Fudgy Chewy Browkies
Brookies combine the richness of brownies and the chewiness of cookies, creating delightful treats perfect for any occasion.
Ingredients
Dry Ingredients
- 95 g plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 85 g dark or milk chocolate chips
Wet Ingredients
- 225 g dark chocolate (chopped) Use high-quality for richer flavor.
- 56 g butter (salted or unsalted)
- 2 eggs (room temperature) Ensure they are at room temperature for better mixing.
- 100 g caster or granulated sugar
- 90 g Demerara or raw sugar *see notes
- 1 teaspoon vanilla
Instructions
Preparation
- Preheat the oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Prepare a baking tray by lining it with parchment paper.
- In a heatproof bowl, combine the chopped dark chocolate and butter over a pan of simmering water. Stir occasionally until melted and combined. Stir in the vanilla extract.
Mixing
- In a separate medium bowl, beat the caster sugar, demerara sugar, and eggs with an electric hand whisk on high speed until very light, thick, and fluffy, about 5 minutes.
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt, then add the chocolate chips.
- Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars.
- Carefully fold the dry ingredients into the wet mixture using a spatula, mixing only until just combined.
Baking
- Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart. Bake for 12-14 minutes, or until set and crackly on top.
- Remove from the oven and sprinkle with sea salt if desired. Let cool on the tray for about 10 minutes before transferring to a cooling rack.
Notes
Serve warm or at room temperature. Can add a scoop of vanilla ice cream, drizzle with chocolate sauce, or serve with fresh berries for extra indulgence. To store, place in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months.