Thick, chocolatey and chewy brookies — the perfect mix of brownie and cookie in one. Rich, fudgy, and irresistible.

Scale

95 g plain flour

2 tbsp cocoa powder

1 tsp baking powder

¼ tsp salt

225 g dark chocolate, chopped

56 g butter

2 eggs

100 g caster sugar

90 g demerara sugar

1 tsp vanilla

85 g dark or milk chocolate chips

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1. Preheat oven to 160ºC fan or 170ºC conventional. Line tray with parchment.

2. Melt chocolate and butter over simmering water. Stir in vanilla.

3. Whip eggs and sugars until light and thick, about 5 minutes.

4. Sift flour, cocoa, baking powder, and salt. Add chocolate chips.

5. Fold melted chocolate mix into egg mixture gently.

6. Add dry ingredients and mix just until combined.

7. Scoop tablespoons of batter onto tray. Bake 12–14 minutes.

8. Cool 10 minutes on tray, then transfer to rack.

Use high-quality dark chocolate for rich flavor.

Don’t overmix to keep batter light.

Let brookies cool before handling for perfect texture.