Description
These fudgy chewy brookies combine the best of both worlds—brownies and cookies—into one decadent treat. With a rich chocolate base and a chewy, slightly crackly top, these brookies are perfect for satisfying any chocolate craving with a delightful texture and taste.
Ingredients
Scale
Dry Ingredients
- 95g (3/4 cup) all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 85g (1/2 cup) dark or milk chocolate chips
Wet Ingredients
- 225g (1 1/4 cups) dark chocolate, chopped
- 56g (1/4 cup) butter (salted or unsalted)
- 2 eggs, room temperature
- 100g (3/4 cup) caster sugar
- 90g (1/2 cup) demerara sugar
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Set your oven to 160°C (320°F) with a fan or 170°C (338°F) conventional. Line a baking tray with parchment paper to ensure easy removal of brookies and prevent sticking.
- Melt Chocolate and Butter: Place chopped dark chocolate and butter in a heatproof bowl over a simmering pan of water, making sure the bowl doesn’t touch the water. Stir occasionally until the mixture is smooth. Remove from heat and stir in vanilla extract, then set aside to cool slightly.
- Whip Eggs and Sugars: In a medium bowl, whisk caster sugar, demerara sugar, and eggs on high speed until the mixture is light, thick, and fluffy. This aeration will help give the brookies a nice texture.
- Combine Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, salt, and chocolate chips in a separate bowl. This ensures even distribution and a smooth batter.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugar. Stir gently to retain as much air as possible for a light texture.
- Add Dry Ingredients: Carefully fold the sifted dry ingredients into the wet mixture using a spatula. Mix just until combined to avoid overworking the batter, which keeps it tender.
- Bake the Brookies: Drop tablespoons of batter onto the lined baking tray, leaving enough space between each for spreading. Bake in the preheated oven for 12 to 14 minutes, or until the brookies are set and have a crackly top.
- Cool and Enjoy: Immediately sprinkle with a pinch of sea salt if desired to enhance the chocolate flavor. Let the brookies cool on the tray for 10 minutes before transferring them to a wire rack to cool completely. This helps them set properly for the perfect fudgy-chewy consistency.
Notes
- Use room temperature eggs for better incorporation and fluffiness.
- Keep a close eye in the last minutes of baking to avoid overcooking, which can make brookies dry.
- Sea salt on top is optional but adds a lovely contrast to the sweet chocolate flavor.
- Store brookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Using a fan-assisted oven helps achieve even baking and a crackly top.
