Description
Gooey like brownies with crisp cookie edges, these chewy brookies bake in under an hour and satisfy every kind of chocolate lover.
Ingredients
95 g (¾ cup) plain (all-purpose) flour
2 tbsp cocoa powder
1 tsp baking powder
¼ tsp salt
225 g (1¼ cups) dark chocolate, chopped
56 g (¼ cup) butter (salted or unsalted)
2 eggs (room temperature)
100 g (¾ cup) caster or granulated sugar
90 g (½ cup) Demerara or raw sugar
1 tsp vanilla extract
85 g (½ cup) dark or milk chocolate chips
Instructions
1. Preheat oven to 160ºC (320ºF fan) or 170ºC (338ºF conventional). Line baking tray with parchment.
2. Melt chocolate and butter in a bowl over simmering water. Stir until smooth. Add vanilla.
3. In a separate bowl, beat eggs, caster sugar, and Demerara sugar with a hand whisk for ~5 mins until thick and fluffy.
4. In another bowl, sift flour, cocoa powder, baking powder, and salt. Add chocolate chips.
5. Gently fold melted chocolate mixture into the whipped eggs and sugar.
6. Carefully fold in the dry ingredients. Mix only until just combined.
7. Scoop tablespoons of batter onto the tray, spacing well.
8. Bake for 12–14 minutes until tops are set and crackly.
9. Optionally sprinkle sea salt on warm brookies. Cool 10 minutes on tray, then transfer to wire rack.
Notes
Can substitute milk chocolate for dark, but results in sweeter brookies.
Recipe works without chocolate chips, though texture will differ.
Signs of doneness: crackly surface, slightly pulled edges, soft centers.
If too flat: butter may have been too hot or batter overmixed.
For gluten-free: use a gluten-free flour blend 1:1.
Demerara sugar adds crunch and flavor; substitute with turbinado or raw sugar if needed.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Breakfast Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brookie
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 23mg