Homemade Butter Chicken

Introduction

Ever wondered how to combine the fudgy decadence of a brownie with the chewy-delight of a cookie in one unforgettable treat? This Easy Fudgy Chewy Browkies recipe hits that sweet spot—rich chocolate bars with a crackly top, gooey mid-section, and a slightly chewy edge. Whether you call them “browkies,” “brookies,” or just want something extraordinary for your dessert lineup, this one delivers.

Ingredients List

• ½ cup (115 g) unsalted butter, melted
• 8 oz (225 g) semi-sweet chocolate, chopped or chips
• ¾ cup (150 g) granulated sugar
• ¼ cup (50 g) brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ¾ cup (95 g) all-purpose flour
• ¼ cup (25 g) unsweetened cocoa powder
• ½ tsp salt
• ½ cup (90 g) chocolate chips or chunks (optional extra chew)
• ½ cup (75 g) cookie dough pieces or chopped cookies (optional for more chew-cookie hybrid)

Substitutions & notes:

• For dairy-free: use vegan butter and vegan chocolate.
• For extra chew: use a mix of white-chocolate chips and dark chocolate chunks.
• For added texture: fold in chopped nuts or toffee bits.

Timing

• Prep Time: ~10 minutes
• Baking Time: 25–30 minutes
• Cooling Time: ~20 minutes
• Total Time: ~~1 hour — fast for such rich, indulgent bars.

Step-by-Step Instructions

Step 1: Preheat & prepare your pan.
Preheat oven to 350 °F (175 °C). Line an 8″×8″ (20×20 cm) square baking pan with parchment paper, letting edges hang over for easy lifting.

Step 2: Melt butter and chocolate.
In a microwave-safe bowl or over a double-boiler, melt butter and chopped chocolate together until smooth. Let it cool for ~5 minutes.

Step 3: Mix sugars, eggs and vanilla.
Whisk in granulated sugar and brown sugar into the melted chocolate mixture until glossy. Add eggs one at a time, then vanilla, whisking after each until well incorporated—this helps create the signature crackly brownie top. Harry & David+1

Step 4: Combine dry ingredients.
Sift together flour, cocoa powder, and salt in a separate bowl. Gently fold this into the wet mixture just until combined—do not overmix to maintain fudginess.

Step 5: Add mix-ins.
Fold in the chocolate chips or chunks; if you’re using cookie dough pieces or chopped cookies, gently fold those in for extra chewy texture.

Step 6: Bake.
Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until the edges are set but the center still has a slight jiggle. A toothpick inserted near the center should come out with moist crumbs—not dry. BAMChocolate

Step 7: Cool and slice.
Allow the browkies to cool in the pan for ~15–20 minutes before lifting out via the parchment overhang and slicing into squares. The cooling helps set the gooey interior.

Nutritional Information (approximate, per square if 9 servings)

• Calories: ~300 kcal
• Carbohydrates: ~34 g
• Protein: ~4 g
• Fat: ~17 g
• Sugar: ~26 g
• Fiber: ~2 g

Healthier Alternatives for the Recipe

• Use half whole-wheat pastry flour or almond flour to boost fiber.
• Reduce granulated sugar by 10-20%—the richness remains intact.
• Swap in applesauce or mashed banana for part of the butter for a lighter twist.
• Add chopped walnuts or pecans for added omega-3s and crunch.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce.
• Sprinkle a pinch of coarse sea salt on top for a gourmet salty-sweet contrast.
• Cut into bite-sized squares and serve on a dessert platter at parties.
• Pair with a strong espresso or rich coffee for a perfect after-dinner treat.

Common Mistakes to Avoid

• Over-baking: If you bake until the toothpick comes out dry, you’ll lose the fudgy center.
• Over-mixing the batter: Incorporating too much air results in a cakey rather than fudgy texture. Harry & David+1
• Using cold eggs or ingredients: Room temp ensures better emulsification and texture.
• Skipping parchment paper: Makes lifting and slicing neater and easier.
• Cutting too soon: The gooey center needs a bit of cooling for cleaner slices.

Storing Tips for the Recipe

• Room temperature: Store covered at room temp for up to 2 days.
• Refrigerator: Up to 4–5 days in an airtight container; bring to room temperature or warm slightly before serving.
• Freezer: Wrap individually or in the pan, freeze up to 2 months. Thaw overnight, warm briefly before serving for best texture.

Conclusion

These Fudgy Chewy Browkies combine the best of two dessert worlds—dense, luxurious brownie meets chewy cookie-style bar. With minimal fuss and maximum indulgence, they’re perfect for satisfying serious chocolate cravings or sharing at your next gathering. Try them, share your feedback in the comments below, and subscribe for more irresistible bake-worthy treats!

FAQs

Q1: Can I make this gluten-free?
Yes—replace the flour with a 1:1 gluten-free baking flour and ensure your cocoa and chocolate chips are certified gluten-free.

Q2: Can I use dark chocolate instead of semi-sweet?
Absolutely—use 70% dark chocolate for a richer, less sweet version. Adjust sugar slightly if you prefer sweeter.

Q3: Why did my top not get a crackly skin?
That signature glossy, crackly top comes from whisking the sugar and eggs enough to incorporate some air and properly dissolve sugar. Reddit+1

Q4: Can I add flavor variations?
Yes! Try swirling in peanut butter, caramel sauce, chopped mint chocolate, orange zest—endless options.

Q5: How do I get clean slices without crumbling?
Chill the pan slightly (~30 mins) before slicing, use a sharp knife heated under hot water and wiped dry between cuts.