These browkies, brookies or brownie cookies (whatever you call them) are so soft, chewy and fudgy. If brownies and cookies had a love child they couldn't do better than these browkies!
These browkies are almost like a chocolate fondant in the centre and just so gently cripsy on the outside and edges. I'd go so far as to say life changing. They only take about 30 minutes from start to finish and make the perfect foundation for ice cream sandwiches!
Soft and fudgy brownie cookies
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Why you'll love this recipe
- These browkies are fudgy, slightly crisp around the edge and are gooey in the middle.
- They are the perfect cookie for making ice cream sandwiches.
- Browkies (brownie cookies) only take about 30 minutes from start to finish.
- Dark chocolate and chocolate chips- The chips are optional but highly suggested.
- Plain flour
- Sugar- I've used a mix of demerara and caster, but you can use all of each one if you prefer.
- Butter- A controversial opinion, but it doesn't matter if you use salted or unsalted butter in your baking. There just isn't enough salt in it to make it a big deal.
- Cocoa powder- helps to really bring out the depth and richness.
Step by step directions
Step 1 & 2
These browkies are made very much like the brownies that we all love so much.
- Start by melting the butter and chocolate together.
2. Whisk the eggs and sugar until very pale and fluffy
3. And mix the cocoa powder and flour together.
Step 3 & 4
- Once the butter and chocolate are melted, give it a very good stir to incorporate the butter and chocolate together being sure that they aren't split.
- Use an electric hand whisk to whip the eggs and sugar together. They need to be very pale and thick and fluffy. *See photo below.
Step 5 & 6
- The eggs and sugar need to be so thick that when you pour in the melted chocolate it sits on the top of the mixture.
- Mix the chocolate into the egg mixture and whisk for about a minute until everything is well incorporated. Mix in the chocolate chips.
- Fold in the flour mixture and mix again for about 30 seconds. The batter should be very thick but also a little gooey. Almost like an overly thick brown mix, rather than a cookie dough.
Step 7 & 8
- Use a small ice cream scoop or a spoon to drop tablespoons of batter onto a lined baking tray.
- Bake in a preheated oven for about 12-14 minutes. They should be soft but set when they are done. They will continue to cook slightly as they cool on the baking tray.
- As soon as they come out of the oven sprinkle them with sea salt if that's your thing. I personally love salted chocolate but I know some people don't.
Chef pro tips
- Be sure to use dark chocolate. And make sure that it's plain so that it melts well.
2. Room temperature eggs will be much easier to whip with the sugar and will increase in volume very quickly.
3. These cookies spread quite a bit so be sure to leave a good amount of room between each cookie.
4. They are done when the cookies have levelled off and the tops are very crackly.
These browkies freeze like a dream for up to 3 months. Just store them in a freezer bag or a container and defrost however many you need.
When defrosted they retain their soft and chewy texture making them perfect for ice cream sandwiches.
- Soft and chewy chocolate chip cookies
- Chewy chocolate chunk cookie bars
- Chocolate peanut butter cookies
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