Description
These Fudgy Chewy Browkies combine the rich, gooey texture of brownies with the crispy edges of cookies, creating a delicious hybrid dessert. Perfectly moist on the inside and slightly chewy outside, these brookies are easy to make and sure to satisfy any chocolate lover’s craving.
Ingredients
Scale
Dry Ingredients
- 95 g plain flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- Pinch of salt
- 85 g chocolate chips
Wet Ingredients
- 225 g dark chocolate, chopped
- 56 g butter
- 2 eggs, room temperature
- 100 g caster sugar
- 90 g demerara sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper to prevent sticking.
- Melt Chocolate and Butter: Place the chopped dark chocolate and butter in a heatproof bowl over simmering water. Stir continuously until the mixture is smooth and fully melted. Once done, add the vanilla extract and mix well.
- Whisk Eggs and Sugars: In a separate bowl, whisk together the caster sugar, demerara sugar, and eggs until the mixture is light, fluffy, and pale in color.
- Prepare Dry Mixture: Sift together the plain flour, cocoa powder, baking powder, and a pinch of salt into another bowl. Stir in the chocolate chips to evenly distribute.
- Combine Mixtures: Gently fold the melted chocolate and butter mixture into the egg-sugar mixture, taking care not to deflate the airiness. Then carefully fold in the dry ingredients until just combined, avoiding overmixing for a tender texture.
- Shape and Bake: Using tablespoons, scoop dollops of batter onto the prepared baking tray, spacing them adequately to allow for spreading. Bake in the preheated oven for 12-14 minutes, until the edges are set but the centers remain soft and fudgy.
- Cool and Serve: Remove the tray from the oven and let the brookies cool on it for about 10 minutes. Afterward, transfer them to a wire rack to cool completely before serving for the best texture.
Notes
- Ensure the eggs are at room temperature for better mixing and risen texture.
- Do not overbake; browkies should remain soft and fudgy in the center.
- You can use either fan or conventional oven settings with adjusted temperatures as indicated.
- Store brookies in an airtight container at room temperature for up to 3 days.
- For a nutty twist, add chopped walnuts or pecans to the dry ingredients.
