Fudgy Chewy Browkies (Brookies)
Fudgy, chewy, and chocolatey brookies combining the best aspects of brownies and cookies. With a dark chocolate base and chocolate chips, this treat offers a rich, gooey center and crisp edges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Makes approximately 15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
95 g (¾ cups) plain (all-purpose) flour
2 tablespoons cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
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
85 g (½ cups) dark or milk chocolate chips
Instructions
- Preheat the oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.
- In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over a pan of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water. Stir occasionally until fully melted and combined. Once melted, stir in the vanilla extract.
- In a separate bowl, use an electric hand whisk to beat the caster sugar, demerara sugar, and eggs on high speed until thick, fluffy, and light (about 5 minutes).
- Sift together the flour, cocoa powder, baking powder, and salt in another bowl. Add the chocolate chips and mix well.
- Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to avoid deflating the whipped eggs.
- Gently fold the dry ingredients into the wet mixture using a spatula. Mix only until just combined.
- Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart. Bake for 12-14 minutes, or until the brookies are set with a crackly top.
- Remove from the oven and sprinkle with a pinch of sea salt, if desired. Cool on the tray for about 10 minutes, then transfer to a cooling rack.
Notes
- For a nutty version, add chopped walnuts or pecans.
- For a twist, try adding cinnamon or espresso powder.
- To make vegan, substitute butter with vegan butter and eggs with flax eggs.
- Brookies can be stored in an airtight container for up to 3-4 days or frozen for up to 2 months.
- For thicker brookies, chill the dough for 15-30 minutes before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
Find it online: http://recipesbyjanet.com/fudgy-chewy-browkies-brookies/
