Why You’ll Love This Recipe
Experience the best of both worlds with these irresistible brookies—rich, fudgy brownies encased in soft, chewy cookie edges. They’re easy to make with minimal ingredients and come together in under an hour. A dream dessert for chocolate lovers everywhere!
Ingredients
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225g dark chocolate, chopped
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56g butter, salted or unsalted
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2 eggs, room temperature
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100g caster or granulated sugar
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90g Demerara (raw) sugar
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1 tsp vanilla extract
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95g plain (all-purpose) flour
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2 tbsp cocoa powder
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1 tsp baking powder
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¼ tsp salt
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85g chocolate chips, dark or milk
Step-by-Step Instructions
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Prep & Preheat
Preheat oven to 160 °C fan (170 °C conventional). Line a baking tray with parchment paper. -
Melt Chocolate & Butter
In a heatproof bowl, gently melt dark chocolate and butter over simmering water or in short bursts in the microwave. Stir until smooth and blend in the vanilla. -
Whisk Eggs & Sugars
In a separate bowl, whisk eggs and both sugars until pale, thick, and fluffy—about 5 minutes. The mixture should leave a ribbon trail. -
Mix Dry Ingredients
Sift together flour, cocoa powder, baking powder, and salt. Stir in chocolate chips. -
Combine
Gently fold melted chocolate mixture into the whipped eggs. Then fold in the dry mix just until combined—keep it airy and fudgy. -
Portion & Bake
Use a cookie scoop to drop tablespoon-sized mounds onto the tray. Bake 12–14 minutes, until tops are crackly but centers remain soft. -
Cool & Serve
Sprinkle sea salt over warm brookies. Let cool 10 minutes on the tray, then transfer to a rack to finish cooling.
You Must Know
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Eggs matter: Room temperature eggs whip up fluffier and help create a lighter texture.
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Quality chocolate: Use high-grade dark chocolate for a smooth, rich flavor.
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Texture magic: The top’s glossy cracks form because of the egg-and-sugar mixture—don’t overbake!
Make Ahead and Storage
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Fridge: Store in an airtight container for up to 5 days.
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Freezer: Can be frozen for up to 3 months. Thaw at room temperature or reheat individually.
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Reheat: Warm in the microwave for 10–15 seconds or until just gooey.
Seasonal Variations
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Mint Brookies: Add ½ tsp peppermint extract or fold in chopped mint chocolate.
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Nutty Twist: Mix in 50g chopped walnuts, pecans, or hazelnuts.
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Orange Zest: Stir in ½ tsp orange zest for a bright, fruity note.
Serving Suggestions
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Serve warm with vanilla ice cream or topped with a dollop of whipped cream.
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Drizzle with salted caramel or sprinkle with graham-cracker crumbs for extra indulgence.
No‑Bake Alternative
Pressed for time? Try a no‑bake brookie bar: layer a chilled cookie dough base, then top with melted chocolate and refrigerate until firm. Easy and fudge-like!
Pro Tips
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Cookie scoop is key: For uniform, evenly baked brookies.
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Spacing matters: Leave enough room on the tray—they spread while baking.
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Cool slightly before moving: This helps them hold shape and maintains that fudgy center.
Frequently Asked Questions
Can I skip Demerara sugar?
Yes! Use all caster or granulated sugar, though you’ll lose a little toothsome crunch.
What’s the best flour substitute?
Try gluten-free 1-to-1 baking flour. Just note texture may vary slightly.
Can I use milk chocolate?
You can—but expect a sweeter, softer texture. For true fudginess, stick with dark chocolate.
Why did my brookies crack too early?
That crackly top is desired, but avoid overbaking—centers should jiggle slightly at 14 minutes.
