Description
These Fudgy Chewy Browkies, also known as Brookies, combine the rich taste of brownies with the chewy goodness of cookies, making them a delightful treat for any occasion.
Ingredients
- 95 g plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 225 g dark chocolate (chopped)
- 56 g butter (salted or unsalted)
- 2 eggs (room temperature)
- 100 g caster or granulated sugar
- 90 g Demerara or raw sugar
- 1 teaspoon vanilla
- 85 g dark or milk chocolate chips
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.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, ensuring the bottom does not touch the water. Stir occasionally until melted and combined. Stir in the vanilla extract.
- Whip Eggs and Sugars: In a medium bowl, use an electric hand whisk on high speed to beat the caster sugar, demerara sugar, and eggs until very light, thick, and fluffy, about 5 minutes.
- Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt, then add the chocolate chips.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula until just combined.
- Bake the Brookies: 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.
- Cool and Finish: Remove from the oven, sprinkle with sea salt if desired, and let cool for about 10 minutes before transferring to a cooling rack.
Notes
Store leftover Browkies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze for up to 3 months for longer storage.