Thick and Chewy Chocolate Browkies

These thick, chewy browkies are the ultimate treat for chocolate lovers! Combining the fudgy richness of brownies with the soft, gooey texture of cookies, this recipe is a fusion dessert that’s easy to make and impossible to resist. Perfect for any occasion, these browkies are sure to become a household favorite.

Why You’ll Love This Recipe

• Combines the best of brownies and cookies in one dessert.
• Rich, fudgy, and irresistibly chewy.
• Easy to make with pantry-friendly ingredients.
• Perfect for sharing (or keeping all to yourself!).
• A crowd-pleaser that’s great for holidays, parties, or an indulgent treat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 225 g dark chocolate, chopped
• 56 g butter (salted or unsalted)
• 100 g caster sugar
• 90 g demerara sugar
• 2 eggs
• 1 tsp vanilla extract
• 95 g all-purpose flour
• 2 tbsp cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 85 g dark or milk chocolate chips

Directions

Step 1: Melt the Chocolate

1. Prepare the Base: In a heatproof bowl, combine the dark chocolate and butter. Melt them together using a microwave in 30-second intervals or over a double boiler. Stir until smooth and set aside to cool slightly.

Step 2: Mix the Wet Ingredients

2. Beat the Sugars and Eggs: In a large mixing bowl, whisk together the caster sugar, demerara sugar, and eggs until light and fluffy (about 2–3 minutes).
3. Add the Vanilla and Melted Chocolate: Stir in the vanilla extract and the melted chocolate mixture until fully combined.

Step 3: Combine the Dry Ingredients

4. Sift the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
5. Incorporate: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.

Step 4: Add Chocolate Chips

6. Mix in the Chips: Fold in the dark or milk chocolate chips, ensuring they’re evenly distributed throughout the dough.

Step 5: Bake the Browkies

7. Prepare the Pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
8. Shape the Browkies: Using a cookie scoop or tablespoon, drop rounded spoonfuls of the dough onto the baking sheet, spacing them about 2 inches apart.
9. Bake: Bake for 10–12 minutes, or until the edges are set but the centers still look slightly soft.
10. Cool: Allow the browkies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 15 browkies
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes

Variations

• Peanut Butter: Swirl peanut butter into the batter for a nutty twist.
• Mint Chocolate: Add 1/4 teaspoon peppermint extract and use mint chocolate chips.
• Nutty Browkies: Fold in chopped walnuts, pecans, or hazelnuts for added crunch.
• Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version.
• Extra Fudgy: Underbake slightly for an extra gooey texture.

Storage/Reheating

• Storage: Store browkies in an airtight container at room temperature for up to 4 days.
• Freezing: Freeze baked browkies in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
• Reheating: Warm browkies in the microwave for 10–15 seconds for that fresh-baked texture.

FAQs

1. What are browkies?

Browkies are a dessert that combines the rich, fudgy texture of brownies with the soft, chewy texture of cookies.

2. Can I use milk chocolate instead of dark chocolate?

Yes, but dark chocolate enhances the richness of the flavor. Milk chocolate will make the browkies slightly sweeter.

3. Why is my dough too soft to handle?

If your dough is too soft, refrigerate it for 10–15 minutes before shaping the browkies.

4. Can I add other mix-ins?

Absolutely! Add caramel bits, toffee pieces, or dried fruit for a personalized touch.

5. How do I know when the browkies are done?

The edges should be set, and the centers should look slightly soft. They will firm up as they cool.

6. Can I double the recipe?

Yes, simply double the ingredients and bake in batches to ensure even cooking.

7. What’s the best way to melt chocolate without burning it?

Use a double boiler or microwave in short intervals, stirring between each interval.

8. Can I use brown sugar instead of demerara sugar?

Yes, light brown sugar works as a substitute, but demerara adds a slightly deeper flavor and texture.

9. Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 24 hours. Let it sit at room temperature for 10 minutes before baking.

10. Are browkies suitable for gifting?

Absolutely! Pack them in decorative boxes or bags for a delicious homemade gift.

Conclusion

Thick and Chewy Chocolate Browkies are the ultimate dessert for chocolate lovers, combining the best of brownies and cookies into one indulgent treat. With their fudgy centers, chewy edges, and rich chocolate flavor, they’re perfect for any occasion. Make a batch today and enjoy the delicious fusion of two classic desserts!

Thick and Chewy Chocolate Browkies

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• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 15 servings 1x
• Category: Desserts
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These thick and chewy browkies are the ultimate dessert for chocolate lovers! Combining the fudginess of brownies and the soft chewiness of cookies, this easy-to-make recipe is perfect for satisfying your sweet tooth.

 

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Ingredients

Units MUS Scale 1x2x3x

Refrigerated:

• 2 eggs

Baking & Spices:

• 95 g all-purpose flour (plain)
• 1 tsp baking powder
• 100 g caster sugar
• 90 g demerara sugar
• 2 tbsp cocoa powder
• 225 g dark chocolate (melted)
• 85 g dark or milk chocolate chips
• 1/4 tsp salt
• 1 tsp vanilla extract

Dairy:

• 56 g butter (salted or unsalted)

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Melt the Chocolate and Butter:
   • In a heatproof bowl, melt the dark chocolate and butter together using a microwave (in 30-second intervals) or a double boiler. Stir until smooth and set aside to cool slightly.
3. Whisk the Sugars and Eggs:
   • In a large mixing bowl, combine the caster sugar, demerara sugar, and eggs. Beat with a whisk or electric mixer until the mixture is light and creamy. Add the vanilla extract.
4. Combine Wet and Dry Ingredients:
   • Gradually add the melted chocolate mixture to the egg mixture, stirring until fully combined.
   • In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Add the Chocolate Chips:
   • Gently fold in the dark or milk chocolate chips.
6. Scoop the Browkies:
   • Using a tablespoon or cookie scoop, drop portions of the dough onto the prepared baking sheet, leaving about 2 inches between each.
7. Bake:
   • Bake in the preheated oven for 10–12 minutes, or until the edges are set and the centers appear slightly underbaked for a fudgy texture.
8. Cool and Serve:
   • Allow the browkies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

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Notes

• Use a mix of dark and milk chocolate chips for extra depth of flavor.
• Add a pinch of espresso powder to the batter to enhance the chocolate flavor.
• Store browkies in an airtight container for up to 3 days at room temperature or freeze for longer storage.