Fudgy Chewy Browkies
These Fudgy Chewy Browkies beautifully combine the rich, chocolatey goodness of brownies with the delightful chewiness of cookies, making them a perfect sweet treat for any occasion.
Ingredients
Dry Ingredients
- 95 g plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 225 g dark chocolate (chopped) Can swap with milk chocolate for a sweeter flavor.
- 56 g butter (salted or unsalted)
- 2 eggs (room temperature) Ensure eggs are at room temperature for better whipping.
- 100 g caster or granulated sugar
- 90 g Demerara or raw sugar
- 1 teaspoon vanilla extract
- 85 g dark or milk chocolate chips
Instructions
Preparation
- Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.
- Melt Chocolate and Butter: In a heatproof bowl, mix the chopped dark chocolate and butter. Place this over a pan of simmering water, ensuring the bowl doesn’t touch the water. Stir occasionally until the mixture is smooth, then add the vanilla extract.
- Whip Eggs and Sugars: In a separate bowl, whip the eggs, caster sugar, and Demerara sugar using an electric hand whisk on high speed until it’s light, thick, and fluffy—about 5 minutes.
- Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt, and then fold in the chocolate chips.
- Integrate Chocolate Mixture: Gently fold the melted chocolate and butter blend into the whipped egg and sugar mixture. Stir carefully to keep the volume intact.
- Fold in Dry Ingredients: Slowly incorporate the dry mixture into the wet mixture with a spatula, mixing just until combined.
Baking
- Bake the Brookies: Scoop tablespoons of dough onto your prepared baking tray, spacing them out to allow for spreading. Bake for 12-14 minutes or until they are set and crackly on top.
- Cool and Finish: Remove from the oven and sprinkle with sea salt right away if desired. Cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely.
Notes
For best results, use high-quality dark chocolate and avoid overmixing after adding dry ingredients. Store in an airtight container for up to five days or freeze for up to three months. Reheat gently in the microwave if desired.