Fudgy Chewy Browkies (Printable Version)
# What You’ll Need:
→ Dry Ingredients
01 -
95 g plain (all-purpose) flour
02 -
2 tablespoons cocoa powder
03 -
1 teaspoon baking powder
04 -
¼ teaspoon salt
→ Wet Ingredients
05 -
225 g dark chocolate, chopped
06 -
56 g butter, salted or unsalted
07 -
2 eggs, room temperature
08 -
100 g caster or granulated sugar
09 -
90 g Demerara or raw sugar
10 -
1 teaspoon vanilla extract
→ Additional Ingredients
11 -
85 g dark or milk chocolate chips
# Steps to Follow:
01 -
Set the oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.
02 -
Combine the chopped dark chocolate and butter in a heatproof bowl. Place the bowl over a pan of simmering water, ensuring the bottom doesn’t touch the water. Stir occasionally until fully melted and combined. Stir in the vanilla extract.
03 -
In a medium bowl, use an electric whisk on high speed to beat the caster sugar, demerara sugar, and eggs until the mixture becomes very light, thick, and fluffy, about 5 minutes.
04 -
Sift together the flour, cocoa powder, baking powder, and salt. Add the chocolate chips and mix to ensure even distribution.
05 -
Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars, stirring gently to maintain airiness.
06 -
Carefully fold the dry ingredients into the wet mixture using a spatula, mixing only until just combined to keep the batter light.
07 -
Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow for spreading. Bake for 12-14 minutes, until the browkies are set and crackly on top.
08 -
Remove from the oven and, if desired, sprinkle with sea salt immediately. Let cool on the baking tray for 10 minutes before transferring to a cooling rack to cool completely.
# Additional Notes:
01 -
Demerara sugar adds a crunchy texture and golden-brown color.
02 -
Letting the browkies cool on the tray helps them firm up without falling apart.
03 -
Use a cookie scoop for consistent sizes and even baking.
04 -
Aim for a ribbon trail consistency when whisking the eggs and sugars to achieve the right texture.