Fudgy Chewy Browkies
A delightful blend of brownies and cookies, these fudgy chewy browkies offer a rich chocolate flavor and a soft, gooey interior, perfect for any occasion.
Ingredients
Batter Ingredients
- 95 g 95 g (¾ cups) plain (all-purpose) flour
- 2 tablespoons 2 tablespoons cocoa powder
- 1 teaspoon 1 teaspoon baking powder
- ¼ teaspoon ¼ teaspoon salt
- 225 g 225 g (1 ¼ cups) dark chocolate, chopped
- 56 g 56 g (¼ cups) butter, salted or unsalted
- 2 2 eggs (room temperature)
- 100 g 100 g (¾ cups) caster or granulated sugar
- 90 g 90 g (½ cups) Demerara or raw sugar
- 1 teaspoon 1 teaspoon vanilla
- 85 g 85 g (½ cups) dark or milk chocolate chips
Instructions
Preparation
- Preheat the oven to 160ºC (320ºF) for fan or 170ºC (338ºF) for conventional heating. Line your baking tray with parchment paper.
- In a heatproof bowl, melt the chopped dark chocolate and butter over a pan of simmering water. Stir in the vanilla extract once melted.
- In a separate medium bowl, beat the caster sugar, demerara sugar, and room temperature eggs on high speed until light, thick, and fluffy, about five minutes.
- In another bowl, sift together the plain flour, cocoa powder, baking powder, and salt, then add the chocolate chips.
- Fold the melted chocolate mixture into the whipped eggs and sugars gently to maintain airiness.
- Carefully fold in the dry ingredients until just combined without deflating the batter.
- Scoop tablespoons of batter onto the prepared baking tray, leaving space for spreading. Bake for 12-14 minutes.
- After baking, optionally sprinkle with sea salt and let the browkies cool on the tray for about 10 minutes before transferring to a cooling rack.
Notes
Store browkies at room temperature in an airtight container for several days. For optimal texture, reheat gently in the microwave before serving. Consider adding nuts or flavored chocolate chips for variations.