Fudgy Chewy Browkies
A delightful treat that combines the rich chocolate flavor of brownies with the chewy texture of cookies, these Browkies are perfect for any occasion.
Ingredients
Dry Ingredients
- 95 g plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Chocolate Mixture
- 225 g dark chocolate (chopped)
- 56 g butter (salted or unsalted)
Wet Ingredients
- 2 eggs (room temperature) Ensure eggs are at room temperature for better mixing.
- 100 g caster or granulated sugar
- 90 g Demerara or raw sugar Can substitute with brown sugar.
- 1 teaspoon vanilla
- 85 g dark or milk chocolate chips
Instructions
Preparation
- Preheat the oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Prepare a baking tray by lining it with parchment paper.
- In a heatproof bowl, combine the chopped dark chocolate and butter. Place this over a pan of simmering water, stirring occasionally until melted.
- In a separate bowl, beat the caster sugar, demerara sugar, and eggs with an electric whisk on high speed for about 5 minutes until light and fluffy.
- Sift together the flour, cocoa powder, baking powder, and salt in another bowl. Add the chocolate chips to this mixture.
- Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars, stirring gently to maintain the airiness.
- Carefully fold the dry ingredients into the wet mixture using a spatula, mixing just until combined.
- Scoop tablespoons of batter onto the prepared baking tray, spacing them apart. Bake for 12-14 minutes or until set and crackly on top.
- Remove from the oven and sprinkle with sea salt if desired. Let them cool on the baking tray for about 10 minutes before transferring to a cooling rack.
Notes
Store Browkies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a freezer-safe bag for up to a month.