Ingredients
Scale
- 95 g (¾ cups) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 225 g (1 ¼ cups) dark chocolate, chopped
- 56 g (¼ cups) butter, salted or unsalted
- 2 eggs (room temperature)
- 100 g (¾ cups) caster or granulated sugar
- 90 g (½ cups) Demerara or raw sugar
- 1 teaspoon vanilla extract
- 85 g (½ cups) dark or milk chocolate chips
Instructions
- Preheat the oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper.
- Melt the dark chocolate and butter in a heatproof bowl over simmering water, stirring occasionally. Stir in the vanilla extract.
- In a separate bowl, whisk eggs, caster sugar, and Demerara sugar on high speed until light, thick, and fluffy, about 5 minutes.
- Sift together flour, cocoa powder, baking powder, and salt. Add chocolate chips.
- Gradually fold melted chocolate mixture into the whipped eggs and sugar, stirring gently to keep airiness.
- Fold in the dry ingredients carefully until just combined, without deflating the mixture.
- Scoop tablespoons of batter onto the prepared tray, spacing them apart.
- Bake for 12-14 minutes until set and crackly on top.
- Sprinkle with sea salt if desired. Cool on the tray for 10 minutes, then transfer to a cooling rack.
Notes
- Watch chocolate closely to avoid overheating.
- Whisk eggs and sugar until thick enough to leave ribbon trails.
- Use a cookie scoop for even-sized brookies.
- Cool on the tray to firm up before removing.
- Demerara sugar gives a crunchy texture; substitute with raw or turbinado sugar if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
- Diet: Vegetarian