Thick, chocolatey and chewy fudgy brookies with a perfect crackly top.

Scale

95 g (¾ cups) plain 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

2 eggs, room temperature

100 g (¾ cups) caster sugar

90 g (½ cups) demerara sugar

1 teaspoon vanilla

85 g (½ cups) chocolate chips

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

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

3. Whisk eggs and sugars until thick and fluffy.

4. Sift dry ingredients and add chocolate chips.

5. Fold melted chocolate into egg mixture.

6. Fold dry ingredients into the wet mixture gently.

7. Scoop tablespoons of batter onto tray.

8. Bake 12–14 minutes until crackled and set.

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

Use a cookie scoop for even brookies.

Let the chocolate mixture cool slightly before folding.

Do not overmix after adding dry ingredients.

Demerara sugar adds moisture and texture.