Fudgy Chewy Browkies (Brookies)

Thick, chocolatey, and irresistibly chewy — these fudgy browkies (aka brookies) combine the best of both worlds: rich, dense brownies and chewy chocolate chip cookies. Using The Savvy Bites’ signature brownie base, this recipe transforms a classic into individual cookie-style delights. Perfect for bake sales, weekend treats, or just a chocolate fix — they’re easy to make and impossible to resist.

Why You’ll Love These Brookies

Texture heaven: Crackly on top, chewy in the middle, with pockets of melted chocolate throughout.
Simple ingredients: Pantry staples plus high-quality chocolate make for unbeatable flavor.
Quick bake: From prep to plate in under 30 minutes.
Perfect for sharing: Makes 15 decadent brookies — or keep them all to yourself!

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 (*see notes below)
1 teaspoon vanilla extract
85 g dark or milk chocolate chips

How to Make Fudgy Chewy Brookies

Preheat the oven: Set your oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper.
Melt the chocolate and butter: In a heatproof bowl over simmering water, melt the dark chocolate and butter until smooth. Stir in the vanilla extract.
Whip the eggs and sugars: In a medium bowl, use an electric whisk on high speed to beat the eggs, caster sugar, and Demerara sugar until very light and fluffy — about 5 minutes.
Mix the dry ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips.
Combine wet ingredients: Gently fold the melted chocolate mixture into the whipped eggs and sugars. Stir carefully to maintain volume.
Incorporate dry ingredients: Fold the dry mix into the wet batter using a spatula. Mix only until just combined — don’t overmix.
Shape and bake: Scoop tablespoons of batter onto your lined tray, spacing well apart. Bake for 12-14 minutes until crackly on top but fudgy inside.
Cool and finish: Sprinkle with sea salt immediately after baking, if using. Let cool on the tray for 10 minutes before transferring to a rack.

Tips for the Best Browkies

Use room temperature eggs — this helps create that signature crackly top and chewy texture.
Whip your eggs and sugar thoroughly — it’s key for getting a light, shiny top crust.
Don’t overbake — browkies will set as they cool. Slightly underbaking gives the perfect chewy center.
Mix chocolate chips into dry ingredients to ensure even distribution and prevent sinking.

Ingredient Notes

Demerara sugar adds caramel-like depth and a slight crunch. You can substitute with light brown sugar if needed.
Dark chocolate (70% or higher) gives the richest flavor, but feel free to mix with milk chocolate for a sweeter version.

Storage Instructions

Room temp: Store in an airtight container for up to 4 days.
Freezer: Freeze baked brookies for up to 2 months. Thaw at room temperature or warm slightly in the oven before serving.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream for a decadent dessert.
Pair with a hot cup of coffee for the ultimate afternoon treat.
Wrap in parchment and twine for a sweet gift idea or bake sale favorite.

Nutrition Facts (Per Cookie)

Calories: 210 kcal
Carbohydrates: 28 g
Protein: 3 g
Fat: 10 g (Saturated: 5 g)
Cholesterol: 23 mg
Sodium: 85 mg
Fiber: 3 g
Sugar: 18 g

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Final Thoughts

If you’re a brownie lover and a cookie fan, these chewy browkies are your dream come true. Simple to make, rich in chocolate, and perfect for any occasion. Pin this recipe, bake a batch, and let the compliments roll in!

Did you try this recipe? Leave a comment and rate it below — and don’t forget to tag @TheSavvyBites on Pinterest and Instagram to share your sweet success!