Description
Thick, chocolatey, chewy brookies that blend brownies and cookies for the ultimate fudgy dessert.
Ingredients
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95 g (¾ cups) plain (all-purpose) flour
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2 tablespoons cocoa powder
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1 teaspoon baking powder
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¼ teaspoon salt
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225 g (1 ¼ cups) dark chocolate, chopped
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56 g (¼ cups) butter, salted or unsalted
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2 eggs (room temperature)
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100 g (¾ cups) caster or granulated sugar
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90 g (½ cups) Demerara or raw sugar
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1 teaspoon vanilla
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85 g (½ cups) dark or milk chocolate chips
Instructions
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Preheat the oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a tray with parchment paper.
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Melt the chocolate and butter in a heatproof bowl over simmering water. Stir until smooth, then add vanilla.
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Whip eggs and sugars until pale, thick, and fluffy (about 5 minutes).
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Sift together flour, cocoa, baking powder, and salt. Add chocolate chips.
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Fold the melted chocolate mixture into the whipped eggs and sugars gently.
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Fold in dry ingredients until just combined.
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Scoop tablespoons of batter onto the tray, leaving space to spread.
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Bake for 12–14 minutes until crackly on top.
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Cool for 10 minutes before transferring to a rack.
Notes
Sprinkle with sea salt for a gourmet finish.
Store in an airtight container for up to 4 days.
Microwave 10 seconds before serving for a warm, gooey texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: American
- Cuisine: Vegetarian