Description
Delight in these fudgy and chewy browkies, a perfect blend of brownies and cookies with a crackly top and deep chocolate flavor. Easy to make and ideal for snack time 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
- 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 fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper to prepare.
- Melt Chocolate and Butter: In a heatproof bowl over simmering water, melt the chopped dark chocolate and butter together, stirring occasionally until smooth, then stir in the vanilla extract.
- Whip Eggs and Sugars: Using an electric hand whisk on high speed, beat the caster sugar, Demerara sugar, and eggs until very light, thick, and fluffy, about 5 minutes.
- Combine Dry Ingredients: Sift together flour, cocoa powder, baking powder, salt, and add chocolate chips to ensure even mixing and no lumps.
- Integrate Chocolate Mixture: Gently fold the melted chocolate and butter mixture into the whipped eggs and sugars, being careful to keep the mixture airy.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula, mixing just until combined to maintain lightness.
- Bake the Brookies: Drop tablespoons of batter onto the prepared baking tray spaced apart. Bake for 14 minutes until set and crackly on top.
- Cool and Finish: Remove from oven, sprinkle with sea salt if desired, cool on the tray for 10 minutes, then transfer to a rack to cool completely.
Notes
- Chocolate Melting: Monitor closely to prevent overheating; adjust microwave time based on your appliance’s strength.
- Whisking Technique: Whisk until mixture is thick enough to leave a ribbon trail when lifting the whisk.
- Consistent Sizes: Use a cookie scoop for uniform brookies and even baking.
- Cooling Importance: Cooling on the tray allows brookies to firm up and prevents breaking.
- Demerara Sugar Substitution: Use sugar in the raw or turbinado sugar if Demerara is 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: 2 g
- Cholesterol: 50 mg
