Ingredients
Dry Ingredients
- 95 g plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 85 g dark or milk chocolate chips
Wet Ingredients
- 225 g dark chocolate (chopped)
- 56 g butter (salted or unsalted)
- 2 eggs, room temperature
- 100 g caster or granulated sugar
- 90 g 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 to prevent sticking.
- Melt Chocolate and Butter: In a heatproof bowl placed over a pan of simmering water, combine the chopped dark chocolate and butter. Stir occasionally until fully melted and smooth. Remove from heat and stir in the vanilla extract.
- Whip Eggs and Sugars: In a medium bowl, use an electric hand whisk on high speed to beat the caster sugar, Demerara sugar, and eggs together. Whisk for about 5 minutes until the mixture is very light, thick, and fluffy, which creates a nice airy texture.
- Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt into another bowl. Add the chocolate chips and mix to distribute evenly, ensuring no lumps remain.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars gently to retain the airiness of the mixture, enhancing the fudgy texture.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture with a spatula just until combined. Avoid overmixing to keep the batter light and chewy.
- Bake the Brookies: Spoon tablespoons of batter onto the prepared baking tray, spacing them well apart to allow spreading. Bake in the preheated oven for 12-14 minutes until the brookies are set with a crackly top.
- Cool and Finish: Remove from the oven and optionally sprinkle with sea salt immediately. Let the brookies cool on the baking tray for about 10 minutes before transferring them to a wire rack to cool completely and set.
Notes
- You can use either salted or unsalted butter based on preference.
- Demerara sugar adds a slight crunch and caramel flavor, but you can substitute with raw sugar or light brown sugar if needed.
- Make sure eggs are at room temperature to help achieve the best texture when whisked.
- Store cooled brookies in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free chocolate.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
