Description
Delight in these fudgy, chewy browkies that combine the best of brownies and cookies into one irresistible treat. Rich dark chocolate, a perfect blend of sugars, and a crackly top make these brookies a delicious bake that’s easy to prepare and perfect for any chocolate lover.
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 Ingredients
- 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. Prepare a baking tray by lining it with parchment paper for easy removal and cleanup.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and combined. Stir in the vanilla extract to infuse flavor.
- 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. Continue whisking until the mixture becomes very light, thick, and fluffy, about 5 minutes, creating a ribbon effect when the whisk is lifted.
- Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt, then add the chocolate chips. Sifting ensures there are no lumps and that the ingredients are evenly mixed, providing a uniform bake.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently but thoroughly to keep the airy texture intact without deflating the batter.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula. Mix only until just combined to maintain the lightness of the batter and ensure fudgy texture.
- Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow for spreading. Bake in the preheated oven for 14 minutes or until the brookies are set with a crackly top surface, indicating perfect doneness.
- Cool and Finish: Remove the brookies from the oven and, if desired, sprinkle lightly with sea salt immediately to enhance flavor. Let them cool on the baking tray for about 10 minutes to firm up, then transfer to a cooling rack to cool completely before serving.
Notes
- Chocolate Melting: Watch closely to avoid overheating the chocolate. If using a microwave instead of double boiler, use short bursts and stir frequently based on your microwave’s strength.
- Whisking Technique: Whip the eggs and sugars until the mixture is thick and pale, with a ribbon-like consistency when the whisk is lifted, which contributes to a light texture.
- Consistent Sizes: Use a cookie scoop to create evenly sized brookies, ensuring uniform baking and even texture throughout.
- Cooling Importance: Cooling the brookies on the baking tray allows them to firm up properly, preventing them from falling apart when moved.
- Demerara Sugar Substitute: If Demerara sugar is unavailable, raw sugar or turbinado sugar are suitable alternatives offering a similar crunchy texture and caramel notes.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
