Fudgy Chewy Brookies
A rich, chocolatey dessert combining brownies and cookies, perfect for any gathering.
Ingredients
Dry Ingredients
- 95 g plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ΒΌ teaspoon salt
Wet Ingredients
- 225 g dark chocolate, chopped
- 56 g butter, salted or unsalted
- 2 whole eggs, room temperature
- 100 g caster or granulated sugar
- 90 g Demerara or raw sugar
- 1 teaspoon vanilla extract
Additional Ingredients
- 85 g dark or milk chocolate chips
Instructions
Preparation
- Preheat your oven to 160 degrees C (320 degrees F) on a fan setting or 170 degrees C (338 degrees F) for conventional heating. Line a baking tray with parchment paper.
- In a heatproof bowl, melt the dark chocolate and butter over simmering water. Stir gently and add the vanilla extract once melted.
- In a separate bowl, whisk together the caster sugar, Demerara sugar, and eggs until light and fluffy.
- In another bowl, sift together the plain flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips.
- Gradually fold the melted chocolate mixture into the whipped egg mixture, then gently fold in the dry ingredients until just combined.
- Scoop tablespoons of batter onto the prepared baking tray, leaving space between each scoop.
Baking
- Bake for 12-14 minutes until the brookies are set and have a crackly top.
Cooling and Serving
- Remove from the oven. Optionally sprinkle a little sea salt on top for added flavor. Let cool on the tray for about 10 minutes before transferring to a cooling rack.
Notes
Store leftover brookies in an airtight container at room temperature for up to 3 days. Reheat in the microwave for 10-15 seconds or in the oven for a few minutes.
