Fudgy Chewy Browkies
Brookies are a delicious dessert combining rich brownies and chewy cookies, offering a chocolatey treat that's easy to make and loved by everyone.
Ingredients
Batter 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 pieces eggs (room temperature)
- 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 your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.
- 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 fully melted and combined. 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 light, thick, and fluffy, about 5 minutes.
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt, then fold in the chocolate chips.
- Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars, stirring gently to maintain airiness.
- Carefully fold the dry ingredients into the wet mixture with a spatula until just combined.
Baking
- Scoop tablespoons of batter onto the prepared baking tray, spacing 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 brookies warm or at room temperature. They can be enjoyed plain or with vanilla ice cream or whipped cream. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months with parchment paper between layers.