The Best Fudgy Chewy Browkies — I Can’t Even!

Okay, but have you ever had one of those moments where you’re just craving something chocolatey and chewy but can’t decide if you want a brownie or a cookie? Like, what do you do? WELL, let me introduce you to these Fudgy Chewy Browkies (aka Brookies). They’re the answer to all life’s chocolate-induced dilemmas. Seriously.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, so here’s the deal—let’s pretend we’re grocery shopping together, ’cause that’s always fun, right?! You need:
– 95 g all-purpose flour (just grab the regular stuff)
– 2 tablespoons cocoa powder (don’t skip this, it’s essential)
– 1 teaspoon baking powder (because we want these to puff up a bit)
– A pinch of salt (always, always salt)
– 225 g dark chocolate (chopped, or you can just break it up, no stress)
– 56 g butter (salted or unsalted, you do you)
– 2 eggs (room temp! don’t forget to take them out ahead of time)
– 100 g caster or granulated sugar (because we need that sweet action)
– 90 g Demerara sugar (or raw sugar, it gives that nice crunch)
– 1 teaspoon vanilla extract (like, the real stuff, please)
– 85 g chocolate chips (dark or milk, I won’t judge)

So Here’s Why I Make This Constantly

Let me tell you—these Browkies are like a little hug in cookie form. I whipped these up one rainy afternoon when I was feeling all sorts of blues. You know those days, right? I had half a bar of dark chocolate sitting in my pantry, practically screaming at me to use it. So I decided to throw caution to the wind and just bake. I mean, chocolate fixes everything, doesn’t it?

Anyway, I made a batch, and my kitchen smelled like a chocolate factory exploded. My partner walked in, took one look at the counter covered in flour and chocolate splatters (oops), and just grinned. We devoured half the tray before they even cooled down. No regrets!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, here’s the kicker—when you’re melting the chocolate and butter, do it over simmering water, but make sure the bowl doesn’t touch the water. If it does, it’ll seize up, and no one wants that mess! Stir it occasionally. Trust me, this step makes everything silky smooth and totally dreamy.

Don’t Mess This Up (My Top Tips)

– Seriously, don’t skip the salt. It balances the sweetness!
– When whipping the eggs and sugars, whip them until they’re super fluffy. It’s like magic.
– And please, for the love of all things chocolate, don’t over-mix when adding the dry ingredients. Just fold it gently. We want airiness, not a dense brick!
– Check them at 12 minutes. I always forget and end up with sacrificed Browkies. *Facepalm.*

How to Keep Them From Disappearing (Or, How to Store Them)

If you manage to have any left after your friends demolish them (good luck), just pop them in an airtight container. They’ll stay fresh for like 3-4 days (if they last that long). But let’s be real, they’re probably gone before you even think about storing them.

If You Liked This, You’ll Probably Like These Too

Okay, if you’re vibing with these, you might also love:
– My super easy chocolate chip cookies (they’re classic for a reason!)
– Those gooey lava cakes that take like 10 minutes (yes, please)
– Or a simple banana bread that’s perfect for breakfast.

So, what’s your favorite chocolate treat? Have you ever had a serious “I can’t decide” moment in the kitchen? I need to know! 🍪❤️

Fudgy Chewy Browkies (Brookies)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the ultimate dessert fusion with our Fudgy Chewy Browkies, a delightful combination of rich brownies and chewy cookies. These thick, chocolatey treats boast a fudgy center and a slightly crisp outer layer, making them an irresistible choice for chocolate lovers. Perfect for any occasion, these browkies are easy to whip up and will satisfy your sweet cravings in no time!

Author: XXXXX
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Makes approximately 15 cookies 1x
Category: Dessert
Method: Baking
Cuisine: British/American

Ingredients

Scale

95 g plain flour
2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp salt
225 g dark chocolate, chopped
56 g butter (salted or unsalted)
2 large eggs (room temperature)
100 g caster sugar
90 g Demerara sugar
1 tsp vanilla extract
85 g chocolate chips (dark or milk)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper.
In a heatproof bowl over simmering water, melt the dark chocolate and butter together, then stir in the vanilla.
In another bowl, beat the caster sugar, demerara sugar, and eggs with an electric whisk until light and fluffy (about 5 minutes).
Sift the flour, cocoa powder, baking powder, and salt into another bowl; add chocolate chips.
Gently fold the melted chocolate mixture into the egg mixture until combined.
Fold in the dry ingredients until just mixed to keep batter light.
Scoop tablespoons of batter onto the baking tray, spacing them apart. Bake for 12-14 minutes until set and crackly on top.
Sprinkle with sea salt if desired; cool on the tray for about 10 minutes before transferring to a cooling rack.