookies are placed on white parchment paper over a white marbled surface. A few small chocolate chips are scattered around the cookies. The texture contrasts between the crisp outer layer and the moist inside are clear. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.
Step 2: In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over simmering water, ensuring it does not touch the water, and stir occasionally until fully melted and smooth. Stir in the vanilla extract.
Step 3: In a separate medium bowl, beat the caster sugar, Demerara sugar, and eggs using an electric hand whisk on high speed. Whisk until the mixture becomes very light, thick, and fluffy, about 5 minutes.
Step 4: Sift together the flour, cocoa powder, baking powder, and salt into another bowl, then stir in the chocolate chips to mix evenly.
Step 5: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars, stirring gently to retain airiness.
Step 6: Carefully fold the dry ingredients into the wet mixture with a spatula, mixing only until just combined to keep the batter light.
Step 7: Drop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow spreading. Bake for 12-14 minutes until set and crackly on top.
Step 8: Remove from oven and, if desired, sprinkle with sea salt immediately. Let cool on the tray for about 10 minutes before transferring to a cooling rack to cool completely.

Tips & Variations

Use room temperature eggs to help the batter whip up light and fluffy more easily.
Swap the dark chocolate chips for white chocolate or nuts for a different flavor and texture.
Adding a pinch of instant espresso powder to the dry ingredients can deepen the chocolate flavor.
For a crispier edge, bake a minute or two longer but watch closely to avoid drying out.

Storage

Store browkies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped tightly for up to 1 month. To reheat, warm briefly in the microwave for 10-15 seconds to regain their fudgy texture.

How to Serve

The image shows a close-up view of large, round chocolate cookies with a cracked, shiny dark brown surface sprinkled lightly with coarse sea salt. The center cookie has a bite taken out, revealing a soft and gooey dark chocolate interior. The cookies are placed on crumpled white paper over a white marbled surface. Scattered around the cookies are a few pieces of milk chocolate chips, adding small round shapes with a smooth texture. The overall look is rich, indulgent, and textured with contrasts between the crisp outer layer and the moist inner layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, milk chocolate works well and will make the browkies sweeter and creamier. Adjust sugar slightly if desired to balance sweetness.

What if I don’t have Demerara sugar?

You can substitute with light brown sugar or an equal amount of granulated sugar, but Demerara adds a nice crunch and caramel note that enhances texture and flavor.