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Fudgy Chewy Brookies (Browkies)
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Fudgy Chewy Brookies (Brownie Cookies)

These thick, fudgy, and chewy brookies combine the rich decadence of a brownie with the texture and bite of a cookie. With a crackly top and gooey center, they’re the ultimate chocolate treat for any sweet tooth.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 15
Calories: 210kcal

Ingredients

  • Makes 15 Brookies 95g (¾ cup) all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 225 g 1¼ cups dark chocolate, chopped
  • 56 g ¼ cup butter (salted or unsalted)
  • 2 eggs room temperature
  • 100 g ¾ cup caster sugar
  • 90 g ½ cup demerara sugar
  • 1 teaspoon vanilla extract
  • 85 g ½ cup dark or milk chocolate chips

Instructions

  • Preheat the Oven
  • Preheat your oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional.
  • Line a baking tray with parchment paper.
  • Melt the Chocolate and Butter
  • Combine the chopped dark chocolate and butter in a heatproof bowl.
  • Place the bowl over a pan of simmering water, making sure the bowl doesn't touch the water.
  • Stir occasionally until smooth and melted.
  • Remove from heat and stir in the vanilla extract.
  • Whip the Eggs and Sugars
  • In a separate medium bowl, beat the eggs, caster sugar, and demerara sugar with an electric whisk on high speed.
  • Whisk until the mixture is very light, thick, and fluffy.
  • Combine Dry Ingredients
  • In another bowl, sift together the flour, cocoa powder, baking powder, salt, and chocolate chips.
  • Mix the Wet and Dry Ingredients
  • Gently fold the melted chocolate mixture into the whipped eggs and sugars, maintaining the airy texture.
  • Fold in the dry ingredients using a spatula just until combined—do not overmix.
  • Bake the Brookies
  • Scoop tablespoons of batter onto the lined tray, leaving space between each for spreading.
  • Bake for 12–14 minutes, or until the tops are crackly and set.
  • Cool and Serve
  • Remove from oven and optionally sprinkle with sea salt.
  • Let the brookies cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
  • Notes
  • If melting chocolate in the microwave, use short bursts and stir in between to avoid overheating.
  • The egg and sugar mixture should be thick enough to leave a ribbon trail when lifted with a whisk.
  • Use a cookie scoop for uniform brookie sizes.
  • Allowing them to cool on the tray helps them set without falling apart.