Dessert

Fudgy Chewy Browkies (Brookies) Recipe

Bylina moretti February 4, 2026February 4, 2026

Introduction

Fudgy chewy brookies combine the best of brownies and cookies into one irresistible treat. These rich, chocolatey morsels offer a perfect balance of gooey centers and crackly tops that will satisfy any sweet tooth.

The image shows a close-up of several rich chocolate cookies on a white marbled surface. Each cookie has one main layer with a cracked, shiny brown crust on top, revealing a soft, deeply dark brown, almost black, fudgy interior underneath. The cracked tops have light reflections and irregular shapes, and one cookie at the center has a bite taken out, with small crumbs scattered around it. Photo taken with an iphone --ar 4:5 --v 7

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
1 teaspoon vanilla extract
85 g dark or milk chocolate chips

Instructions

Step 1: Preheat the oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.
Step 2: Melt the chopped dark chocolate and butter together in a heatproof bowl over simmering water, ensuring the bowl bottom does not touch the water. Stir occasionally until smooth. Remove from heat and stir in the vanilla extract.
Step 3: In a separate bowl, whisk the caster sugar, Demerara sugar, and eggs on high speed until very light, thick, and fluffy, about 5 minutes.
Step 4: Sift the flour, cocoa powder, baking powder, and salt into another bowl. Add the chocolate chips and mix to combine evenly.
Step 5: Gently fold the melted chocolate mixture into the whipped eggs and sugar, taking care to maintain the airy texture.
Step 6: Carefully fold the dry ingredients into the wet mixture with a spatula until just combined. Avoid overmixing to keep the batter light.
Step 7: Spoon tablespoons of batter onto the prepared baking tray, spacing them well apart to allow spreading. Bake for 12-14 minutes until set and crackly on top.
Step 8: Remove from oven and, if desired, sprinkle with sea salt. Let cool on the tray for about 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use room temperature eggs to help create a fluffier batter.
Swapping dark chocolate chips for white or milk chocolate chips can add a different flavor dimension.
For extra gooey brookies, slightly underbake and allow them to finish setting as they cool.
Try adding chopped nuts for added texture.

Storage

Store brookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed container for up to 1 month. To reheat, warm gently in the microwave for 10-15 seconds to restore softness.

How to Serve

The image shows round chocolate cookies with a cracked, shiny top layer that is light brown and textured like thin chocolate foil, revealing a darker, moist, and fudgy inner layer underneath. One cookie in the center has a bite taken out of it, exposing the soft, dense, almost gooey chocolate inside. The cookies rest on a white marbled surface with small crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened cocoa powder?

Yes, unsweetened cocoa powder is standard in this recipe. Make sure not to confuse it with Dutch-processed cocoa, which might slightly alter the texture and flavor.

What if I don’t have Demerara sugar?

You can substitute Demerara sugar with another type of raw or turbinado sugar to add a similar crunch and caramel flavor. Alternatively, use extra granulated sugar if needed.