Description
These fudgy chewy browkies combine the rich flavors of brownies and the chewy texture of cookies into one irresistible baked treat. Featuring dark chocolate, a mix of sugars, and a crackly top, these brookies offer a perfect balance of sweetness and texture that will satisfy any chocolate craving.
Ingredients
Scale
Dry Ingredients
- 95 g (¾ cups) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 85 g (½ cups) dark or milk chocolate chips
Wet and Sugars
- 225 g (1 ¼ cups) dark chocolate, chopped
- 56 g (¼ cups) butter, salted or unsalted
- 2 eggs, room temperature
- 100 g (¾ cups) caster or granulated sugar
- 90 g (½ cups) 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. Line a baking tray with parchment paper to prepare for the brookies.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over simmering water, ensuring the bowl does not touch the water. Stir occasionally until melted and smooth. Mix 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, Demerara sugar, and eggs. Whisk for about 5 minutes until the mixture is very light, thick, and fluffy.
- Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt in another bowl. Add the chocolate chips and mix evenly.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter into the whipped eggs and sugar mixture gently to keep the airiness.
- Fold in Dry Ingredients: Carefully fold in the dry ingredients using a spatula, mixing just until combined to keep the batter light and airy.
- Bake the Brookies: Using tablespoons or a cookie scoop, place dollops of batter spaced apart on the lined tray. Bake for 14 minutes or until set and crackly on top.
- Cool and Finish: Remove the brookies from the oven and sprinkle sea salt on top immediately if desired. Let them cool on the tray for 10 minutes before transferring onto a rack to cool completely.
Notes
- Watch chocolate closely while melting to prevent burning or overheating; adjust microwave times if using microwave.
- Beat eggs and sugars until the mixture holds a ribbon trail when whisk is lifted, indicating proper aeration.
- Use a cookie scoop for evenly sized brookies to ensure uniform baking and appearance.
- Cooling on the baking tray first helps the brookies set without breaking apart when moving.
- Demerara sugar provides a crunchy texture and caramel flavor; substitute with sugar in the raw or turbinado sugar if unavailable.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
