Dark Chocolate Brownie Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
95g (¾ cups) plain flour, sifted for best results
02 -
2 tablespoons rich cocoa powder
03 -
1 teaspoon baking powder
04 -
¼ teaspoon salt
→ Chocolate & Butter Base
05 -
225g (1¼ cups) quality dark chocolate, roughly chopped
06 -
56g (¼ cup) butter, either salted or unsalted works perfectly
07 -
85g (½ cup) dark or milk chocolate chips for extra chocolatey goodness
→ Wet Ingredients
08 -
2 large eggs, brought to room temperature
09 -
100g (¾ cup) caster sugar
10 -
90g (½ cup) demerara sugar for that perfect texture
11 -
1 teaspoon pure vanilla extract
# Instructions:
01 -
Start by heating your oven to 160ºC (320ºF) with fan, or 170ºC (338ºF) conventional. Get your baking tray ready with a nice sheet of parchment paper.
02 -
Set up a double boiler by placing a heatproof bowl over simmering water (don't let the bowl touch the water!). Combine your chopped dark chocolate and butter, stirring occasionally until they melt into a glossy mixture. Once melted, stir in that splash of vanilla extract for extra flavor.
03 -
Grab your electric hand whisk and a medium bowl. Beat together both sugars and eggs on high speed until the mixture becomes wonderfully light, thick, and fluffy - you're looking for that perfect ribbon consistency.
04 -
In a separate bowl, sift together your flour, cocoa powder, baking powder, and salt. Don't forget to toss in those chocolate chips! Sifting helps prevent any pesky lumps and ensures everything's evenly distributed.
05 -
Time to bring it all together! Gently fold your melted chocolate mixture into the whipped eggs and sugar. Use a light hand - we want to keep all that lovely air in there.
06 -
Now carefully fold in your dry ingredients using a spatula. Stop mixing as soon as everything's combined - overmixing is the enemy of perfect brookies!
07 -
Scoop generous tablespoons of your batter onto the prepared tray, leaving plenty of space between each for spreading. Slide into your preheated oven and bake for 12-14 minutes, until they're set with that signature crackly top.
08 -
Fresh out of the oven, sprinkle with a touch of sea salt if you're feeling fancy. Let them rest on the tray for 10 minutes before moving to a cooling rack - this helps them set up perfectly.
# Notes:
01 -
Watch your chocolate closely while melting - patience is key for smooth, glossy results
02 -
The perfect whisk consistency leaves a ribbon trail in your mixture
03 -
A cookie scoop is your best friend for perfectly uniform brookies
04 -
Don't skip the cooling time - it's crucial for the perfect texture