Description
These brookies are everything you love about a brownie—gooey, rich, and chocolate-packed—reshaped into a cookie form. Crisp edges meet a soft, fudgy center for the ultimate chocolate brownie cookies experience.
Ingredients
Scale
- 95 g (¾ cup) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 225 g (1 ¼ cups) dark chocolate, chopped
- 56 g (¼ cup) butter, salted or unsalted
- 2 large eggs, room temperature
- 100 g (¾ cup) caster sugar (or granulated)
- 90 g (½ cup) demerara sugar (or raw sugar)
- 1 tsp vanilla extract
- 85 g (½ cup) chocolate chips (dark or milk)
Instructions
- Preheat and Prep: Warm your oven to 160°C (320°F fan) or 170°C (338°F standard). Line a baking sheet with parchment so your brookies don’t stick.
- Melt the Chocolate Base: Place the dark chocolate and butter in a heatproof bowl set over a pot of gently simmering water (double boiler style). Stir until smooth and glossy. Off the heat, stir in vanilla.
- Whip Eggs and Sugar: In a mixing bowl, beat together both sugars and the eggs on high speed for about 5 minutes. The mixture should turn pale, thick, and airy. Think “ribbon stage” where the batter falls in trails.
- Mix the Dry Ingredients: In another bowl, whisk the flour, cocoa powder, baking powder, and salt. Toss in the chocolate chips so they’re coated—this keeps them from sinking.
- Combine Wet and Dry: Slowly pour the melted chocolate mixture into the fluffy egg mixture, folding gently to keep the airiness intact. Then add the dry mix in small portions, folding just until you don’t see streaks of flour.
- Shape and Bake: Scoop heaping tablespoons of dough onto your lined tray, spacing them apart (these spread!). Bake for 12–14 minutes, until the tops are shiny and crackled but the centers still look soft.
- Cool and Finish: Right out of the oven, sprinkle with a little flaky sea salt if you’re feeling fancy. Let the brookies sit on the tray for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Notes & Tips
- Chocolate Melting: Don’t let your chocolate overheat. If using a microwave, melt in 20-second bursts.
- Whisking: The key is volume—beat the eggs and sugar until they’re really fluffy; this gives your brookies lift.
- Size Consistency: Use a cookie scoop for perfectly even brookies.
- Cooling Matters: They’ll firm up as they cool. Move them too soon, and you risk breakage.
- Demerara Sugar: This raw cane sugar gives crunch and depth. If unavailable, swap with turbinado or “sugar in the raw.”
Nutrition
- Calories: 210kcal
- Sugar: 18g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 23mg