Description
Delight in these fudgy, chewy brookies—a chocolate lover’s dream combining brownies and cookies in one irresistible treat. Perfectly balanced with rich dark chocolate, a touch of cocoa, and a crackly top, these brookies bake to soft, gooey perfection with a slight crunch from Demerara sugar and chocolate chips.
Ingredients
Units
Scale
Dry Ingredients
- 95 g (3/4 cups) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 85 g (1/2 cups) dark or milk chocolate chips
Wet Ingredients
- 225 g (1 1/4 cups) dark chocolate, chopped
- 56 g (1/4 cups) butter, salted or unsalted
- 2 eggs, room temperature
- 100 g (3/4 cups) caster or granulated sugar
- 90 g (1/2 cups) Demerara or raw sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Prepare a baking tray by lining it with parchment paper to prevent sticking.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over a pan of simmering water, ensuring the bowl’s bottom does not touch the water. Stir occasionally until fully melted and combined, then stir in the vanilla extract.
- Whip Eggs and Sugars: In a medium bowl, use an electric hand whisk on high speed to beat the caster sugar, Demerara sugar, and eggs together. Whisk for about 5 minutes until the mixture is very light, thick, and fluffy.
- Combine Dry Ingredients: Sift the flour, cocoa powder, baking powder, and salt into a bowl, then add the chocolate chips. Mix gently to distribute evenly and remove lumps.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter into the whipped eggs and sugar mixture, stirring gently to keep the batter airy.
- Fold in Dry Ingredients: Carefully fold the dry ingredient mixture into the wet mixture using a spatula. Mix only until just combined to preserve the light texture.
- Bake the Brookies: Using a tablespoon or cookie scoop, place dollops of batter spaced well apart on the prepared tray. Bake in the oven for 14 minutes or until the brookies are set and have a crackly top.
- Cool and Finish: Remove from the oven and immediately sprinkle with sea salt if desired. Let them cool on the baking tray for 10 minutes to firm up before transferring them to a cooling rack to cool completely.
Notes
- Chocolate Melting: Be careful not to overheat the chocolate; stir frequently to prevent burning and adjust microwave times if used.
- Whisking Technique: Whip eggs and sugars until thick enough that the whisk leaves a ribbon trail in the mixture for best texture.
- Consistent Sizes: Use a cookie scoop to ensure even-sized brookies for uniform baking.
- Cooling Importance: Cooling on the tray helps the brookies firm up without crumbling or falling apart.
- Demerara Sugar Substitute: If Demerara sugar is unavailable, raw sugar like turbinado can be used as an effective substitute.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
