Description
These thick and chewy browkies are the ultimate dessert for chocolate lovers! Combining the fudginess of brownies and the soft chewiness of cookies, this easy-to-make recipe is perfect for satisfying your sweet tooth.
Ingredients
Units
Scale
Refrigerated:
- 2 eggs
Baking & Spices:
- 95 g all-purpose flour (plain)
- 1 tsp baking powder
- 100 g caster sugar
- 90 g demerara sugar
- 2 tbsp cocoa powder
- 225 g dark chocolate (melted)
- 85 g dark or milk chocolate chips
- 1/4 tsp salt
- 1 tsp vanilla extract
Dairy:
- 56 g butter (salted or unsalted)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Melt the Chocolate and Butter:
- In a heatproof bowl, melt the dark chocolate and butter together using a microwave (in 30-second intervals) or a double boiler. Stir until smooth and set aside to cool slightly.
- Whisk the Sugars and Eggs:
- In a large mixing bowl, combine the caster sugar, demerara sugar, and eggs. Beat with a whisk or electric mixer until the mixture is light and creamy. Add the vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the melted chocolate mixture to the egg mixture, stirring until fully combined.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Add the Chocolate Chips:
- Gently fold in the dark or milk chocolate chips.
- Scoop the Browkies:
- Using a tablespoon or cookie scoop, drop portions of the dough onto the prepared baking sheet, leaving about 2 inches between each.
- Bake:
- Bake in the preheated oven for 10–12 minutes, or until the edges are set and the centers appear slightly underbaked for a fudgy texture.
- Cool and Serve:
- Allow the browkies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Use a mix of dark and milk chocolate chips for extra depth of flavor.
- Add a pinch of espresso powder to the batter to enhance the chocolate flavor.
- Store browkies in an airtight container for up to 3 days at room temperature or freeze for longer storage.
