Get ready to fall in love with Fudgy Chewy Browkies (Brookies), the ultimate dessert mashup that marries everything you adore about brownies and cookies into one gloriously decadent treat. Imagine thick, chocolatey cookies with that signature shiny, crackly brownie top, gloriously chewy centers, and pockets of melty chocolate chips. The best part? These browkies are incredibly easy to bake, whether you’re a seasoned baker or just looking for a fun weekend project. Grab your ingredients, because this recipe just might become your new go-to for cravings, celebrations, or anytime chocolate is on your mind!

Fudgy Chewy Browkies (Brookies) Recipe - Recipe Image

Ingredients You’ll Need

These Fudgy Chewy Browkies (Brookies) come together with a handful of pantry staples and a couple of key ingredients that guarantee maximum flavor and texture. Each ingredient brings something special to the table, so don’t skip a thing if you’re after that rich, chewy result that makes these brookies irresistible.

Plain (all-purpose) flour: Provides the structural foundation, keeping your browkies pillowy and tender but never cakey.
Cocoa powder: Intensifies the chocolate flavor and adds depth, ensuring each bite is ultra-rich.
Baking powder: Lends the perfect lift for those gorgeous crackly tops, helping the browkies puff up just right.
Salt: Balances sweetness and amplifies every chocolatey note in the recipe.
Dark chocolate, chopped: The heart and soul of these brookies — opt for a good-quality dark chocolate for irresistible flavor and a silky batter.
Butter (salted or unsalted): Adds richness and that signature fudgy texture; use salted if you love a sweet-salty edge.
Eggs (room temperature): Essential for binding and creating a luscious, almost brownie-like chewiness.
Caster or granulated sugar: Works with the eggs to achieve that glossy top and helps with crisp edges.
Demerara or raw sugar: Brings a subtle molasses flavor and a delightful cookie crunch — if unavailable, swap for turbinado or raw sugar.
Vanilla: Enhances and deepens all the chocolate notes, adding a warm, inviting aroma.
Dark or milk chocolate chips: Stud each cookie for gooey explosions of chocolate in every bite.

How to Make Fudgy Chewy Browkies (Brookies)

Step 1: Preheat the Oven and Prepare Your Tray

Start by heating your oven to 160ºC (320ºF) if you’re using a fan oven, or 170ºC (338ºF) for a conventional oven. Line a baking tray with parchment paper so nothing sticks and cleanup is a breeze — you’ll thank yourself later.

Step 2: Melt Chocolate and Butter Together

In a heatproof bowl, combine the chopped dark chocolate and butter. Place this over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Gently stir until everything melts into a glossy, smooth pool of chocolatey goodness. Stir in the vanilla and set aside for a minute to cool.

Step 3: Whip Eggs and Sugars to Perfection

In a medium bowl, whisk the eggs, caster sugar, and demerara sugar together on high speed for about five minutes. You’re aiming for a thick, pale, and voluminous mixture — almost mousse-like. This step is key for getting that irresistible brownie top and light, chewy texture.

Step 4: Combine Dry Ingredients and Chocolate Chips

Sift the flour, cocoa powder, baking powder, and salt into a separate bowl. Add the chocolate chips now so they get evenly distributed and don’t sink to the bottom of the browkie batter.

Step 5: Fold In the Melted Chocolate Mixture

Pour the slightly cooled chocolate and butter mixture into your whipped eggs and sugar. Gently fold it in, taking care not to knock out all the air you worked so hard to whip in — a light hand here makes all the difference in your Fudgy Chewy Browkies (Brookies).

Step 6: Fold in the Dry Ingredients

Now, add the dry ingredients to the chocolatey wet base. Use a spatula to fold gently, mixing only until just combined. Over-mixing can lead to tough brookies, so stop as soon as the last streaks of flour disappear.

Step 7: Scoop and Bake

Drop generous tablespoons of batter onto your prepared baking tray, leaving space for spreading. Use a cookie scoop for consistent sizes if you have one! Bake for 12-14 minutes, or until the tops are crackly and set but the centers are still tender.

Step 8: Cool and Finish

As soon as they’re out of the oven, sprinkle the tops with a little sea salt for that epic sweet-salty combo (optional, but so worth it). Let your Fudgy Chewy Browkies (Brookies) cool on the tray for about ten minutes to set up and firm before transferring to a rack. Resist the urge to dig in instantly — they’re worth the wait!

How to Serve Fudgy Chewy Browkies (Brookies)

Garnishes

These beauties already shine on their own, but a pinch of flaky sea salt really takes the chocolate intensity up a notch. For a party vibe, dust them with a little powdered sugar or drizzle on extra melted chocolate. A scoop of vanilla ice cream perched on top is never a bad idea, especially for an over-the-top dessert moment.

Side Dishes

Browkies pair perfectly with something cool or creamy to contrast that deep chocolatey chew. Serve them alongside a glass of cold milk, a latte, or even a fruit salad for balance. For dessert platters, add fresh berries or a dollop of whipped cream to keep things light and fresh.

Creative Ways to Present

If you want your Fudgy Chewy Browkies (Brookies) to steal the show, cut them into fun shapes with cookie cutters once cooled or stack them up on a cake stand with layers of parchment. They also make adorable edible gifts — just wrap a few in cellophane and tie with a ribbon for instant homemade happiness.

Make Ahead and Storage

Storing Leftovers

Store any leftover Fudgy Chewy Browkies (Brookies) in an airtight container at room temperature for up to four days. They’ll stay ultra-soft and chewy, especially if you slip in a slice of sandwich bread to keep them from drying out. Bonus: the flavors deepen by the next day!

Freezing

These brookies freeze beautifully. Once completely cooled, layer them with parchment in a freezer-safe container or bag. They’ll keep for up to three months — just thaw at room temperature when you need a chocolate fix.

Reheating

If you’re after that fresh-from-the-oven gooeyness, pop a brookie in the microwave for about 10-12 seconds. It brings back that soft center and melty chocolate chips, turning your leftovers into an instant treat.

FAQs

Can I use milk chocolate instead of dark for these brookies?

Absolutely! Using milk chocolate will make the Fudgy Chewy Browkies (Brookies) slightly sweeter and a bit creamier in flavor. If you love a classic milk chocolate cookie, go for it — just be ready for a sweeter treat.

Why do my browkies come out cakey instead of chewy?

Be sure not to over-mix your batter once you add the flour, and avoid over-baking. Mixing too much and baking too long can make the texture more cake-like. The key to truly chewy, fudgy browkies is gentle handling and a slightly underbaked center.

What can I use if I don’t have demerara or raw sugar?

If you can’t find demerara or raw sugar, turbinado sugar is a great substitute. In a pinch, just use all granulated sugar — you’ll still get delicious Fudgy Chewy Browkies (Brookies) with a wonderful texture.

Can I add nuts or other mix-ins?

Of course! Chopped walnuts, pecans, or even peanut butter chips would be amazing in these brookies. Fold in about half a cup with the chocolate chips for a custom flavor and extra crunch.

How do I know when the browkies are done baking?

Look for crackly, shiny tops and set edges; the centers should look slightly underbaked for ultimate chewiness. They’ll continue to firm up as they cool, so don’t wait for them to look firm in the oven.

Final Thoughts

If you’re looking for a sweet treat that wows every single time, you can’t go wrong with Fudgy Chewy Browkies (Brookies). They’re simple, showstopping, and guaranteed to put a smile on anyone’s face — especially yours. Go ahead and whip up a batch soon — your kitchen (and tastebuds) will thank you!