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There’s something magical about biting into a treat that’s equal parts brownie and cookie—fudgy, chewy, and utterly irresistible. That’s exactly what my Fudgy Chewy Browkies deliver every single time. I remember the first batch I made; the kitchen filled with that rich chocolate aroma, and one taste had me hooked. If you’re craving homemade Fudgy Chewy Browkies that strike the perfect balance of dense fudginess and satisfying chew, you’re in the right place. In this recipe, I’ll walk you through every step to create your own batch of these delightful Fudgy Chewy Browkies, perfect for any occasion.
I’ve experimented with countless cookie and brownie recipes over the years, from classic chocolate chips to zesty lemon varieties, but nothing compares to the joy of sharing Fudgy Chewy Browkies with friends and family. They’re not just a dessert; they’re a hug in edible form. Now, you might be thinking, “Do I really need another cookie recipe?” Trust me, once you try these, you’ll see why Fudgy Chewy Browkies deserve a spot in your baking rotation. Let’s dive in and get baking—I’m excited to hear how yours turn out!
Key Takeaways:
- These Fudgy Chewy Browkies combine the best of brownies and cookies for an unbeatable texture.
- Prep and bake in under an hour for a quick treat without sacrificing flavor.
- Rich chocolate taste with a soft, chewy center that’s pure indulgence.
- Use high-quality chocolate for the fudgiest results every time.
- Store in an airtight container to keep them chewy for days.
Why You’ll Adore This Fudgy Chewy Browkies
Perfect Texture Duo: Imagine the crackly top of a brownie meeting the chew of your favorite cookie— that’s the magic of Fudgy Chewy Browkies. In my experience, this hybrid treat satisfies both cravings in one bite. You’ll love how they stay soft without falling apart.
Quick and Easy Baking: Who has time for all-day desserts? These Fudgy Chewy Browkies come together fast, using simple pantry staples. It’s the kind of recipe that makes you feel like a pro baker without the hassle—perfect for busy weeknights or last-minute gatherings.
Rich, Decadent Flavor: Bursting with deep chocolate notes, your Fudgy Chewy Browkies will be the star of any table. I always add a touch of vanilla for that extra warmth. It’s like chocolate heaven in cookie form, and everyone raves about it.
Versatile for Any Mood: Whether you’re pairing them with coffee or ice cream, Fudgy Chewy Browkies adapt effortlessly. Let’s be honest, they’re great on their own too. The flexibility makes them a go-to in my kitchen year-round.
Essential Ingredients for Fudgy Chewy Browkies
Dark Chocolate: The heart of any great brownie starts with quality dark chocolate—aim for at least 60% cocoa to get that intense flavor without bitterness. It melts smoothly, creating the fudgy base that defines Fudgy Chewy Browkies. In my experience, chopping it yourself ensures even distribution for the best chew. Don’t skimp here; it’s what elevates the whole batch.
Brown Sugar: This is the secret to the chewy texture we all crave. The molasses in brown sugar keeps the Fudgy Chewy Browkies moist and soft even after baking. I’ve tried white sugar, but it just doesn’t deliver the same pull-apart goodness. Pack it well for maximum moisture.
Butter: Unsalted butter brings creaminess and helps the batter come together seamlessly. It contributes to the tender crumb in Fudgy Chewy Browkies, balancing the richness of the chocolate. Melt it gently to avoid separation, and you’ll notice how it enhances every bite. Room temperature works wonders for even mixing.
How to Make Fudgy Chewy Browkies
Prepare the Chocolate Base
Start by melting your dark chocolate and butter together in a heatproof bowl over simmering water—stir constantly to keep it smooth. This creates the fudgy foundation for your Fudgy Chewy Browkies. Once glossy, remove from heat and let it cool slightly; rushing this step can lead to lumps later. In my experience, adding a pinch of salt here amps up the flavors beautifully. Whisk in the sugars next, watching the mixture transform into a shiny, irresistible base.
Mix in the Wet and Dry Ingredients
Beat in the eggs one at a time until fully incorporated, then add vanilla for that aromatic lift—the kitchen will smell amazing already. Sift together flour, cocoa, and baking powder in a separate bowl to avoid gritty bits. Fold this into the wet mixture gently; overmixing toughens the dough for Fudgy Chewy Browkies. The batter should be thick and fudgy—perfect for scooping. Let it rest for 10 minutes to develop that signature chew.
Bake to Perfection
Preheat your oven to 350°F and line a baking sheet with parchment—non-stick is key for easy release. Scoop generous dollops of dough, spacing them 2 inches apart, and bake for 10-12 minutes until edges set but centers stay soft. Your Fudgy Chewy Browkies will puff slightly then settle into chewy bliss. Cool on the sheet for a few minutes before transferring; this helps them firm up without drying out. The result? Golden edges with a gooey middle every time.
Ingredients
- 8 oz dark chocolate, chopped
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- Optional: 1/2 cup chocolate chips for extra fudginess
Fudgy Chewy Browkies Instructions
- Melt chocolate and butter in a double boiler until smooth. Cool for 5 minutes.
- Whisk in sugars, then eggs and vanilla until glossy.
- Sift dry ingredients and fold into wet mixture. Add chips if using.
- Chill dough 15 minutes for better shape.
- Scoop onto lined sheets, bake at 350°F for 10-12 minutes.
- Cool and enjoy your Fudgy Chewy Browkies!
Pro Tips for the Best Fudgy Chewy Browkies
Room Temperature Eggs: Always use eggs at room temp to emulsify better with the fats— it leads to smoother Fudgy Chewy Browkies.
Don’t Overbake: Pull them out when centers look set but still soft; they’ll continue cooking on the sheet for that perfect chew.
Quality Matters: Opt for real vanilla extract and premium chocolate to make your Fudgy Chewy Browkies shine.
You Must Know
- Fudgy Chewy Browkies are best enjoyed warm for maximum gooeyness.
- This recipe yields about 24 cookies, depending on scoop size.
- They freeze well unbaked for up to a month—bake straight from frozen, adding a minute.
- Gluten-free flour works as a 1:1 sub for inclusive baking.
How to Store Fudgy Chewy Browkies
Keep your Fudgy Chewy Browkies in an airtight container at room temperature for up to 3 days; they’ll stay chewy thanks to the brown sugar. For longer storage, refrigerate them for a week, but let them come to room temp before eating to restore that fudgy texture. If freezing, wrap individually and they last a month—thaw overnight. Reheating in a 300°F oven for 2 minutes revives the fresh-baked feel every time.
Customizing Your Fudgy Chewy Browkies
Want to switch things up? Add nuts or white chocolate chips to your Fudgy Chewy Browkies for crunch—I’ve done this for holiday batches and it’s a hit. For a citrus twist, incorporate lemon zest, inspired by my lemon blueberry cookies recipe. If dairy-free, swap butter for coconut oil; it keeps the chew intact. Experiment freely, but taste the batter to adjust sweetness.
What to Serve with Fudgy Chewy Browkies
Pair these Fudgy Chewy Browkies with a scoop of vanilla ice cream for an instant sundae vibe— the contrast is divine. For a lighter touch, serve alongside fresh berries or a simple green salad to balance the richness. Coffee or milk cuts through the chocolate perfectly, while a fruity tea adds elegance. In my home, we often enjoy them with homemade biscuits from this easy recipe for a cozy afternoon snack.
Fudgy Chewy Browkies (Brookies)
Thick, chocolatey and chewy browkies! The Savvy Bites famous brownie recipe made into a cookie!
Timing
Recipe Details
Ingredients
- 01 95 g plain (all-purpose) flour
- 02 2 tablespoons cocoa powder
- 03 1 teaspoon baking powder
- 04 1/4 teaspoon salt
- 05 225 g dark chocolate (chopped)
- 06 56 g butter (salted or unsalted)
- 07 2 eggs (room temperature)
- 08 100 g caster or granulated sugar
- 09 90 g Demerara or raw sugar (see notes)
- 10 1 teaspoon vanilla
- 11 85 g dark or milk chocolate chips
Instructions
Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Prepare a baking tray by lining it with parchment paper.
Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and combined. Stir in the vanilla extract.
Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, demerara sugar, and eggs. Continue whisking until the mixture becomes very light, thick, and fluffy, about 5 minutes.
Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt, then add the chocolate chips. This will help ensure there are no lumps and that the dry ingredients are evenly mixed.
Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to maintain the airiness of the whipped eggs.
Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula, ensuring not to deflate the mixture. Mix only until just combined to keep the batter light.
Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow for spreading. Bake in the preheated oven for 12-14 minutes, or until the brookies are set and crackly on top.
Cool and Finish: Remove from the oven and sprinkle with sea salt immediately, if desired. Let them cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely.
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Fudgy Chewy Browkies
Can I make Fudgy Chewy Browkies ahead of time?
Absolutely, prepare the dough and chill it up to 24 hours for even better flavor development. Bake when ready—the rest enhances the chewiness. This is great for parties without last-minute stress.
How long does Fudgy Chewy Browkies last in the fridge?
Your Fudgy Chewy Browkies stay fresh in the fridge for about 5-7 days in a sealed container. They might firm up, so warm gently before serving. Freezing extends life to a month.
Are Fudgy Chewy Browkies gluten-free?
Not by default, but swap all-purpose flour for a gluten-free blend and they’re perfect for everyone. I’ve tested this variation successfully. Check labels for certified GF ingredients.
Can I use milk chocolate in Fudgy Chewy Browkies?
Yes, milk chocolate works for a sweeter take on Fudgy Chewy Browkies, though it might be less fudgy. Dark is ideal for balance, but mix half-and-half if you prefer milder flavor. Adjust sugar slightly downward.
Why are my Fudgy Chewy Browkies flat?
Flat cookies often mean the dough was too warm—chill it next time for better spread control. Overmeasured flour can dry them out too. Baking soda tweaks help lift.
How do I get extra chewy Fudgy Chewy Browkies?
Boost brown sugar and underbake slightly—the moisture locks in that pull. Your Fudgy Chewy Browkies will thank you with perfect texture. Avoid overmixing the dough.
Can kids help make Fudgy Chewy Browkies?
Sure, it’s a fun family activity—let them stir and scoop safely. Supervise the melting part. They love tasting the warm Fudgy Chewy Browkies straight from the oven.
What’s the calorie count for Fudgy Chewy Browkies?
Each one is around 150 calories, depending on add-ins. They’re indulgent but worth it in moderation. Pair with fruit for a balanced treat.
Final Thoughts
From the first melt-in-your-mouth bite to the last crumb, these Fudgy Chewy Browkies have won over countless hearts, including mine. They’re simple yet spectacular, proving that the best recipes bring people together. Grab your apron and whip up a batch today—you won’t regret it! If you love experimenting, check out more cookie ideas like our espresso chocolate chip cookies for your next bake.