
Thick, chocolatey and chewy browkies — the Savvy Bites brownie made into a cookie. Thick centers, crackly tops, and pockets of melty chocolate in every bite.

This recipe is my go-to when I want the best of two worlds: the dense, fudgy indulgence of a brownie and the portable, hand-held satisfaction of a cookie. I first adapted this combination on a rainy Saturday when I had both a craving for sticky brownies and a shortage of baking tins. The result was so addictive that it quickly became a family favorite — the kind of treat that disappears from the cooling rack before I can count how many I baked. The texture is what makes these special: a chewy, almost brownie-like interior with the delicate crackle on top that every chocolate lover chases.
I remember serving these at a small gathering and watching friends tuck into them with the same delighted silence usually reserved for first bites of really good food. The Demerara sugar adds a subtle crunch and molasses hint against the rich dark chocolate, while the scattered chocolate chips create pockets of molten chocolate that make each bite a little different. These are perfect for cookie swaps, bake sales, or a weeknight dessert rescue when you want something impressive with minimal fuss.
When I first made this version I was surprised at how forgiving the batter is — a gentle fold keeps the air in and helps the crackled top form while the inside stays moist. Family members who usually prefer cookies over brownies started asking for these instead. They store well and travel perfectly, which is why I often bring them to potlucks and picnics.
What I love most is how forgiving these are — even slight variations in baking time change the texture from gooey to more set without destroying the cookie. Once, in a rushed bake, I underbaked half the batch and discovered the slightly underdone ones were the first to vanish. Family feedback frequently focuses on the crackly top and the chocolate pockets; children especially love tearing them open to find molten chips inside.
Store cooling-completely cookies in an airtight container at room temperature for up to three days. For longer storage refrigerate for up to five days — bring to room temperature before serving for the best chew. To freeze, arrange cookies in a single layer on a tray to flash-freeze for 1 hour, then transfer to a freezer-safe bag with parchment between layers. Reheat from frozen in a 300°F oven for 5 to 7 minutes to revive the melty centers and restore a fresh-baked texture.
If you don't have Demerara sugar use turbinado or light brown sugar for an added molasses note, though it will slightly soften the texture. For a milkier flavor substitute milk chocolate for half the chopped dark chocolate, balancing sweetness with a touch less granulated sugar. To make them gluten-free, swap to a 1-to-1 gluten-free flour blend and be sure your cocoa is certified gluten-free; the texture will be somewhat softer but still deeply chocolatey.
Serve warm with a scoop of vanilla ice cream or alongside whipped cream for a simple dessert. For gatherings, plate on a slate board with a dusting of cocoa and a few fresh raspberries to cut through the richness. They are also terrific packed in small boxes for gifts — layer with parchment and a few chocolate-covered espresso beans for a grown-up touch.
The browkie is a hybrid born from the playful creativity of home bakers combining two beloved American classics: the fudgy brownie and the chewy cookie. Variations have appeared across bakery blogs and family kitchens, each adding local twists like nut additions or different sugar types. The concept mirrors a long tradition in American baking of cross-breeding favorites for novelty and indulgence.
Fall calls for adding a teaspoon of instant espresso to intensify chocolate notes and a pinch of cinnamon for warmth. In winter, stir in 1/2 cup chopped toasted pecans and a tablespoon of orange zest for a festive twist. For summer, use milk chocolate chips and serve slightly warmed with fresh berries to lighten the richness.
Portion batter onto a tray and freeze scoops for quick baking later: flash-freeze scoops, then transfer to a bag; bake from frozen adding 1 to 2 minutes to the baking time. This makes it easy to bake fresh cookies when guests arrive. For make-ahead, refrigerate shaped scoops up to 48 hours for improved flavor development before baking.
These cookies bridge casual and special occasions — whether you're sharing with family or bringing treats to a gathering, they reliably delight. Try making a double batch and freezing portions; you'll be grateful on busy afternoons when a chocolate fix calls.
Whisk eggs and sugars until the mixture ribbons off the whisk to ensure a shiny, crackly top.
Use a cookie scoop for uniform sizes so all biscuits bake evenly.
Cool on the tray for 10 minutes before moving to a rack to finish setting.
Flash-freeze scooped dough for easy bake-from-frozen cookies later.
This nourishing fudgy chewy browkies (brookies) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Fudgy Chewy Browkies (Brookies) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 320°F with fan (338°F conventional) and line a baking tray with parchment paper. Position the rack in the center for even heat.
Melt chopped dark chocolate and butter over simmering water in a heatproof bowl, stirring until smooth. Remove from heat and stir in vanilla.
Whisk eggs with granulated and Demerara sugars on high speed until pale and thick, about 4 to 6 minutes, until the mixture ribbons off the whisk.
Gently fold the melted chocolate mixture into the whipped eggs in two additions, keeping as much air in the batter as possible.
Sift flour, cocoa powder, baking powder, and salt together. Fold the dry mix into the wet ingredients until just combined, then fold in chocolate chips.
Portion batter using a tablespoon or cookie scoop onto the prepared tray, spacing well. Bake 12 to 14 minutes until tops are crackly and set. Allow to cool on the tray for 10 minutes before transferring to a rack.
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This recipe looks amazing! Can't wait to try it.
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