Description
These fudgy, chewy brookies combine the best of brownies and cookies in one delicious treat. Featuring a rich dark chocolate base with melty chocolate chips and a perfect crackly top, these brookies are ideal for satisfying any chocolate craving. With a straightforward recipe and a short baking time, they are perfect for an indulgent snack or dessert.
Ingredients
Dry Ingredients
- 95 g plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 85 g dark or milk chocolate chips
Wet Ingredients
- 225 g dark chocolate, chopped
- 56 g butter (salted or unsalted)
- 2 eggs, room temperature
- 100 g caster or granulated sugar
- 90 g 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. Prepare a baking tray by lining it with parchment paper to prevent sticking.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over simmering water without letting the bowl touch the water. Stir occasionally until the mixture is smooth and fully melted. Stir in the vanilla extract for flavor.
- Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, Demerara sugar, and eggs. Whisk for about 5 minutes until the mixture becomes very light, thick, and fluffy.
- Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt in another bowl. Stir in the chocolate chips to distribute evenly, ensuring a lump-free mix.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Fold gently to maintain the airiness of the batter.
- Fold in Dry Ingredients: Carefully fold the dry ingredient mixture into the wet batter using a spatula. Mix just until combined to keep the batter light and airy without deflating it.
- Bake the Brookies: Spoon tablespoons of batter onto the prepared baking tray, spacing them adequately to allow spreading. Bake in the preheated oven for 12-14 minutes or until the brookies are set and have a crackly surface.
- Cool and Finish: Remove the brookies from the oven and sprinkle with sea salt immediately if you like a hint of saltiness. Let them cool on the baking tray for 10 minutes before transferring to a cooling rack to cool completely.
Notes
- Using room temperature eggs ensures better incorporation and a fluffier texture.
- Demerara sugar adds a slight crunch and caramel flavor, but you may substitute with brown sugar if preferred.
- For extra richness, use salted butter and sprinkle sea salt on top after baking.
- Store the brookies in an airtight container for up to 3 days to maintain freshness.
- If you prefer a softer texture, slightly reduce the baking time by 1-2 minutes.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brookie (approx. 50 g)
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 45 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
