Description
These fudgy chewy brookies combine the best of brownie and cookie worlds, creating a rich, gooey delight that’s simply irresistible.
Ingredients
Scale
- 95 g plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 225 g dark chocolate (chopped)
- 56 g butter (salted or unsalted)
- 2 large eggs (room temperature)
- 100 g caster or granulated sugar
- 90 g Demerara or raw sugar
- 1 teaspoon vanilla extract
- 85 g dark or milk chocolate chips
Instructions
- Preheat the oven to 160ºC (320ºF) for a fan oven or 170ºC (338ºF) for conventional. Line a baking tray with parchment paper.
- In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water. Stir occasionally until smooth, then add the vanilla extract.
- In a separate bowl, whisk together the caster sugar, Demerara sugar, and eggs until light and fluffy (about 5 minutes).
- Sift together the flour, cocoa powder, baking powder, and salt in another bowl. Fold in the chocolate chips.
- Gradually mix the melted chocolate mixture into the egg mixture gently.
- Fold in the dry ingredients without over-mixing.
- Scoop tablespoon-sized dollops of the batter onto the lined tray, leaving space for spreading.
- Bake for 12 to 14 minutes until the tops are set with a crackly finish.
- Sprinkle a pinch of sea salt on top before finishing baking if desired. Allow to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use high-quality chocolate for the best flavor. For a nutty crunch, add chopped nuts along with the chocolate chips. If you wish, add a teaspoon of instant coffee granules for depth.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg