Can’t decide between brownies and cookies? Now you don’t have to! These Fudgy Chewy Browkies (Brookies) combine the rich, dense texture of a brownie with the classic chew and crisp edges of a cookie. With a gooey center, crackly top, and bursts of melted chocolate chips in every bite, they’re pure chocolate heaven.
Inspired by the ever-popular American brookie, this recipe is The Savvy Bites’ iconic fudgy brownie reimagined in cookie form. It’s a dream come true for chocolate lovers and a guaranteed hit for bake sales, dessert tables, or cozy evenings at home.
Why You’ll Love These Fudgy Chewy Browkies
- Double the Chocolate: Dark chocolate and chocolate chips make these ultra-rich.
- Crispy on the Outside, Fudgy in the Center: The ideal brookie texture.
- Small Batch Recipe: Makes just enough for 5 generous servings—perfect for satisfying a craving without going overboard.
- Freezer-Friendly: Store dough or baked brookies for quick treats later.
- One-Bowl Simplicity: Fewer dishes, more deliciousness.
Ingredients (Serves 5)
- 95g (¾ cup) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 225g (1¼ cups) dark chocolate, chopped
- 56g (¼ cup) butter, salted or unsalted
- 2 eggs, room temperature
- 100g (¾ cup) caster or granulated sugar
- 90g (½ cup) Demerara or raw sugar
- 1 teaspoon vanilla extract
- 85g (½ cup) dark or milk chocolate chips
How to Make Fudgy Chewy Browkies (Brookies)
Step 1: Preheat the Oven
Preheat your oven to 160ºC (320ºF) with a fan, or 170ºC (338ºF) for conventional ovens. Line a baking tray with parchment paper and set aside.
Step 2: Melt Chocolate and Butter
In a heatproof bowl, combine chopped dark chocolate and butter. Place the bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir until the mixture is completely melted and glossy. Stir in the vanilla extract and set aside to cool slightly.
Step 3: Whip Eggs and Sugars
In another bowl, beat the eggs, caster sugar, and demerara sugar using an electric hand mixer on high speed for about 5 minutes. You’re looking for a pale, thick, and airy mixture—this helps give the brookies their signature crackly top.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips. Sifting helps avoid clumps and distributes the ingredients evenly.
Step 5: Combine Wet and Dry
Gently fold the melted chocolate mixture into the whipped egg and sugar mix. Be careful to preserve the fluffiness. Then fold in the dry ingredients just until combined. The batter will be thick and glossy—resist the urge to overmix.
Step 6: Scoop and Bake
Drop tablespoons of batter onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12–14 minutes, or until the tops are crackly and the edges look set but the centers are still soft.
Step 7: Cool and Serve
Let the brookies cool on the tray for 10 minutes, then transfer to a wire rack. Optional but highly recommended: sprinkle with a pinch of sea salt for that sweet-salty finish.
Tips for Perfect Browkies
- Use Good-Quality Chocolate: The better the chocolate, the richer the flavor.
- Room Temp Eggs Are Key: They whip better and help create a stable batter.
- Don’t Overbake: Slightly underbaking ensures fudgy centers.
- Mix Gently: Overmixing will knock out the air and make them dense.
- Chill the Batter (optional): For thicker brookies, chill the batter for 15–30 minutes before baking.
Variations to Try
- Add Nuts: Fold in chopped walnuts or pecans for crunch.
- Swirl in Peanut Butter: Drop dollops on top before baking and swirl with a toothpick.
- Espresso Kick: Add 1 teaspoon of instant espresso powder to deepen the chocolate flavor.
- Use White Chocolate Chips: For a contrast in flavor and color.
Storage and Make-Ahead Tips
Store brookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 2 months. To enjoy warm, reheat for 10 seconds in the microwave.
You can also freeze unbaked brookie dough balls and bake from frozen—just add 1–2 minutes to the baking time.
Ideal for Any Occasion
Whether you’re hosting friends, baking with kids, or treating yourself, these Fudgy Chewy Brookies are a dessert that hits the spot every time. They’re rich, indulgent, and always a hit—especially when served with a glass of cold milk or a scoop of vanilla ice cream.
Join the Conversation
Tried this recipe? Tag us on social media with your brookie creations or drop a comment below. We’d love to see your twists—maybe peanut butter chips, a drizzle of caramel, or even a dash of chili powder?
Fudgy Chewy Browkies (Brookies)
Ingredients
- 95 g ¾ cup plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 225 g 1¼ cups dark chocolate, chopped
- 56 g ¼ cup butter, salted or unsalted
- 2 eggs room temperature
- 100 g ¾ cup caster or granulated sugar
- 90 g ½ cup Demerara or raw sugar
- 1 teaspoon vanilla extract
- 85 g ½ cup dark or milk chocolate chips
- Step 1: Preheat the Ov
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 160ºC (320ºF) with a fan, or 170ºC (338ºF) for conventional ovens. Line a baking tray with parchment paper and set aside.
Step 2: Melt Chocolate and Butter
- In a heatproof bowl, combine chopped dark chocolate and butter. Place the bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir until the mixture is completely melted and glossy. Stir in the vanilla extract and set aside to cool slightly.
Step 3: Whip Eggs and Sugars
- In another bowl, beat the eggs, caster sugar, and demerara sugar using an electric hand mixer on high speed for about 5 minutes. You’re looking for a pale, thick, and airy mixture—this helps give the brookies their signature crackly top.
Step 4: Combine Dry Ingredients
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips. Sifting helps avoid clumps and distributes the ingredients evenly.
Step 5: Combine Wet and Dry
- Gently fold the melted chocolate mixture into the whipped egg and sugar mix. Be careful to preserve the fluffiness. Then fold in the dry ingredients just until combined. The batter will be thick and glossy—resist the urge to overmix.
Step 6: Scoop and Bake
- Drop tablespoons of batter onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12–14 minutes, or until the tops are crackly and the edges look set but the centers are still soft.
Step 7: Cool and Serve
- Let the brookies cool on the tray for 10 minutes, then transfer to a wire rack. Optional but highly recommended: sprinkle with a pinch of sea salt for that sweet-salty finish.
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