Description
These fudgy, chewy brookies are the ultimate hybrid between a brownie and a cookie. With a crackly top, rich chocolate flavor, and perfectly gooey center, they’re a chocolate lover’s dream—easy enough for a weeknight treat, special enough for any sweet occasion.
Ingredients
Dry Ingredients
- 95 g (¾ cup) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 85 g (½ cup) dark or milk chocolate chips
Chocolate Base
- 225 g (1 ¼ cups) dark chocolate, chopped
- 56 g (¼ cup) butter, salted or unsalted
- 1 teaspoon vanilla extract
Wet Ingredients
- 2 eggs, room temperature
- 100 g (¾ cup) caster or granulated sugar
- 90 g (½ cup) Demerara or raw sugar
Optional Topping
- Sea salt, to sprinkle after baking
Instructions
- Prep the Oven and Tray: Preheat your oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper to prevent sticking and make cleanup easier.
- Melt Chocolate & Butter: Place the chopped dark chocolate and butter in a heatproof bowl. Set over a pan of gently simmering water, ensuring the bowl does not touch the water. Stir occasionally until both are fully melted and smooth. Stir in the vanilla extract, then set aside to cool slightly.
- Whip Eggs & Sugars: In a separate medium bowl, combine the eggs, caster sugar, and demerara sugar. Using an electric hand whisk on high speed, beat until the mixture is very light, thick, and fluffy, about 5 minutes. This step gives brookies their signature texture.
- Prepare Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips to coat them with the flour, which helps prevent sinking during baking.
- Combine Chocolate Mixture: Gently fold the slightly cooled melted chocolate and butter mixture into the whipped eggs and sugars. Use a spatula and take care to keep the mixture airy—this ensures fudgy, soft brookies.
- Incorporate Dry Ingredients: Add the flour mixture to the wet batter and gently fold until just combined. Do not overmix, as this can make the cookies dense.
- Scoop & Bake: Using a tablespoon, scoop the batter onto the prepared baking tray, leaving space between each for spreading. Bake for 12–14 minutes, or until the tops are shiny and crackly, and the edges are just set.
- Cool & Serve: Remove tray from the oven and, if desired, sprinkle brookies with sea salt while still hot. Let them cool on the baking tray for about 10 minutes, then transfer to a wire rack to cool completely for the best chewy texture.
Notes
- For an extra gooey center, avoid overbaking—the brookies should look slightly underdone in the middle when you remove them from the oven.
- Demerara sugar adds a caramel note and chew, but you can use all granulated sugar if preferred.
- Make sure your eggs are at room temperature for the fluffiest batter.
- Try mixing in nuts or swapping the chocolate chips for white chocolate for variety.
- Brookies keep well in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brookie
- Calories: 180
- Sugar: 14g
- Sodium: 62mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
