Description
Delight in these fudgy chewy brookies, a perfect hybrid of brownies and cookies, featuring a rich dark chocolate base combined with melty chocolate chips. This recipe yields irresistibly soft treats with a crackly top, ideal for chocolate lovers and easy to make at home.
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: Set your oven to 160ºC (320ºF) with fan or 170ºC (338ºF) for conventional heat. Line a baking tray with parchment paper to prevent sticking.
- Melt Chocolate and Butter: Place chopped dark chocolate and butter in a heatproof bowl over simmering water, ensuring the bowl bottom does not touch the water. Stir occasionally until fully melted and combined. Stir in vanilla extract.
- Whip Eggs and Sugars: In a medium bowl, beat the eggs, caster sugar, and Demerara sugar on high speed using an electric hand whisk until the mixture is thick, light, and fluffy, about 5 minutes.
- Combine Dry Ingredients: Sift flour, cocoa powder, baking powder, and salt together in another bowl, then mix in chocolate chips for even distribution.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter into the whipped eggs and sugars, stirring gently to retain air and fluffiness.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture with a spatula, mixing just until combined to preserve batter lightness.
- Bake the Brookies: Using a tablespoon or cookie scoop, place rounded scoops of batter on the prepared tray spaced apart. Bake for 14 minutes or until set with a crackly top.
- Cool and Finish: Remove from oven and sprinkle with sea salt immediately if desired. Let brookies cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Watch chocolate carefully while melting to avoid overheating or burning; microwave time should be adjusted per your microwave’s power.
- Whip eggs and sugars until thick enough to leave a ribbon trail from your whisk for best texture.
- Use a cookie scoop for consistent-sized brookies to ensure even baking.
- Cooling on the tray before moving helps brookies firm up without breaking.
- Demerara sugar provides a crunchy texture and caramel flavor; substitute with turbinado or raw sugar if unavailable.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 55 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
