The Best Fudgy Chewy Browkies (Brookies) Recipe

I adore these gourmet browkies because they blend the allure of rich brownies with the satisfying texture of freshly baked cookies. Each bite is bursting with deep cocoa, luscious chocolate chips, and a fudgy-chewy contrast that lifts my mood. This recipe is a go-to for indulging in pure chocoholic bliss.

I love creating recipes that are simple and pack a lot of flavor. When I first tried making my Best Fudgy Chewy Browkies I knew I had combined the best of both worlds.

I like that the cookies bring in the deep chocolate flavor of brownies with a satisfying chewy texture and crunch that really hits home. I use 1/2 cup melted unsalted butter with both granulated and light brown sugar to create a rich base.

Adding 2 large eggs at room temperature and 2 tsp vanilla extract gives the mix a smooth consistency. I then stir in unsweetened cocoa powder, all-purpose flour, baking soda and salt for that perfect balance of flavors.

I cant forget the best part; 1 cup semisweet chocolate chips ensure every bite has a melty, chocolaty surprise. The recipe is a solid quick treat thats loaded with energy and full of simple, pure ingredients that makes it super easy to enjoy.

Why I Like this Recipe

1. I love how these browkies mix that rich, fudgy brownie flavor with the classic cookie crunch. Its such a cool combo that always makes me smile when I’m eating them.
2. I like that the recipe is straightforward and quick to whip up, even when I’m busy. Even if I mess up a little, the cookies still come out delish.
3. I appreciate the fudgy-chewy texture that comes from having a soft center while still having slightly crisp edges. It feels like the absolute best of both worlds every time I bake them.
4. I also enjoy how the whole kitchen fills up with a mouthwatering chocolate smell, making it impossible to resist grabbing one warm from the tray.

Ingredients

• Unsalted Butter: Melting butter gives a creamy texture and rich flavour that ties it all together.
• Granulated Sugar: This sugar brings sweetness and consists almost entirely of carbohydrates for energy.
• Light Brown Sugar: It adds extra moisture, a slight caramel taste and a deep rich sweetness.
• Eggs: Eggs supply protein, help bind the mixture and create a lighter, fudgy consistency.
• Vanilla Extract: The vanilla lends warmth and depth, rounding out the flavor with subtle sweetness.
• Unsweetened Cocoa Powder: Cocoa offers a rich chocolate taste with a slight bitter balance to the sugars.
• Semisweet Chocolate Chips: They provide melty, gooey bursts of chocolatey delight in every bite.

Ingredient Quantities

• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup semisweet chocolate chips

How to Make this

1. Preheat your oven to 350°F and line a baking tray with parchment paper.

2. In a large bowl, whisk melted unsalted butter with the granulated sugar and light brown sugar until it’s well combined.

3. Beat in the two room temperature eggs and vanilla extract until the mixture is smooth.

4. Sift together the unsweetened cocoa powder, all-purpose flour, baking soda, and salt into the bowl and stir it all just until combined, being careful not to overmix.

5. Fold in the semisweet chocolate chips evenly through the batter.

6. Drop about one tablespoon of dough per cookie onto the prepared tray, leaving some space between each cookie.

7. Bake the cookies for 10 to 12 minutes. They should look set and still soft in the center; trust me, that’s when they have the best fudgy-chewy texture.

8. Once done, take them out of the oven and let them sit on the tray for about 5 minutes before moving them onto a cooling rack.

9. Enjoy your homemade browkies warm or at room temperature for a super key treat!

Equipment Needed

1. Oven
2. Baking tray and parchment paper
3. Large bowl
4. Whisk
5. Measuring cups and spoons
6. Sifter (or fine mesh strainer)
7. Spatula or mixing spoon
8. Cookie scoop or tablespoon measure
9. Cooling rack

FAQ

• What makes these browkies so fudgy and chewy?
  Its the mix of melted butter, brown sugar and cocoa powder that make ’em just right. The recipe is all about getting that perfect balance so you get a fudgy center with a chewy edge.
• Can I double the recipe?
  Yeah, you can totally double it if you have a bigger pan or make two separate batches. Just be careful with the baking time, since it might change a little.
• Do I really need room temperature eggs?
  Room temperature eggs help to mix the batter more evenly. If you use cold eggs, your browkies might not come out as smooth as they should.
• How should I store these treats?
  Just pop ’em in an airtight container at room temp. They stay fresh for about 3 days, but i cant guarantee they wont disappear faster if they taste this good.
• Can I swap out the semisweet chocolate chips?
  Sure, you can use milk, dark or even a mix of different chips if you want a twist on the original recipe.

The Best Fudgy Chewy Browkies (Brookies) Recipe Substitutions and Variations

• Unsalted Butter: You can swap it with an equal amount of coconut oil or melted margarine if you run out and still want that fudgy texture.
• Light Brown Sugar: If you only got regular brown sugar, use that, but you might need to pack it in a bit tighter for the same moisture.
• Eggs: You could try using 1/4 cup unsweetened applesauce per egg to help bind the ingredients if you want a dairy free version.
• Vanilla Extract: If you don’t have vanilla extract, a hint of almond extract can work too, but it will add a slightly different flavor to your brookies.

Pro Tips

1. Make sure your eggs are at room temp before you beat ’em in, cause if they’re too cold your batter can turn out a bit lumpy and uneven.
2. Once you sift in your cocoa powder, flour, baking soda, and salt, mix it just until it’s combined and stop mixing so you don’t end up with tough cookies.
3. Keep a close eye on your oven time; if you pull the cookies out right when they’re set around the edges but still soft in the middle you’ll get that perfect fudgy-chewy texture.
4. If you’ve got some extra time, chill your dough for about 15 minutes before scooping it out. It’ll help the cookies hold their shape better as they bake.