Dark Chocolate Brownie Cookies (Print Version)
# Ingredients:
→ Dry Mix
01 -
¼ teaspoon salt
02 -
1 teaspoon baking powder
03 -
95g (¾ cup) plain flour, sifted so the texture stays smooth
04 -
2 tablespoons of rich and dark cocoa powder
→ Chocolatey Base
05 -
56g (¼ cup) butter, salted or unsalted, use whichever you have
06 -
85g (½ cup) chocolate chips—dark or milk adds extra flavor
07 -
225g (1¼ cups) good quality dark chocolate, roughly chopped
→ Liquid Ingredients
08 -
100g (¾ cup) caster sugar
09 -
90g (½ cup) demerara sugar for a great crunch
10 -
1 teaspoon vanilla extract for a boost of flavor
11 -
2 large eggs, make sure they're at room temperature
# Instructions:
01 -
Turn the oven to 160ºC (320ºF) if fan-forced, or 170ºC (338ºF) for normal. Lay some parchment paper on the baking tray so it's ready to go.
02 -
Set a heat-safe bowl over barely simmering water (don't let the bottom touch the water!). Toss the dark chocolate and butter into the bowl, stirring until glossy and smooth. A splash of vanilla goes in too for a flavor boost.
03 -
Using an electric whisk, blend the eggs and both sugars in a medium-sized bowl. Crank it up to high speed until it's light, fluffy, and creates ribbons when lifted.
04 -
Take a fresh bowl and sift together the flour, cocoa, salt, and baking powder. Pop your chocolate chips in so everything is mixed evenly.
05 -
Pour the chocolaty mixture into the sugar-egg combo. Gently fold with a light touch to keep the air in.
06 -
Carefully mix your dry ingredients in with the spatula. Stop as soon as it's all combined—stirring too much makes your brookies dense!
07 -
Spoon big chunks of batter onto the tray, leaving gaps for spreading. Bake for 12-14 minutes, just enough for a cracked top to form.
08 -
While they're still warm, sprinkle a pinch of flaky sea salt over the top if you like. Leave them on the tray for 10 minutes before moving to a cooling rack to firm up.
# Notes:
01 -
Keep stirring the chocolate while melting—it'll stay smooth and lump-free
02 -
Whisked eggs and sugar should leave thick ribbons that hold their shape briefly
03 -
A cookie scoop makes perfect-sized brookies every time
04 -
Let them cool on the tray first—this helps get a perfect chewy texture