Description
Fudgy, chewy brookies—an irresistible hybrid of rich brownies and chocolate chip cookies baked together into decadent bars.
Ingredients
- 95 g (¾ cup) plain (all‑purpose) flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 225 g (1¼ cups) dark chocolate, chopped
- 56 g (¼ cup) butter
- 2 eggs, room temperature
- 100 g (¾ cup) caster or granulated sugar
- 90 g (½ cup) Demerara or raw sugar
- 1 tsp vanilla extract
- 85 g (½ cup) dark or milk chocolate chips
Instructions
- Preheat oven to 160 °C (320 °F) fan / 170 °C (338 °F) conventional and line a baking pan with parchment paper.
- In a heatproof bowl over simmering water, melt the chopped dark chocolate and butter, stirring until smooth; then stir in vanilla extract. Set aside.
- In a separate bowl, whisk eggs with caster and Demerara sugars on high speed until very light, thick and fluffy (~5 min).
- Sift together the flour, cocoa powder, baking powder and salt; fold into the egg‑sugar mixture gently.
- Add the melted chocolate mixture to the batter and fold until combined but not overmixed.
- Fold in the chocolate chips into the batter.
- Pour the batter into the prepared pan, smooth the top, and bake until set with a crackly top and a slightly soft center.
- Remove from oven, let cool in the pan ~10 min, then transfer to a rack to cool completely before cutting into bars.
Notes
- Using Demerara sugar helps the batter hold structure and contributes to the chewy texture; substituting all granulated sugar may affect texture.:contentReference[oaicite:0]{index=0}
- Don’t overmix once the flour is added to keep the brookies fudgy rather than tough.:contentReference[oaicite:1]{index=1}
- Letting brookies cool before slicing ensures cleaner cuts and better texture.:contentReference[oaicite:2]{index=2}
Nutrition
- Serving Size: 1 bar
- Calories: ~220 kcal
- Sugar: ~18 g
- Sodium: ~80 mg
- Fat: ~14 g
- Saturated Fat: ~7 g
- Unsaturated Fat: ~5 g
- Trans Fat: 0 g
- Carbohydrates: ~24 g
- Fiber: ~2 g
- Protein: ~3 g
- Cholesterol: ~40 mg
