Description
A delightful blend of brownies and cookies, these fudgy chewy brookies are the perfect dessert for any occasion.
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 your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.
- In a heatproof bowl, combine the chopped dark chocolate and butter over simmering water. Stir until melted and smooth, then remove from heat and add vanilla extract.
- In a separate bowl, beat the caster sugar, Demerara sugar, and eggs with an electric hand whisk until light and fluffy, about 5 minutes.
- Sift together flour, cocoa powder, baking powder, and salt into another bowl, then fold in chocolate chips.
- Gently fold the melted chocolate mixture into the whipped eggs and sugars to maintain airiness.
- Carefully fold in the dry ingredients until just combined.
- Scoop tablespoons of batter onto the lined baking tray, leaving space for spreading. Bake for 12-14 minutes or until the tops are crackly and set.
- Remove from oven and sprinkle with sea salt if desired. Cool on tray for 10 minutes before transferring to a wire rack.
Notes
Store in an airtight container for 3-4 days or freeze for up to 3 months. Reheat in a warm oven for fresh-baked texture.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brookie
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg