Description
These fudgy chewy browkies combine the rich flavors of brownies and cookies into one decadent treat. With a perfectly crackly top and a moist, gooey center, they’re made with melty dark chocolate, a mix of caster and Demerara sugars for texture, and studded with chocolate chips. Baked to perfection, these browkies are ideal for a sweet snack or dessert.
Ingredients
Units
Scale
Dry Ingredients
- 95 g (3/4 cups) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 85 g (1/2 cups) dark or milk chocolate chips
Wet Ingredients
- 225 g (1 1/4 cups) dark chocolate, chopped
- 56 g (1/4 cups) butter, salted or unsalted
- 2 eggs, room temperature
- 100 g (3/4 cups) caster or granulated sugar
- 90 g (1/2 cups) Demerara or raw sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Prepare a baking tray by lining it with parchment paper to prevent sticking.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water without touching the water. Stir occasionally until both are fully melted and combined. Then stir in the vanilla extract to infuse flavor.
- Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat together the caster sugar, Demerara sugar, and eggs. Whisk for about 5 minutes until the mixture becomes very light, thick, and fluffy, which will help give the browkies their texture.
- Combine Dry Ingredients: In another bowl, sift the flour, cocoa powder, baking powder, and salt. Add the chocolate chips and mix to distribute evenly. Sifting ensures no lumps and helps blend the dry ingredients well.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently and carefully to keep the mixture airy and maintain the whipped texture.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula. Mix just until combined to avoid deflating the batter, which ensures the browkies remain fudgy and chewy.
- Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow spreading. Bake in the preheated oven for 14 minutes or until the brookies are set with a crackly top, signifying perfect doneness.
- Cool and Finish: Remove the brookies from the oven and optionally sprinkle with sea salt immediately for a sweet-salty contrast. Let them cool on the baking tray for 10 minutes to firm up before transferring to a cooling rack to cool completely for best texture.
Notes
- Chocolate Melting: Watch the chocolate closely to prevent overheating or burning. If using a microwave, shorten the time according to your microwave’s power.
- Whisking Technique: Whisk eggs and sugars until thick enough that the whisk leaves a ribbon trail when lifted—this means you’ve incorporated enough air.
- Consistent Sizes: Use a cookie scoop to create uniform browkies ensuring even baking and consistent size.
- Cooling Importance: Cooling on the baking tray allows the brookies to set and firm up, reducing crumbling when moved.
- Demerara Sugar: This raw sugar has large grains and a crunchy texture. If unavailable, substitute with sugar in the raw or turbinado sugar for similar effect.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
