Description
A deliciously fudgy and chewy brookies recipe that combines the rich flavors of brownies with the delightful texture of cookies. Perfect for a crowd, these brookies feature a moist chocolate base mixed with chocolate chips and a crackled top, baked to perfection in about 30 minutes.
Ingredients
Scale
Dry Ingredients
- ¾ cup all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup chocolate chips (dark or milk)
Wet Ingredients
- 1 ¼ cup dark chocolate, chopped
- ¼ cup butter, salted or unsalted
- 2 large eggs, room temperature
- ¾ cup granulated sugar
- ½ cup Demerara or raw sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Set your oven to 160ºC (320ºF fan) or 170ºC (338ºF conventional). Line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
- Melt Chocolate and Butter: Place the chopped dark chocolate and butter in a heatproof bowl over simmering water. Stir gently until the mixture is completely smooth. Remove from heat and stir in vanilla extract for a rich aroma.
- Whip Eggs and Sugars: Using an electric mixer, beat the eggs together with both granulated and Demerara sugars until the mixture is light, fluffy, and pale in color, about 5 minutes. This step adds volume and tenderness.
- Mix Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, and salt. Then stir in the chocolate chips to distribute them evenly.
- Combine Chocolate Mixture with Eggs: Gently fold the melted chocolate and butter mixture into the whipped eggs and sugar mixture, ensuring even incorporation without deflating the batter.
- Add Dry Ingredients: Carefully fold in the sifted dry ingredients and chocolate chips until just combined. Avoid overmixing to maintain a fudgy texture.
- Portion and Bake: Using tablespoons, scoop dollops of the batter onto the prepared baking tray, spacing them well to allow room for spreading. Bake in the preheated oven for 12 to 14 minutes until the tops are set and have a crackled finish.
- Cool and Serve: Optionally sprinkle sea salt on the warm brookies to enhance flavors. Let them cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use room temperature eggs to achieve optimal whipping.
- Do not overmix the batter as this will affect the fudgy texture.
- If you prefer a milk chocolate flavor, use milk chocolate chips instead of dark.
- Sea salt sprinkled on top enhances the flavor contrast and balances sweetness.
- Store brookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
