Description
These fudgy chewy brookies combine the best of brownies and cookies into one delicious treat. With a rich dark chocolate base, a satisfying chewy texture, and a crackly top, these brookies are perfect for any chocolate lover. Easy to make with simple ingredients and baked to perfection, they are ideal for sharing or enjoying as an indulgent snack.
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
- 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. Line a baking tray with parchment paper to prepare for baking.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place it over a pan of simmering water, ensuring the bowl’s bottom doesn’t touch the water. Stir occasionally until fully melted and combined. Stir in the vanilla extract.
- Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, Demerara sugar, and eggs together. Continue whisking until the mixture is very light, thick, and fluffy, about 5 minutes.
- Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt into another bowl. Add the chocolate chips and gently mix to combine evenly and remove any lumps.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars, stirring gently to maintain the airiness.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula. Mix just until combined to keep the batter light without deflating it.
- Bake the Brookies: Use tablespoons to scoop the batter onto the prepared baking tray, spacing them well apart to allow spreading. 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 with sea salt immediately. Let cool on the baking tray for 10 minutes, then transfer to a cooling rack to cool completely.
Notes
- Chocolate Melting: Keep an eye on the chocolate to avoid overheating and seizing. If using a microwave, heat in short bursts based on your microwave’s power.
- Whisking Technique: Whisk eggs and sugars until the mixture holds a thick consistency and leaves ribbon trails when the whisk is lifted.
- Consistent Sizes: Use a cookie scoop to portion batter evenly for uniformly baked brookies.
- Cooling Importance: Cooling brookies on the tray helps them firm up and prevents crumbling.
- Demerara Sugar: This raw sugar has large grains and a crunchy texture. Substitute with sugar in the raw or turbinado sugar if unavailable.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
