Fudgy Chewy Browkies
A delightful combination of brownies and cookies, offering the rich texture of brownies with the chewy goodness of cookies. Perfect for parties or as a cozy dessert at home.
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 good quality chocolate.
- 56 g butter (salted or unsalted)
- 2 eggs (room temperature) For fluffier texture.
- 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. Place the bowl over a pan of simmering water, stirring occasionally until the chocolate and butter are fully melted. Stir in the vanilla extract.
- In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, demerara sugar, and eggs until the mixture is very light, thick, and fluffy, about 5 minutes.
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the chocolate chips to ensure even distribution.
Mixing
- Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars, stirring gently to maintain the airiness of the whipped eggs.
- 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 in the preheated oven for 12-14 minutes, or until the brookies are set and crackly on top.
- Remove from the oven and sprinkle with sea salt immediately if desired. Allow to cool on the baking tray for about 10 minutes before transferring to a cooling rack to cool completely.
Notes
Serve these brookies warm or at room temperature, with ice cream or chocolate sauce, or a glass of milk. Store in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months. Use good quality chocolate for better flavor. Ensure eggs are at room temperature for fluffiness. Avoid overmixing to prevent a dense texture.