This fudgy, chewy hybrid of brownie and cookie—affectionately called a browkie or brookie—has been my late-night baking obsession for years. I first stumbled on this combination when I had leftover cookie dough and a block of dark chocolate after a birthday cake project; instead of letting anything go to waste I mashed them together, and the result was so spectacularly rich and satisfying that it immediately earned a permanent spot in my baking rotation. These bite-sized treats have a crackly surface, a fudgy, almost molten interior, and a chewy edge that keeps people reaching for just one more.

What makes this version special is the balance of textures and straightforward technique: whipped eggs and sugars create a light, airy lift that contrasts with the dense chocolate, while a modest amount of flour keeps them tender instead of cakey. They are quick to make, forgiving of small mistakes, and the short baking time yields that signature glossy top. Serve warm with a dusting of sea salt or cool completely and store for a portable sweet snack—either way, they disappear fast at my kitchen table.

Ingredients

• All-purpose flour: 3/4 cup. Use plain (all-purpose) flour for the right balance of structure and tenderness; spoon into the measuring cup and level with a knife rather than scooping to avoid compacting.
• Cocoa powder: 2 tablespoons unsweetened. Choose a dutch-processed cocoa for a deeper, less acidic chocolate flavor or natural cocoa for brighter notes—both work, but the color and nuance will differ slightly.
• Baking powder and salt: 1 teaspoon baking powder and 1/4 teaspoon salt. These small amounts help lift the top and balance sweetness; use fine sea salt or table salt measured carefully.
• Dark chocolate: 1 1/4 cups (about 8 ounces) chopped. I prefer 60–70% cocoa for rich flavor; brands like Valrhona, Lindt or a good supermarket dark bar provide reliable melt and depth.
• Butter: 1/4 cup (4 tablespoons), salted or unsalted. If using salted, omit any extra salt. Butter gives a silkier mouthfeel than oil and helps the top crackle as it bakes.
• Eggs: 2 large at room temperature. Room-temp eggs whip better with sugar, producing the lightness that contrasts the fudgy chocolate.
• Sugars: 3/4 cup granulated (or caster) sugar plus 1/2 cup Demerara or raw sugar. The granulated sugar stabilizes the egg foam while the raw sugar adds subtle caramel notes and a slightly crunchy texture.
• Vanilla: 1 teaspoon pure extract for aroma and rounded sweetness.
• Chocolate chips: 1/2 cup. Use dark or milk chips depending on your sweetness preference; they create pockets of soft chocolate throughout.

Instructions

Step 1 — Preheat and prepare: Preheat the oven to 320°F with fan (or 338°F conventional). Line a baking sheet with parchment paper, leaving a bit of overhang for easy transfer. Cooling the tray slightly between batches prevents over-spreading. Set a medium saucepan of water to a gentle simmer for the double-boiler. Step 2 — Melt chocolate and butter: Place the chopped dark chocolate and butter in a heatproof bowl and set over the simmering water, ensuring the bowl base does not touch the water. Stir occasionally until smooth, then remove from heat and stir in the vanilla. Keep warm so it folds easily into the eggs without seizing. Step 3 — Whisk eggs and sugars: In a separate bowl, use an electric hand mixer on high to beat the two eggs with both sugars for about 4–5 minutes until the mixture is very pale, thick and ribbony when the beaters are lifted. This aeration is the key to the glossy, crackly tops. Step 4 — Combine wet and dry: Sift together the flour, cocoa powder, baking powder and salt into another bowl; fold in the chocolate chips. Gently fold the melted chocolate into the whipped egg mixture in two additions, using a spatula and keeping as much air as possible. Then fold in the dry ingredients until just combined; overmixing will make them cakier. Step 5 — Scoop and bake: Scoop tablespoon-sized mounds of batter onto the prepared tray, spacing them 1.5 to 2 inches apart to allow a little spreading. Bake for 12–14 minutes—look for a glossy, crackly top and slightly soft centers. For a more molten center, pull them closer to 11–12 minutes; for chewier, set centers, add a minute or two. Step 6 — Cool and finish: When they come out of the oven, optionally sprinkle with flaky sea salt. Let cool on the tray for about 10 minutes so they set, then transfer to a wire rack to cool completely. Warm from the oven, they pair wonderfully with vanilla ice cream.

Storage Tips

Store baked pieces in an airtight container at room temperature for up to 48 hours to preserve the crackly top and chewy middle; refrigerate for up to 7 days. For freezing, flash-freeze on a tray until solid, then layer with parchment in a freezer-safe container for up to 3 months. To reheat, let thaw at room temperature for 30 minutes or microwave a single piece for 10–15 seconds to revive a freshly-baked warmth.

Ingredient Substitutions

Swap the dark chocolate for milk chocolate if you prefer a sweeter treat, or use half dark/half milk to balance bitterness and sweetness. For a gluten-free option, replace the flour with a 1:1 gluten-free baking flour blend but expect a slightly different crumb. If caster sugar is unavailable, superfine granulated sugar works; maple syrup or honey are not recommended because they change the batter’s hydration and gloss.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream for contrast, or dust with cocoa powder and flaky sea salt for an elegant touch. These are great with coffee, milk, or a dessert wine. For parties, arrange on a platter with fresh berries and mint sprigs; for lunchboxes, wrap individually in parchment for a tidy portable treat.

Cultural Background

The browkie is a playful American hybrid that celebrates two beloved traditions: the fudgy brownie and the chewy cookie. It grew from the trend of mash-ups in casual baking—think cookie cups and cupcake hybrids—and showcases how simple techniques like sugar-whipping and low-temperature baking can create professional-looking results in a home kitchen. Regional variations play with chocolate types, nuts, or swirls of caramel.

Seasonal Adaptations

In winter, stir 1/4 teaspoon cinnamon and a pinch of nutmeg into the dry ingredients for a spiced version; in summer, fold in chopped toasted hazelnuts and a tablespoon of orange zest for brightness. For holiday gifting, press a whole toasted pecan into the top of each before baking and package with waxed paper and twine for a rustic presentation.

Meal Prep Tips

To prep ahead, portion raw batter into tablespoon mounds on a lined tray, freeze until solid, then store scoops in a freezer bag. Bake from frozen—add 1–2 minutes to the bake time. For batch baking, rotate trays halfway through baking for even color and texture. Use parchment and a flexible spatula to transfer warm pieces without damaging the crust.

These fudgy, chewy browkies are a celebration of chocolate and simple technique—perfect for both casual snacking and thoughtful gifting. Try one warm with ice cream and you might find this hybrid becomes your new favorite reason to bake.