Brownies or cookies? Why not both? The perfect fusion of two classic desserts, “browkies” are the answer to anyone torn between these beloved treats. Combining the rich, fudgy decadence of brownies with the chewy, buttery goodness of cookies, browkies deliver the best of both worlds. They’re ideal for any occasion—whether it’s a casual get-together, a holiday party, or just a self-care indulgence. The balance of textures and flavors ensures that everyone, from chocolate enthusiasts to cookie lovers, will find something to adore in this hybrid dessert.
The History of Browkies
While brownies and cookies have been culinary staples for decades, the concept of combining them is relatively new. The brownie, originating in the late 19th century, was first introduced as a dense, chocolatey cake that could be easily eaten by hand. On the other hand, cookies have been around since at least the 7th century, with modern chocolate chip cookies being a 20th-century American invention. Browkies likely emerged in the last few decades as creative bakers sought innovative ways to satisfy their sweet tooth. The rise of food blogs and social media platforms helped propel this inventive dessert into the limelight, with recipes ranging from marbled layers to fully integrated doughs.
Ingredients Breakdown
- Flour: The base for both components, all-purpose flour provides structure to the cookie dough and brownie batter.
- Cocoa Powder: Unsweetened cocoa powder adds the deep, rich chocolate flavor essential to the brownie layer.
- Butter: Key for moisture and richness, butter is used in both the brownie and cookie layers. Make sure it’s unsalted to control the salt content.
- Sugar: Granulated sugar sweetens both layers, while brown sugar contributes moisture and a slight molasses flavor to the cookie dough.
- Eggs: Essential for binding and creating the fudgy texture in the brownie layer, eggs also add richness to the cookie dough.
- Vanilla Extract: This ingredient enhances the flavor of both layers, adding warmth and depth.
- Chocolate Chips: Folded into the cookie dough for bursts of melted chocolate in every bite.
- Leavening Agents: Baking soda and baking powder help the cookie layer achieve a light, chewy texture while leaving the brownie layer dense.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Prepare the Brownie Layer: In a medium bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla, mixing well. Sift in cocoa powder, flour, and a pinch of salt, then fold until just combined. Spread the brownie batter evenly into the prepared pan.
- Prepare the Cookie Layer: In a separate bowl, cream softened butter and both sugars until light and fluffy. Mix in the egg and vanilla extract. Gradually add flour, baking soda, and a pinch of salt, mixing until combined. Fold in the chocolate chips.
- Assemble the Browkies: Gently drop spoonfuls of cookie dough over the brownie layer, spreading carefully with a spatula to create an even layer.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Avoid overbaking to maintain a fudgy texture.
- Allow the browkies to cool completely in the pan before lifting them out using the parchment overhang. Slice into squares and serve.
Tips for the Perfect Browkies
- Use room-temperature ingredients for a smoother batter and dough.
- Chill the cookie dough briefly before layering it over the brownie batter to make spreading easier.
- Check for doneness early, as ovens vary, and overbaking can lead to dry browkies.
- Use high-quality cocoa powder and chocolate chips for the best flavor.
- Allow browkies to cool fully before slicing to achieve clean, even edges.
Variations and Customizations
- Nutty Delight: Fold chopped walnuts or pecans into the brownie batter or cookie dough.
- Salted Caramel Browkies: Drizzle caramel sauce over the cookie dough layer and sprinkle with sea salt before baking.
- Peanut Butter Swirl: Add dollops of peanut butter to the brownie layer and swirl it with a knife before adding the cookie layer.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Vegan Browkies: Use plant-based butter, flaxseed eggs, and dairy-free chocolate chips to create a vegan version.
Health Considerations and Nutritional Value
While browkies are undeniably indulgent, there are ways to make them slightly healthier. Using dark chocolate chips instead of milk chocolate can increase antioxidant content. Swapping some of the flour for almond flour adds healthy fats and protein. You can also reduce sugar slightly or use coconut sugar as a natural sweetener. However, browkies are best enjoyed as an occasional treat, as their rich ingredients make them high in calories, sugar, and fat. Moderation is key!
FAQ
- Can I freeze browkies? Yes! Slice them into portions, wrap each piece in plastic wrap, and store them in an airtight container in the freezer for up to three months.
- How do I store leftover browkies? Keep them in an airtight container at room temperature for up to five days.
- Can I use pre-made brownie mix and cookie dough? Absolutely! For a quicker version, use store-bought mixes and dough. Adjust baking time as needed.
- What type of cocoa powder works best? Unsweetened natural cocoa powder is ideal, but Dutch-processed cocoa can also be used for a darker, richer flavor.
The Best Fudgy Chewy Browkies
Ingredients
- 95 g ¾ cup 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 cup butter, salted or unsalted
- 2 eggs at room temperature
- 100 g ¾ cup caster sugar
- 90 g ½ cup demerara sugar
- 1 teaspoon vanilla extract
- 85 g ½ cup dark or milk chocolate chips
Instructions
Preheat the Oven:
- Preheat your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper and set it aside.
Melt Chocolate and Butter:
- In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over a pan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir occasionally until the chocolate and butter are fully melted and well combined. Once melted, 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, light brown sugar, and eggs. Continue whisking until the mixture becomes light, thick, and fluffy.
Combine Dry Ingredients:
- In another bowl, sift together the flour, cocoa powder, baking powder, chocolate chips, and salt. Sifting helps eliminate any lumps and ensures the dry ingredients are well mixed.
Integrate Chocolate Mixture:
- Slowly 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. Be sure not to deflate the batter. Mix only until just combined to keep the batter light.
Bake the Brookies:
- Scoop tablespoon-sized portions 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 have a crackly top.
Cool and Finish:
- Remove the brookies from the oven and sprinkle with sea salt immediately, if desired. Let them cool on the baking tray for about 10 minutes before transferring to a cooling rack to cool completely.
Notes
Be mindful while melting the chocolate to prevent overheating. Adjust microwave times based on the strength of your microwave, shortening them if needed. Whisking Technique:
Whisk the mixture until it reaches a thick consistency, where the whisk leaves a ribbon trail as you lift it. Consistent Sizes:
For even baking, use a cookie scoop to create uniformly sized brookies. Cooling Importance:
Allow the brookies to cool on the tray to help them firm up without risking them falling apart.