Fudgy Chewy Browkies
A delectable hybrid of chewy cookies and rich, fudgy brownies, perfect for any occasion.
Ingredients
Dry Ingredients
- 95 g plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 225 g dark chocolate (chopped)
- 56 g butter (salted or unsalted) or margarine for a substitute
- 2 whole eggs (room temperature) can be substituted with applesauce for a vegan version
- 100 g caster or granulated sugar
- 90 g Demerara or raw sugar
- 1 teaspoon vanilla extract
- 85 g dark or milk chocolate chips
Instructions
Preparation
- Preheat your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating and prepare a baking tray by lining it with parchment paper.
- In a heatproof bowl, combine the chopped dark chocolate and butter, placing it over simmering water. Stir until melted and smooth, then remove from heat and stir in the vanilla extract.
Mixing
- In a separate bowl, beat the caster sugar, demerara sugar, and eggs with an electric whisk until light, thick, and fluffy (about 5 minutes).
- Sift together the flour, cocoa powder, baking powder, and salt in another bowl and fold in the chocolate chips.
- Gradually fold the melted chocolate and butter mixture into the whipped eggs, then carefully fold in the dry ingredients until just combined.
Baking
- Scoop tablespoons of the batter onto the prepared baking tray, spacing them apart. Bake for 12-14 minutes until the tops are set and crackly.
- Sprinkle with sea salt if desired and let cool on the tray for about 10 minutes before transferring to a wire rack.
Notes
For best results, keep eggs at room temperature and avoid overmixing the batter. Chilling the dough for 30 minutes before baking can yield thicker brookies.