Browkies sit between a brownie and a cookie: a cocoa batter with melted butter, two kinds of sugar and semi-sweet chocolate chips, baked in a 9×9-inch pan and cut into bars. The melted butter and brown sugar keep the center fudgy and chewy. The recipe makes 16 browkies, with 15 minutes of prep and about 30 minutes in the oven.
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Walnuts or pecans are optional.
What Goes Into the Batter
The recipe card at the bottom has all the amounts. These are the ingredients that decide how the browkies turn out.
- All-purpose flour (1 cup): gives structure, so the bars hold their shape and stay soft and chewy.
- Unsweetened cocoa powder (1/2 cup): the main chocolate flavor.
- Baking powder (1/2 teaspoon) and salt (1/4 teaspoon): the baking powder helps the bars rise a little, and the salt makes the chocolate taste richer.
- Unsalted butter (1/2 cup, melted): adds to the fudgy texture.
- Granulated sugar (1 cup) and brown sugar (1/2 cup, packed): balance sweetness and moisture and give the chewy bite.
- Eggs (2 large): bind the batter.
- Vanilla extract (1 teaspoon): rounds out the flavor.
- Semi-sweet chocolate chips (1 cup): melt into pockets of chocolate. Dark chocolate chips give a more intense taste.
- Walnuts or pecans (1/2 cup, chopped, optional): add crunch.
Mixing and Baking
Heat the oven to 350°F (175°C). Grease the pan or line it with parchment paper so the browkies lift out easily. Whisk the flour, cocoa, baking powder and salt in a medium bowl. In a large bowl, mix the melted butter and both sugars until well combined, then add the eggs one at a time, mixing well after each, and stir in the vanilla.
Add the dry ingredients gradually and stop mixing as soon as no flour streaks remain. Overmixing makes the bars dense and tough. Fold in the chocolate chips and nuts, pour the batter into the pan and spread it evenly.
- Bake for 25 to 30 minutes. A toothpick in the center should come out with a few moist crumbs, not wet batter.
- Cool in the pan for about 10 minutes, then move the browkies to a wire rack to cool completely. Cooling fully before cutting gives cleaner slices.
- Pan material: metal, glass or silicone all work, but the baking time may shift slightly with a different material.
Ways to Change Them
- Espresso powder: add 1 teaspoon to the batter for a mocha flavor.
- Peanut butter or Nutella: swirl it in before baking for a marbled effect.
- Different chips: dark chocolate chips for intensity, white chocolate chips for contrast, or a mix.
- Other mix-ins: caramel swirls, other nuts, or a sprinkle of sea salt on top.
- Gluten-free: use a 1:1 gluten-free flour blend and check that the baking powder and chocolate chips are gluten-free too.
Serving Ideas
Warm browkies go well with a scoop of vanilla ice cream or a drizzle of chocolate sauce. Whipped cream works too. A glass of cold milk or a cup of coffee is the classic drink, and fresh berries or a light fruit salad add a sharp contrast to the sweetness.
Nutrition per Browkie
One browkie has about 180 calories, 9 grams of fat (5 grams saturated), 23 grams of carbohydrates, 1 gram of fiber, 15 grams of sugar, 2 grams of protein and 50 milligrams of sodium.
FAQ
What can replace the eggs?
Use 1/4 cup of unsweetened applesauce, or a flaxseed mixture made from 1 tablespoon of flaxseed meal and 2.5 tablespoons of water, left to sit for a few minutes until it thickens.
How should leftovers be stored?
Keep them in an airtight container at room temperature for up to 3 days. You can refrigerate them for longer, but let them come to room temperature before serving.
Can I freeze browkies?
Yes, for up to 3 months. Cool them completely, wrap them tightly in plastic wrap and put them in a freezer-safe container. Thaw at room temperature or warm them in the oven for a few minutes.
What is the best way to reheat them?
Heat the oven to 350°F (175°C), put the browkies on a baking sheet and warm them for about 5 to 10 minutes.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
The Best Fudgy Chewy Browkies: Indulge in Decadence!
Ingredients
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until well combined.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chocolate chips and nuts, if using.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the browkies to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
For a richer flavor, try adding a teaspoon of espresso powder to the batter.
For a fun twist, swirl in some peanut butter or Nutella before baking for a delicious marbled effect.
Nutrition
| Serving Size | 1 browkie |
|---|---|
| Calories | 180 calories |
| Sugar Content | 15g |
| Sodium Content | 50mg |
| Fat Content | 9g |
| Saturated Fat Content | 5g |
| Unsaturated Fat Content | 4g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 23g |
| Fiber Content | 1g |
| Protein Content | 2g |
| Cholesterol Content | 40mg |