Description
These fudgy chewy browkies combine the best of both worlds—brownies and cookies—offering a rich, chocolatey treat with a crackly top and a soft, chewy center. Perfect for chocolate lovers who crave a decadent dessert that's quick to prepare and bake, these brookies blend dark chocolate, cocoa, and chocolate chips for an indulgent texture and flavor.
Ingredients
Dry Ingredients
- 95 g plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 85 g dark or milk chocolate chips
Wet Ingredients
- 225 g dark chocolate (chopped)
- 56 g butter (salted or unsalted)
- 2 eggs, room temperature
- 100 g caster or granulated sugar
- 90 g Demerara or raw sugar
- 1 teaspoon vanilla extract
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 and ensure even baking.
- 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. Stir occasionally until the chocolate and butter are fully melted and combined. Stir in the vanilla extract to infuse flavor.
- Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, Demerara sugar, and eggs. Continue whisking for about 5 minutes until the mixture becomes very light, thick, and fluffy, which helps create a tender crumb.
- Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the chocolate chips and stir gently to evenly distribute, avoiding lumps in the mixture.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugar mixture. Stir gently to maintain the airiness achieved from whipping, which is key for texture.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula. Mix only until just combined to avoid deflating the batter and keep the brookies light and chewy.
- Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow for spreading. Bake in the preheated oven for 12-14 minutes, until the brookies are set with a crackly top, indicating a fudgy and chewy texture inside.
- Cool and Finish: Remove the brookies from the oven and sprinkle with sea salt immediately, if desired, to enhance the chocolate flavor. Let them cool on the baking tray for about 10 minutes before transferring to a cooling rack to cool completely, allowing them to set perfectly.
Notes
- You can use either salted or unsalted butter based on preference; salted butter may reduce the amount of added salt needed.
- Demerara or raw sugar adds a slight crunch and caramel-like flavor, but regular granulated sugar can be used as a substitute.
- For room temperature eggs, leave them out for about 30 minutes before using to ensure smooth incorporation.
- Be careful not to overmix the batter once dry ingredients are added to keep the brookies tender and chewy.
- Using good quality dark chocolate enhances the richness and overall flavor of the brookies.
