Fudgy Chewy Browkies (Brookies)

Introduction

If you have ever found yourself torn between baking a batch of brownies or pulling a tray of cookies from the oven, Fudgy Chewy Browkies—often called brookies—are the answer you did not know you needed. These indulgent treats bring together the very best qualities of both desserts: the deep, chocolate-forward richness of a brownie and the chewy, hand-held convenience of a cookie.

Browkies are especially beloved for their texture. The exterior bakes up with a shiny, crackly top reminiscent of a well-made brownie, while the inside remains soft, fudgy, and dense without being heavy. Every bite delivers intense chocolate flavor, balanced sweetness, and just enough structure to hold together beautifully once cooled.

This particular recipe has earned its reputation for a reason. It relies on carefully whipped eggs and sugars to create volume and that signature crackle, melted dark chocolate for richness, and a combination of sugars to ensure chewiness and depth of flavor. There is no creaming of butter and sugar, no chilling required, and no complicated shaping—just a straightforward method that consistently delivers bakery-style results at home.

Fudgy Chewy Browkies are perfect for so many occasions. They work just as well as an afternoon baking project as they do for celebrations, lunchboxes, bake sales, or casual gatherings. They are also a great recipe to have in your collection when you want something impressive but not overly time-consuming. With a prep time of just 15 minutes and a short bake, these cookies come together quickly without sacrificing quality.

If you love brownies, cookies, or anything intensely chocolatey, these browkies are about to become a regular in your baking rotation.

Why You’ll Love This Recipe

• Combines the best qualities of brownies and cookies in one treat
• Deep, chocolate-forward flavor from real melted dark chocolate
• Crackly tops with a soft, fudgy center
• No chilling time required
• Simple ingredients with professional-level results
• Consistent texture thanks to a well-tested method

Ingredients Breakdown

Accuracy is essential for browkies, as their texture depends heavily on balance. Below is the exact ingredient list and measurements, presented clearly and grouped for ease of use.

Dry Ingredients

• 95 g (¾ cups) plain (all-purpose) flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt

Chocolate and Fat

• 225 g (1 ¼ cups) dark chocolate, chopped
• 56 g (¼ cups) butter, salted or unsalted

Eggs and Sugars

• 2 eggs, room temperature
• 100 g (¾ cups) caster or granulated sugar
• 90 g (½ cups) Demerara or raw sugar

Flavoring and Add-Ins

• 1 teaspoon vanilla
• 85 g (½ cups) dark or milk chocolate chips

Yield: Approximately 15 cookies

Tools & Equipment Needed

Having everything prepared before you start helps maintain the correct texture and timing.

• Oven
• Baking tray
• Parchment paper
• Heatproof bowl
• Saucepan (for a simmering water bath)
• Electric hand whisk
• Mixing bowls (medium and large)
• Fine mesh sieve
• Rubber spatula
• Tablespoon or cookie scoop
• Cooling rack

Step-by-Step Instructions

Follow these steps carefully to achieve the signature fudgy interior and crackly tops that define perfect browkies.

1. 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 aside.

2. Melt the Chocolate and Butter

Place the chopped dark chocolate and butter into a heatproof bowl. Set the bowl over a pan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until fully melted and smooth. Remove from heat and stir in the vanilla extract. Set aside to cool slightly.

3. Whip the Eggs and Sugars

In a separate medium bowl, combine the eggs, caster sugar, and Demerara sugar. Using an electric hand whisk on high speed, beat the mixture for about 5 minutes until it becomes very light, thick, and fluffy. The mixture should fall in a ribbon when the whisk is lifted.

4. Combine the Dry Ingredients

In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the chocolate chips and stir gently to distribute evenly.

5. Integrate the Chocolate Mixture

Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Use a spatula and work gently to avoid deflating the air incorporated during whisking.

6. Fold in the Dry Ingredients

Carefully fold the dry ingredients into the chocolate mixture. Mix just until combined. Overmixing will reduce the lightness and affect the final texture.

7. Bake the Browkies

Scoop tablespoon-sized portions of batter onto the prepared baking tray, spacing them well apart to allow for spreading. Bake for 12–14 minutes, until the tops are set and crackly but the centers remain soft.

8. Cool and Finish

Remove the tray from the oven. If desired, sprinkle lightly with sea salt while still warm. Allow the browkies to cool on the tray for about 10 minutes before transferring them to a cooling rack to cool completely.

Tips & Variations

Texture Control

• Slightly underbake for a softer, fudgier center.
• Bake closer to 14 minutes for a more structured cookie.

Ingredient Substitutions

• Dark chocolate chips can be replaced with milk chocolate chips for a sweeter result.
• Salted or unsalted butter both work; no adjustment is required.

Dietary Adaptations

• Vegetarian: Naturally vegetarian
• Nut-Free: Contains no nuts as written
• Gluten-Free: Substitute with a 1:1 gluten-free flour blend designed for baking

Flavor Profile & Texture

These browkies are intensely chocolatey with layers of flavor from cocoa powder, melted dark chocolate, and chocolate chips. The combination of caster sugar and Demerara sugar creates a balance of sweetness and chew, while the whipped eggs provide lift and structure.

Texturally, they are crisp at the edges, crackly on top, and deeply fudgy in the center. As they cool, they set just enough to hold together while remaining soft inside.

Nutritional Overview

This recipe is designed as an indulgent dessert. Each cookie provides a balance of carbohydrates, fats, and protein, with chocolate contributing antioxidants and minerals.

Dietary notes:

• Contains gluten, dairy, and eggs
• Nut-free

Make-Ahead & Meal Prep Tips

• The batter is best baked immediately to preserve the aeration from whipped eggs.
• Baked browkies can be stored and enjoyed over several days without loss of texture.
• Perfect for batch baking ahead of events or gatherings.

Frequently Asked Questions

Why do my browkies need whipped eggs?
Whipping the eggs and sugars creates the crackly top and light structure.

Can I use only one type of sugar?
Using both caster and Demerara sugar is important for texture and chew.

Why are my browkies flat?
Overmixing after adding the flour can deflate the batter.

Can I freeze the baked cookies?
Yes, they freeze well when properly wrapped.

Do they firm up as they cool?
Yes, they set while cooling but remain soft inside.

Cooking Timeline (At a Glance)

Stage	Time
Prep Time	15 minutes
Bake Time	12–14 minutes
Cooling Time	10 minutes
Total Time	About 30 minutes

Serving Suggestions

Arrange the browkies on a platter once fully cooled to showcase their crackly tops. For a polished presentation, dust lightly with cocoa powder or powdered sugar before serving. They also stack neatly, making them ideal for gifting or sharing.

Recipe Variations

1. Extra Fudgy Browkies: Bake at the lower end of the time range.
2. Double Chocolate Chunk: Replace chips with chopped chocolate chunks.
3. Salted Chocolate Browkies: Finish with flaky sea salt.
4. Milk Chocolate Version: Use milk chocolate throughout for a sweeter profile.

Ingredient Spotlight

Dark Chocolate

High-quality dark chocolate is essential here. Choose a chocolate you enjoy eating on its own, as it defines the flavor of the browkies. Store chocolate in a cool, dry place away from strong odors.

Demerara Sugar

Demerara sugar adds chew and subtle caramel notes. Its coarse texture contributes to the overall structure and flavor depth of the cookies.

Pro Cooking Tips

• Ensure eggs are at room temperature for maximum volume.
• Fold gently at every stage to preserve air.
• Bake one tray at a time for even heat distribution.
• Let cookies cool slightly before moving to prevent breakage.

Storage & Freezing Guide

Storage

• Store in an airtight container at room temperature for up to 3 days.
• Refrigeration is not recommended, as it can dry them out.

Freezing

• Freeze baked browkies in a single layer, then transfer to a sealed container.
• Freeze for up to 2 months.
• Thaw at room temperature before serving.

Nutrition Estimate Table (Per Cookie)

Nutrient	Amount
Calories	210 kcal
Protein	3 g
Carbohydrates	28 g
Fat	10 g
Saturated Fat	5 g
Fiber	3 g
Sugar	18 g
Sodium	85 mg

Dietary notes: Vegetarian-friendly, nut-free.

Expanded Conclusion

Fudgy Chewy Browkies are the ultimate solution for chocolate lovers who refuse to compromise between brownies and cookies. With their glossy tops, rich interiors, and deeply satisfying flavor, they deliver bakery-quality results using a method that is approachable for home bakers.

This recipe rewards attention to detail—gentle folding, proper whipping, and careful baking time—with a dessert that feels indulgent yet effortless. Once you try them, they are likely to become a go-to treat for both everyday cravings and special occasions.

Bake a batch, let them cool just enough, and enjoy the unmistakable magic of a perfectly made browkie.

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