Description
Delicious fudgy and chewy browkies combining the best of brownies and cookies, featuring rich dark chocolate, a mix of sugars for texture, and a crackly top. Perfectly baked for a soft center and slight crunch on the edges.
Ingredients
Scale
Dry Ingredients
- 95 g (¾ cups) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 85 g (½ cups) dark or milk chocolate chips
Wet Ingredients
- 225 g (1 ¼ cups) dark chocolate, chopped
- 56 g (¼ cups) butter, salted or unsalted
- 2 eggs, room temperature
- 100 g (¾ cups) caster or granulated sugar
- 90 g (½ cups) Demerara or raw sugar
- 1 teaspoon vanilla extract
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: In a heatproof bowl, combine chopped dark chocolate and butter. Place the bowl over simmering water making sure it does not touch the water. Stir occasionally until fully melted and smooth. Stir in the vanilla extract.
- Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat caster sugar, Demerara sugar, and eggs. Whisk until the mixture is very light, thick, and fluffy, about 5 minutes.
- Combine Dry Ingredients: Sift together flour, cocoa powder, baking powder, and salt in another bowl. Add the chocolate chips and mix to combine evenly, ensuring no lumps.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars, stirring gently to keep the batter airy.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture with a spatula, mixing only until just combined to keep the batter light and fluffy.
- Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray spaced well apart for spreading. Bake in the preheated oven for 14 minutes or until set and crackly on top.
- Cool and Finish: Remove from oven and optionally sprinkle with sea salt immediately. Let cool on the baking tray for 10 minutes to firm up before transferring to a wire rack to cool completely.
Notes
- Chocolate Melting: Avoid overheating the chocolate by heating gently and watching closely. Adjust microwave times if using a microwave instead.
- Whisking Technique: Achieve a thick, fluffy egg mixture where the whisk leaves a ribbon trail when lifted for best texture.
- Consistent Sizes: Use a cookie scoop for evenly sized brookies to ensure uniform baking and appearance.
- Cooling Importance: Cooling brookies on the tray before moving prevents them from falling apart and helps firm their texture.
- Demerara Sugar: This raw sugar has golden-brown color and crunchy texture. Substitute with sugar in the raw or turbinado if unavailable.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
