
A hybrid of brownie and cookie that yields crackly-topped, fudgy centers and chewy edges—perfect for sharing, gifting, or dunking in milk.

This batch of fudgy, chewy browkies is one of those recipes I reach for whenever I want something unbelievably chocolatey with minimal fuss. I first developed this version on a rainy afternoon when pantry staples and a leftover bar of dark chocolate inspired a mashup between a cookie and a brownie. The result was a lofty, crackled top that gives way to a molten, dense interior and satisfyingly chewy edges. Family and friends called them brookies and I named them browkies; either way, they disappeared faster than I could cool the tray.
What makes these special is the textural contrast: the whipped eggs and sugars create lift and a glossy, crinkled crust while the melted chocolate keeps the interior fudgy instead of cake-like. I love that the method is forgiving—if you slightly overbake one batch it still tastes fantastic—and that the ingredients are pantry-friendly. These are the kind of bites that travel well to potlucks and are equally at home warm from the oven or at room temperature, paired with a glass of cold milk or an espresso.
My partner declared these the best thing I baked in months the first evening I made them. Neighbors who came by for coffee walked away with a paper bag of browkies and a recipe request. Over time I refined the beating and folding sequence so the crust forms reliably and the inside retains that brownie-like density. It is a small ritual now: melt, whip, fold, scoop, bake, and savor.
My favorite part of making these is the moment I lift the parchment and see the glossy, cracked tops. I often make a double batch and freeze half; on busy mornings I pop one into my bag and it makes an excellent mid-day treat. Friends have emailed photos of them served at parties and as dessert bars layered with ice cream.
Store cooled browkies in a single layer or separated by parchment in an airtight container. At room temperature, they remain tender for about two days; refrigerate for up to five days to extend life. For freezing, flash freeze on a tray for an hour then place in a resealable freezer bag with parchment between layers. Thaw at room temperature for 30 to 60 minutes. For best texture after refrigerating, bring to room temperature before serving or gently warm in a 275 degrees Fahrenheit oven for 5 to 7 minutes.
If you do not have Demerara, use turbinado or increase granulated sugar by 1/4 cup and fold in 1 tablespoon of melted butter to mimic chew. For a gluten-free option, substitute a 1-to-1 gluten-free flour blend, but expect a slightly different crumb. To reduce sweetness, choose a darker chocolate for the chopped chocolate and chips. For vegan adaptation, replace butter with plant-based butter and use a flax-egg substitute, though the glossy top may not be as pronounced.
Serve warm with a scoop of vanilla ice cream for an indulgent dessert, or present them on a platter dusted lightly with cocoa for a coffee hour. They are excellent at afternoon gatherings with tea, or cut into bite-sized pieces for party trays. Garnish with a sprinkle of flaky salt or a few extra chocolate shavings for a bakery-style finish.
The hybrid of brownie and cookie has become a popular comfort treat in modern baking culture, marrying the dense, fudgy tradition of American brownies with the portable, chewy cookie concept. Variations have appeared in home kitchens and bakeries worldwide, often adapted to local chocolates and sugars. These combined treats celebrate texture contrasts, a hallmark of many contemporary desserts.
In cooler months, add a teaspoon of instant espresso powder to intensify chocolate flavor and a pinch of cinnamon for warmth. For summer, fold in chopped toasted hazelnuts or replace chocolate chips with chopped white chocolate and orange zest for a citrus twist. Holiday versions with crushed peppermint folded into the batter can be festive and bright.
Prepare the batter and portion onto a parchment-lined tray, then freeze the unbaked portions for up to one month. When you need fresh browkies, bake from frozen, adding 2 to 3 minutes to the baking time. Label and date frozen batches. For grab-and-go breakfasts, pair each browkie with a small banana and yogurt in an insulated bag for a treat that also supplies some energy.
These browkies are a joy to bake and share. They reward patience with a texture that feels both indulgent and familiar. Try them once and you will discover a favorite that ends arguments over dessert portions and starts conversations at every table.
Use room temperature eggs for better volume and a glossy crust when whipping with sugar.
Fold gently when combining melted chocolate with whipped eggs to preserve air and create the crackled top.
Measure flour using the spoon-and-level method to avoid a dry or cakey result.
Chill unbaked portions on a tray before baking to minimize spreading if your kitchen is warm.
Sprinkle flaky sea salt immediately after baking to highlight chocolate flavors.
This nourishing fudgy chewy browkies (brookies) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Store in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
Bake for 12 to 14 minutes; look for a set, cracked top and slightly soft center. They firm while cooling.
This Fudgy Chewy Browkies (Brookies) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 320 degrees Fahrenheit with fan assist or 338 degrees Fahrenheit for conventional ovens. Line a baking tray with parchment.
Place chopped dark chocolate and butter in a heatproof bowl over simmering water and stir until smooth. Remove from heat and add vanilla. Let cool slightly.
Whisk the eggs with granulated sugar and Demerara sugar using an electric hand mixer on high until very pale and thick, about 4 to 6 minutes.
Sift flour, cocoa, baking powder, and salt into a bowl, then stir in chocolate chips to coat and prevent sinking.
Gently fold the slightly cooled melted chocolate into the whipped egg mixture in two additions to retain air and gloss.
Carefully fold the dry mix into the wet mixture until just combined; avoid overmixing to keep the interior fudgy.
Scoop tablespoon-sized portions onto the prepared tray spaced 1.5 to 2 inches apart. Bake 12 to 14 minutes until tops are crackly and centers slightly soft. Sprinkle flaky salt if desired.
Cool on the tray for 10 minutes then transfer to a cooling rack. Browkies firm as they cool but remain fudgy inside.
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