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
- 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 and ensure even baking.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and combined. Stir in the vanilla extract to infuse 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 becomes very light, thick, and fluffy, about 5 minutes, which adds airiness and structure to the batter.
- Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt, then add the chocolate chips. Sifting removes lumps and ensures even distribution of dry ingredients for a smooth batter.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to maintain the airiness of the whipped eggs, ensuring a light yet rich batter.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula, mixing only until just combined. Avoid overmixing to keep the batter light and prevent toughness in the finished product.
- Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow for spreading. Bake in the preheated oven for 12-14 minutes, or until the brookies are set and have a crackly top surface, indicating perfect texture.
- Cool and Finish: Remove the brookies from the oven and, if desired, sprinkle with sea salt immediately to enhance the flavors. Let them cool on the baking tray for about 10 minutes before transferring to a wire rack or serving, allowing them to firm up slightly while retaining gooey centers.
Notes
- Use high-quality dark chocolate for the best flavor and fudgy texture.
- Adjust baking time slightly depending on whether you prefer softer or firmer brookies.
- Sprinkling sea salt after baking adds a delicious contrast to the sweetness and enhances the chocolate flavor.
- The mixture is delicate; folding gently helps keep the brookies light and chewy.
- You can substitute butter with an equal amount of coconut oil for a dairy-free version, but note the flavor and texture will vary.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brookie (approx. 40g)
- Calories: 190 kcal
- Sugar: 16 g
- Sodium: 55 mg
- Fat: 11 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2.5 g
- Cholesterol: 40 mg
