Description
Deliciously fudgy and chewy fudgy brookies combine the best of brownies and cookies in one bite. These fudgy, crackly-topped treats with a hint of sea salt are perfect for chocolate lovers and make a perfect dessert or snack.
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.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until fully melted and combined. 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. Continue whisking until the mixture becomes very light, thick, and fluffy, about 5 minutes.
- Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt, then add the chocolate chips to ensure even mixing and no lumps.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars, stirring gently to maintain airiness.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula, mixing only until just combined to keep the batter light.
- Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing well apart to allow spreading. Bake in the preheated oven for 14 minutes, or until the brookies are set and crackly on top.
- Cool and Finish: Remove from oven and immediately sprinkle with sea salt if desired. Let cool on the baking tray for about 10 minutes before transferring to a cooling rack to cool completely.
Notes
- Chocolate Melting: Watch closely to avoid overheating. If melting in microwave, shorten times based on microwave power.
- Whisking Technique: Whisk eggs and sugars until thick and light enough to leave a ribbon trail when the whisk is lifted.
- Consistent Sizes: Use a cookie scoop to ensure uniform brookie sizes and even baking.
- Cooling Importance: Cooling on the baking tray helps brookies firm up without breaking apart.
- Demerara Sugar: If unavailable, substitute with sugar in the raw or turbinado sugar for a similar crunchy texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
