You know, there are some recipes that just feel like home, like a warm hug on a chilly day. And for my family, these Browkies are definitely one of those. I remember the first time I made them. I was trying to decide between making brownies or cookies for a bake sale, and being the indecisive person I am, I thought, “Why not both?” And that’s how these glorious Browkies were born.

The aroma of chocolate filled the house, and my kids were practically bouncing off the walls with excitement. My first batch wasn’t perfect. Some were too crispy, others too gooey, but we devoured them anyway! I learned the secret is to get the right balance of cookie and brownie batter. My little “aha” moment was chilling the dough slightly, it makes all the difference.

Now, with our busy lives, quick and easy is the name of the game, right? This Browkies recipe is just that. It’s perfect for those moments when you need a chocolate fix, or when the kids want to bake something together. I can’t even tell you how many times these have saved the day when I needed a last-minute dessert for a potluck or a school event. To be honest, I first discovered this recipe while searching for the perfect brownie and cookie combination. I slightly adapted the recipe to fit my family’s tastes and here we are!

Honestly, my cooking philosophy has always been about making delicious, approachable food that brings people together. It’s about creating memories and sharing love through food. And I truly believe this Browkies recipe embodies that. So, come on, let’s get baking! I promise you, you’ll love these as much as my family does.

What You’ll Need for This Browkies

Alright, let’s gather our ingredients! For these Browkies, you’ll need:

1/2 cup (1 stick) unsalted butter, melted: I always use unsalted butter for my Browkies, because it allows me to control the amount of salt in the recipe. Plus, I think it gives them a richer, more buttery flavor.
1 cup granulated sugar: This is what gives our Browkies that perfect sweetness.
1/2 cup packed light brown sugar: The brown sugar adds a touch of molasses flavor, which makes these Browkies extra fudgy and delicious.
2 large eggs: Make sure your eggs are at room temperature. This helps them incorporate better into the batter, resulting in a smoother texture.
1 teaspoon vanilla extract: I always use pure vanilla extract, because it has the best flavor. But if you only have imitation vanilla, that’s fine too.
1/2 cup all-purpose flour: When making Browkies, you can find self rising flour at most grocery stores in the baking aisle.
1/3 cup unsweetened cocoa powder: I prefer Dutch-processed cocoa powder, because it has a richer, more chocolatey flavor.
1/4 teaspoon baking powder: This helps the Browkies rise slightly, giving them a soft, chewy texture.
1/4 teaspoon salt: Salt enhances the flavor of the chocolate and other ingredients.
1 cup chocolate chips: I usually use semi-sweet chocolate chips, but you can use milk chocolate, dark chocolate, or even a combination of all three!

Browkies ingredients: butter, sugar, flour, cocoa powder, eggs, and chocolate chips on a marble countertop

Here’s a Browkies trick I learned: Measure your flour and cocoa powder by spooning them into the measuring cup and leveling off the top with a knife. This will prevent you from packing the flour too tightly, which can result in dry, dense Browkies.

For busy families making Browkies, you can melt the butter in the microwave to save time. Just be sure to microwave it in short intervals, stirring in between, to prevent it from splattering. If you’re looking for some shopping tips, I often buy my baking supplies in bulk at Costco or Sam’s Club to save money. The ingredients for these chocolate browkies are the same as regular brownies.

To store leftover Browkies ingredients, keep the flour, sugar, and cocoa powder in airtight containers in a cool, dry place. The chocolate chips can be stored in the refrigerator to prevent them from melting. To enhance your shopping list, you can follow the steps and ingredients in The Best Fudgy Chewy Browkies (Brookies) – Savvy Bites. For an easier shopping list, follow the shopping tips for the Brookies recipe.

Let’s Make This Browkies Together

Okay, are you ready to get started? Let’s make some Browkies together!

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This will prevent the Browkies from sticking and make cleanup a breeze.
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Make sure the butter is not too hot, or it will cook the eggs when you add them. I learned the hard way with Browkies that patience is key.
Add the eggs one at a time, whisking well after each addition. Then, stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This ensures that all the dry ingredients are evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, or your Browkies will be tough.
Stir in the chocolate chips. I like to use a rubber spatula for this, because it helps to gently fold in the chocolate chips without deflating the batter. Don’t worry if your Browkies batter is a little thick, that’s perfectly normal.
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. I like to use a cookie scoop to make sure all the Browkies are the same size.
Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft. Remember, every oven is different, so you may need to adjust the baking time slightly. I can usually tell when the easy browkies recipe is done when a toothpick inserted into the center comes out with a few moist crumbs attached. In my kitchen, Browkies usually takes around 10 minutes to bake.
Let the Browkies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking.

While the Browkies are cooking, I usually do a quick cleanup of the kitchen. That way, when they’re done, I can just sit back and relax with a cup of coffee and a warm Browkie. Your Browkies should smell like a combination of rich chocolate and sweet vanilla. It’s heavenly!

One of my family-tested Browkies shortcuts is to use store-bought brownie mix and cookie dough. Just mix them together and bake as directed. It’s not quite as good as homemade, but it’s a great option when you’re short on time. More tips on baking techniques can be found in this Brookies (Brownie Cookies) Recipe.

How I Love to Serve This Browkies

Okay, the Browkies are baked, cooled, and ready to be devoured! Now, let’s talk about how I love to serve them.

My family loves this Browkies when I serve them warm, straight from the oven, with a scoop of vanilla ice cream. The combination of the warm, fudgy Browkie and the cold, creamy ice cream is simply irresistible. I also like to drizzle them with a little bit of chocolate syrup or caramel sauce for an extra touch of sweetness.

For side dishes, I often pair these Browkies with a glass of cold milk or a cup of hot coffee. The milk helps to balance out the richness of the chocolate, while the coffee enhances the chocolate flavor.

This Browkies is perfect for birthday parties, holiday gatherings, or even just a cozy night in with the family. I’ve even made them for bake sales and potlucks, and they’re always a huge hit.

For presentation tips, I like to arrange the Browkies on a pretty platter and dust them with a little bit of powdered sugar. You can also add a few fresh berries or a sprig of mint for a pop of color.

If you have extra Browkies, you can store them in an airtight container at room temperature for up to 3 days. Or, you can freeze them for up to 2 months. To freeze, simply wrap each Browkie individually in plastic wrap and then place them in a freezer-safe bag or container.

For seasonal variations, I sometimes add peppermint extract to the batter during the holidays. Or, in the fall, I might add a little bit of pumpkin puree and spice.

Friends always ask for this Browkies recipe, and I’m always happy to share it. It’s such a simple, yet delicious recipe that everyone loves. If you like these sweet treats, you should also check out my recipe for Samoa Caramel Apple Slices.

Your Browkies Questions Answered

Okay, let’s tackle some of the most common Browkies questions I get! I’ve definitely had my share of Browkies mishaps, so trust me, I’ve probably faced the same issues you have!

Common Browkies Issues

My Browkies are too dry. What did I do wrong? This usually happens when you add too much flour or overbake them. You know what I do when my Browkies are too dry? I try not to add too much flour. Make sure to measure the flour accurately and don’t overbake them. Remember, they should be slightly soft in the center when you take them out of the oven.
My Browkies are too gooey. How can I fix this? This can happen if you don’t bake them long enough or if you add too much butter. Make sure to bake them for the recommended time and don’t add too much butter. Chilling the dough before baking can also help.
Can I use a different type of chocolate chips? Absolutely! You can use milk chocolate, dark chocolate, white chocolate, or even a combination of all three. I like to experiment with different flavors to see what my family likes best.
Can I add nuts to the Browkies? Sure! Chopped walnuts, pecans, or almonds would be delicious. Just add them to the batter along with the chocolate chips.
Can I make this recipe gluten-free? Yes, you can! Just substitute the all-purpose flour with a gluten-free all-purpose flour blend.
My Browkies spread out too much while baking. Why? This usually happens when the butter is too melted or the dough is too warm. Make sure the butter is only melted, not hot, and chill the dough for at least 30 minutes before baking.
Can I double or triple this recipe? Yes, you can! Just make sure to use a larger baking sheet and adjust the baking time accordingly. If you like this recipe, you should also check out my recipe for Pumpkin Cannoli Cake Roll. I get lots of questions on how to make different deserts.

I’ve also learned that Browkies can be affected by humidity! During humid months, I sometimes add a tablespoon or two of extra flour to the batter to prevent them from spreading too much. From reader feedback and family comments, this recipe is perfect for a dessert at any time of the year.

My Final Thoughts on This Browkies

This Browkies recipe holds a special place in my heart because it’s a reminder of all the fun times I’ve had in the kitchen with my family. It’s a simple, yet delicious recipe that everyone loves, and it’s perfect for any occasion. Plus, I want to share some of my Pro Tips:

My Browkies Pro Tips:

Don’t overmix the batter. Overmixing can result in tough Browkies.
Chill the dough before baking. This will prevent the Browkies from spreading too much.
Use high-quality chocolate chips. This will give your Browkies the best flavor.

Over the years, I’ve tried a few variations of this Browkies recipe. I’ve added peanut butter chips, pretzels, and even chopped Oreos. One of my favorite variations is to add a swirl of cream cheese frosting on top. My family loves all the different versions, but the classic chocolate chip Browkies are always a winner.

Ultimately, I want you to make this Browkies recipe your own. Experiment with different flavors and ingredients to create a Browkie that’s perfect for you and your family. Don’t be afraid to try new things and have fun in the kitchen. This fun Browkies also reminds me of my Halloween Swirl Oreo Cream Cheese Brownies.

I hope you enjoy making these Browkies as much as I do. I can’t wait to hear what you think! So, what are you waiting for? Let’s get baking and create some delicious memories together with these yummy Browkies!

Browkies

Print Recipe

Indulge in the best of both worlds with these Browkies! Fudgy brownies meet chewy cookies in this irresistible dessert mashup.

Author: Liliana
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 9 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
In a large bowl, combine melted butter, granulated sugar, and brown sugar. Beat until well combined.
Beat in eggs one at a time, then stir in vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in chocolate chips.
Pour batter into the prepared pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with slightly moist crumbs.
Let cool completely before cutting into squares.

Notes

For a richer flavor, use dark chocolate chips. Serve warm with a scoop of vanilla ice cream!