Description
Indulge in the ultimate fusion of fudgy brownies and chewy cookies with this best-ever brookies recipe. These delightful treats combine rich dark chocolate, cocoa, and chocolate chips for an irresistible texture and deep chocolate flavor, baked to perfection for a crackly top and soft, chewy center.
Ingredients
Scale
Dry Ingredients
- 95 g (¾ cups) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 85 g (½ cups) dark or milk chocolate chips
Wet Ingredients
- 225 g (1 ¼ cups) dark chocolate, chopped
- 56 g (¼ cups) butter, salted or unsalted
- 2 eggs, room temperature
- 100 g (¾ cups) caster or granulated sugar
- 90 g (½ cups) 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 ensure easy removal and even baking.
- Melt Chocolate and Butter: In a heatproof bowl, place the chopped dark chocolate and butter. Set this bowl over a pan of simmering water, ensuring the bowl bottom doesn’t touch the water. Stir occasionally until completely melted and smooth, then stir in the vanilla extract for flavor.
- Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, Demerara sugar, and eggs together. Continue whisking until the mixture is very light, thick, and fluffy—approximately 5 minutes—to create volume and lightness.
- Combine Dry Ingredients: Sift the flour, cocoa powder, baking powder, and salt into a bowl to avoid lumps and mix evenly, then add the chocolate chips and stir to distribute them throughout the mixture.
- Integrate Chocolate Mixture: Slowly fold the melted chocolate and butter mixture into the whipped eggs and sugar mixture using a spatula. Fold gently to preserve the airy texture and prevent deflating the batter.
- Fold in Dry Ingredients: Carefully fold the sifted dry ingredients into the wet mixture. Mix only until just combined to maintain the batter’s lightness and prevent overmixing.
- Bake the Brookies: Using a tablespoon or cookie scoop, place scoops of batter spaced well apart on the prepared baking tray to allow spreading. Bake in the preheated oven for 12-14 minutes until the brookies are set with a crackly top surface.
- Cool and Finish: Remove the brookies from the oven and, if desired, sprinkle with sea salt immediately. Let them cool on the baking tray for about 10 minutes to firm up, then transfer to a cooling rack to cool completely before serving.
Notes
- Chocolate Melting: Monitor carefully to avoid overheating when melting chocolate and butter; melt gently over simmering water instead of the microwave to prevent burning.
- Whisking Technique: Whisk egg and sugar mixture until thick enough to leave a ribbon trail when the whisk is lifted for optimal texture.
- Consistent Sizes: Use a cookie scoop to ensure evenly sized brookies, which helps them bake uniformly.
- Cooling Importance: Cooling the brookies on the baking tray before transferring prevents them from falling apart.
- Demerara Sugar: Demerara sugar adds a crunchy texture with its large grains and golden color. Substitute with raw or turbinado sugar if unavailable.
