Description
Delicious fudgy and chewy brookies that combine the best of brownies and cookies into one treat. Featuring a rich chocolate base with a crackly top, these brookies are perfect for satisfying chocolate cravings with a soft and slightly crunchy texture.
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: Place the chopped dark chocolate and butter in a heatproof bowl over simmering water making sure the bowl bottom doesn’t touch the water. Stir occasionally until fully melted and combined. Then stir in the vanilla extract.
- Whip Eggs and Sugars: In a medium bowl, whisk together the caster sugar, Demerara sugar, and eggs at high speed with an electric hand whisk. Whisk until very light, thick, and fluffy, about 5 minutes, creating a ribbon effect when lifted.
- Combine Dry Ingredients: Sift flour, cocoa powder, baking powder, and salt into a bowl. Add the chocolate chips and mix to combine evenly.
- Integrate Chocolate Mixture: Gently fold the melted chocolate and butter mixture into the whipped eggs and sugars, taking care to maintain the airy texture.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture just until combined, avoiding overmixing to keep the batter light.
- Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow spreading. Bake for 14 minutes or until the tops are set and crackly.
- Cool and Finish: Remove from oven and optionally sprinkle with sea salt immediately. Let the brookies cool on the tray for about 10 minutes before transferring to a wire rack to cool completely.
Notes
- Watch the chocolate carefully when melting to prevent overheating and seizing.
- Whisk eggs and sugars to a thick, fluffy consistency for the best texture.
- Using a cookie scoop ensures uniform size and consistent baking.
- Allow brookies to cool on the tray first so they firm up and hold together when moved.
- Demerara sugar adds a crunchy texture and can be substituted with raw or turbinado sugar if unavailable.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 16 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
