Fudgy Chewy Browkies (Brookies)

Soft and chewy brookies (brownie cookies) on a piece of parchment paper.

Fudgy Chewy Browkies (Brookies)

Thick, chocolatey and chewy browkies! The Savvy Bites famous brownie recipe made into a cookie!

4.81 from 26 votes

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Prep Time: 15

Cook Time: 15

Servings: cookies

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Author: Deborah Rainford

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

Instructions

Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Prepare a baking tray by lining it with parchment paper.
Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and combined. Stir in the vanilla extract.
Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, demerara sugar, and eggs. Continue whisking until the mixture becomes very light, thick, and fluffy, about 5 minutes.
Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt, then add the chocolate chips. This will help ensure there are no lumps and that the dry ingredients are evenly mixed.
Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to maintain the airiness of the whipped eggs.
Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula, ensuring not to deflate the mixture. Mix only until just combined to keep the batter light.
Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow for spreading. Bake in the preheated oven for 12-14 minutes, or until the brookies are set and crackly on top.
Cool and Finish: Remove from the oven and sprinkle with sea salt immediately, if desired. Let them cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely.

Notes

Chocolate Melting: Watch closely to avoid overheating. If necessary, shorten microwave times based on your microwave's strength.
Whisking Technique: Aim for a thick consistency where the whisk leaves a ribbon trail in the mixture.
Consistent Sizes: Use a cookie scoop to create evenly sized brookies and ensure uniform baking.
Cooling Importance: Letting the brookies cool on the tray helps them firm up without falling apart.
Demerara Sugar: Demerara sugar is a raw sugar extracted from sugarcane. It is minimally processed, so it has a golden-brown colour and large grains that give it a crunchy texture. If you can't find it, you can use sugar in the raw or turbinado sugar.

Nutrition

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