Name: Fudgy Chewy Browkies (Brookies) Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 30 min
Cuisine: American
Ingredients: 95 g plain (all-purpose) flour; 2 tablespoons cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 85 g dark or milk chocolate chips; 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 extract

Jump to Recipe· 4.4 from 15 reviews

I am absolutely obsessed with my Fudgy Chewy Browkies (Brookies) Recipe because it is the perfect mashup of two irresistible desserts: brownies and cookies. Each bite offers a wonderfully fudgy, chewy texture with rich chocolate flavor that just melts in your mouth. Whenever I make these, they disappear fast, and I love how easy it is to whip up a batch that satisfies every sweet craving. If you love the idea of having the best of both worlds in one treat, I promise this Fudgy Chewy Browkies (Brookies) Recipe will become your go-to dessert too.

Why You’ll Love This Fudgy Chewy Browkies (Brookies) Recipe

What makes this recipe so special to me is its perfectly balanced flavor profile. You get deep, intense chocolate notes from the melted dark chocolate combined with a subtle crunch from the cocoa-dusted batter and chocolate chips. That fudgy softness melts into a chewy, almost cookie-like bite, creating a sensory experience that is truly unforgettable. I love how the little hint of Demerara sugar adds a gentle caramel undertone, making these browkies far more interesting than your average brownie.

Another reason I’m always excited to make this recipe is how straightforward it is to prepare. I particularly enjoy the step where I gently fold the melted chocolate into whipped eggs and sugar, creating this airy batter that bakes into dense, yet light treats. They are perfect for any occasion—whether it’s a casual family dessert, a bake sale, or impressing friends at a dinner party. When I want something special but don’t feel like fussing in the kitchen, this Fudgy Chewy Browkies (Brookies) Recipe never lets me down.

Ingredients You’ll Need

A white pot filled with thick, dark brown chocolate batter with a shiny and smooth texture, showing slight clumps on the surface. A wooden spoon with a cream-colored handle is partially dipped into the batter, held by a woman's hand. The background and surface feature a white marbled texture, giving a clean and bright feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but carefully chosen to build the ideal fudgy and chewy texture along with rich flavor and a beautiful golden-brown color. Each element does its job perfectly, from the flour to the dark chocolate chips that add little bursts of melty goodness.

Plain (all-purpose) flour: Provides structure while keeping the texture tender and chewy when balanced properly.
Cocoa powder: Adds deep chocolate intensity and a dash of complexity to the batter.
Baking powder: Ensures just the right amount of rise for that delicate crumb.
Salt: Enhances the chocolate flavor and balances sweetness.
Dark chocolate (chopped): The heart of the fudginess—melts beautifully into the batter for richness.
Butter: Adds creaminess and helps achieve that chewy texture.
Eggs (room temperature): Whipped with sugar to create the light, airy base of the batter.
Caster or granulated sugar: Sweetens and helps trap air for texture.
Demerara or raw sugar: Brings a slight caramel flavor and crunchy texture on top.
Vanilla extract: Adds warmth and rounds out the chocolate notes.
Dark or milk chocolate chips: Little pockets of gooey chocolate that make each bite exciting.

Directions

Step 1: Preheat your oven to 160ºC (320ºF) if you’re using a fan oven or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper to prevent sticking and allow even cooking.

Step 2: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this over simmering water, making sure the bowl bottom doesn’t touch the water, and stir occasionally until absolutely melted and smooth. Once combined, stir in the vanilla extract to infuse the melted chocolate with that lovely aroma.

Step 3: In a separate medium bowl, whisk the caster sugar, Demerara sugar, and eggs together using an electric hand whisk on high speed. Beat this mixture for about 5 minutes until it transforms into a thick, pale, and fluffy batter—this step is crucial to getting the right lightness inside the fudgy depths.

Step 4: Sift together the plain flour, cocoa powder, baking powder, and salt into another bowl. Add in the chocolate chips and give a gentle mix to distribute everything evenly—this avoids lumps and ensures every bite has pockets of melted chocolate chips.

Step 5: Gently fold the melted chocolate and butter mixture into your whipped eggs and sugars. Use a spatula to carefully combine these without knocking out all the air you’ve just whipped in.

Step 6: Now fold in the dry ingredients with the wet mixture. Be careful to mix just until combined so you don’t lose the light texture—overmixing will make the brownies tough.

Step 7: Scoop tablespoons of batter onto your prepared baking tray, spacing them well apart because they will spread while baking. Pop them into the oven for 12 to 14 minutes. You want them to be set with a crackly top, but still fudgy inside, so keep an eye on them towards the end.

Step 8: As soon as you take the brookies out, sprinkle with a pinch of sea salt if you like that finishing touch which heightens the chocolate flavor. Let them cool on the tray for about 10 minutes before moving them to a cooling rack to set completely.

Servings and Timing

This Fudgy Chewy Browkies (Brookies) Recipe yields approximately 15 generous servings, making it perfect for sharing with friends or saving a few for yourself. Prep time is just about 10 minutes since most of the time is hands-off melting and mixing. Baking takes between 12 to 14 minutes, and I always recommend allowing about 10 minutes of cooling on the tray plus additional cooling time on a rack for the best texture. Altogether, you’re looking at roughly 30 minutes from start to finish!

How to Serve This Fudgy Chewy Browkies (Brookies) Recipe

The image shows a stack of four dark brown chocolate cookies with a cracked, shiny surface revealing a soft, moist inside. The top cookie is slightly tilted, resting on the others that lie flat. Around the stack are more cookies placed on crumpled brown parchment paper, all with similar cracked textures. The background features a white marbled surface with a soft focus, adding a clean and simple look. The warm lighting highlights the rich, dense texture of the cookies. Photo taken with an iphone --ar 4:5 --v 7

When I serve these browkies, I love to pair them with simple, fresh accompaniments like a scoop of vanilla ice cream or a dollop of whipped cream. The creamy contrast takes the fudgy-chewy balance to new heights and turns a humble snack into a decadent dessert experience. You can also sprinkle extra chocolate chips or a tiny pinch of flaky sea salt on top before serving for that added wow factor.

For a beautiful presentation, I arrange these brookies on a rustic wooden board or a pretty ceramic platter, making it easy for everyone to grab a piece. If I want to add a splash of color, I garnish with fresh berries or mint leaves on the side. They taste amazing warm or at room temperature, but I avoid chilling them too long as I find the texture is best enjoyed when the chocolate chips are melty and gooey.

Beverage-wise, I’m a big fan of pairing these with a rich coffee or a creamy hot chocolate during cozy evenings. If you prefer something chilled, a glass of cold milk or even a dessert wine like a ruby port enhances the chocolate’s richness perfectly. These browkies work beautifully for family dinners, casual gatherings, or even a midweek treat because they’re quick, indulgent, and crowd-pleasing.

Variations

I love experimenting with this Fudgy Chewy Browkies (Brookies) Recipe to suit different tastes and dietary needs. For instance, swapping dark chocolate for white or milk chocolate chips adds a totally different flavor dynamic that’s sweeter and creamier. Sometimes, I add a handful of chopped nuts such as walnuts or pecans to bring in a satisfying crunch that contrasts nicely with the fudgy base.

If you’re looking for a gluten-free version, I’ve successfully replaced the plain flour with a gluten-free blend that’s designed for baking. The texture stays wonderfully fudgy and chewy, so you don’t miss out. For a vegan twist, you can use dairy-free butter and substitute eggs with flax eggs (ground flaxseed mixed with water). The flavor remains rich, though the texture is a little less airy but still decadently delicious.

For cooking methods, while these are best baked in the oven to get that perfect crackly top and fudgy center, I’ve sometimes tried making smaller “bites” in a silicone mold, which bake faster and are easier to snack on at parties. Just adjust timing as smaller portions can turn out dry if overbaked, so keep your eye on them closely.

Storage and Reheating

Storing Leftovers

After you’ve enjoyed your fresh batch, it’s important to store any leftovers properly to maintain their fudgy-chewy magic. I like to keep them in an airtight container at room temperature for up to 3 days. Using parchment paper between layers helps prevent sticking and keeps them fresh. If your kitchen is warmer, it’s best to store them in a cool, dry place to avoid melting the chocolate chips.

Freezing

These brookies freeze beautifully if you want to save some for later. I wrap each in plastic wrap or parchment paper individually, then place them in a sealed freezer-safe container or zip-top bag. They stay good for up to 3 months in the freezer. When you’re ready to indulge again, just thaw them overnight in the fridge or on the counter for a few hours for the perfect texture.

Reheating

To bring back the fresh-baked warmth, I recommend reheating the brookies gently in a microwave for about 10 to 15 seconds, just to melt the chocolate chips. Avoid overheating as it can dry out the fudgy texture. Alternatively, a brief 5-minute stint in a preheated 150ºC (300ºF) oven wrapped loosely in foil works wonders to refresh them. This helps revive the gooey center while keeping the edges tender.

FAQs

Can I use other types of chocolate in this recipe?

Absolutely! While dark chocolate gives the richest flavor and fudgiest texture, you can substitute with milk or white chocolate for a sweeter, creamier result. Just be mindful that different chocolates have different melting points, so keep an eye on the texture during baking.

Why do the brookies need Demerara sugar?

Demerara sugar adds a subtle crunch and a lovely caramel note that enhances the chocolate flavor. If you don’t have Demerara, you can use light brown sugar as an alternative, though you might lose some textural contrast.

How do I know when the brookies are perfectly baked?

You want the top to be set and crackly but still soft to a gentle touch. The edges should be firm, and the center should have a slight wobble because they will continue to set as they cool. Overbaking causes dryness and a loss of that chewy, fudgy texture.

Can I make this recipe dairy-free or vegan?

Yes! Use a vegan butter substitute and flax or chia eggs to replace the regular butter and eggs. Keep in mind the texture may shift slightly but will remain deliciously rich and fudgy.

What’s the best way to get the chewy texture in these browkies?

Whipping the eggs and sugars until thick and fluffy and folding gently to retain air is key. Also, using a combination of sugars like caster and Demerara adds both chewiness and crunch. Don’t overmix your batter to keep the texture light yet dense.

Conclusion

If you’re ready to make a baked good that feels like a hug in dessert form, I wholeheartedly encourage you to try my Fudgy Chewy Browkies (Brookies) Recipe. It’s easy to make, utterly indulgent, and perfect for sharing or treating yourself. Trust me, once you bake these, you’ll be making them again and again, just like I do.