Fudgy Chewy Brookies (Print Version)
Indulgent treats blending brownies and cookies with rich dark chocolate, creating the perfect fudgy, chewy texture with a crackly top.
# Ingredients:
→ Dry Ingredients
01 -
95 g (¾ cups) plain all-purpose flour
02 -
2 tablespoons cocoa powder
03 -
1 teaspoon baking powder
04 -
¼ teaspoon salt
05 -
85 g (½ cups) dark or milk chocolate chips
→ Wet Ingredients
06 -
225 g (1 ¼ cups) dark chocolate, chopped
07 -
56 g (¼ cups) butter, salted or unsalted
08 -
2 eggs, at room temperature
09 -
100 g (¾ cups) caster or granulated sugar
10 -
90 g (½ cups) Demerara sugar or raw sugar
11 -
1 teaspoon vanilla extract
# Steps to Follow:
01 -
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.
02 -
In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until fully melted and combined. Stir in the vanilla extract.
03 -
In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, demerara sugar, and eggs. Whisk until the mixture becomes very light, thick, and fluffy, about 5 minutes.
04 -
Sift together the flour, cocoa powder, baking powder, and salt in another bowl, then add the chocolate chips. Mix to ensure even distribution and eliminate lumps.
05 -
Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Gently stir to maintain the airiness of the whipped eggs.
06 -
Carefully fold the dry ingredients into the wet mixture using a spatula, mixing only until just combined to keep the batter light.
07 -
Using a tablespoon, scoop batter onto the prepared baking tray, spacing them well apart. Bake in the preheated oven for 12-14 minutes or until the brookies are set and crackly on top.
08 -
Remove from the oven and optionally sprinkle with sea salt. Let them cool on the baking tray for about 10 minutes before transferring to a cooling rack to cool completely.
# Additional Notes:
01 -
Watch closely to avoid overheating the chocolate when melting.
02 -
Aim for a thick, ribbon trail consistency when whisking the eggs and sugars.
03 -
Use a cookie scoop for consistent brookie sizes and uniform baking.
04 -
Allow brookies to cool completely on the tray to ensure they firm up.
05 -
Demerara sugar has a golden-brown color and large grains that provide a crunchy texture.