Description

Indulgent chocolate brookies combining the best of brownies and cookies, featuring a fudgy interior, chewy edges, and bursts of melted chocolate chips throughout.

Ingredients

The Chocolate Base

95 g (⅔ cup) plain (all-purpose) flour
2 tablespoons cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
225 g (1¼ cups) dark chocolate, chopped
56 g (¼ cup) butter, salted or unsalted

The Sweet Foundation

2 room-temperature eggs
100 g (¾ cup) caster or granulated sugar
90 g (½ cup) demerara (raw) sugar
1 teaspoon vanilla extract

The Final Touch

85 g (½ cup) dark or milk chocolate chips
Sea salt for sprinkling

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Instructions

Step 1: Get Your Oven Ready

Preheat to 160°C (320°F) fan or 170°C (338°F) regular. Line baking sheet with parchment. Skip this and they stick like crazy.

Step 2: Melt the Chocolate Magic

Melt chopped chocolate with butter over simmering water until smooth. Stir in vanilla. Set aside to cool slightly.

Step 3: Whip Up the Foundation

Beat eggs with both sugars on high for full 5 minutes. Mixture should triple in size and turn pale. This step matters more than you think.

Step 4: Prepare Your Dry Team

Sift flour, cocoa, baking powder, salt together. Stir in chocolate chips so they don’t sink during baking.

Step 5: Bring It All Together

Fold melted chocolate mixture into whipped eggs. Don’t stir hard – you’ll knock out the air.

Step 6: Final Mix

Add flour mixture and fold until just combined. Overmixing makes them tough.

Step 7: Shape and Bake

Drop spoonfuls on prepared sheet with space between. Bake 12-14 minutes until edges set but centers still soft.

Step 8: The Perfect Finish

Remove and immediately sprinkle with sea salt. Cool on sheet 10 minutes before transferring to rack.

Notes

Buy decent chocolate but don’t go crazy expensive. Anything around 60% cocoa works great. Those super cheap chips taste like cardboard.

Underbake rather than overbake. They look underdone when perfect. First batch I made turned into chocolate rocks because I left them too long.

Two sugars aren’t just for flavor – different crystal structures affect final texture. Weird science but it works.

Don’t mix the flour in ag

Prep Time: 15 minutes
Cook Time: 12-14 minutes
Category: Dessert
Method: Baking
Cuisine: American