Description
Deliciously rich and chewy, these fudgy brookies combine the best of brownies and cookies in one irresistible treat.
Ingredients
- 95 g plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 225 g dark chocolate (chopped)
- 56 g butter (salted or unsalted)
- 2 eggs (room temperature)
- 100 g caster or granulated sugar
- 90 g Demerara or raw sugar
- 1 teaspoon vanilla extract
- 85 g dark or milk chocolate chips
Instructions
- Preheat your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.
- In a heatproof bowl, melt the chocolate and butter over simmering water, stirring until smooth. Add the vanilla extract.
- Beat the caster sugar, demerara sugar, and eggs in a separate bowl until light and fluffy, about 5 minutes.
- Sift the flour, cocoa powder, baking powder, and salt in another bowl, then stir in the chocolate chips.
- Fold the melted chocolate mixture into the whipped egg mixture.
- Gently fold in the dry mixture until just combined.
- Drop tablespoons of batter onto the lined baking tray and bake for 12-14 minutes until set with a crackly top.
- Let cool on the tray for about 10 minutes before transferring to a cooling rack.
Notes
For a gluten-free option, substitute the flour with a gluten-free all-purpose blend. Store in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American