Description
These fudgy, chewy browkies are the perfect marriage of brownies and cookies! Rich, decadent, and easy to make, they offer a delightful combination of textures and flavors that will satisfy any sweet craving. A chocolate lover’s dream!
Ingredients
Units
Scale
- 95 g (3/4 cups) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 225 g (1 1/4 cups) dark chocolate, chopped
- 56 g (1/4 cups) butter, salted or unsalted
- 2 eggs (room temperature)
- 100 g (3/4 cups) caster sugar
- 90 g (1/2 cups) demerara sugar
- 1 teaspoon vanilla
- 85 g (1/2 cups) dark or milk chocolate chips
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 the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water to avoid burning the chocolate. Stir occasionally until the chocolate and butter are fully melted and combined, creating a smooth, glossy mixture. Stir 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, light brown sugar, and eggs together. Continue whisking until the mixture becomes very light, thick, and fluffy, which is essential for achieving a chewy texture.
- Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. This will help ensure there are no lumps and that the dry ingredients are evenly mixed, contributing to a uniform texture in the final product.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to maintain the airiness of the whipped eggs, which is crucial for a light and airy brookie.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula, ensuring not to deflate the mixture. Mix only until just combined to keep the batter light and prevent overmixing, which can lead to tough brookies.
- Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow for spreading during baking. Bake in the preheated oven for 12-14 minutes, or until the brookies are set and crackly on top.
- Cool and Finish: Remove from the oven and sprinkle with sea salt immediately, if desired, to enhance the flavor. Let them cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely. This allows them to firm up properly.
Notes
- Even Chocolate Melting: For optimal chocolate melting, chop the chocolate into small, uniform pieces. This ensures even melting and prevents burning.
- Room Temperature Eggs: Room temperature eggs emulsify better with the other ingredients, resulting in a smoother batter and a more tender final product.
- Don’t Overbake: Overbaking will result in dry, crumbly brookies. The brookies should still be slightly soft in the center when removed from the oven.
- Storage: Store cooled brookies in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 220kcal
- Sugar: 20g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg