Description
These fudgy chewy brookies combine the rich chocolate flavor of brownies with the crisp texture of cookies. Made with a blend of dark chocolate, cocoa powder, and both caster and demerara sugar, these treats have a perfect balance of sweetness and texture. They bake to a crackly top with a soft interior, perfect for sharing or indulging anytime.
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 prevent sticking.
- Melt Chocolate and Butter: Place the chopped dark chocolate and butter in a heatproof bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water. Stir occasionally until fully melted and combined. Remove from heat and stir in the vanilla extract.
- Whip Eggs and Sugars: In a medium bowl, use an electric hand whisk on high speed to 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. Add the chocolate chips and mix gently to combine.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped egg and sugar mixture, stirring gently to maintain airiness.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula. Mix only until just combined to keep the batter light and airy.
- Bake the Brookies: Using a tablespoon or cookie scoop, place portions of the batter onto the prepared baking tray, spacing them well apart. Bake in the preheated oven for 14 minutes, or until the brookies are set and crackly on top.
- Cool and Finish: Remove the baking tray from the oven and immediately sprinkle the brookies with sea salt if desired. Let them cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Chocolate Melting: Watch closely while melting the chocolate to avoid overheating. If using a microwave, melt in short intervals and stir frequently.
- Whisking Technique: Whisk eggs and sugars until the mixture leaves a ribbon trail when you lift the whisk for optimal texture.
- Consistent Sizes: Use a cookie scoop for evenly sized brookies that bake uniformly.
- Cooling Importance: Cooling on the baking tray helps the brookies firm up properly and prevents them from falling apart.
- Demerara Sugar: If unavailable, substitute with sugar in the raw or turbinado sugar to maintain the crunchy texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 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: 3 g
- Cholesterol: 30 mg
