Dessert

Fudgy Chewy Browkies (Brookies) Recipe

Byreem everly October 18, 2025October 18, 2025

Introduction

Fudgy Chewy Browkies combine the best of brownies and cookies into one irresistible treat. These rich, chocolatey delights have a soft, gooey center with a crackly top, perfect for any chocolate lover. They’re easy to make and sure to satisfy your sweet tooth.

The image shows several round chocolate brownie cookies with a cracked, shiny top layer that is a light to medium brown color. The inside is darker and looks soft and fudgy with a moist texture. One cookie in the center has a bite taken out, revealing the thick, almost gooey inside. The cookies rest on a white marbled surface with scattered crumbs nearby, adding a sense of freshness. photo taken with an iphone --ar 4:5 --v 7

Ingredients

95 g plain (all-purpose) flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
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
85 g dark or milk chocolate chips

Instructions

Step 1: Preheat your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.
Step 2: In a heatproof bowl, melt the chopped dark chocolate and butter by placing the bowl over simmering water. Stir occasionally until smooth, then mix in the vanilla extract.
Step 3: In a separate bowl, use an electric hand whisk on high speed to beat the caster sugar, demerara sugar, and eggs until very light, thick, and fluffy, about 5 minutes.
Step 4: Sift together the flour, cocoa powder, baking powder, and salt into another bowl. Add the chocolate chips and mix gently to combine.
Step 5: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars, stirring gently to keep the airiness.
Step 6: Carefully fold the dry ingredients into the wet mixture using a spatula, mixing only until just combined to maintain a light batter.
Step 7: Scoop tablespoons of batter onto the prepared tray, spacing them apart. Bake for 12-14 minutes, until the brookies are set with a crackly top.
Step 8: Remove from oven, sprinkle with sea salt if desired, and let cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use a mix of dark and milk chocolate chips for a sweeter, creamier flavor.
Allow the brookies to cool completely to achieve the ideal fudgy texture.
For a nutty twist, add chopped walnuts or pecans to the dry ingredients.
Swap Demerara sugar for muscovado sugar for a deeper molasses flavor.

Storage

Store brookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week. Reheat briefly in the microwave to soften before serving.

How to Serve

A metal tray on a white marbled texture holds various baking ingredients neatly arranged: at top left, a white bowl with two white eggs; below it, a white bowl filled with white flour; next to the flour, a tall red tin of cocoa powder with a cupcake image; to the right of the cocoa, a yellow and white bag of caster sugar with blue and orange accents; below the flour, a red box of dark chocolate pieces; next to the chocolate, a white and red bag of milk chocolate chips with cookie pictures; in front of the chips, a small cylindrical container of blue and white baking powder featuring a biscuit photo; below the baking powder, a block of British salted butter wrapped in gold and orange packaging; and to the right of the butter, a clear plastic bag filled with light brown demerara sugar with red and dark floral designs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute dark chocolate with milk or semi-sweet chocolate, but this will affect the richness and sweetness of the brookies.

How do I know when the brookies are done?

They’re ready when the edges are set and the tops have a crackly appearance. The center will still be soft but not too gooey—this gives their fudgy texture.