Description
Indulge in these fudgy, chewy brookies—a delightful fusion of brownies and cookies. Featuring a rich chocolate base combined with chocolate chips for added texture, these treats offer a perfect balance of softness and crackly tops. Easy to prepare and baked to perfection, they make an ideal snack or dessert for chocolate lovers.
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 prepare for the brookies.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, ensuring the bowl does not touch the water. Stir occasionally until the mixture is fully melted and smooth. Then stir in the vanilla extract to infuse flavor.
- Whip Eggs and Sugars: In a separate medium bowl, using an electric hand whisk on high speed, beat together the caster sugar, Demerara sugar, and eggs. Continue whisking for about 5 minutes until the mixture is very light, thick, and fluffy—look for a texture where the whisk leaves a ribbon trail.
- Combine Dry Ingredients: Sift the flour, cocoa powder, baking powder, and salt into another bowl, then mix in the chocolate chips. This step ensures the dry ingredients are lump-free and evenly blended.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the fluffy egg mixture. Gently stir to keep as much air in the batter as possible, maintaining its lightness.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula. Mix just until combined to avoid deflating the batter—this will help keep the brookies tender.
- Bake the Brookies: Using a tablespoon or cookie scoop, place dollops of batter spaced well apart on the prepared baking tray. Bake in the preheated oven for 12-14 minutes until the brookies are set and the tops have a characteristic crackly appearance.
- Cool and Finish: Remove the brookies from the oven and immediately sprinkle with sea salt if desired. Let them cool on the baking tray for about 10 minutes to firm up, then transfer to a wire rack to cool completely before serving.
Notes
- Chocolate Melting: Monitor the chocolate closely to avoid overheating and seizing. Adjust microwave times if using a microwave based on its strength.
- Whisking Technique: Achieve a thick and fluffy consistency; a good indicator is when the mixture falls from the whisk in a ribbon-like trail.
- Consistent Sizes: Using a cookie scoop helps make uniformly sized brookies and ensures even baking throughout.
- Cooling Importance: Cooling brookies on the tray firms their texture and prevents them from falling apart when moved.
- Demerara Sugar: This raw sugar has a golden-brown color and crunchy texture. If not available, substitute with sugar in the raw or turbinado sugar.
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: 2 g
- Cholesterol: 40 mg
