Fudgy Chewy Browkies Brookies (Print-Friendly Version)

Fudgy, chewy browkies with rich dark chocolate, crackly tops, and gooey centers for chocolate lovers.

# Ingredients You’ll Need:

→ Dry Ingredients

01 - 3/4 cup all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 1/2 cup dark or milk chocolate chips

→ Chocolate and Butter

06 - 1 1/4 cups dark chocolate, chopped
07 - 1/4 cup unsalted or salted butter

→ Wet Ingredients

08 - 2 large eggs, at room temperature
09 - 3/4 cup caster sugar or granulated sugar
10 - 1/2 cup Demerara sugar or raw sugar
11 - 1 teaspoon vanilla extract

# How to Make It:

01 - Preheat oven to 320°F with fan or 338°F for conventional heat. Line a baking tray with parchment paper.
02 - Combine chopped dark chocolate and butter in a heatproof bowl. Place over a pan of simmering water, ensuring the bowl does not touch the water. Stir occasionally until fully melted and smooth. Stir in vanilla extract.
03 - In a medium bowl, use an electric hand mixer on high speed to beat caster sugar, Demerara sugar, and eggs until the mixture is very light and thick, about 5 minutes.
04 - Sift flour, cocoa powder, baking powder, and salt into a separate bowl. Add chocolate chips and mix to combine.
05 - Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugar mixture, stirring gently to maintain volume.
06 - Carefully fold the dry ingredients into the wet ingredients with a spatula, mixing only until just combined to keep the batter light.
07 - Scoop heaping tablespoons of batter onto the prepared tray, leaving space for spreading. Bake for 12 to 14 minutes, or until the tops are set and crackly.
08 - Remove from oven and, if desired, sprinkle immediately with sea salt. Cool on the tray for about 10 minutes, then transfer to a wire rack to cool completely.

# Extra Tips:

01 - Demerara sugar can be replaced with raw or turbinado sugar for similar texture and flavor.
02 - Avoid overmixing the batter to maintain a fudgy and chewy texture.
03 - Ensure chocolate and butter are just melted and not overheated to prevent separation.
04 - Using a cookie scoop ensures uniform brookie size and consistent baking.
05 - Allow brookies to cool on the tray to firm up before transferring.

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