Description
These fudgy, chewy browkies combine the rich flavors of brownies and cookies into one delicious treat. With a crackly top and gooey center, they are perfect for chocolate lovers seeking a decadent snack or dessert.
Ingredients
Scale
Dry Ingredients
- 95 g (¾ cups) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Chocolate and Butter
- 225 g (1 ¼ cups) dark chocolate, chopped
- 56 g (¼ cups) butter, salted or unsalted
Wet Ingredients
- 2 eggs, room temperature
- 100 g (¾ cups) caster or granulated sugar
- 90 g (½ cups) Demerara or raw sugar
- 1 teaspoon vanilla extract
Additional
- 85 g (½ cups) dark or milk chocolate chips
- Sea salt, for sprinkling (optional)
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: Combine the chopped dark chocolate and butter in a heatproof bowl. Place the bowl over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until fully melted and combined, then mix in the vanilla extract.
- Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, Demerara sugar, and eggs. Whisk for about 5 minutes until the mixture is very light, thick, and fluffy.
- Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt in another bowl. Add the chocolate chips and mix gently to distribute evenly.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugar mixture. Stir gently to keep the mixture airy and light.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula. Mix only until just combined to avoid deflating the batter.
- Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them apart to allow for spreading. Bake in the preheated oven for 14 minutes, or until the brookies are set and have a crackly top.
- Cool and Finish: Remove from the oven and immediately sprinkle with sea salt if using. Let the brookies cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely.
Notes
- Chocolate Melting: Watch closely while melting the chocolate to avoid overheating. Use short bursts if using a microwave and stir frequently.
- Whisking Technique: Whisk the eggs and sugars until the mixture is thick enough to leave a ribbon trail when the whisk is lifted.
- Consistent Sizes: Use a cookie scoop to ensure the brookies are evenly sized for uniform baking.
- Cooling Importance: Letting brookies cool on the tray allows them to firm up without breaking apart.
- Demerara Sugar: If unavailable, substitute with sugar in the raw or turbinado sugar for similar texture and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
