Dessert

Fudgy Chewy Browkies (Brookies) Recipe

ByJulian Dempsey March 25, 2026March 25, 2026

Introduction

Fudgy chewy browkies combine the best of brownies and cookies into one irresistible treat. These rich, chocolatey bites offer a perfect balance of gooey centers and slightly crisp edges, making them a must-try dessert for chocolate lovers.

The image shows two thick, square brownie pieces stacked on a white marbled surface, one resting on the other. Each brownie has a rich dark brown color with a shiny, crackled top layer dotted with large, glossy chocolate chips. The inside appears moist and dense with a slightly grainy texture. Small white flakes of salt sprinkle over the top, adding contrast. The edges of the brownies look slightly crisp, while the center is soft. 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: Melt the dark chocolate and butter together in a heatproof bowl over simmering water. Stir until smooth, then mix in the vanilla extract.
Step 3: In another bowl, whisk the caster sugar, Demerara sugar, and eggs until the mixture is light and fluffy.
Step 4: Sift the flour, cocoa powder, baking powder, and salt together. Fold in the chocolate chips gently.
Step 5: Combine the melted chocolate mixture with the egg mixture gently, then fold in the dry ingredients until just combined.
Step 6: Scoop tablespoons of batter onto the prepared tray, spacing them apart. Bake for 12-14 minutes until set but still soft in the center.
Step 7: Let the browkies cool on the tray for about 10 minutes before transferring them to a cooling rack.

Tips & Variations

For extra gooey centers, slightly underbake by 1-2 minutes and allow to cool completely before serving.
Swap dark chocolate chips for white chocolate or nuts for added texture and flavor.
Use salted butter to enhance the chocolate flavor and balance the sweetness.

Storage

Store browkies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. Reheat briefly in the microwave for a warm, soft treat.

How to Serve

The image shows a close-up of several thick, square brownies stacked slightly on a white marbled surface. Each brownie has a shiny, cracked top layer with a rich dark brown color and scattered chunks of melted chocolate, adding texture and depth. Some pieces have a few coarse salt flakes sprinkled on top, enhancing the look. The interior layers are dense and moist with a deep chocolate color, contrasting with the crispy, glossy crust on the outside. The brownies appear soft and gooey inside, with chocolate chips melting into the batter. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of chocolate for this recipe?

Yes, you can substitute dark chocolate with milk chocolate or a mix of different chocolates depending on your preference. Just ensure the total amount remains the same.

Why are my browkies too dry?

Overbaking is the most common cause of dry browkies. Keep a close eye while baking and remove them when the centers are still soft but set, as they firm up while cooling.