Description
These fudgy, chewy brookies are the perfect mix of a rich, chocolatey brownie and a soft, chewy cookie. With a crackly top and melty chocolate chips, they make the ultimate dessert!
Ingredients
- 95 g (3/4 cup) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 225 g (1 1/4 cups) dark chocolate, chopped
- 56 g (1/4 cup) butter, salted or unsalted
- 2 eggs (room temperature)
- 100 g (3/4 cup) caster or granulated sugar
- 90 g (1/2 cup) Demerara or raw sugar
- 1 teaspoon vanilla extract
- 85 g (1/2 cup) dark or milk chocolate chips
Instructions
- Preheat your oven to 160°C (320°F) with a fan or 170°C (338°F) for conventional heating. Line a baking tray with parchment paper.
- In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are melted and fully combined. Stir in the vanilla extract.
- In a separate medium bowl, use an electric hand whisk to beat the caster sugar, Demerara sugar, and eggs on high speed. Continue whisking until the mixture becomes thick, light, and fluffy, about 5 minutes.
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt, then add the chocolate chips.
- Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to maintain the airiness of the whipped eggs.
- Carefully fold in the dry ingredients using a spatula, mixing only until combined to preserve the light texture.
- Scoop tablespoons of the batter onto the prepared baking tray, spacing them well apart to allow for spreading. Bake for 12-14 minutes or until the brookies are set and crackly on top.
- Remove from the oven and sprinkle with sea salt immediately if desired. Let them cool on the tray for about 10 minutes before transferring to a cooling rack to cool completely.
Notes
- If you like a stronger chocolate flavor, you can add more dark chocolate or use bittersweet chocolate.
- For a fun twist, you can add chopped nuts, like walnuts or pecans, to the batter.
- Be careful not to overmix the batter to maintain a fudgy and chewy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 45mg
