Pin Thick swirls of chocolate meet chewy cookie edges in these brookies a mashup of the best brownies and cookies you can make in a single bowl. When you want something richer than a classic cookie but not quite a full slab of brownies these hit the spot every time. Perfect for bake sales holiday tins or just an afternoon chocolate fix.
I first baked these brookies with my niece on a rainy Sunday and they vanished within hours They turned into our go-to treat because their texture stays perfect even after a couple of days in a tin
Ingredients
- Plain all-purpose flour: gives brookies structure Look for finely milled flour for a tender bite
- Cocoa powder: deepens the chocolate intensity Choose unsweetened high-quality cocoa for better flavor
- Baking powder: helps the brookies rise so they do not get dense
- Salt: enhances all the flavors in the dough Use flaky sea salt for topping if desired
- Dark chocolate chopped for melting: forms the fudge centers Go for 70 percent cocoa or higher for ultimate richness
- Butter: adds moisture and helps everything stay chewy European-style butter brings an extra creaminess if you can get it
- Eggs at room temperature: help with the light and fluffy batter texture Use free range for the best flavor
- Caster sugar: blends smoothly for a thin crackly top
- Demerara sugar: brings hints of caramel and chew Look for golden raw sugar with large crystals
- Vanilla extract: rounds everything out Go for pure extract instead of imitation for best taste
- Dark or milk chocolate chips: dot each brookie with extra gooey bursts Choose a higher cocoa content chip for more depth and pop a few extras right on top just before baking
Instructions
- Preheat the Oven:
- Set your oven to 160 degrees Celsius for fan ovens or 170 degrees Celsius for traditional heat Prepare your baking tray with parchment paper so the brookies come off easily and do not stick
- Melt Chocolate and Butter:
- In a heatproof bowl add chopped dark chocolate and butter Place over a pan of simmering water stirring until both are completely melted and glossy Mix in the vanilla extract at this point so it blooms in the warmth
- Whip Eggs and Sugars:
- In a separate bowl whisk together the caster sugar demerara sugar and eggs with an electric whisk on high speed Whip for several minutes until the mixture is very pale thick and leaves visible ribbons that slowly dissolve back into the mix This builds the iconic brookie crackle
- Combine Dry Ingredients:
- In a new bowl sift together the flour cocoa powder baking powder chocolate chips and salt Sifting removes lumps and ensures all the dry ingredients and chips distribute evenly in the dough
- Integrate Chocolate Mixture:
- Pour the warm melted chocolate butter and vanilla into the whipped eggs and sugars Fold with a spatula so you do not lose the volume you just created Stir gently and patiently until just combined
- Fold in Dry Ingredients:
- Gently add the dry mix to the wet ingredients using a spatula Use folding motions from the bottom up to keep the batter airy Stop as soon as there are no visible dry streaks to keep the brookies light
- Bake the Brookies:
- Scoop tablespoons of batter onto your lined tray Leave plenty of space for spreading Bake for 12 to 14 minutes until tops are shiny cracked and just set If you like a fudgier center bake for the shorter time
- Cool and Finish:
- As soon as the brookies come out of the oven sprinkle with sea salt if you like Let them cool on the tray for 10 minutes to firm up before moving them to a cooling rack to finish
Pin Chocolate is my favorite part of these brookies and sometimes I sneak a few extra chunks right into the batter My family always gathers in the kitchen drawn by the smell of melting chocolate and warm sugar If you are looking for a dessert that disappears at every get-together these are the ones
Storage Tips
Brookies stay soft for up to four days when kept in an airtight container at room temperature For even longer freshness pop a slice of bread into the container to keep them moist Freeze cooled brookies in a single layer for up to three months then thaw at room temperature as needed
Ingredient Substitutions
Swap in gluten-free flour blends if you have dietary needs Keep an eye on the texture and add a splash more egg if the dough seems dry Dark chocolate can be replaced with milk or even white chocolate for a completely new flavor profile Or toss in a bit of espresso powder to make the chocolate pop
Serving Suggestions
These make a showstopper addition to lunchboxes birthday party spreads or any dessert tray For an indulgent twist sandwich two brookies with a scoop of vanilla ice cream or drizzle with warmed peanut butter and sprinkle with toasted nuts
Pin Enjoy these brookies while still a little warm for the ultimate texture or save some for later as the rich flavors deepen overnight. They are sure to win over chocolate lovers every time.
Recipe Questions & Answers
- → How do you achieve the crackly tops on browkies?
Whisking eggs and sugars until thick and fluffy introduces air, resulting in signature crackly tops after baking.
- → Can I use milk chocolate instead of dark chocolate?
Yes, milk chocolate provides a sweeter taste, though dark chocolate creates a richer, more intense flavor.
- → Why let browkies cool on the baking tray?
Allowing them to cool helps set their shape and prevents breakage, ensuring chewy centers remain intact.
- → Should butter be salted or unsalted?
Either works; use what you prefer. Salted butter subtly boosts the chocolate flavor, but both options are fine.
- → Can I add extra chocolate chips or nuts?
Absolutely! Fold in extra chips for more chocolate bursts or chopped nuts for added crunch and texture.