Fudgy Chewy Brookies (Browkies)
Thick, chocolatey and chewy brookies a hybrid between brownies and cookies, delivering fudgy centers and slightly crisp edges in each bite.
Equipment
- Mixing bowls
- Heatproof bowl (for melting chocolate & butter)
- Baking tray
Ingredients
- 95 g plain (all-purpose) flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 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 tsp vanilla extract
- 85 g dark or milk chocolate chips
Instructions
- Remove from the oven and if desired sprinkle with sea salt immediately while still warm. Let them cool on the tray for about 10 minutes, then transfer to a cooling rack to cool completely.
- In a heatproof bowl over simmering water (double boiler) melt the chopped dark chocolate and butter. Once smooth, stir in the vanilla extract.
- In a separate bowl, whisk the eggs, caster sugar, and Demerara sugar on high speed until very light, thick and fluffy (about 5 minutes).
- In another bowl, sift together the flour, cocoa powder, baking powder and salt. Then stir in the chocolate chips.
- Gradually fold the melted chocolate-butter mixture into the whipped eggs and sugars, stirring gently to keep the mixture airy.
- Carefully fold in the dry flour/cocoa mixture into the wet chocolate mixture until just combined (don’t overmix).
- Use a cookie scoop or spoon to drop tablespoon-sized portions of batter onto the lined baking tray, spacing them well apart.
- Bake in the preheated oven for 12–14 minutes, or until the brookies are set with a crackly top and slightly firmer around the edges. They should still be soft in the center when lightly pressed.
- Remove from the oven and if desired sprinkle with sea salt immediately while still warm. Let them cool on the tray for about 10 minutes, then transfer to a cooling rack to cool completely.
Notes
You can’t simply substitute all of the Demerara sugar with granulated sugar the larger crystals of Demerara help the batter hold its structure; otherwise the dough may become too runny.
Also, ensure the chocolate-butter mixture isn’t too hot when folding it into the eggs, and fold gently to preserve the airy texture.