Description
Delight in these fudgy, chewy brookies, a delicious hybrid of brownies and cookies. Featuring a rich chocolate base with a crackly top and a perfectly soft center, these treats combine the best of both worlds. Easy to bake in under 30 minutes, they’re perfect for satisfying any chocolate craving with a hint of crunchy sugar texture.
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. Line a baking tray with parchment paper to prepare for baking.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, ensuring the bowl’s bottom does not touch the water. Stir occasionally until melted and smooth. Stir in the vanilla extract.
- Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, Demerara sugar, and eggs. Whisk vigorously until the mixture is very light, thick, and fluffy, about 5 minutes.
- Combine Dry Ingredients: Sift the flour, cocoa powder, baking powder, and salt into another bowl. Add the chocolate chips and stir gently to mix evenly.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugar mixture, stirring gently to keep it airy.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula, mixing only until just combined to maintain a light texture.
- Bake the Brookies: Using a tablespoon or cookie scoop, place dollops of batter spaced apart on the prepared tray. Bake in the preheated oven for 12 to 14 minutes, until the brookies are set and have a crackly surface.
- Cool and Finish: Remove from oven and optionally sprinkle sea salt on top immediately. Let cool on the tray for about 10 minutes to firm up, then transfer to a wire rack to cool completely.
Notes
- Chocolate Melting: Watch closely to avoid overheating; adjust microwave times based on your appliance if melting there.
- Whisking Technique: Whisk until the mixture is thick enough to leave a ribbon trail when the whisk is lifted.
- Consistent Sizes: Use a cookie scoop to achieve uniform brookies and even baking.
- Cooling Importance: Cooling on the baking tray helps the brookies firm up and prevents them from crumbling.
- Demerara Sugar: This raw sugar has a crunchy golden texture. Substitute with turbinado or sugar in the raw if unavailable.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 45 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
