Name: Fudgy Chewy Browkies (Brookies) Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 95 g (¾ cups) plain (all-purpose) flour; 2 tablespoons cocoa powder; 1 teaspoon baking powder; ¼ teaspoon salt; 85 g (½ cups) dark or milk chocolate chips; 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; 1 teaspoon vanilla extract

Jump to Recipe· 4.7 from 10 reviews

If you’ve never tried combining the best of brownies and cookies, you’re in for a real treat with this Fudgy Chewy Browkies (Brookies) Recipe. These delightful little squares are the perfect blend of chewy cookie edges and fudgy brownie centers, creating a texture contrast that’s downright addictive. Whether you’re baking for a cozy weekend treat or a crowd-pleasing dessert, these brookies always steal the show!

What I love most about this Fudgy Chewy Browkies (Brookies) Recipe is how effortlessly it comes together, yet the results feel so gourmet. The rich, melted dark chocolate mixed with butter gives these treats an incredible depth of flavor, while the combo of caster and Demerara sugars adds a lovely crunch and caramel hint. Trust me, you’re going to want to keep this recipe close — it’s a guaranteed hit every single time.

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Why This Recipe Works

Perfect Texture Harmony: Combines the chewy edges of cookies with the fudgy, gooey centers of brownies for a crowd-pleasing bite.
Balanced Sweetness: Uses two types of sugar to add complexity—caster sugar for smooth sweetness and Demerara for a slight crunch and caramel notes.
Simple But Effective Technique: Incorporates whipped eggs and sugars to create a light, airy batter that isn’t dense but melts in your mouth.
Easy To Customize: You can swap chocolate types or add nuts and still get perfect brookies every time.

The image shows several round chocolate cookies with a cracked, shiny dark brown top layer sprinkled lightly with coarse white salt flakes. One cookie in the center has a piece broken off, revealing a soft, rich, and dense dark chocolate inside with a moist texture. The cookies are placed on crumpled white parchment paper, scattered with a few small milk chocolate drops, all set on a white marbled surface. The overall look is inviting and textured with a mix of shiny, cracked crust and soft interior, highlighting the contrast between the crispy top and the soft inside photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Fudgy Chewy Browkies (Brookies) Recipe plays a special role in crafting that perfect balance of fudginess and chewiness. From the quality of chocolate to the choice of sugars, here’s how these elements come together to make magic.

Plain (all-purpose) flour: Provides structure, but used in a small amount to keep the brookies soft, not cakey.
Cocoa powder: Adds deep chocolate flavor without extra fat, enhancing the fudgy texture.
Baking powder: Gives just a bit of lift for lightness without compromising chewiness.
Salt: Balances sweetness and enhances the chocolate taste.
Dark chocolate (chopped): Melts into a rich base that makes the center beautifully fudgy.
Butter: Adds moisture and richness; salted or unsalted works—just adjust salt accordingly.
Eggs: Room temperature eggs whip into aerated fluffiness that lightens the batter.
Caster (granulated) sugar: Dissolves easily for smooth texture and sweetness.
Demerara (raw) sugar: Adds slight crunch and caramel depth with its larger grains.
Vanilla extract: Rounds out the chocolate flavors with warmth.
Chocolate chips: Add bursts of melty chocolate for extra fudginess and texture variation.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love experimenting with these brookies and encourage you to play around too! Whether you prefer more chocolate chips for bursts of melty goodness or a sprinkling of nuts for crunch, there’s no wrong way to make this recipe your own.

Nutty Delight: Adding chopped walnuts or pecans gives a fantastic crunch; I’ve found lightly toasting them first really brings out their flavor.
Dairy-Free Swap: Use dairy-free butter and dark chocolate to make these friendly for lactose intolerant friends without losing texture.
White Chocolate Twist: Swap dark chocolate chips for white chocolate chips for a sweeter, creamier alternative — it’s a crowd-pleaser at parties!
Extra Chewy: For even more chewiness, try adding a tablespoon of corn syrup or golden syrup; it keeps the cookies soft longer.

Step-by-Step: How I Make Fudgy Chewy Browkies (Brookies) Recipe

Step 1: Preheat and Prepare Your Baking Space

Start by setting your oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper so your brookies don’t stick and clean-up is a breeze. Getting this step right sets the tone for smooth baking and those perfect edges you want.

Step 2: Melt Chocolate and Butter Gently

I use a heatproof bowl over simmering water to melt the chopped dark chocolate and butter together slowly. This method prevents overheating which can cause chocolate to seize. Stir gently until smooth, then mix in the vanilla – that little touch makes a big flavor difference.

Step 3: Whip Up Eggs and Sugars Till Fluffy

This part is key: using an electric whisk, beat together caster sugar, Demerara sugar, and eggs at high speed until the mix is pale, thick, and fluffy—about 5 minutes. You’ll know you’re there when the whisk leaves ribbons on the surface. This aeration helps keep the brookies light, avoiding dense heaviness.

Step 4: Sift and Mix Dry Ingredients with Chocolate Chips

While the eggs whip, sift together flour, cocoa powder, baking powder, and salt in a bowl to avoid lumps. Then fold in the chocolate chips to get them evenly coated and settled for even distribution later in the batter.

Step 5: Fold Wet and Dry Mixtures Carefully

Gradually introduce the melted chocolate mixture to the aerated eggs and sugars, folding gently to keep as much air as possible. Then, fold in the dry ingredients until just combined—overmixing will flatten the batter and lose that lovely chewiness.

Step 6: Bake to Perfection

Scoop tablespoons of the batter onto your lined tray, spacing them apart to allow for spreading. Bake for 12-14 minutes until the tops are set with a slight crackle but the centers still look soft and fudgy. Resist the temptation to overbake; they’ll continue to firm as they cool.

Step 7: Cool and Optional Sea Salt Finish

Right after pulling the brookies from the oven, sprinkle sea salt flakes on top if you enjoy that sweet-and-salty combination as much as I do. Let them cool on the tray for about 10 minutes before transferring to a rack—this resting time helps them firm up with perfect chewiness.

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Pro Tips for Making Fudgy Chewy Browkies (Brookies) Recipe

Use Room Temperature Eggs: They whip better, yielding a fluffier batter that bakes into lighter brookies.
Don’t Overbake: Brookies should look slightly underdone when you take them out; they’ll finish setting as they cool for that perfect chew.
Consistent Sizing Matters: Using a cookie scoop ensures even baking, so all your brookies turn out perfect together.
Gently Fold to Keep Air: Folding preserves the whisked egg’s air bubbles — which give texture — so avoid vigorous mixing once combined.

How to Serve Fudgy Chewy Browkies (Brookies) Recipe

Fudgy Chewy Browkies (Brookies) Recipe - Recipe Image

Garnishes

I usually keep things simple — a light sprinkle of flaky sea salt right after baking to deepen the flavor. Sometimes I dust with a little powdered sugar for a pretty finish or add a few fresh raspberries on the side to cut through the rich chocolate.

Side Dishes

Serve these brookies alongside a scoop of vanilla bean ice cream or a dollop of whipped cream for a classic combo. A cup of rich cold brew coffee or a creamy chai latte also pairs wonderfully, balancing the deep chocolate flavors.

Creative Ways to Present

For special occasions, I stack brookies into little towers tied with ribbon for a charming gift or party centerpiece. Alternatively, shimmer them lightly with edible gold dust or drizzle with caramel sauce for a fancy, indulgent touch that impresses every time.

Make Ahead and Storage

Storing Leftovers

I store leftover brookies in an airtight container at room temperature. They stay moist and chewy for up to 4 days this way—just make sure they’re completely cooled before sealing to avoid sogginess.

Freezing

These bake more than well enough for freezing—wrap them tightly in plastic wrap and pop them in a freezer-safe bag. They freeze beautifully for up to 3 months, which is perfect for prepping ahead or stocking up for surprise guests.

Reheating

To bring frozen brookies back to life, I defrost them at room temperature and then warm gently in a low oven (about 120ºC/250ºF) for 5 minutes. This revives that lovely fudgy gooeyness with a freshly baked feel.

FAQs

Can I use milk chocolate instead of dark chocolate in this recipe?

Absolutely! Milk chocolate will make your brookies sweeter and creamier. Just keep in mind that it has a higher sugar and milk content, which might change the fudginess slightly, but it’s a delicious twist I personally enjoy when I want a milder chocolate flavor.
What’s the difference between caster sugar and Demerara sugar in this recipe?

Caster sugar dissolves quickly and helps create that smooth and light batter, while Demerara sugar adds a crunchy texture and a subtle caramel note due to its coarse grains. The combination gives these brookies a unique texture and flavor contrast.
How do I know when my brookies are perfectly baked?

Look for a crackly top and edges that are set, but the centers should still look slightly soft and shiny when you take them out. They firm up as they cool, so avoid overbaking if you want that chewy, fudgy center.
Can I make these brookies gluten-free?

Yes! I’ve had good results using a 1:1 gluten-free flour blend in place of all-purpose flour. Just make sure your cocoa powder and baking powder are gluten-free certified. This swap still delivers fudgy chewy goodness.

Final Thoughts

Making these Fudgy Chewy Browkies (Brookies) Recipe has become one of my favorite kitchen rituals for good reasons: they’re easy, satisfying, and endlessly adaptable. I genuinely believe the balance of fudgy and chewy textures, combined with layers of chocolatey flavor, turns a simple bake into something special that brings smiles around the kitchen. So grab your mixing bowl and give them a go — I’m excited for you to experience these brookies in all their delicious glory!