Fudgy Chewy Browkies (Brookies)

Fudgy Chewy Browkies (Brookies)

Meet your new favorite chocolate bake. Fudgy Chewy Browkies (Brookies) bring the best parts of brownies and cookies into one bite. You get shiny, crackly tops like a bakery brownie, a rich and deep chocolate flavor, and a chewy center that feels soft and gooey. The edges stay a little crisp, just like a good cookie. The batter mixes up fast, you bake the cookie-style scoops, and you enjoy warm chocolate bliss in minutes.

This recipe gives you classic brookies that always turn out fudgy, chewy, and full of chocolate chunks. You melt real dark chocolate with butter, whip eggs and sugar until thick and pale, and fold everything together gently. This method traps air, sets the crackly top, and keeps the inside soft. You finish with a sprinkle of sea salt if you like that sweet-salty pop. Serve them warm, pack them for gifts, or keep a stash in the freezer for late-night treats. You will love how easy and reliable this recipe feels from the very first tray.

Why Make This Recipe

• You get the best of both worlds. These browkies taste like a brownie and bake like a cookie. They feel soft and chewy inside, with a shiny, crackly top.
• The texture stays ideal for days. The outside keeps a light crisp edge, while the center stays rich and fudgy.
• The steps are simple. You melt chocolate and butter, whip eggs and sugar, fold in dry ingredients, and bake. You do not need fancy tools, just a hand mixer and a bowl.
• The ingredients are basic. You use pantry staples like flour, cocoa, sugar, eggs, and chocolate. You get a deep chocolate flavor with simple items.
• The method gives pro-looking results. The whipped eggs and sugars make a glossy, crackly crust. People will think you bought them from a bakery.
• The flavor is big and balanced. Dark chocolate and cocoa give depth. Two sugars add both structure and chew. Vanilla rounds the taste.
• The recipe scales well. Double it for a crowd, or bake a single tray for a cozy night. The batter holds for a short time in the fridge between batches.
• You can customize it. Add nuts, swap chips, stir in espresso, or top with flaky salt. You can adjust the chocolate level easily.
• The timing is quick. You bake each tray in 12 to 14 minutes. You can have warm browkies ready in under 40 minutes from start to finish.
• They make perfect gifts and party snacks. They travel well, they freeze well, and everyone loves them. They suit holidays, birthdays, bake sales, or simple weekend treats.

How to Make Fudgy Chewy Browkies (Brookies)

You will follow a simple three-part method: melt, whip, and fold. This method creates lift, shine, and that signature brownie-cookie chew.

• Melt the chocolate and butter. Use a bowl over simmering water. Stir until smooth and glossy. Add vanilla at the end for a warm aroma. This step brings deep cocoa flavor and a silky base.
• Whip the eggs and sugars. Use an electric hand whisk on high speed. Beat until the mix turns very light, thick, and fluffy. This aerates the batter. It helps the tops crackle and keeps the center soft.
• Combine dry ingredients and chips. Sift the flour, cocoa, baking powder, and salt. Then mix in chocolate chips. Sifting removes lumps and spreads the cocoa and baking powder evenly. The chips add melty pockets.
• Fold everything together. Pour the warm chocolate mixture into the whipped egg mixture. Fold gently to keep the air. Then fold in the dry ingredients only until just combined. Stop as soon as you no longer see dry flour. This protects the texture and prevents dense browkies.
• Scoop and bake. Space the scoops so they can spread. Bake until the tops set and show cracks. The centers should still feel soft when you touch them. They will finish setting as they cool.
• Cool and finish. Let the browkies stand on the tray. This helps them set and keeps the center fudgy. Sprinkle a little sea salt right out of the oven if you like contrast.

If you respect these steps, you will get a shiny surface, a soft middle, and a chewy bite every time.

Ingredients

• 95 g plain (all-purpose) flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 225 g dark chocolate (chopped)
• 56 g butter (salted or unsalted)
• 2 eggs *room temperature
• 100 g caster or granulated sugar
• 90 g Demerara or raw sugar (*see notes)
• 1 teaspoon vanilla
• 85 g dark or milk chocolate chips

Directions

1. Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Prepare a baking tray by lining it with parchment paper.
2. Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and combined. Stir in the vanilla extract.
3. Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, demerara sugar, and eggs. Continue whisking until the mixture becomes very light, thick, and fluffy, about 5 minutes.
4. Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt, then add the chocolate chips. This will help ensure there are no lumps and that the dry ingredients are evenly mixed.
5. Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to maintain the airiness of the whipped eggs.
6. Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula, ensuring not to deflate the mixture. Mix only until just combined to keep the batter light.
7. Bake the Brookies: Scoop tablespoons 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 crackly on top.
8. Cool and Finish: Remove from the oven and sprinkle with sea salt immediately, if desired. Let them cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely.

How to Serve Fudgy Chewy Browkies (Brookies)

• Serve warm with a glass of cold milk. The centers taste extra fudgy while warm.
• Add a scoop of vanilla ice cream. The hot-cold contrast tastes amazing. The ice cream melts into the cracks.
• Drizzle warm browkies with caramel or chocolate sauce. The sauce settles into the crinkles and boosts flavor.
• Sprinkle with flaky sea salt right after baking. The salt sharpens the chocolate taste and adds crunch.
• Make a browkie sandwich. Place a spoon of ice cream or whipped cream between two browkies. Press gently and serve right away.
• Serve on a dessert platter. Add fresh berries, sliced bananas, and toasted nuts. This adds freshness and crunch.
• Pair with coffee or espresso. The bitterness of coffee balances the sweetness and deepens the chocolate notes.
• Serve with a fruit coulis. Raspberry or cherry sauce cuts through the richness with bright acidity.
• Pack for lunch boxes and picnics. Browkies travel well and stay chewy at room temperature.
• Warm a day-old browkie for 10 seconds in the microwave. This brings back the soft texture and the warm chocolate aroma.

How to Store Fudgy Chewy Browkies (Brookies)

• Room temperature: Store browkies in an airtight container at room temperature for 3 to 4 days. Line the container with parchment to prevent sticking. Keep them away from heat and sunlight.
• Refrigeration: You can refrigerate them for up to 1 week. Place parchment between layers. Bring to room temperature before serving, or warm briefly in the microwave to refresh the texture.
• Freezer: Freeze fully cooled browkies for up to 2 months. Wrap each browkie in parchment or plastic wrap, then place them in a freezer-safe bag or container. Press out extra air before sealing. Thaw at room temperature for 30 to 45 minutes, or warm in the microwave for 15 to 20 seconds.
• Dough storage (short hold): You can let the batter rest for a short time (10 to 15 minutes) between trays. Keep the bowl covered and away from heat. Do not refrigerate for long, as the batter may thicken and lose some lift.
• Moisture control: Add a slice of bread to the storage container if you want to keep them extra soft. Replace the bread as it dries out. This trick helps retain moisture without making the browkies soggy.

Tips to Make Fudgy Chewy Browkies (Brookies)

• Use room temperature eggs. Cold eggs do not whip as well. Room temp eggs whip faster and trap more air.
• Whip long enough. Beat the eggs and sugars until very light and thick, about 5 minutes on high. The mixture should ribbon off the whisk and sit for a second on the surface. This step sets the glossy, crackly top.
• Do not overheat the chocolate. Melt the chocolate and butter gently over simmering water. Keep the bowl above the water line. Stir until just smooth and shiny. Overheating can dull the chocolate and affect texture.
• Add vanilla off the heat. Stir the vanilla into the warm chocolate blend. This protects the aroma and keeps the flavor clean.
• Sift the dry ingredients. Sifting removes lumps and blends cocoa and baking powder evenly. This gives a smooth batter.
• Fold gently. Fold the chocolate mixture into the whipped eggs with slow, sweeping motions. Turn the bowl as you fold. Keep the air in the batter.
• Stop mixing early. Fold in the dry ingredients just until the last streak of flour disappears. Overmixing can deflate the batter and make dense browkies.
• Watch the bake time. Bake for 12 to 14 minutes, or until the tops look set and crackly. The centers should feel soft. Do not overbake, as that will dry the center and reduce chew.
• Space the scoops. Leave room for spreading. Use a tablespoon or a small cookie scoop for even sizes.
• Cool on the tray first. Let browkies cool for about 10 minutes on the hot tray. This sets the structure and keeps the middle fudgy.
• Use good chocolate. Pick dark chocolate you enjoy eating. Good chocolate makes a big difference in flavor and texture.
• Mix sugars for best texture. The mix of caster or granulated sugar with Demerara or raw sugar builds chew and shine.
• Use parchment. Line the tray so browkies do not stick and lift cleanly.
• Try a test bake. Bake one or two scoops first. Check spread, texture, and timing. Adjust the rest based on that test.
• Add flaky salt while hot. Sprinkle sea salt as soon as the browkies come out of the oven. The salt sticks better and melts slightly into the crust.

Variation (if any)

• Nutty browkies: Fold 60 to 80 g chopped toasted walnuts, pecans, or hazelnuts into the dry ingredients with the chips. Nuts add crunch and balance the sweetness.
• Triple chocolate: Use a mix of dark, milk, and white chocolate chips. Keep the total chip weight at 85 g. This mix adds flavor layers and color.
• Espresso boost: Add 1 to 2 teaspoons of instant espresso powder to the dry ingredients. Coffee enhances chocolate flavor without making the dessert taste like coffee.
• Orange zest: Add the finely grated zest of 1 orange to the chocolate mixture with the vanilla. Citrus brightens the rich chocolate.
• Mint chocolate: Add 1/2 teaspoon peppermint extract with the vanilla. Use dark and mint chocolate chips for a cool finish.
• Salted caramel: Press a few soft caramel bits on top of each scoop before baking. Sprinkle flaky salt after baking. The caramel melts and creates gooey pockets.
• Raspberry swirl: Drop a 1/4 teaspoon of thick raspberry jam on top of each scoop. Swirl lightly with a toothpick. Bake as directed. The jam adds a tart pop.
• Peanut butter ripple: Warm 2 tablespoons of smooth peanut butter until loose. Drizzle over the scooped batter and swirl gently. Bake as usual.
• Chili chocolate: Add a pinch of cayenne or chili powder and a small pinch of cinnamon to the dry ingredients. This gives a subtle heat that pairs well with dark chocolate.
• Gluten-free swap: Use a high-quality 1:1 gluten-free all-purpose flour blend in place of the flour. Sift well. Texture may vary slightly, but the method still gives a chewy center.
• Dairy-free note: Use a dairy-free butter and a dairy-free dark chocolate. Make sure your chips are dairy-free too. The method stays the same.

FAQs

• Why do my browkies spread too much?
• You may have under-whipped the eggs and sugars, or your batter got too warm. Whip for a full 5 minutes until very light and thick. Chill the scooped tray for 5 to 10 minutes before baking if your kitchen is warm.
• Why do my browkies not spread enough?
• You may have overmixed the dry ingredients, or you used too much flour. Weigh ingredients for accuracy and fold gently. Also check your oven temperature. If the oven runs too hot, the tops may set before the batter spreads.
• How do I get shiny, crackly tops?
• Whip the eggs and sugars well to trap air. Fold the warm melted chocolate into the whipped mixture gently. Bake at the correct temperature. This method builds the glossy crust.
• Can I use only granulated sugar if I do not have Demerara?
• Yes. Use the same total sugar weight. The texture may be slightly less chewy and the crust may look a bit different, but the browkies will still taste great.
• Can I use only Demerara sugar?
• Yes, but the batter may feel a little grainy until baking, and the tops may look more rustic. The chew will still be nice.
• Can I use milk chocolate instead of dark chocolate?
• You can, but the browkies will be sweeter and less intense. If you swap the main melted chocolate to milk, reduce the sugar slightly to balance sweetness, or use a mix of dark and milk chocolate to keep depth.
• How do I know when to pull them from the oven?
• Look for set, crackly tops and slightly soft centers. The edges should look just set. If you press lightly, the center should feel soft but not wet. Aim for 12 to 14 minutes, depending on your oven.
• Can I make the batter ahead?
• It is best to bake right after mixing to protect the airy structure. If you must wait, hold the batter for up to 15 minutes at room temperature. Longer rests can reduce spread and shine.
• Can I freeze the baked browkies?
• Yes. Cool fully, wrap well, and freeze for up to 2 months. Thaw at room temperature, or warm for 15 to 20 seconds in the microwave.
• Why do my browkies taste dry?
• You likely overbaked them or used too much flour. Bake until just set, and weigh your flour for accuracy. Do not skip the cooling time on the tray, which helps set the fudgy middle.
• Can I double the recipe?
• Yes. Double all ingredients and bake in batches. Do not crowd the tray. Keep the second batch of scoops in a cool spot while the first batch bakes.
• What size scoop should I use?
• Use a tablespoon or a small cookie scoop, about 20 to 25 g per scoop. Keep sizes even so they bake at the same rate.
• Can I add nuts or extra chips?
• Yes. Add up to 80 g of extras without changing the structure. Fold them in with the dry ingredients to spread them evenly.
• Why do I need room temperature eggs?
• Room temperature eggs whip better and hold more air. This helps create the lift and the crackly top you want.
• Do I need a stand mixer?
• No. An electric hand whisk works well. If you only have a whisk, you can do it by hand, but you must whisk hard for longer to reach the same thickness.
• Can I bake them on silicone mats?
• Yes, but parchment helps with spread and edges. Silicone mats can reduce browning slightly. If you use a mat, watch the bake and add 1 minute if needed.
• Can I reduce the sugar?
• You can reduce the total sugar by up to 15%. More reduction may affect the crust and chew. Sugar helps structure and shine in this recipe.
• How do I keep them round?
• Use a cookie scoop and space evenly. If they bake a little uneven, use a round cookie cutter to “scoot” the edges right after baking while the browkies are still hot. This trick shapes them neatly.
• What cocoa powder should I use?
• Use a good unsweetened cocoa powder. Natural cocoa works well. Dutch-process also works, but keep the baking powder amount the same in this recipe.
• Can I add sea salt on top?
• Yes. Sprinkle flaky sea salt right after baking. The mild melt helps the salt stick and enhance flavor without making the browkies salty.

Enjoy baking these Fudgy Chewy Browkies (Brookies). Follow the melt-whip-fold method, keep an eye on your bake time, and let the browkies rest on the tray before moving them. You will get glossy tops, chewy centers, and rich chocolate flavor every time.

Fudgy Chewy Browkies (Brookies)

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• Author: ezio22
• Total Time: 29 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

These Fudgy Chewy Browkies combine brownies and cookies into a delicious treat with a chewy center and shiny top.

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Ingredients

Scale 1x2x3x

• 95 g plain (all-purpose) flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 225 g dark chocolate (chopped)
• 56 g butter (salted or unsalted)
• 2 eggs (room temperature)
• 100 g caster or granulated sugar
• 90 g Demerara or raw sugar
• 1 teaspoon vanilla
• 85 g dark or milk chocolate chips

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Instructions

1. Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Prepare a baking tray by lining it with parchment paper.
2. Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir until smooth and glossy. Stir in the vanilla extract.
3. Whip Eggs and Sugars: In a separate bowl, use an electric hand whisk on high speed to beat the caster sugar, demerara sugar, and eggs until thick and fluffy, about 5 minutes.
4. Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt; then add the chocolate chips.
5. Integrate Chocolate Mixture: Gradually fold the melted chocolate mixture into the whipped egg mixture. Be gentle to maintain airiness.
6. Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture until just combined.
7. Scoop and Bake: Scoop tablespoons of batter onto the prepared tray, spacing well. Bake for 12-14 minutes until set and crackly.
8. Cool and Finish: Remove from the oven, sprinkle with sea salt, and let cool in the tray for about 10 minutes.

Notes

Serve warm with milk or ice cream. Browkies are perfect for gifts and can be frozen for late-night treats.

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

Nutrition

• Serving Size: 1 browkie
• Calories: 250
• Sugar: 20g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 50mg

Keywords: browkies, brookies, brownies, cookies, chocolate dessert