Description
Delight in these fudgy, chewy brookies—an irresistible hybrid of brownies and cookies. Featuring a rich chocolate base with a crackly top and a soft, gooey center, these treats are perfect for chocoholics seeking a quick and satisfying dessert.
Ingredients
Scale
Dry Ingredients
- 95 g (¾ cup) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Chocolate and Butter
- 225 g (1¼ cups) dark chocolate, chopped
- 56 g (¼ cup) butter, salted or unsalted
Wet Ingredients
- 2 large eggs, room temperature
- 100 g (¾ cup) caster sugar
- 90 g (½ cup) demerara sugar
- 1 teaspoon vanilla extract
Optional
- 85 g (½ cup) dark or milk chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper to prevent sticking.
- Melt Chocolate and Butter: Place the chopped dark chocolate and butter in a heatproof bowl. Melt them together either over simmering water (double boiler) or in the microwave, stirring continuously until smooth. Stir in the vanilla extract to infuse flavor.
- Whisk Eggs and Sugar: In a separate bowl, whisk the eggs with both caster and demerara sugars. Whisk until the mixture is light, thick, and fluffy, which helps create the brookies’ tender texture.
- Sift Dry Ingredients: Sift together the plain flour, cocoa powder, baking powder, and salt to ensure an even distribution and avoid lumps.
- Combine Mixtures: Gently fold the melted chocolate and butter mixture into the whisked eggs and sugar, being careful to maintain as much air as possible. Gradually fold in the sifted dry ingredients and optional chocolate chips until you achieve a thick, slightly gooey batter.
- Portion and Bake: Spoon tablespoons of batter onto the prepared baking tray, spacing them well apart to allow for spread. Bake in the preheated oven for 12–14 minutes, or until the brookies have set and develop a crackly top.
- Cool: Let the brookies cool slightly on the baking tray to firm up before transferring them to a wire rack to cool completely. This prevents them from breaking and ensures the perfect chewy texture.
Notes
- Room temperature eggs whisk better and incorporate more air for a lighter texture.
- Using both caster and demerara sugars adds complexity with a slight caramel note and texture variation.
- Optional chocolate chips add bursts of melted chocolate, but brookies are delicious without them.
- Adjust baking time slightly if your oven runs hot or if you prefer softer or firmer brookies.
- Store brookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
