There’s nothing quite like sinking your teeth into a batch of fudgy chewy browkies fresh from the oven, is there? I remember the first time I made these—they were a game-changer for my dessert game, blending the dense, chocolatey richness of brownies with that satisfying chew of a cookie. In my experience, they’re perfect for those afternoons when you crave something indulgent but don’t want to overcomplicate things in the kitchen. If you’re a chocolate lover like me, these fudgy chewy browkies will quickly become your go-to treat.
I’ve tweaked this recipe over the years to get that ideal fudgy center and chewy edges, and now I’m excited to share it with you. Whether you’re baking for a family gathering or just treating yourself, these fudgy chewy browkies deliver big on flavor without the fuss. Let’s dive in and get you started on making your own batch today!
Key Takeaways:
- These fudgy chewy browkies combine the best of brownies and cookies for an irresistible texture.
- Prep and bake in under an hour for quick, homemade indulgence.
- Rich chocolate flavor with a perfect fudgy chew that melts in your mouth.
- Use room-temperature ingredients for the smoothest batter and best results.
- Store in an airtight container to keep them chewy for up to a week.
Why You’ll Adore This Fudgy Chewy Browkies
Ultimate Texture Combo: Imagine the fudgy depth of a brownie meeting the chewy pull of a cookie—it’s pure bliss. These fudgy chewy browkies nail that balance, making every bite unforgettable. I love how they don’t dry out like some baked goods.
Simple Yet Impressive: You won’t believe how easy it is to whip these up with pantry staples. They’re crowd-pleasers that look bakery-fresh without hours of effort. Here’s the thing: guests always ask for the recipe!
Chocolate Heaven: Loaded with cocoa and melted chocolate, these treats satisfy any craving. The fudgy chewy browkies have that intense flavor we all adore. Pair them with coffee for an afternoon pick-me-up.
Versatile for Any Occasion: From potlucks to midnight snacks, they fit right in. What I find interesting is how customizable they are—add nuts or swirls for fun twists. You’ll keep coming back to this recipe time and again.
Essential Ingredients for Fudgy Chewy Browkies
Unsalted Butter: This is the base that gives your fudgy chewy browkies that melt-in-your-mouth quality. Melted butter ensures even distribution and prevents toughness. In my experience, using unsalted lets you control the salt level perfectly for balanced flavor.
Cocoa Powder: Unsweetened cocoa is key for that deep, rich chocolate taste without overpowering sweetness. It contributes to the fudgy texture by absorbing moisture just right. I always opt for Dutch-processed for smoother results in these treats.
Dark Chocolate Chips: These add pockets of gooey chocolate throughout the fudgy chewy browkies, enhancing every chew. They melt slightly during baking for extra indulgence. Don’t skip them—they’re what make the browkies truly special.
How to Make Fudgy Chewy Browkies
Prep the Wet Ingredients
Start by melting your butter and dark chocolate together in a microwave-safe bowl, stirring every 30 seconds until smooth. In another bowl, whisk eggs, brown sugar, and vanilla until creamy—this builds the chewy base for your fudgy chewy browkies. The scent of warm chocolate filling the air is pure magic. Mix the wet into the chocolate blend gently to avoid overworking it.
Combine Dry Ingredients
Sift flour, cocoa, baking powder, and salt together for lump-free results. Fold this into the wet mixture until just combined, then stir in most of the chocolate chips. You’ll notice the batter thicken nicely, promising those fudgy centers. Let it rest for 10 minutes—the flavors deepen during this time.
Bake to Perfection
Preheat your oven to 350°F and line a baking sheet with parchment. Scoop dough balls onto the sheet, spacing them 2 inches apart, and bake for 10-12 minutes until edges set but centers stay soft. These fudgy chewy browkies will firm up as they cool, so resist the urge to overbake. For more cookie inspiration, check out our espresso chocolate chip cookies recipe for a caffeinated twist.
Ingredients
- 1/2 cup unsalted butter
- 4 oz dark chocolate, chopped
- 2 large eggs
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup dark chocolate chips
Fudgy Chewy Browkies Instructions
- Melt butter and chopped dark chocolate in a microwave, stirring until smooth. Set aside to cool slightly.
- In a bowl, beat eggs, brown sugar, and vanilla until light and fluffy, about 2 minutes.
- Combine wet ingredients with the chocolate mixture.
- Sift together flour, cocoa, baking powder, and salt. Fold into wet ingredients until just combined.
- Stir in chocolate chips. Chill dough for 15 minutes if too soft.
- Preheat oven to 350°F. Scoop tablespoon-sized balls onto parchment-lined baking sheet.
- Bake 10-12 minutes until edges are set. Cool on sheet for 5 minutes, then transfer to rack.
Pro Tips for the Best Fudgy Chewy Browkies
Room Temp Eggs: Always use room-temperature eggs for better emulsion and chewiness in your fudgy chewy browkies.
Don’t Overmix: Mix just until ingredients combine to keep the texture fudgy, not cakey.
Cool Completely: Let them cool on the sheet to enhance chew and prevent crumbling.
You Must Know
- Browkies are a hybrid of brownies and cookies, offering fudgy interiors with chewy exteriors.
- Brown sugar is crucial for moisture and that signature chew.
- Underbaking slightly ensures the fudgy center stays intact.
- These freeze well for up to three months—perfect for craving emergencies.
How to Store Fudgy Chewy Browkies
Keep your fudgy chewy browkies in an airtight container at room temperature for up to 5 days—they stay chewy thanks to the brown sugar. For longer storage, refrigerate them for a week, though they might firm up a bit. Reheat in a 300°F oven for 2-3 minutes to revive that fresh-baked softness. Freezing works great too; wrap individually and thaw at room temp.
Customizing Your Fudgy Chewy Browkies
Swap in white chocolate chips for a sweeter twist on your fudgy chewy browkies, or add chopped nuts for crunch. If you’re gluten-free, use a 1:1 flour substitute without issues. For extra indulgence, swirl in peanut butter before baking. Check out our snickerdoodle cookies recipe for ideas on adding cinnamon spice.
What to Serve with Fudgy Chewy Browkies
Pair these with a scoop of vanilla ice cream for an ultimate sundae vibe, or enjoy alongside fresh berries to cut the richness. A tall glass of cold milk is classic, but try them with hot coffee for contrast. For a light side, serve with a simple fruit salad— the chewiness complements crisp apples or strawberries beautifully. Now, you might be thinking of tea time; these browkies shine there too.
Fudgy Chewy Browkies (Brookies)
Thick, chocolatey and chewy browkies! The Savvy Bites famous brownie recipe made into a cookie!
Timing
Recipe Details
Ingredients
- 01 95 g plain (all-purpose) flour
- 02 2 tablespoons cocoa powder
- 03 1 teaspoon baking powder
- 04 1/4 teaspoon salt
- 05 225 g dark chocolate (chopped)
- 06 56 g butter (salted or unsalted)
- 07 2 eggs (room temperature)
- 08 100 g caster or granulated sugar
- 09 90 g Demerara or raw sugar (see notes)
- 10 1 teaspoon vanilla
- 11 85 g dark or milk chocolate chips
Instructions
Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Prepare a baking tray by lining it with parchment paper.
Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and combined. Stir in the vanilla extract.
Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, demerara sugar, and eggs. Continue whisking until the mixture becomes very light, thick, and fluffy, about 5 minutes.
Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt, then add the chocolate chips. This will help ensure there are no lumps and that the dry ingredients are evenly mixed.
Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to maintain the airiness of the whipped eggs.
Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula, ensuring not to deflate the mixture. Mix only until just combined to keep the batter light.
Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow for spreading. Bake in the preheated oven for 12-14 minutes, or until the brookies are set and crackly on top.
Cool and Finish: Remove from the oven and sprinkle with sea salt immediately, if desired. Let them cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely.
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Fudgy Chewy Browkies
Can I make Fudgy Chewy Browkies ahead of time?
Absolutely, you can prepare the dough up to 24 hours in advance and chill it for even better flavor. Bake fresh when ready, or freeze scooped dough balls for up to a month. It’s a time-saver for busy days.
How long does Fudgy Chewy Browkies last in the fridge?
They’ll keep in the fridge for about a week in an airtight container. The texture might soften slightly, but a quick microwave zap brings back the chew. Always let them come to room temp before serving.
Why are my Fudgy Chewy Browkies cakey instead of fudgy?
This usually happens from overmixing or overbaking—aim for just combined batter and pull them out when edges are set. Using less flour can help too. In my experience, measuring accurately prevents this.
Can I add mix-ins to Fudgy Chewy Browkies?
Yes, fold in nuts, dried fruit, or even espresso powder for variety in your fudgy chewy browkies. Just don’t overload to maintain the chew. Try our coffee cake cookies recipe for more add-in ideas.
Are Fudgy Chewy Browkies gluten-free?
Not as written, but swap with a gluten-free flour blend easily. They turn out just as chewy. Test a small batch first to adjust.
What’s the best chocolate for Fudgy Chewy Browkies?
Go for 60-70% dark chocolate in your fudgy chewy browkies for balanced bitterness and sweetness. Higher cocoa means more intensity. Milk chocolate works for milder palates too.
How do I get chewier Fudgy Chewy Browkies?
Chill the dough for at least 30 minutes before baking—it helps control spread. Brown sugar is your friend here for moisture retention. Store with a slice of bread to keep them soft longer.
Can vegans make Fudgy Chewy Browkies?
Yes, use plant-based butter, flax eggs, and dairy-free chocolate. The results are surprisingly close to the original. For more vegan tips, see our lemon crinkle cookies recipe.
Final Thoughts
These fudgy chewy browkies have won over so many hearts in my kitchen, and I know they’ll do the same for you. From the easy prep to that decadent bite, they’re everything a homemade treat should be. Grab your ingredients and give this recipe a whirl— you won’t regret it! Share your results in the comments; I’d love to hear how your fudgy chewy browkies turned out.