Fudgy Chewy Browkies Chocolate (Print-Friendly Version)

Fudgy, chewy browkies combine dark chocolate with a soft, gooey center and crisp, crackly tops.

# Ingredients List:

→ Dry Ingredients

01 - 95 g plain (all-purpose) flour
02 - 2 tablespoons cocoa powder
03 - 1 teaspoon baking powder
04 - 0.25 teaspoon salt
05 - 85 g dark or milk chocolate chips

→ Chocolate Mixture

06 - 225 g dark chocolate, chopped
07 - 56 g butter, salted or unsalted
08 - 1 teaspoon vanilla extract

→ Egg Mixture

09 - 2 eggs, at room temperature
10 - 100 g caster or granulated sugar
11 - 90 g Demerara or raw sugar

# How to Make It:

01 - Preheat oven to 160°C (fan) or 170°C (conventional). Line a baking tray with parchment paper.
02 - In a heatproof bowl, combine chopped dark chocolate and butter. Set over a pan of simmering water, ensuring the bowl does not touch the water. Stir occasionally until fully melted. Remove from heat and stir in the vanilla extract.
03 - In a medium bowl, beat eggs, caster sugar, and Demerara sugar using an electric whisk on high speed for about 5 minutes, until thick and pale.
04 - Sift flour, cocoa powder, baking powder, and salt into a bowl. Stir in chocolate chips to evenly distribute.
05 - Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars, taking care to keep the batter airy.
06 - Carefully fold the dry ingredient mixture into the wet batter using a spatula. Mix only until just combined to preserve the light texture.
07 - Scoop tablespoons of batter onto the lined baking tray, spacing well apart. Bake in the preheated oven for 12–14 minutes, or until tops are set and crackled.
08 - Remove from oven; if desired, sprinkle with sea salt. Let cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

# Extra Tips:

01 - Use a cookie scoop for uniform brookie portions and consistent baking.
02 - Room temperature eggs help the mixture emulsify better.
03 - Allow brookies to cool fully on the tray to maintain structure.
04 - Demerara sugar adds a caramel depth and crunchy texture; substitute with raw or turbinado sugar if needed.
05 - Monitor the chocolate melting process to prevent scorching.

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