Ingredients
95 g (¾ cups) plain (all-purpose) flour
2 tablespoons cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
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
85 g (½ cups) dark or milk chocolate chips
Instructions
- Preheat the oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.
- In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water. Stir occasionally until the chocolate and butter are melted and well-combined. Stir in the vanilla extract.
- In a medium bowl, use an electric hand whisk to beat together the caster sugar, Demerara sugar, and eggs. Whisk on high speed until the mixture becomes light, thick, and fluffy—about 5 minutes.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the chocolate chips and mix to combine evenly.
- Gently fold the melted chocolate and butter mixture into the whipped eggs and sugars, keeping the airiness intact.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined to avoid deflating the batter.
- Scoop tablespoons of the batter onto the prepared baking tray, ensuring enough space between them for spreading. Bake for 12-14 minutes, or until the brookies are set and crackly on top.
- Remove from the oven and sprinkle with sea salt if desired. Let the brookies cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely.
Notes
- Demerara sugar adds a nice crunch and caramelized flavor. If unavailable, substitute with turbinado or brown sugar.
- For a vegan version, substitute eggs with flax eggs and use dairy-free chocolate.
- For extra crunch, add nuts like walnuts or pecans to the batter.
- These brookies can be frozen for up to 3 months. Reheat in the microwave for 10-15 seconds or in the oven for a few minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
