Description
Get the best of both worlds with these fudgy brownie cookies—rich, chewy, and topped with the signature shiny crust that chocolate lovers crave.
Ingredients
Dry ingredients:
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
¼ tsp salt
Wet ingredients:
200g dark chocolate, chopped
½ cup unsalted butter
2 large eggs (room temperature)
½ cup caster sugar
½ cup demerara (or light brown) sugar
1½ tsp vanilla extract
Mix-ins:
½–¾ cup chocolate chips (dark, milk, or white)
Optional: chopped pecans or walnuts
Optional: sea salt for topping
Instructions
Preheat oven to 160°C fan (170°C conventional, or 325°F). Line a baking tray with parchment paper.
Melt chocolate and butter: In a heatproof bowl, gently melt chopped chocolate and butter together using a double boiler or microwave in short bursts. Stir in vanilla extract.
Whisk eggs and sugars: In a separate bowl, beat eggs with both sugars for about 5 minutes until pale, thick, and ribbony—this gives the brookies their signature crackly tops.
Combine mixtures: Gently fold the melted chocolate mixture into the egg-sugar mixture until just combined.
Add dry ingredients: Sift together flour, cocoa powder, baking powder, and salt. Fold into the wet batter, then stir in chocolate chips and any optional mix-ins.
Portion and bake: Scoop tablespoons of batter onto the prepared tray, spacing 2 inches apart. Bake for 12–14 minutes until edges are set and tops are crinkly.
Cool: Let brookies cool on the baking tray for 10 minutes before transferring to a wire rack. Optionally sprinkle sea salt while still warm.
Notes
Use all granulated sugar if needed—texture will vary slightly.
Let melted chocolate cool slightly before combining to avoid flat brookies.
Avoid overmixing to maintain a fudgy interior.
Chill batter briefly for thicker brookies if desired.
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
