Description

Fudgy Chewy Browkies are a delicious hybrid of brownies and cookies—thick, chocolatey, and irresistibly chewy with crackly tops and a rich chocolate flavor.

Ingredients

1 cup plain (all-purpose) flour

1/3 cup cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

100g dark chocolate, chopped

100g butter (salted or unsalted)

2 large eggs, room temperature

1/2 cup caster or granulated sugar

1/4 cup Demerara or raw sugar

1 teaspoon vanilla extract

1/2 cup dark or milk chocolate chips

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Instructions

Preheat oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper.
Melt the chopped dark chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Stir in vanilla extract.
In a separate bowl, beat caster sugar, Demerara sugar, and eggs on high speed with an electric hand whisk until light, thick, and fluffy (about 5 minutes).
Sift together flour, cocoa powder, baking powder, and salt. Stir in chocolate chips evenly.
Gently fold the melted chocolate mixture into the whipped eggs and sugars, keeping the mixture airy.
Carefully fold in the dry ingredients until just combined to maintain light texture.
Scoop tablespoons of batter onto the prepared tray, spacing them to allow spreading.
Bake for 12–14 minutes until set with a crackly top.
Optionally, sprinkle with sea salt immediately after baking. Cool on the tray for 10 minutes, then transfer to a cooling rack to cool completely.

Notes

Add chopped nuts like walnuts or pecans for texture.

Swap chocolate chips with white or peanut butter chips for flavor variation.

Underbake slightly for extra fudgy centers.

Add a pinch of instant espresso powder to deepen chocolate flavor.

Sprinkle sea salt on top after baking for salty-sweet contrast.

Nutrition

Serving Size: 1 browkie
Calories: 180
Sugar: 16g
Sodium: 70mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 2g
Cholesterol: 35mg