Description
Delightfully fudgy and chewy brookies combining the best of both worlds—rich brownies and classic chocolate chip cookies. Perfectly balanced with a crackly top and a soft, indulgent interior, these brookies are a crowd-pleaser for any occasion.
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 prevent sticking and ensure easy cleanup.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over a simmering pan of water, ensuring the bottom of the bowl doesn’t touch the water to avoid scorching. Stir occasionally until the mixture is smooth. Remove from heat and stir in the vanilla extract, then set aside to slightly cool.
- Whip Eggs and Sugars: In a medium bowl, whisk the caster sugar, demerara sugar, and eggs on high speed until the mixture is light, thick, and fluffy. This aeration helps create a tender texture.
- Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, salt, and chocolate chips in a separate bowl to evenly distribute the leavening and chocolate chips throughout the batter.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped egg and sugar mixture, stirring gently to maintain the airiness created during whipping.
- Add Dry Ingredients: Carefully fold the dry ingredient mixture into the wet ingredients using a spatula until just combined, being careful not to overmix to ensure fudgy texture.
- Bake the Brookies: Using a tablespoon, scoop the batter onto the prepared baking tray, leaving ample space between each because they will spread. Bake in the preheated oven for 12 to 14 minutes until the tops are set and crackly, but the center remains soft.
- Cool and Enjoy: Optionally sprinkle with sea salt immediately after baking to enhance flavors. Let the brookies cool on the tray for 10 minutes before transferring them to a wire rack to cool completely. This resting time helps them set and makes them easier to handle.
Notes
- Ensure eggs are at room temperature for better incorporation and volume when whisking.
- Do not overmix the batter after adding dry ingredients to maintain a fudgy texture.
- For a more intense chocolate flavor, use dark chocolate with a high cocoa percentage.
- Brookies can be stored in an airtight container for up to 4 days at room temperature or frozen for longer storage.
- Sprinkling sea salt on top balances the sweetness and enhances the chocolate flavor.
