Fudgy Chewy Browkies (Brookies) Recipe

Oh, I’m so excited to share this Fudgy Chewy Browkies (Brookies) Recipe with you! Imagine biting into a perfect little treat that’s part brownie, part cookie—and somehow fudgy and chewy all at once. I love this recipe because it hits all the right textures and flavors, making it an absolute crowd-pleaser whether you’re baking for family, friends, or just a cozy night in.

What makes these brookies really special is how they combine rich, dark chocolate with just the right amount of chew, thanks to the mix of sugars and that subtle crunch from Demerara sugar. When you bake them, the smell alone is enough to coax anyone into the kitchen, and I’ve found they’re perfect for gifting or keeping on hand for whenever a chocolate craving strikes. Trust me—you’re going to want to keep this Fudgy Chewy Browkies (Brookies) Recipe bookmarked.

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Ingredients You’ll Need

Getting the ingredients just right is what sets this Fudgy Chewy Browkies (Brookies) Recipe apart. I always use quality chocolate and make sure my eggs are room temperature, which really helps with the batter texture.

• Plain (all-purpose) flour: The base for structure; sift it for a lighter batter.
• Cocoa powder: Use a good-quality unsweetened powder for that deep chocolate flavor.
• Baking powder: Helps the brookies rise just enough without making them cakey.
• Salt: Enhances the chocolate notes—don’t skip it!
• Dark chocolate (chopped): I prefer at least 70% cocoa for richness.
• Butter (salted or unsalted): Adds moisture and helps with fudginess; salted brings a nice balance.
• Eggs (room temperature): Room temp eggs mix better and create fluffier batter.
• Caster or granulated sugar: Gives sweetness and lightness to the batter.
• Demerara or raw sugar: Adds crunch and a caramel-like depth to the top.
• Vanilla extract: Brings out all those chocolatey notes.
• Dark or milk chocolate chips: Little pockets of melty goodness in every bite.

Variations

I love experimenting with this Fudgy Chewy Browkies (Brookies) Recipe depending on the occasion. Feel free to tweak it to make it your own—maybe a nutty twist or a splash of espresso for grown-up flavors.

• Nutty Add-In: I sometimes toss in chopped walnuts or pecans for extra crunch and flavor—it makes these brookies even more addictive!
• Spiced Version: A pinch of cinnamon or chili powder adds warmth and a surprising kick that my family adores.
• Vegan Swap: Try replacing butter with coconut oil and eggs with flax eggs; results are chewy though slightly less fudgy.
• Milk Chocolate or White Chocolate Chips: Sweetens the brookies and offers a nice contrast to dark cocoa.

How to Make Fudgy Chewy Browkies (Brookies) Recipe

Step 1: Preheat and Prep Like a Pro

Start by preheating your oven to 160ºC (320ºF) if you have a fan or 170ºC (338ºF) for conventional ovens. I always line my baking tray with parchment paper because it keeps the browkies from sticking and makes cleanup so much easier—plus, lifting them out feels like a little baking magic.

Step 2: Melt the Chocolate and Butter Gently

In a heatproof bowl, place your chopped dark chocolate and butter. Set this over a pan with simmering water (just a gentle heat, not boiling). Stir occasionally until everything has melted together into a glossy, luscious mixture. This is where flavour starts building—don’t rush it or let it scorch! Once melted, stir in your vanilla extract for that fragrant pop.

Step 3: Whip Eggs and Sugars Until Fluffy

Using an electric hand whisk, beat your eggs, caster sugar, and Demerara sugar on high speed until the mixture becomes pale, thick, and fluffy—about 5 minutes. This step is key; I discovered that patient whisking here gives the brookies their airy inside, balancing the fudginess nicely. You want it to be so light that when you lift the whisk, it leaves a ribbon of batter on top.

Step 4: Sift and Combine the Dry Ingredients

In another bowl, sift together your flour, cocoa powder, baking powder, and salt. Then mix in the chocolate chips. Sifting is a trick I learned that really keeps the batter smooth, with no unpleasant lumps—plus it helps the dry ingredients blend evenly when folded in.

Step 5: Gently Fold It All Together

First, carefully fold the melted chocolate and butter mixture into the whipped eggs and sugars. Use gentle strokes to keep as much air in the batter as possible. Next, fold in your dry ingredients just until combined. Overmixing here can flatten the batter, so keep it light and fluffy.

Step 6: Scoop and Bake Your Browkies

Scoop tablespoon-sized dollops of batter onto your lined tray, spacing them well apart because these will spread slightly. I swear by using a cookie scoop—it makes the sizes uniform and helps them bake evenly. Pop them in the oven and bake for about 12-14 minutes. You’ll know they’re done when the tops look crackly but still soft inside.

Step 7: Cool and Add a Finishing Touch

Right after you take your brookies out, I love sprinkling a pinch of flaky sea salt on top. It’s a game changer that deepens the chocolate flavor. Let the brookies cool on the tray for 10 minutes—it helps them set so they won’t crumble when you move them to a rack to cool completely. Trust me, it’s worth the wait!

How to Serve Fudgy Chewy Browkies (Brookies) Recipe

Garnishes

I often sprinkle a tiny pinch of flaky sea salt right after baking—it really intensifies the chocolate flavor and adds a fancy touch. Sometimes a light dusting of powdered sugar or a drizzle of melted white chocolate makes them look extra special for guests.

Side Dishes

When I serve these brookies, I like pairing them with a scoop of vanilla ice cream or a dollop of whipped cream to balance their richness. A cup of freshly brewed coffee or a cold glass of milk takes the experience to the next level, especially for afternoon treats.

Creative Ways to Present

For parties, I arrange these fudgy chewy browkies on a pretty platter lined with parchment and sprinkle edible gold dust for a little glam. Another time, I sandwiched them with a swipe of chocolate ganache for an indulgent twist that vanished in minutes. Fun, simple, and oh-so-delicious!

Make Ahead and Storage

Storing Leftovers

After baking, I let the brookies cool completely before storing them in an airtight container at room temperature. They stay perfectly chewy for about 3-4 days, though honestly, they rarely last that long in my house!

Freezing

I’ve frozen these brookies by wrapping them individually in plastic wrap and then placing them in a freezer bag. They thaw beautifully and keep their fudgy chew after a quick defrost on the counter—great for prepping batches ahead of time.

Reheating

To warm up leftover brookies, I pop them in the microwave for about 10-15 seconds, just enough to soften the chocolate inside without drying them out. This little trick brings back that fresh-baked feel and makes each bite melt-in-your-mouth again.

FAQs

Final Thoughts

Look, this Fudgy Chewy Browkies (Brookies) Recipe has become my go-to when I want to impress without stress. It’s a perfect balance of fudgy richness and chewy texture that feels both comforting and indulgent. Whether you’re baking for a special occasion or simply craving a chocolate fix, I promise this recipe will bring smiles and maybe even a few happy dance moments in your kitchen. Give it a try—you’ll thank me later!

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