Description
These Fudgy Chewy Browkies combine the best of both worlds—rich, fudgy brownies and chewy cookies. Made with dark chocolate, Demerara sugar, and a mix of chocolate chips, they’re the perfect treat for any chocolate lover. A soft, chewy, and indulgent dessert with a crackly top that will leave you craving more!
Ingredients
- 95 g (¾ cup) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 225 g (1 ¼ cups) dark chocolate, chopped
- 56 g (¼ cup) butter, salted or unsalted
- 2 eggs (room temperature)
- 100 g (¾ cup) caster or granulated sugar
- 90 g (½ cup) Demerara or raw sugar (*see notes)
- 1 teaspoon vanilla extract
- 85 g (½ cup) dark or milk chocolate chips
Instructions
- Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.
- In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over a pan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir occasionally until the chocolate and butter are fully melted and smooth. Stir in the vanilla extract once melted.
- In a separate medium bowl, beat together the caster sugar, Demerara sugar, and eggs using an electric hand whisk on high speed. Continue whisking until the mixture becomes light, thick, and fluffy (about 5 minutes).
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the chocolate chips to the dry ingredients and mix well.
- Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to maintain the lightness of the whipped eggs.
- Carefully fold the dry ingredients into the wet mixture using a spatula, mixing only until just combined to preserve the batter’s fluffiness.
- Scoop tablespoons of the batter onto the prepared baking tray, spacing them well apart to allow for spreading. Bake in the preheated oven for 12-14 minutes, or until the brookies are set and crackly on top.
- Remove from the oven and sprinkle with sea salt (optional) immediately. Let them cool on the tray for about 10 minutes before transferring to a cooling rack to cool completely.
Notes
- If using a microwave to melt the chocolate and butter, heat in short intervals and stir in between to prevent overheating.
- Ensure the egg mixture becomes thick and leaves a ribbon trail when the whisk is lifted for the best texture.
- For even-sized cookies, use a cookie scoop to ensure consistent size and uniform baking.
- Allow the brookies to cool on the tray before transferring them to a cooling rack for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: undefined
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 23mg
