What makes browkies different from brownies or cookies?

Browkies combine the best of both worlds! They have the fudgy, rich texture of a brownie with the chewy edges and slightly crispy exterior of a cookie, creating a unique and delightful dessert experience.

How do I keep my browkies fudgy and not cakey?

The key to fudgy browkies is to not overbake them. They should still be slightly soft in the center when you take them out of the oven. Also, using a higher fat content in the batter can contribute to a fudgier texture.

Can I add any extra ingredients to my browkies?

Absolutely! Feel free to add chocolate chips, nuts, caramel bits, or even a swirl of peanut butter to customize your browkies to your liking. Get creative and experiment with different flavors!

What is the best way to store leftover browkies?

Store leftover browkies in an airtight container at room temperature for up to 3 days. You can also store them in the refrigerator for up to a week for a slightly firmer texture.

The Best Fudgy Chewy Browkies: 7 Simple Steps to Amazing Browkies

Name: The Best Fudgy Chewy Browkies: The Only Brookie Recipe You Need
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: For the Brownie Layer:; 1/2 cup (1 stick) unsalted butter, melted; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 2 large eggs; 1/2 cup all purpose flour; For the Cookie Layer:; 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup packed light brown sugar; 1 teaspoon vanilla extract; 1 large egg; 1 1/4 cups all purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup chocolate chips

Description

The best fudgy chewy browkies recipe! This recipe uses a rich, decadent brownie and a soft, chewy chocolate chip cookie, together to offer the ultimate dessert experience.

Ingredients

Scale

For the Brownie Layer:
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/2 cup all purpose flour
For the Cookie Layer:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking pan.
2. Make the Brownie Layer: In a large bowl, combine the melted butter, granulated sugar, cocoa powder, and salt. Mix well until smooth. Stir in the vanilla extract, then add the eggs one at a time, mixing well after each addition. Gradually add the flour and mix until just combined.
3. Make the Cookie Layer: In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract, then add the egg and mix well.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
5. Layer and Bake: Spread the brownie batter evenly into the prepared pan. Drop spoonfuls of the cookie dough over the brownie batter.
6. Bake for 25 30 minutes, or until a toothpick inserted into the center comes out with fudgy crumbs attached. The cookie topping should be golden brown.
7. Cool and Cut: Let the browkies cool completely in the pan before cutting into squares.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 250
Sugar: 25g
Sodium: 100mg
Fat: 15g
Saturated Fat: 8g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg