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 70 reviews

If you’ve been dreaming of the perfect dessert that combines the best of both worlds—fudgy brownies and chewy cookies—then you absolutely need to try this Fudgy Chewy Browkies (Brookies) Recipe. These little treats have stolen my heart because they’re soft, gooey, yet have just the right amount of chew that keeps you reaching for more. Whether you’re baking for a casual afternoon snack or a special gathering, these brookies hit the sweet spot every single time.

What makes this Fudgy Chewy Browkies (Brookies) Recipe especially worth trying is how effortlessly it blends rich dark chocolate with a subtle crunch from Demerara sugar for a unique texture. Plus, they bake up quickly, making them a fantastic option when you want homemade indulgence without the long wait. I often find myself whipping up a batch when friends drop by unexpectedly, and trust me, they vanish fast!

🤎

Why This Recipe Works

Perfect Texture Balance: Combines fudgy brownie richness with chewy cookie texture for a delightful bite.
Unique Sugars: Uses Demerara sugar for a crunchy surprise and deeper caramel flavor.
Simple Method: Melting chocolate and butter together ensures smooth, luscious batter without fuss.
Ideal Baking Time: Short bake keeps the brookies soft inside with a crackly top, just like I love them!

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 key role in creating that melt-in-your-mouth experience. Let me tell you why I choose these particular ingredients and a couple of quick shopping tips.

Plain (all-purpose) flour: The base that holds everything together without weighing down the fudgy texture.
Cocoa powder: Adds deep chocolate flavor and balances moisture for chewy consistency.
Baking powder: Gives just a tiny lift to keep the brookies from being too dense.
Salt: Enhances all the sweet flavors and balances richness.
Dark chocolate: Use good quality so it melts smoothly and lends rich chocolate depth.
Butter: Brings buttery richness and helps create that tender crumb.
Eggs (room temperature): Key for binding and adding moisture—room temperature eggs whisk up better for fluffiness.
Caster or granulated sugar: Sweetens while mixing well with the other sugars for proper texture.
Demerara or raw sugar: Adds crunch and a toffee-like note, making these brookies extra special.
Vanilla extract: Brightens flavors and complements the chocolate beautifully.
Chocolate chips (dark or milk): Little pockets of melty chocolate—my personal favorite touch in every batch.

📝

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

One of the things I love about this Fudgy Chewy Browkies (Brookies) Recipe is how easily you can make it your own. I often fiddle with small tweaks depending on my mood or what I have on hand, and it never disappoints.

Swap the chocolate: Sometimes I use milk chocolate for a sweeter, creamier result—especially if I’m baking for kids.
Add nuts: Chopped walnuts or pecans stirred in add a lovely crunch and contrast.
Make it gluten-free: I’ve had good success using a gluten-free plain flour blend; just watch the bake time closely.
Boost the flavor: A pinch of espresso powder intensifies the chocolate notes without tasting like coffee.

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

Step 1: Preheat & Prepare Your Baking Tray

Before anything else, set your oven to 160ºC (320ºF) if you have a fan oven, or 170ºC (338ºF) if it’s conventional. I always line my baking tray with parchment paper to prevent sticking and make cleanup a breeze. This prep simply saves time and stress later—trust me on this!

Step 2: Melt Chocolate and Butter Gently

Place the chopped dark chocolate and butter together in a heatproof bowl. I use a double boiler method—setting the bowl over simmering water—so the mixture melts softly and evenly. Be patient here and stir often to avoid burning. After it’s silky smooth, stir in the vanilla extract for that fragrant boost.

Step 3: Whip Eggs and Sugars to Fluffy Heaven

In a separate bowl, whisk together the eggs, caster sugar, and Demerara sugar using an electric hand mixer on high speed. I aim for about 5 minutes of whisking until the mixture turns pale, thick, and fluffy—it should hold a ribbon when the whisk lifts. This step traps air, giving your brookies that light yet chewy texture.

Step 4: Sift & Combine Dry Ingredients

To make sure everything is smooth and even, sift together your plain flour, cocoa powder, baking powder, and salt in another bowl. Then add the chocolate chips and give it a gentle stir. This ensures no clumps of cocoa or baking powder surprise you mid-bite.

Step 5: Fold Chocolate into Eggs, Then Dry Ingredients

Pour your melted chocolate and butter mixture gently into the fluffy egg and sugar mixture. Use a spatula to fold it in softly, preserving as much air as possible. Once combined, carefully fold in the dry ingredients just until you no longer see streaks of flour. Overmixing can make the brookies tough, so patience and gentle folding are key here.

Step 6: Bake Until Crackly on Top

Scoop spoonfuls of batter onto your lined tray, leaving enough space between each because they’ll spread a bit. I use a cookie scoop to keep them uniform so the bake is even. Pop them in the oven and bake for 12 to 14 minutes until they look set with a crackly surface. The smell will almost hypnotize you—better keep an eye on the clock!

Step 7: Cool & Optional Sea Salt Finish

Right after they come out, sprinkle with a little sea salt if you like that salty-sweet combo. I find it really elevates the chocolate flavor. Let the brookies cool on the tray for 10 minutes to firm up, then transfer to a wire rack to cool completely—not just for eating safety but so they hold together perfectly.

💡

Pro Tips for Making Fudgy Chewy Browkies (Brookies) Recipe

Room Temperature Eggs: They whisk up better, creating that fluffy mixture essential for texture.
Gentle Folding: Avoid overmixing the batter to keep the soft chewiness intact.
Watch Baking Time Closely: A minute or two too long can dry them out—pull them when the tops have just set.
Cooling on Tray: Letting them cool before moving helps them hold their shape and improves chew.

How to Serve Fudgy Chewy Browkies (Brookies) Recipe

Fudgy Chewy Browkies (Brookies) Recipe - Recipe Image

Garnishes

I usually stick with a light sprinkle of flaky sea salt on top right out of the oven—it offsets the sweetness amazingly. Sometimes, I’ll dust them lightly with powdered sugar or add a few extra chocolate chips on top before baking for a rustic, indulgent look. If you want to get fancy, a drizzle of caramel or a scoop of vanilla ice cream on the side makes for a dreamy combo.

Side Dishes

These brookies pair wonderfully with a glass of cold milk, a coffee, or even a rich hot chocolate on cozy days. For gatherings, I like serving them alongside fresh berries or a simple fruit salad to cut through the richness. You could even complement them with whipped cream or a dollop of crème fraîche.

Creative Ways to Present

For parties, I arrange the brookies on wooden boards or pretty plates topped with edible flowers or mint leaves for a fresh pop of color. Layered jars with a brookie broken into pieces, whipped cream, and berry compote make a fancy dessert that’s super simple to prepare. You can also sandwich two brookies with peanut butter or Nutella for a luscious treat that’s sure to wow.

Make Ahead and Storage

Storing Leftovers

I store leftover browkies in an airtight container at room temperature for up to 3 days, making sure they’re well covered so they don’t dry out. Sometimes I layer parchment paper between them to prevent sticking. It’s amazing how they actually taste better the next day once the flavors have fully developed!

Freezing

If I want to keep brookies longer, I freeze them individually wrapped in cling film and stored in a freezer bag. When I’m ready to eat, I thaw them at room temperature for about an hour. They come out almost as fresh as the first day and are a wonderful treat to have on hand for sudden sweet cravings.

Reheating

To warm up leftover brookies, I pop them in the microwave for about 10-15 seconds. This softens them up nicely without drying out the fudgy center. You can also reheat them briefly in a low oven wrapped in foil if you want to keep that crackly top.

FAQs

Can I use milk chocolate instead of dark chocolate in this Fudgy Chewy Browkies (Brookies) Recipe?

Absolutely! Substituting milk chocolate will make the brookies sweeter and creamier. Just keep in mind it might slightly affect the richness and intensity of chocolate flavor, but they’ll still be delicious.
What if I don’t have Demerara sugar—can I use regular sugar instead?

If Demerara sugar isn’t available, you can use turbinado or raw sugar as a good substitute since they have similar coarse textures and flavor tones. If these aren’t options either, granulated sugar will work but you’ll miss the crunchy texture that makes these brookies special.
How do I know when the brookies are perfectly baked?

Look for crackly tops that are set but not dry. The edges should be firm while the center remains soft and slightly gooey. They’ll firm up more as they cool, so avoid overbaking to keep that fudgy chewiness.
Can I prepare the batter ahead of time?

You can prepare the batter and refrigerate it for a few hours before baking, but I recommend bringing it back to room temperature or giving it a gentle stir before scooping. This helps ensure an even bake and maintains the airy texture.

Final Thoughts

This Fudgy Chewy Browkies (Brookies) Recipe has become a staple in my kitchen because it hits that magical note of being irresistible yet simple to make. I love how sharing these delights instantly brightens up any day—whether it’s a casual coffee catch-up or a special occasion. So go ahead, bake a batch for yourself or your loved ones—you’ll find with every bite that these brookies are more than just dessert, they’re little moments of pure joy.