Fudgy Chewy Browkies Treat

This fudgy chewy browkies recipe combines the best of both brownies and cookies into one irresistible treat. It delivers a rich chocolate flavor with an enjoyable chewy texture that makes it perfect for sharing or enjoying whenever a chocolate craving hits. This recipe fits well into busy days since it comes together quickly without sacrificing taste or texture.

I first made these after wanting something faster than traditional brownies but more decadent than classic cookies. They quickly became a household favorite and often show up at gatherings because guests love how soft and dense they are.

Ingredients

• Plain (all-purpose) flour: provides structure make sure to spoon and level for accuracy
• Cocoa powder: intensifies the chocolate flavor opt for a good quality unsweetened variety
• Baking powder: helps create a gentle rise for a slightly tender crumb
• Salt: balances sweetness and enhances flavor fine sea salt is best
• Dark chocolate chopped: adds rich melt-in-your-mouth chocolaty goodness pick a bar with at least 70% cacao for boldness
• Butter: lends moisture and richness salted butter can add more flavor but unsalted lets you control salt levels
• Eggs: at room temperature help with easier mixing and better texture
• Caster or granulated sugar: sweetens and aerates caster dissolves quickly
• Demerara or raw sugar: adds a delightful crunch contrast substitute with extra granulated if needed
• Vanilla extract: brings warmth and depth choose pure vanilla for best taste
• Dark or milk chocolate chips: add pockets of melty chocolate throughout pick fresh chips that hold shape but melt well

Instructions

Build The Oven And Prepare The Tray:

Preheat your oven to 160 degrees Celsius with a fan or 170 degrees for conventional heat which ensures even baking. Line a baking tray with parchment paper to stop the browkies from sticking and help with easy cleanup.

Melt The Chocolate And Butter:

Place the chopped dark chocolate and butter in a heatproof bowl over simmering water making sure the bowl does not touch the water to avoid overheating. Stir often until completely melted and combined. Stir in the vanilla extract for extra aroma. It’s important to melt slowly to keep the chocolate glossy and smooth.

Whip The Eggs And Sugars:

In a separate bowl whisk the eggs with caster sugar and Demerara sugar using an electric hand whisk on high speed. Whip for about five minutes until the mixture is pale thick and fluffy. This step adds air that helps make the browkies lighter.

Mix Dry Ingredients Together:

Sift plain flour cocoa powder baking powder and salt into a bowl and add the chocolate chips. Sifting eliminates lumps and ensures the ingredients are evenly distributed for a uniform batter.

Fold Chocolate Mixture Into Eggs:

Gently fold the melted chocolate-butter mixture into the whipped eggs and sugar. Use a spatula and mix carefully to keep as much air in the batter as possible which preserves a soft texture.

Incorporate The Dry Ingredients:

Slowly fold the dry mixture into the wet batter until just combined. Overmixing risks losing the batter’s lightness so stop as soon as you see no more dry streaks.

Scoop And Bake:

Spoon tablespoons of batter onto the lined tray spacing them so they have room to spread while baking. Bake for 12 to 14 minutes. The browkies should be set around the edges but still crackly on top. Keep a close eye as ovens vary.

Cool And Finish:

Remove from the oven and while still warm sprinkle lightly with sea salt to enhance the chocolate flavors. Let them sit on the tray for 10 minutes before transferring to a cooling rack to cool fully which allows them to firm up without becoming dry.

This recipe relies heavily on the quality of your chocolate because it truly makes or breaks the experience. I remember baking these for a holiday treat when a friend brought me an exceptional artisan dark chocolate bar. It instantly elevated the whole batch and made me realize how much the chocolate quality matters.

Storage Tips

Store cooled browkies in an airtight container at room temperature for up to four days for best freshness. They soften slightly as they rest which some people prefer. For longer storage freeze them wrapped individually in parchment or plastic wrap for up to two months. Thaw at room temperature before serving.

Ingredient Swaps

Using white whole wheat flour is possible but expect a slightly denser browky. For a dairy-free version substitute butter with coconut oil or vegan margarine and choose dairy-free chocolate. Brown sugar works as a substitute for Demerara if you do not need the crunch.

Serving Ideas

Pair browkies with a scoop of vanilla ice cream or serve warm with fresh berries for a quick dessert. They also make an indulgent snack with a cup of black coffee or tea. For a grown-up touch drizzle with salted caramel sauce or sprinkle chopped nuts over before baking for texture.

These fudgy chewy browkies are a true crowd-pleaser, combining easy steps with delicious results every time.

Frequently Asked Recipe Questions

→ What chocolate works best for fudgy chewy browkies?

High-quality dark chocolate with at least 60% cocoa gives a rich, intense flavor and melts smoothly for the perfect fudgy texture.

→ Can I use unsalted butter instead of salted?

Yes, unsalted butter can be used. It allows better control over saltiness, and you can sprinkle sea salt on top to balance the flavors.

→ How important is whisking the eggs and sugars thoroughly?

Whisking until the mixture is light and fluffy helps incorporate air, creating a tender bite while maintaining a chewy center.

→ What role does Demerara sugar play in the texture?

Demerara sugar adds a subtle crunch and a mild caramel note, enhancing overall texture and depth of flavor.

→ Is it necessary to fold dry ingredients gently?

Delicate folding prevents deflating the airy egg mixture, ensuring a light texture that complements the dense chocolate components.