Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate for dark chocolate, but the brookies will be much sweeter and slightly softer. Dark chocolate provides a richer, more balanced flavor.

Why did my brookies turn out too flat?

If your brookies spread too much, it could be because the butter was too warm when added or the batter was overmixed. Ensure your chocolate mixture is cooled slightly before combining, and gently fold the ingredients to avoid deflating the batter.

How do I know when brookies are done baking?

The brookies are ready when the edges are set, and the tops look crackled but still soft in the center. They will continue to firm up as they cool on the baking tray.

The Best Fudgy Chewy Browkies (Brookies) - Savvy Bites

Description

These The Best Fudgy Chewy Browkies (Brookies) are the perfect combination of brownies and cookies, with a rich chocolate flavor, crisp edges, and a soft, gooey center. They are easy to make with simple ingredients and come together in less than an hour, making them an ideal treat for both beginner and experienced bakers.

Ingredients

Scale

95 g (¾ cup) all-purpose flour
2 tbsp cocoa powder
1 tsp baking powder
¼ tsp salt
225 g (1 ¼ cups) dark chocolate, chopped
56 g (¼ cup) butter (salted or unsalted)
2 eggs (room temperature)
100 g (¾ cup) caster sugar
90 g (½ cup) demerara sugar
1 tsp vanilla extract
85 g (½ cup) dark or milk chocolate chips

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Instructions

Preheat the oven: Set your oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper.
Melt the chocolate and butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Melt them using a double boiler over simmering water or microwave in 15-second intervals, stirring in between until smooth. Stir in the vanilla extract and let it cool slightly.
Whisk the eggs and sugars: In a medium bowl, use an electric mixer on high speed to beat the caster sugar, demerara sugar, and eggs until the mixture turns pale, thick, and fluffy. This aeration creates a crackly top when baked.
Mix the dry ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. This prevents lumps and ensures even mixing.
Combine the wet and dry ingredients: Gently fold the melted chocolate mixture into the whipped eggs. Then, carefully fold in the dry ingredients and chocolate chips until just combined. Avoid overmixing to keep the batter light.
Scoop and bake: Use a cookie scoop or spoon to drop even portions of batter onto the lined baking tray, leaving space between each as they will spread. Bake for 12-14 minutes, or until the tops are set and slightly crackled. The centers should remain soft.
Cool and serve: Let the brookies cool on the baking tray for 10 minutes before transferring them to a wire rack. If desired, sprinkle them with a little sea salt while still warm for extra flavor.

Notes

Use high-quality chocolate for the best flavor and texture.
For a dairy-free version, substitute butter with coconut oil.
If the batter is too runny, chill it for 10 minutes before baking to help it firm up.
Brookies will continue to cook on the tray after being removed from the oven, so avoid overbaking.

Prep Time: 15 minutes
Cook Time: 12-14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brookie
Calories: 210 kcal
Sugar: 18 g
Sodium: 85 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 1 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 23 mg