Description
Thick, chocolatey, and chewy browkies (brookies) — The Savvy Bites famous rich brownie batter transformed into a cookie!
Ingredients
- 95 g (¾ cup) all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 225 g (1 ¼ cups) dark chocolate, chopped
- 56 g (¼ cup) butter, salted or unsalted
- 2 room-temperature eggs
- 100 g (¾ cup) caster or granulated sugar
- 90 g (½ cup) demerara or raw sugar
- 1 teaspoon vanilla
- 85 g (½ cup) dark or milk chocolate chips
Instructions
- Preheat oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment.
- In a heatproof bowl, melt chopped dark chocolate and butter over simmering water. Stir until smooth. Add vanilla extract.
- In another bowl, whisk eggs, caster sugar, and demerara sugar on high speed for about 5 minutes until very thick and fluffy.
- Sift flour, cocoa powder, baking powder, and salt together. Add chocolate chips and mix.
- Fold melted chocolate mixture into the whipped eggs gently to maintain airiness.
- Fold dry ingredients into the wet mixture just until combined.
- Scoop tablespoons of batter onto the baking tray, leaving space to spread.
- Bake 12–14 minutes, until set and crackly on top.
- Cool on the tray for 10 minutes, then transfer to a rack. Sprinkle sea salt if desired.
Notes
- Do not overheat chocolate or it may seize.
- Whisk eggs until ribbons form for best texture.
- Use a cookie scoop for even baking.
- Cooling on the tray helps cookies firm properly.
- Demerara sugar can be replaced with turbinado or raw sugar.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American