Ever find yourself staring into the pantry, torn between the rich, chocolatey depths of a brownie and the satisfying, hand-held chew of a cookie? What if you didn’t have to choose? That’s where these Fudgy Chewy Browkies come in. It’s the best of both worlds, a glorious dessert mashup that gives you a crispy, crackly top, chewy edges, and a rich, fudgy center that’s just pure chocolate bliss. They’re like if your favorite brownie got all dressed up in cookie form for a party. So good.
Why You’ll Love This
Honestly, this is one of those recipes that just works. It’s forgiving for beginners and impressive enough for seasoned bakers. You’ll love these Fudgy Chewy Browkies because they come together in one bowl—hello, easy cleanup!—and bake up in just about 10 minutes. They satisfy that intense chocolate craving without requiring the wait of a full pan of brownies to cool. The texture is the real star here; they’re so, so fudgy on the inside with that perfect cookie chew around the edges. They’re a total crowd-pleaser for potlucks, after-school snacks, or when you just need a little something sweet with your afternoon coffee.
Ingredients
- 1 cup (2 sticks) unsalted butter: Melted for that dense, fudgy texture we love in brownies.
- 1 ½ cups granulated sugar: Creates that classic crispy, crackly brownie-top crust.
- ¾ cup packed brown sugar: Adds moisture and that deep, molasses-like chew.
- 2 large eggs + 1 egg yolk: The extra yolk is the secret to an incredibly rich and tender crumb.
- 1 tbsp pure vanilla extract: A must for amplifying all that chocolate flavor.
- 2 cups all-purpose flour: The structure-builder for our cookie form.
- ¾ cup Dutch-process cocoa powder: Provides a darker color and smoother chocolate flavor.
- 1 tsp baking soda: Helps the browkies puff up just a bit and spread perfectly.
- ½ tsp salt: Balances the sweetness and makes the chocolate taste, well, more chocolatey.
- 2 cups semi-sweet chocolate chips: Because more chocolate is always the right answer.
Step by Step Method
- Prep: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. It might look a little gritty, that’s okay! Whisk in the eggs, extra yolk, and vanilla extract until the mixture is smooth and slightly paler in color.
- Combine Dry Ingredients: In a separate medium bowl, whisk the flour, cocoa powder, baking soda, and salt. This ensures the leavening and salt are evenly distributed so every bite is perfect.
- Bring It Together: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula just until no dry streaks of flour remain. Be careful not to overmix! Fold in the chocolate chips.
- Scoop and Bake: Use a medium cookie scoop (about 1.5 tbsp) to drop rounded balls of dough onto your prepared sheets, spacing them about 2 inches apart. Bake for 9-11 minutes. The tops should look set and crackly, but the centers will still be soft.
- Cool: This is the hardest part! Let the browkies cool on the baking sheet for at least 10 minutes. They’re still setting up inside. Then, transfer them to a wire rack to cool completely. Trust me, letting them rest makes for the best chewy texture.
Equipment Needed
You won’t need any fancy gadgets here. A large mixing bowl, a whisk, a spatula, and a couple of baking sheets are the main players. A kitchen scale is always helpful for measuring flour accurately, and a cookie scoop guarantees all your browkies are the same size so they bake evenly. And don’t forget that parchment paper!
Flavor Twists
This base recipe is a perfect canvas for your favorite mix-ins. For a S’mores Brownies Recipe twist, fold in 1 cup of crushed graham cracker pieces and 1 cup of mini marshmallows along with the chocolate chips. You could even press a few extra marshmallows on top halfway through baking. For a minty version, swap the chocolate chips for mint chocolate chips or even stir in a ½ teaspoon of peppermint extract. Chopped toasted pecans or walnuts would add a wonderful crunchy texture, too. The possibilities are endless!
Serving Ideas & Pairings
These browkies are fantastic all on their own, still slightly warm from the oven. But if you want to take them over the top, serve them à la mode with a big scoop of vanilla bean ice cream. The contrast of warm cookie and cold ice cream is just heavenly. For a decadent dessert, crumble them over a bowl of ice cream with some hot fudge sauce. They also pair beautifully with a cold glass of milk, a hot cup of coffee, or even a mug of peppermint tea.
Storage Tips
To keep your Fudgy Chewy Browkies tasting their best, store them in an airtight container at room temperature. They’ll stay deliciously soft and chewy for up to 4 days. If you want to keep them longer, you can freeze them! Place the cooled cookies in a freezer-safe bag or container. They’ll keep for up to 3 months. Just thaw them at room temperature whenever a chocolate emergency strikes.
Doneness Test
Since these are meant to be fudgy, you don’t want to overbake them. They’re ready when the edges look set and the tops are crackly and dry to the touch. The center should still look soft and underbaked—a toothpick inserted will come out with some moist crumbs attached, but not wet batter. Remember, they continue to cook on the hot baking sheet as they cool.
Leftover Ideas
Leftovers? Not likely! But if you find yourself with a few stragglers, they make an incredible ice cream sandwich. Just smoosh a scoop of your favorite ice cream between two browkies and roll the edges in sprinkles or mini chocolate chips. You can also chop them up and use them as a mix-in for homemade ice cream or as a delicious topping for a yogurt parfait. Crumbled over a milkshake? Yes, please.
FAQs
- Can I make these without a mixer? Absolutely! This recipe is designed to be mixed by hand. A good old-fashioned whisk and spatula are all you need. It’s a great arm workout!
- My dough is really thick, is that normal? Yes! This is a thick, fudgy dough, much thicker than a typical chocolate chip cookie dough. That’s what gives them their wonderful dense, brownie-like interior.
- Can I use black cocoa powder for a more Oreo-like flavor? You sure can! For a darker, more intense chocolate flavor, you can substitute half of the Dutch-process cocoa with black cocoa powder. It creates a deep, almost oreo-like taste that’s fantastic.
- Why did my browkies spread too much? This usually happens if the butter was too warm or if your baking soda is old. Make sure your butter is just melted, not hot, and always check the expiration date on your leaveners.