Description
These Fudgy Chewy Browkies combine the rich, moist texture of brownies with the delightful chewiness of cookies, creating a delicious hybrid treat. Perfectly crackly on top with a gooey chocolate center, these brookies are a decadent dessert for chocolate lovers.
Ingredients
Scale
Dry Ingredients
- 95g plain flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 85g chocolate chips
Wet Ingredients
- 225g dark chocolate
- 56g butter
- 2 eggs
- 100g caster sugar
- 90g Demerara sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper to prevent sticking and allow easy removal of the brookies.
- Melt Chocolate and Butter: In a heatproof bowl set over simmering water, gently melt the dark chocolate and butter together. Once melted and smooth, stir in the vanilla extract for aroma and flavor.
- Whisk Eggs and Sugars: In a separate bowl, whisk the eggs with caster sugar and Demerara sugar until the mixture becomes light and fluffy, which incorporates air for a tender texture.
- Sift Dry Ingredients: Sift together the plain flour, cocoa powder, baking powder, and salt to remove lumps and combine evenly. Add the chocolate chips to this mixture.
- Combine Chocolate and Egg Mixture: Gently fold the melted chocolate and butter mixture into the egg and sugar mixture, blending well but carefully to maintain airiness.
- Add Dry Ingredients: Slowly incorporate the dry ingredients with chocolate chips into the wet mixture. Fold gently and avoid overmixing to keep the brookies tender.
- Portion for Baking: Using a tablespoon, scoop mounds of the batter onto the prepared baking tray, spacing them apart enough to allow for slight spreading.
- Bake: Bake in the preheated oven for 12-14 minutes, or until the tops are crackly and slightly set but the centers remain fudgy. Let brookies cool on the tray before serving to set properly.
Notes
- Use high-quality dark chocolate for the best rich flavor.
- Do not overbake to maintain the fudgy texture inside.
- Let the brookies cool completely before removing from the tray to avoid breaking.
- Store in an airtight container for up to 3 days or freeze for longer storage.
- You can substitute Demerara sugar with light brown sugar if unavailable.
