Description
Delicious fudgy and chewy brookies that combine the rich flavors of brownies and cookies in every bite. These treats feature a perfect balance of dark chocolate, cocoa, and two types of sugar for a crackly top and a moist interior.
Ingredients
Units
Scale
Dry Ingredients
- 95 g (3/4 cups) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 85 g (1/2 cups) dark or milk chocolate chips
Wet Ingredients and Sugars
- 225 g (1 1/4 cups) dark chocolate, chopped
- 56 g (1/4 cups) butter, salted or unsalted
- 2 eggs, room temperature
- 100 g (3/4 cups) caster or granulated sugar
- 90 g (1/2 cups) Demerara or raw sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Prepare a baking tray by lining it with parchment paper for easy removal and cleanup.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water ensuring the bottom does not touch the water. Stir occasionally until melted and smooth. Stir in vanilla extract for flavor.
- Whip Eggs and Sugars: In a separate medium bowl, beat caster sugar, Demerara sugar, and eggs with an electric whisk on high speed until the mixture is very light, thick, and fluffy, approximately 5 minutes. This aeration is crucial for texture.
- Combine Dry Ingredients: Sift together flour, cocoa powder, baking powder, and salt into another bowl. Add the chocolate chips and gently mix to combine, ensuring no lumps remain.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Gently stir to retain the airiness created in the eggs.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing to keep the brookies light and tender.
- Bake the Brookies: Scoop tablespoon-sized dollops of batter onto the prepared baking tray, spacing them to allow for spreading. Bake in the preheated oven for 14 minutes or until set with a crackly top.
- Cool and Finish: Remove from oven and optionally sprinkle with sea salt immediately. Allow brookies to cool on the tray for 10 minutes to firm up, then transfer to a cooling rack to cool completely before serving.
Notes
- Watch chocolate carefully when melting to prevent overheating or burning; adjust microwave times if using that method.
- Whisk eggs and sugars until thick enough that the whisk leaves a ribbon trail for best texture.
- Use a cookie scoop for uniform brookie sizes to ensure even baking.
- Cooling the brookies on the tray helps them set properly and prevents them from falling apart.
- Demerara sugar adds crunch and a golden color; if unavailable, substitute raw sugar or turbinado sugar for similar texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 60 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
