Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the browkies out later. Lightly grease the parchment paper.
- In a large bowl, whisk together the melted butter, granulated sugar, and light brown sugar until well combined and smooth. The sugars will start to dissolve into the butter, creating a lovely base.1 cup unsalted butter, melted, 2 cups granulated sugar, 1 cup packed light brown sugar
- Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. The mixture will become glossy and slightly thickened.4 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until there are no visible lumps of cocoa powder and the ingredients are evenly distributed.1 ½ cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or with a spatula) until just combined. Be careful not to overmix, as this can lead to tougher browkies.
- Gently fold in the semi-sweet chocolate chips and any optional chopped nuts. Reserve a handful of chocolate chips for sprinkling on top if you like.1 cup semi-sweet chocolate chips, ½ cup chopped nuts
- Pour the batter evenly into the prepared baking pan, spreading it with a spatula to ensure an even layer. Sprinkle the reserved chocolate chips on top, if using.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. The edges should look set, and the center might still appear slightly soft, which contributes to the fudgy texture.
- Let the browkies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This is crucial for achieving perfectly cut squares and for the fudgy texture to set.
- Once completely cooled, cut into squares. Enjoy these delicious Best Fudgy Chewy Browkies as they are, or with a scoop of ice cream!
Notes
Store cooled browkies in an airtight container at room temperature for up to 3 days. For longer storage, place them in an airtight container in the refrigerator for up to a week. To reheat, gently warm browkies in a microwave for 10-20 seconds or in a low oven (around 300°F/150°C) for a few minutes. For long-term storage, wrap individual browkies tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
