Description
Indulge in the perfect combination of fudgy brownies and chewy cookies with these delicious Brookies. Rich dark chocolate and butter meld together to create a decadent treat that’s sure to satisfy any sweet tooth.
Ingredients
Units
Scale
Dry Ingredients:
- 95 g (3/4 cups) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Chocolate Mixture:
- 225 g (1 1/4 cups) dark chocolate, chopped
- 56 g (1/4 cups) butter, salted or unsalted
Whipped Eggs and Sugars:
- 2 eggs *room temperature
- 100 g (3/4 cups) caster or granulated sugar
- 90 g (1/2 cups) Demerara or raw sugar
- 1 teaspoon vanilla
Add-ins:
- 85 g (1/2 cups) dark or milk chocolate chips
Instructions
- Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.
- Melt Chocolate and Butter: Melt dark chocolate and butter together over simmering water. Stir until smooth, then add vanilla.
- Whip Eggs and Sugars: Beat eggs and sugars until light and fluffy.
- Combine Dry Ingredients: Sift flour, cocoa, baking powder, and salt. Add chocolate chips.
- Integrate Chocolate Mixture: Gently fold melted chocolate into whipped eggs and sugars.
- Fold in Dry Ingredients: Carefully fold dry ingredients into wet mixture.
- Bake the Brookies: Spoon batter onto tray and bake for 12-14 minutes.
- Cool and Finish: Sprinkle with sea salt, cool on tray, then transfer to a rack.
Notes
- Watch chocolate melting closely to avoid overheating.
- Aim for a thick consistency when whisking eggs and sugars.
- Use a cookie scoop for consistent brookie sizes.
- Cool brookies on the tray to firm up without falling apart.
- Demerara sugar can be substituted with sugar in the raw or turbinado sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
