Fudgy Chewy Browkies (Print)
Thick, chocolatey browkies with a perfect chewy texture, combining the best features of brownies and cookies in one treat.
# Ingredients:
→ Dry Ingredients
01 -
95g all-purpose flour
02 -
2 tablespoons cocoa powder
03 -
1 teaspoon baking powder
04 -
¼ teaspoon salt
→ Chocolate & Fats
05 -
225g dark chocolate, chopped
06 -
56g butter, salted or unsalted
07 -
85g dark or milk chocolate chips
→ Sweeteners
08 -
100g caster or granulated sugar
09 -
90g Demerara or raw sugar
→ Wet Ingredients
10 -
2 eggs, room temperature
11 -
1 teaspoon vanilla extract
# Directions:
01 -
Set oven to 160°C (320°F) fan-assisted or 170°C (338°F) conventional. Line a baking tray with parchment paper.
02 -
Combine chopped dark chocolate and butter in a heatproof bowl. Place over simmering water (double boiler method), ensuring the bowl doesn't touch the water. Stir occasionally until fully melted and smooth. Add vanilla extract and mix well.
03 -
In a medium bowl, beat caster sugar, demerara sugar, and eggs with an electric hand whisk on high speed for about 5 minutes until the mixture becomes light, thick, and fluffy with a ribbon-like consistency.
04 -
Sift flour, cocoa powder, baking powder, and salt into a separate bowl. Add chocolate chips and toss to coat, which prevents lumps and ensures even distribution.
05 -
Gradually fold the melted chocolate mixture into the whipped egg mixture using gentle, deliberate strokes to maintain the airiness.
06 -
Carefully fold the dry ingredients into the wet mixture using a spatula, mixing just until combined to preserve the batter's lightness.
07 -
Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow for spreading. Bake for 12-14 minutes, until the brookies develop a crackly top and are set around the edges.
08 -
Immediately sprinkle with sea salt if desired. Allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
Watch chocolate closely while melting to prevent overheating
02 -
The egg mixture should leave a ribbon trail when the whisk is lifted
03 -
For uniformity, use a cookie scoop to portion the batter
04 -
Cooling on the baking tray is crucial for proper setting
05 -
Demerara sugar provides texture and can be substituted with turbinado or raw sugar