Description
These fudgy, chewy brookies combine the best features of brownies and cookies for a rich, chocolatey treat with a crisp, crackly top and a soft, chewy center.
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 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, ensuring the bowl’s bottom does not touch the water. Stir occasionally until fully melted and combined, then stir in the vanilla extract.
- Whip Eggs and Sugars: Using an electric hand whisk on high speed, beat the caster sugar, Demerara sugar, and eggs 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 in a separate bowl, then add the chocolate chips to ensure even mixing and no lumps.
- Integrate Chocolate Mixture: Gently fold the melted chocolate and butter mixture into the whipped eggs and sugar, taking care to maintain the airiness of the mixture.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula, mixing only until just combined to keep the batter light and fluffy.
- Bake the Brookies: Drop tablespoons of batter onto the prepared baking tray, spacing them apart to allow spreading. Bake in the preheated oven for 14 minutes until they are set and crackly on top.
- Cool and Finish: Remove from the oven and sprinkle with sea salt immediately if desired. Let the brookies cool on the baking tray for 10 minutes before transferring to a cooling rack to cool completely.
Notes
- Chocolate Melting: Avoid overheating the chocolate; reduce microwave or heat time if necessary based on your appliance’s strength.
- Whisking Technique: Whisk until the mixture is thick enough to leave a ribbon trail for optimal texture.
- Consistent Sizes: Use a cookie scoop for even-sized brookies to ensure uniform baking.
- Cooling Importance: Cooling on the tray helps brookies firm up and prevents them from falling apart.
- Demerara Sugar: If unavailable, substitute with sugar in the raw or turbinado sugar for similar texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 18 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
