Description
These fudgy chewy brookies combine the best of brownies and cookies into one irresistible treat. With a rich, melted chocolate base folded into whipped eggs and sugars, then dotted with chocolate chips, these brookies bake up with a crackly top and dense, chewy interior. Perfect for chocolate lovers seeking an easy, crowd-pleasing dessert that bakes in just 30 minutes.
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: Preheat your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper to prepare for the brookies.
- 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 melted and smooth. Remove from heat and stir in the vanilla extract.
- Whip Eggs and Sugars: Using an electric hand whisk on high speed, beat the eggs with caster sugar and Demerara sugar 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 into a bowl. Add the chocolate chips and mix gently to combine evenly.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugar mixture, stirring gently to keep the batter airy.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture with a spatula, mixing just until combined to maintain lightness.
- Bake the Brookies: Spoon tablespoon-sized dollops of batter onto the prepared baking tray, spacing them well apart for spreading. Bake in the preheated oven for 12-14 minutes until set with a crackly top.
- Cool and Finish: Optional: sprinkle sea salt on the warm brookies right out of the oven. Let them cool on the baking tray for about 10 minutes before transferring to a wire rack to cool completely.
Notes
- For best texture in brookies, use room temperature eggs to help create a fluffy batter.
- Demerara or raw sugar adds a slight crunch and deeper flavor, but you can substitute with brown sugar if needed.
- Sea salt sprinkled on top after baking enhances the chocolate flavor by providing a perfect sweet-salty contrast.
- Store brookies in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
