Description
These fudgy chewy brookies combine the best of brownies and cookies into one decadent treat. Featuring a rich, gooey chocolate base with a crackly top, these brookies are easy to make and perfect for sharing or enjoying as an indulgent snack. With a delightful balance of dark chocolate and cocoa, their chewy texture and intense flavor make them irresistible to chocolate lovers.
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 the oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper to prevent sticking and for easy cleanup.
- Melt Chocolate and Butter: In a heatproof bowl, melt the chopped dark chocolate and butter gently over simmering water or in the microwave. Stir continuously until the mixture is smooth. Once melted, stir in the vanilla extract for flavor.
- Whisk Eggs and Sugar: In a separate bowl, whisk the room temperature eggs with both caster sugar and demerara sugar until the mixture becomes light, thick, and fluffy. This step incorporates air, which helps with texture.
- Sift Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure even distribution and to break up any lumps.
- Combine Mixtures: Gently fold the melted chocolate and butter mixture into the whisked eggs and sugar, taking care to maintain the airy texture. Gradually fold in the sifted dry ingredients and the optional chocolate chips if using, until the batter is thick and slightly gooey.
- Portion and Bake: Using tablespoons, drop dollops of the batter onto the prepared baking tray, spacing them apart to allow spreading. Bake in the preheated oven for 12 to 14 minutes, or until the brookies set and develop a crackly top crust.
- Cool: Let the brookies cool slightly on the baking tray to firm up before transferring them to a wire rack to cool completely. This helps them set perfectly with the ideal fudgy and chewy texture.
Notes
- Using room temperature eggs ensures better incorporation and texture.
- For extra gooey brookies, slightly underbake by a minute or two.
- You can substitute dark chocolate chips with milk chocolate for a sweeter variation.
- Store brookies in an airtight container at room temperature for up to 3 days or refrigerate for a week.
- Adding a pinch of espresso powder to the dry ingredients can enhance the chocolate flavor.
