Description
These fudgy chewy brookies combine the best of brownies and cookies into one decadent treat. With a rich dark chocolate base, a tender cakey texture, and a crackly top, this recipe yields perfectly balanced sweet bites that are easy to bake and satisfy every chocolate lover’s craving.
Ingredients
Scale
Dry Ingredients
- 95 g (¾ cups) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 85 g (½ cups) dark or milk chocolate chips
Wet Ingredients
- 225 g (1 ¼ cups) dark chocolate, chopped
- 56 g (¼ cups) butter, salted or unsalted
- 2 eggs, room temperature
- 100 g (¾ cups) caster or granulated sugar
- 90 g (½ cups) Demerara or raw sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper to prepare for baking.
- Melt Chocolate and Butter: Place the chopped dark chocolate and butter in a heatproof bowl over simmering water. Ensure the bowl does not touch the water. Stir occasionally until fully melted and smooth, then stir in the vanilla extract.
- Whip Eggs and Sugars: Using an electric hand whisk on high speed, beat the caster sugar, Demerara sugar, and eggs together until the mixture is very light, thick, and fluffy, about 5 minutes.
- Combine Dry Ingredients: Sift the flour, cocoa powder, baking powder, and salt into a separate bowl. Add the chocolate chips and mix gently to ensure even distribution without lumps.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars, stirring gently to maintain airiness.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture with a spatula, mixing only until just combined to keep the batter light.
- Bake the Brookies: Drop tablespoons of batter spaced apart on the lined baking tray. Bake in the preheated oven for 14 minutes, or until the brookies are set and have a crackly top.
- Cool and Finish: Remove from oven and optionally sprinkle sea salt over the brookies immediately. Let them cool on the tray for 10 minutes before transferring to a cooling rack to cool completely.
Notes
- Monitor the chocolate melting process carefully to prevent overheating and seizing. Use microwave bursts if preferred but adjust timing based on your microwave’s power.
- Whisk eggs and sugars until thick enough that the mixture leaves a ribbon trail when the whisk is lifted for optimal texture.
- Use a cookie scoop to ensure uniform size and even baking of each brookie.
- Allow brookies to cool on the baking tray before moving them to firm up and avoid crumbling.
- Demerara sugar adds a crunchy texture and golden color; substitute with raw sugar or turbinado sugar if unavailable.
Nutrition
- Serving Size: 1 cookie
- Calories: 185 kcal
- Sugar: 18 g
- Sodium: 45 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
