Description
These fudgy chewy brookies combine the rich intensity of brownies with the delightful chewiness of cookies. Featuring dark chocolate chunks and a perfect balance of caster and demerara sugars, these treats offer a crackly top and a gooey, tender center, ideal for satisfying any 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 & Sugars
- 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: Set your oven to 160ºC (320ºF) with fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper to prepare for baking.
- Melt Chocolate and Butter: Combine the chopped dark chocolate and butter in a heatproof bowl. Place the bowl over simmering water, ensuring it doesn’t touch the water bottom. Stir occasionally until fully melted and smooth. Stir in the vanilla extract.
- Whip Eggs and Sugars: In a separate medium bowl, beat the caster sugar, Demerara sugar, and eggs with an electric hand whisk on high speed for about 5 minutes until pale, thick, and fluffy.
- Combine Dry Ingredients: Sift the flour, cocoa powder, baking powder, and salt into another bowl. Stir in the chocolate chips to evenly distribute.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter into the whipped eggs and sugars mixture, stirring gently to maintain the airiness.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture just until combined to keep the batter light and airy.
- Bake the Brookies: Drop tablespoons of batter spaced well apart onto the prepared baking tray. Bake in the preheated oven for 14 minutes or until the brookies are set with a crackly top.
- Cool and Finish: Remove from oven and optionally sprinkle with sea salt immediately. Let cool on the baking tray for about 10 minutes before transferring to a wire rack to cool completely.
Notes
- Avoid overheating chocolate when melting; shorten microwave times if using one, depending on its strength.
- Whisk eggs and sugars until a thick ribbon-like consistency forms when lifted with the whisk.
- Use a cookie scoop to ensure uniformly sized brookies, promoting even baking.
- Cooling on the tray allows brookies to firm up without crumbling.
- Demerara sugar adds a crunchy texture and golden color, but you can substitute with raw or turbinado sugar if unavailable.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 16 g
- Sodium: 55 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
