Intro

Name: Fudgy Chewy Browkies (Brookies)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 95 g ¾ cups plain (all-purpose) flour; 2 tablespoons cocoa powder; 1 teaspoon baking powder; ¼ teaspoon salt; 225 g 1 ¼ cups dark chocolate, chopped; 56 g ¼ cups butter, salted or unsalted; 2 eggs *room temperature; 100 g ¾ cups caster or granulated sugar; 90 g ½ cups Demerara or raw sugar , *see notes; 1 teaspoon vanilla; 85 g ½ cups dark or milk chocolate chips

In this article, we’re diving into everything you need to make the most decadent, fudgy chewy brookies—also affectionately called browkies. If you’ve ever had a hard time choosing between a brownie and a cookie, brookies are your sweet solution. This guide covers my tried-and-true recipe, why it works, how to keep that signature chewy-fudgy balance, and answers to common brookie questions. Ready to bake a batch that has gooey centers, crispy tops, and rich chocolate flavor in every bite? Let’s get started.

Why Fudgy Chewy Brookies Work Every Time

You know those moments when you just can’t decide between a brownie and a cookie? That was me, one rainy afternoon, staring into my pantry. My kids were begging for something chocolatey, and I didn’t want to commit to just one thing. That’s when I remembered my old “browkie” idea from a late-night baking spree years ago.

I grabbed the cocoa, some dark chocolate, and whipped up a quick batter. No chilling, no fancy mixers. Just a bowl, a whisk, and a craving. What came out of the oven was exactly what I’d hoped for: fudgy chewy brookies. They were crackly on top, soft inside, with gooey chocolate in every bite—and my twins immediately claimed the whole tray.

The Best of Both Worlds in Every Bite

Brookies combine the richness of a brownie with the chew of a cookie. It’s not just about texture—it’s about contrast. The crisp edges play against the tender middle. The dark chocolate keeps it bold, while the sugars caramelize just enough for that golden crackle on top.

It’s the kind of treat that makes people pause after the first bite and say, “Wait—what are these?” They’re brookies. Fudgy. Chewy. Irresistible.

The base recipe is simple. No secret ingredients. It comes down to balance—between heat and air, flour and fat, mixing and folding. And once you get it right, you’ll find yourself baking them again and again, just like I do when my kids ask, “Mom, can we have those brownie-cookie-things again?”

Whether you’re baking for a party or just sneaking one with your morning coffee, these brookies bring comfort in every bite.

Fudgy Chewy Browkies (Brookies)

Thick, chocolatey and chewy browkies! The Savvy Bites famous brownie recipe made into a cookie!

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Prep Time 15

Cook Time 15

Total Time 30

Servings 15

Ingredients

95 g ¾ cups plain (all-purpose) flour
2 tablespoons cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
225 g 1 ¼ cups dark chocolate, chopped
56 g ¼ cups butter, salted or unsalted
2 eggs *room temperature
100 g ¾ cups caster or granulated sugar
90 g ½ cups Demerara or raw sugar , *see notes
1 teaspoon vanilla
85 g ½ cups dark or milk chocolate chips

Instructions

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.
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.
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.
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.
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.
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.
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.
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.

Notes

Chocolate Melting: Watch closely to avoid overheating. If necessary, shorten microwave times based on your microwave’s strength.
Whisking Technique: Aim for a thick consistency where the whisk leaves a ribbon trail in the mixture.
Consistent Sizes: Use a cookie scoop to create evenly sized brookies and ensure uniform baking.
Cooling Importance: Letting the brookies cool on the tray helps them firm up without falling apart.
Demerara Sugar: Demerara sugar is a raw sugar extracted from sugarcane. It is minimally processed, so it has a golden-brown colour and large grains that give it a crunchy texture. If you can’t find it, you can use sugar in the raw or turbinado sugar.

Step-by-Step Breakdown of the Brookie Process

How to Nail the Chocolate Base

Start by gently melting the chopped dark chocolate with butter. Use a heatproof bowl set over simmering water, making sure the bowl doesn’t touch the water. Stir slowly and patiently until the mixture turns smooth and glossy. As soon as it’s melted, take it off the heat and mix in the vanilla extract. Let it cool a bit—if it’s too hot, it could ruin the next step.

While the chocolate cools, grab another bowl for the eggs and sugars. This step is where the magic begins. Use a hand whisk or electric mixer to beat the eggs, caster sugar, and demerara sugar for about five minutes. The texture should turn pale, thick, and airy. This isn’t the time to rush—you’re building the structure that gives brookies their height and fudgy middle.

When the melted chocolate mixture has cooled to warm (not hot), slowly fold it into the whipped eggs and sugar. Do this gently. You want to keep all that air in the batter. If you stir too fast or too much, your brookies might bake up flat or dense.

Dry Mix: The Structure Behind the Gooey

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting helps eliminate any lumps and ensures even distribution of the ingredients. Once combined, stir in the chocolate chips. They add pockets of melted goodness and extra chew in every bite.

Now, it’s time to bring everything together. Carefully fold the dry ingredients into the chocolate-egg mixture using a spatula. Don’t overmix—just stir until there’s no more dry flour visible. The batter will look thick, slightly glossy, and a bit sticky. That’s exactly what you want.

Scoop tablespoon-sized portions of the batter onto a parchment-lined baking tray. Leave space between each one—they’ll spread as they bake. No need to shape them perfectly. Just scoop and drop. The oven will take care of the rest.

Pro Tips for Making the Best Fudgy Chewy Brookies

Mixing Matters: What to Avoid

One of the easiest ways to mess up brookies is by rushing the mixing. You might be tempted to skip the egg-whipping step or stir everything together quickly to save time. Don’t. This is the heart of what makes brookies fudgy and chewy instead of cakey or dry.

Start by whisking the eggs and sugar until they’re pale, fluffy, and full of air. That air is what gives your brookies their lift. Without it, they’ll bake up flat and dense. Use an electric mixer if you have one—your arm will thank you.

Also, watch the temperature of your chocolate-butter mix. If it’s too hot, it can deflate the egg foam or scramble it completely. Warm is perfect. Fold it into the eggs gently, using a spatula. You’re not trying to mix aggressively—just blend slowly until it comes together.

When it’s time to add the dry ingredients, follow the same approach. Fold, don’t stir. Overmixing activates the gluten in the flour and leaves you with tough brookies instead of soft ones.

Tools, Timing & Troubleshooting

Consistency makes a difference. Use a cookie scoop to portion the batter evenly. This helps every brookie bake at the same rate, giving you perfect texture across the whole tray.

Leave enough space between scoops—brookies spread as they bake. And don’t worry if they look underdone when the timer goes off. They should be soft in the center with set edges and a crackly top. That’s the sign of success.

If your brookies come out too flat, your butter may have been too warm, or your batter overmixed. For brookies that don’t spread at all, check that your eggs were at room temperature and your flour measurement was accurate.

Finally, let them cool on the tray for at least 10 minutes. They’re still finishing up their structure and flavor. Moving them too soon can make them fall apart. Once cool, they’re ready to impress.

Storage, Variations & FAQs Answered

Storage Tips + Flavor Variations

Brookies are best enjoyed slightly warm, but they stay soft and chewy for days—if they last that long. Once they’ve cooled, store them in an airtight container at room temperature for up to 5 days. If you’re making a double batch, they freeze well too. Stack with parchment paper between layers and freeze in a sealed container for up to 3 months. When you’re ready for a treat, just reheat one in the microwave for 10–15 seconds.

Want to add your own spin? Swap dark chocolate chips with milk or white chocolate for extra sweetness. Stir in chopped walnuts or pecans for crunch. Craving contrast? A sprinkle of flaky sea salt right after baking adds a delicious salty touch to the deep cocoa flavor. Feeling festive? Add a few mini marshmallows or crushed peppermint during the holidays. Once you get the base right, these brookies invite creativity.

Answering Common Brookie Questions

Can I use milk chocolate instead of dark?
Yes, though the result will be sweeter and slightly softer. Dark chocolate offers a richer flavor, but milk chocolate works if you prefer a milder bite.

What if I don’t have chocolate chips?
No problem. Just chop up a chocolate bar or skip them entirely. The brookies will still turn out chewy and indulgent.

Why are my brookies flat?
It’s usually from hot butter or overmixing. Let your melted chocolate cool before combining and mix just until combined.

Are brookies gluten-free?
They can be. Swap in a 1:1 gluten-free all-purpose flour blend. Just be sure your baking powder is certified gluten-free too.

How do I know when they’re baked?
They should have a shiny, crackled top with set edges. The centers should still feel soft—brookies continue to cook as they cool on the tray.

Conclusion

Fudgy chewy brookies are one of those bakes that feel like a little reward—whether you’ve had a long day or just want something sweet that truly delivers. They come together with simple ingredients, no special gear, and a little care in the mixing. The result? Crackly tops, chewy middles, and rich chocolate flavor in every bite.

This recipe has earned its place in my family’s favorites, and once you bake your first batch, you’ll see why. Whether you’re baking for a crowd or just a cozy moment at home, these browkies hit the sweet spot.