Description
Delicious fudgy and chewy brookies combining the rich flavors of brownies and cookies in one treat. These fudgy chewy browkies are easy to make with melted chocolate and butter, whipped eggs and sugars, and a touch of vanilla, baked to perfection for a crackly top and soft centre.
Ingredients
Units
Scale
Dry Ingredients
- 95 g (3/4 cups) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 85 g (1/2 cups) dark or milk chocolate chips
Wet Ingredients
- 225 g (1 1/4 cups) dark chocolate, chopped
- 56 g (1/4 cups) butter, salted or unsalted
- 2 eggs, room temperature
- 100 g (3/4 cups) caster or granulated sugar
- 90 g (1/2 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. Prepare a baking tray by lining it with parchment paper.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water without touching the water. Stir occasionally until fully melted and combined. Stir 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 until very light, thick, and fluffy, about 5 minutes.
- Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt into another bowl, then add the chocolate chips and mix evenly.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars, stirring gently to maintain the airiness.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula, mixing only until just combined to keep the batter light.
- Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing well apart. Bake for 14 minutes or until set and crackly on top.
- Cool and Finish: Remove from the oven and sprinkle with sea salt if desired. Let cool on the baking tray for 10 minutes before transferring to a cooling rack to cool completely.
Notes
- Chocolate Melting: Watch carefully while melting chocolate to avoid overheating; adjust microwave times if using a microwave.
- Whisking Technique: Whisk eggs and sugars until the mixture is thick enough to leave a ribbon trail.
- Consistent Sizes: Use a cookie scoop for evenly sized brookies to ensure uniform baking.
- Cooling Importance: Cooling on the tray helps the brookies firm up and prevents them from falling apart.
- Demerara Sugar: If unavailable, use sugar in the raw or turbinado sugar as a substitute.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
