Description
Delicious fudgy and chewy brookies that combine the best of brownies and cookies in one bite. These brookies feature a rich dark chocolate base with melty chocolate chips, offering a perfect balance of textures and flavors. Ideal for chocolate lovers seeking a decadent yet easy-to-make treat.
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 it for baking.
- Melt Chocolate and Butter: Combine the chopped dark chocolate and butter in a heatproof bowl. Place the bowl over a pan of simmering water, making sure the bottom does not touch the water. Stir occasionally until fully melted and combined. Stir in the vanilla extract.
- Whip Eggs and Sugars: In a separate medium bowl, beat the caster sugar, Demerara sugar, and eggs using an electric hand whisk at high speed. Whisk until the mixture is very light, thick, and fluffy, approximately 5 minutes.
- Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt into another bowl. Add the chocolate chips and mix to evenly distribute.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars, stirring gently to maintain airiness.
- Fold in Dry Ingredients: Carefully fold in the dry ingredients with a spatula, mixing only until just combined to keep the batter light and airy.
- Bake the Brookies: Drop tablespoons of the batter onto the prepared baking tray, spacing them to allow spreading. Bake for 14 minutes or until set and crackly on top.
- Cool and Finish: Remove from oven and sprinkle with sea salt immediately if desired. Allow brookies to cool on the tray for 10 minutes to firm up before transferring to a wire rack to cool completely.
Notes
- Chocolate Melting: Avoid overheating the chocolate by melting carefully over simmering water or microwaving in short bursts.
- Whisking Technique: Whisk eggs and sugars until thick enough to leave a ribbon trail for optimal texture.
- Consistent Sizes: Use a cookie scoop for uniform brookies to ensure even baking.
- Cooling Importance: Cooling on the tray before transferring prevents brookies from breaking apart.
- Demerara Sugar Substitution: If unavailable, substitute with sugar in the raw or turbinado sugar for similar texture and flavor.
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: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
