There’s something magical that happens when you can’t decide between two perfect things and realize you don’t have to. This Fudgy Chewy Browkies recipe is just that, the perfect marriage of a deep, rich brownie and a classic chocolate chunk cookie.
Why This Recipe is So Special
- Best of Both Worlds: This recipe combines the rich, fudgy texture of a brownie with the chewy bite of a chocolate chip cookie.
- Easy to Make: The steps are straightforward, using common pantry ingredients for a quick and satisfying bake.
- Perfectly Fudgy: The secret to the texture is the melted butter and extra egg yolk, which guarantees a chewy, dense center.
- Customizable: Feel free to stuff them with your favorite chocolate or add different mix-ins.
What You’ll Need for These Browkies
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 6 oz semi-sweet chocolate chunks (plus extra for stuffing)
- Flaky sea salt, for topping
My Go-To for an Even Bake
A sturdy, light-colored baking sheet is my go-to because it helps prevent the bottoms from getting too dark before the centers are perfectly baked.
A Little Scoop for Big Results
Using a cookie scoop ensures all your browkies are the same size, so they bake evenly every single time.
Let’s Bake Them Together, Step by Step
This Brookies recipe cookie brownies hybrid comes together so simply, which is part of its charm.
Step 1: First, Let’s Warm Up the Kitchen
First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. I always find that having everything ready to go makes the whole process feel calm and organized.
Step 2: Bringing the Dry Ingredients Together
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Getting all the lumps out of the cocoa powder now ensures your browkies will have a perfectly smooth, rich flavor.
Step 3: Creating That Fudgy Foundation
Now, in a larger bowl, mix your melted butter with both the brown and granulated sugars until it’s smooth and glossy. This step is what starts building that signature fudgy brownies texture we all love.
Step 4: Adding a Little Richness
Gently whisk in the egg, the extra egg yolk, and the vanilla extract until they’re just combined. That extra yolk is my little secret for an even chewier, richer browkie!
Step 5: Gently Folding It All In
Add the dry ingredients to your wet mixture and stir with a spatula until everything is just incorporated. Be careful not to overmix here! Finally, fold in those delicious semi-sweet chocolate chunks.
Step 6: A Little Chocolate Surprise Inside
Scoop about two tablespoons of dough for each browkie. Flatten the dough ball in your palm, place a surprise piece of chocolate in the center, and wrap the dough around it to form a sealed ball. This little extra step makes for a wonderfully melty middle.
Step 7: Getting Them Ready for the Oven
Place the balls of dough on your prepared baking sheet, making sure to leave about 2 inches of space between them so they have room to spread. Gently press down on each one to flatten it just a little.
Step 8: Baking to Fudgy Perfection
Bake for 10–12 minutes. The key to this brookie recipe is to pull them out when the edges look set, but the centers still appear a touch soft. They’ll finish setting up as they cool.
Step 9: The Finishing Touch of Salt
As soon as they come out of the oven, sprinkle them with a little flaky sea salt. This little touch really makes the deep chocolate flavor pop! Let them cool on the baking sheet for five minutes before moving them to a wire rack to cool completely.
For a Slightly Lighter Touch
- Whole Wheat Flour: For a little extra fiber, you can substitute half of the all-purpose flour with white whole wheat flour.
- Reduce Sugar: You can slightly reduce the granulated and brown sugar by a couple of tablespoons each without drastically changing the texture. Using dark chocolate chunks will also lower the overall sugar content.
- Coconut Oil: In place of melted butter, you can use an equal amount of melted and cooled coconut oil for a slightly different flavor profile.
My Favorite Ways to Serve Them
- A La Mode: There’s nothing better than a warm browkie straight from the oven with a scoop of creamy vanilla bean ice cream on top.
- With a Glass of Milk: Just like Dad used to insist with any baked good, a cold glass of milk is the perfect, simple companion.
- Dessert Platter: Arrange these on a platter with fresh berries and a small bowl of chocolate or caramel dipping sauce for a treat that feels extra special.
A Few Tips for Perfect Results
- Overbaking: The biggest mistake is leaving them in the oven too long. This will dry them out and you’ll lose that signature soft, fudgy center. Always pull them when the middle still looks a little underdone.
- Overmixing the Dough: Once you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. Overmixing develops the gluten and can lead to tough, cakey browkies instead of chewy ones.
- Crowding the Pan: Be sure to leave enough space between each ball of dough. If they’re too close, they’ll bake into one another and won’t develop those lovely crisp edges.
How to Keep Your Browkies Fresh
To keep your browkies fresh, store them in an airtight container at room temperature for up to 4 days. If you want to keep them even fudgier, I find that placing a small piece of bread in the container helps maintain their moisture.
From My Kitchen to Yours
I hope this recipe brings as much joy to your kitchen as it has to mine. Every time I bake a batch, I’m right back in that cozy kitchen with Jennifer, the rain tapping on the window and the warm, sweet smell of chocolate filling the house. It’s more than just a treat; it’s a memory baked with love. I hope you’ll use it to create some sweet memories of your own.
A Few Questions I Often Hear
Can I make the dough ahead of time?
Yes, you can! The dough can be prepared and refrigerated in an airtight container for up to 3 days. You can also scoop the dough balls, freeze them on a baking sheet, and then transfer them to a freezer bag for up to 3 months. Just add a couple of extra minutes to the baking time when baking from frozen.
Can I use different types of chocolate?
Absolutely! This recipe is wonderful with milk chocolate, dark chocolate, or even white chocolate chunks. You could also try a mix of different chips or add a handful of chopped nuts like walnuts or pecans for extra texture.
Why did my browkies spread out too much and become flat?
This can sometimes happen if your butter was too warm or if your kitchen is particularly hot. If the dough feels very soft after mixing, try chilling it in the refrigerator for 30 minutes before scooping and baking. This helps the dough hold its shape better in the oven.
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Fudgy Chewy Browkies (Brookies)
- Total Time: 27 minutes
- Yield: 16 browkies 1x
- Diet: Vegetarian
Description
This Fudgy Chewy Browkies recipe is the perfect marriage of a deep, rich brownie and a classic chocolate chunk cookie—chewy, fudgy, and irresistible.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 6 oz semi-sweet chocolate chunks (plus extra for stuffing)
- Flaky sea salt, for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a larger bowl, mix the melted butter with the brown sugar and granulated sugar until smooth and glossy.
- Whisk in the egg, egg yolk, and vanilla extract until just combined.
- Stir in the dry ingredients until just incorporated, then fold in the chocolate chunks.
- Scoop about two tablespoons of dough, flatten slightly, place a piece of chocolate in the center, and seal into a ball.
- Place dough balls on the prepared baking sheet, spacing 2 inches apart, and gently flatten slightly.
- Bake for 10–12 minutes until edges look set but centers remain soft.
- Sprinkle with flaky sea salt immediately after baking. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Do not overbake—remove when the centers look slightly underdone for the perfect fudgy texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 browkie
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: brookies, browkies, brownie cookies, fudgy brookies, chewy brookies