These fudgy, chewy browkies are the perfect hybrid between brownies and cookies—thick, chocolatey, and irresistibly chewy. Inspired by the famous Savvy Bites brownie recipe, I love how these browkies combine the best of both worlds in every bite. Whether for a special treat or a casual snack, they never fail to satisfy my chocolate cravings.
Why You’ll Love This Recipe
I adore how these browkies have the rich fudginess of brownies but the portable convenience and crisp edges of cookies. The mix of dark chocolate, cocoa, and chocolate chips creates a deeply chocolaty flavor, while the Demerara sugar adds a subtle crunch and caramel note. Plus, they’re straightforward to make and bake quickly.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
plain (all-purpose) flour
cocoa powder
baking powder
salt
dark chocolate, chopped
butter (salted or unsalted)
eggs (room temperature)
caster or granulated sugar
Demerara or raw sugar
vanilla extract
dark or milk chocolate chips
directions
I preheat the oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional, and line a baking tray with parchment paper.
I melt the chopped dark chocolate and butter together in a heatproof bowl over simmering water, stirring occasionally until smooth. Then, I stir in the vanilla extract.
In a separate bowl, I use an electric hand whisk on high speed to beat the caster sugar, Demerara sugar, and eggs until the mixture is very light, thick, and fluffy—this usually takes about 5 minutes.
I sift together the flour, cocoa powder, baking powder, and salt in another bowl, then add the chocolate chips and mix them evenly.
I gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars, being gentle to keep the airiness.
Next, I carefully fold in the dry ingredients using a spatula, mixing only until just combined to maintain a light texture.
I scoop tablespoons of batter onto the prepared tray, spacing them apart to allow for spreading.
I bake the browkies for 12–14 minutes until they’re set and have a crackly top.
Right after removing them from the oven, I sprinkle with sea salt if I want a salty-sweet finish. I let them cool on the baking tray for about 10 minutes before transferring to a cooling rack to cool completely.
Servings and timing
This recipe yields about 15 cookies. Prep takes roughly 15 minutes, and baking time is about 12–14 minutes per batch.
Variations
I sometimes add a handful of chopped nuts like walnuts or pecans for extra texture.
Swapping dark chocolate chips for white chocolate or peanut butter chips changes the flavor profile nicely.
For an extra fudgy center, I underbake the browkies by a minute or two.
I occasionally add a pinch of instant espresso powder to enhance the chocolate depth.
Sprinkling sea salt on top after baking adds a lovely contrast to the sweetness.
storage/reheating
I store leftover browkies in an airtight container at room temperature for up to 4 days. To revive their chewiness, I warm them in the microwave for 10–15 seconds. They don’t freeze very well because the texture changes, so I usually bake fresh batches when I want them.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, I have used milk chocolate with great results. It gives a sweeter, creamier flavor but slightly less intensity.
Why is it important to use room temperature eggs?
Room temperature eggs whip better with sugar, resulting in a fluffier, lighter batter that contributes to the browkies’ chewy texture.
Can I make these gluten-free?
I haven’t tried it myself, but you can try substituting the all-purpose flour with a gluten-free flour blend. Just be aware the texture might change slightly.
What is Demerara sugar, and can I substitute it?
Demerara sugar is a coarse raw sugar with large crystals and a caramel flavor. If I don’t have it, I use turbinado or sugar in the raw as a substitute.
How do I avoid overbaking the browkies?
I watch them closely during the last few minutes of baking. They should look set with a crackly top but still feel slightly soft in the center when you gently press them.
Conclusion
Fudgy Chewy Browkies combine the best qualities of brownies and cookies into one perfect treat. They’re indulgently chocolatey, chewy, and just a little crisp around the edges—exactly how I like my baked goods. Whether for sharing or savoring solo, this recipe always hits the spot.
Fudgy Chewy Browkies are a delicious hybrid of brownies and cookies—thick, chocolatey, and irresistibly chewy with crackly tops and a rich chocolate flavor.
Ingredients
1 cup plain (all-purpose) flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
100g dark chocolate, chopped
100g butter (salted or unsalted)
2 large eggs, room temperature
1/2 cup caster or granulated sugar
1/4 cup Demerara or raw sugar
1 teaspoon vanilla extract
1/2 cup dark or milk chocolate chips
Instructions
Preheat oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper.
Melt the chopped dark chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Stir in vanilla extract.
In a separate bowl, beat caster sugar, Demerara sugar, and eggs on high speed with an electric hand whisk until light, thick, and fluffy (about 5 minutes).
Sift together flour, cocoa powder, baking powder, and salt. Stir in chocolate chips evenly.
Gently fold the melted chocolate mixture into the whipped eggs and sugars, keeping the mixture airy.
Carefully fold in the dry ingredients until just combined to maintain light texture.
Scoop tablespoons of batter onto the prepared tray, spacing them to allow spreading.
Bake for 12–14 minutes until set with a crackly top.
Optionally, sprinkle with sea salt immediately after baking. Cool on the tray for 10 minutes, then transfer to a cooling rack to cool completely.
Notes
Add chopped nuts like walnuts or pecans for texture.
Swap chocolate chips with white or peanut butter chips for flavor variation.
Underbake slightly for extra fudgy centers.
Add a pinch of instant espresso powder to deepen chocolate flavor.
Sprinkle sea salt on top after baking for salty-sweet contrast.
