Description
These fudgy chewy browkies are a delightful hybrid of brownies and cookies, offering a rich, chocolatey experience with a crackly top and a gooey interior. Perfect for chocolate lovers craving a soft, dense treat with bursts of chocolate chips in every bite.
Ingredients
Scale
Dry Ingredients
- 95g plain flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 85g chocolate chips
Wet Ingredients
- 225g dark chocolate
- 56g butter
- 2 eggs
- 100g caster sugar
- 90g Demerara sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Set your oven to 160ºC (320ºF) fan-forced or 170ºC (338ºF) conventional and line a baking tray with parchment paper to prevent sticking.
- Melt Chocolate and Butter: Combine the dark chocolate and butter in a heatproof bowl placed over simmering water, stirring until smooth. Remove from heat and stir in the vanilla extract for flavor enhancement.
- Whisk Eggs and Sugars: In a separate bowl, whisk the eggs with caster and Demerara sugars until the mixture is light and fluffy, incorporating air for a better texture.
- Combine Dry Ingredients: Sift together plain flour, cocoa powder, baking powder, and salt to ensure even distribution and avoid lumps. Stir in the chocolate chips for added texture.
- Mix Chocolate and Egg Mixtures: Gently fold the melted chocolate and butter mixture into the egg and sugar mixture, combining them evenly without losing volume.
- Add Dry Ingredients: Carefully incorporate the sifted dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter.
- Shape on Tray: Using a tablespoon, scoop mounds of batter onto the prepared baking tray, spacing them to allow for slight spreading during baking.
- Bake: Bake in the preheated oven for 12 to 14 minutes, or until the tops are crackly but the centers remain fudgy. Let the browkies cool completely on the tray before serving for best texture.
Notes
- Use good quality dark chocolate for richer flavor and better melting properties.
- Do not overmix the batter once the dry ingredients are added to keep the fudgy texture.
- Allow browkies to cool thoroughly to set the fudgy centers properly.
- Store in an airtight container at room temperature for up to 3 days for freshness.
