Fudgy Chewy Browkies
A delightful combination of fudgy brownies and chewy chocolate chip cookies, these brookies are rich, satisfying, and perfect for any occasion.
Ingredients
Dry Ingredients
- 95 g plain (all-purpose) flour Provides the structure for our chewy treats; be sure to sift it for that extra lightness!
- 2 tablespoons cocoa powder Enhances that rich chocolate flavor—always use high-quality cocoa for the best results!
- 1 teaspoon baking powder Helps our brookies rise slightly while maintaining their fudgy texture.
- 1/4 teaspoon salt Elevates sweetness and balances the flavors beautifully!
Wet Ingredients
- 225 g dark chocolate (chopped) The star of the show—go for a high cocoa content for that intense flavor!
- 56 g butter (salted or unsalted) Salted is recommended for a delightful contrast, but unsalted works wonderfully too!
- 2 whole eggs (room temperature) Provides moisture and helps bind everything together for that chewy texture.
- 100 g caster or granulated sugar Fine sugar dissolves better in the batter, creating a smooth, velvety texture.
- 90 g Demerara or raw sugar Adds a lovely crunch and deeper flavor—don’t skip it if you can help it!
- 1 teaspoon vanilla A splash of vanilla amps up the sweetness and adds warmth to the flavor.
Chocolate Chips
- 85 g dark or milk chocolate chips Feel free to mix dark and milk for balance!
Instructions
Preparation
- Preheat the 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. Melt over simmering water, stirring occasionally.
- Once melted, stir in the vanilla extract.
- In a separate bowl, beat the caster sugar, demerara sugar, and eggs until light and fluffy (about 5 minutes).
- Sift together the flour, cocoa powder, baking powder, and salt into another bowl. Add chocolate chips.
Combining and Baking
- Gently fold the melted chocolate mixture into the whipped eggs and sugars.
- Then fold in the dry ingredients until just combined.
- Scoop tablespoons of batter onto the prepared baking tray, giving them room to spread.
- Bake for 12-14 minutes, until the tops are crackly and set.
Cooling
- Remove from the oven and sprinkle with sea salt, if desired. Cool for about 10 minutes on the tray before transferring to a cooling rack.
Notes
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze individually wrapped.