Fudgy Chewy Browkies (Printable Version)
Rich fudgy chewiness meets chocolate chips in this baking favorite with a crackly top and soft center.
# What You'll Need:
→ Dry Ingredients
01 -
¾ cup all-purpose flour (95 g)
02 -
2 tablespoons cocoa powder
03 -
1 teaspoon baking powder
04 -
¼ teaspoon salt
→ Chocolate and Fats
05 -
1 ¼ cups dark chocolate, chopped (225 g)
06 -
¼ cup butter, salted or unsalted (56 g)
07 -
½ cup dark or milk chocolate chips (85 g)
→ Wet Ingredients
08 -
2 large eggs, room temperature
09 -
¾ cup caster sugar (100 g)
10 -
½ cup Demerara or raw sugar (90 g)
11 -
1 teaspoon vanilla extract
# Step-by-Step Guide:
01 -
Preheat oven to 320°F (160°C) with fan or 338°F (170°C) conventional. Line a baking tray with parchment paper.
02 -
Place chopped dark chocolate and butter in a heatproof bowl over simmering water, ensuring the bowl bottom does not touch the water. Stir occasionally until melted and smooth. Add vanilla extract and mix well.
03 -
Using an electric hand mixer on high speed, beat eggs with caster sugar and Demerara sugar until very light, thick, and fluffy, about 5 minutes.
04 -
Sift together flour, cocoa powder, baking powder, and salt into a bowl. Stir in chocolate chips evenly.
05 -
Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars, folding gently to preserve airiness.
06 -
Carefully fold the dry ingredients into the wet mixture using a spatula, mixing just until combined to maintain a light batter.
07 -
Spoon tablespoons of batter onto the prepared baking tray, spacing them to allow spreading. Bake for 12 to 14 minutes until set and crackly on top.
08 -
Remove from the oven, optionally sprinkle with sea salt immediately, then cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
# Additional Notes:
01 -
For best texture, use room temperature eggs and do not overmix after combining dry ingredients.