Description
These brookies combine dense fudgy chocolate brownies with chewy cookie edges. Using 85% dark chocolate and espresso-enhanced layers, they deliver dual textures with gooey centers and crisp edges.
Ingredients
85% dark chocolate (85g)
113g cold cubed butter
200g caster sugar
2 large eggs (room temperature)
1 tsp alcohol-free vanilla extract
115g plain flour
50g unsweetened cocoa powder
1/2 tsp baking powder
Instructions
Grease 23x13cm tin. Preheat oven to 180°C (160°C fan)
Dice chocolate into 5mm cubes, melt in double boiler or microwave
Add butter to chocolate mixture until smooth, cool to 55°C
Sift flour, cocoa powder, baking powder, and salt into bowl
Gradually add dry ingredients to chocolate mixture
Fold in eggs until glossy ribbon stage forms
Chill dough 20 minutes for stability
Press dough equally into tin, use fork to create pattern
Bake 20-25 minutes
Cool completely for 2 hours before slicing
Notes
Substitute caster sugar with brown sugar for moister texture
Use espresso powder in chocolate mixture to intensify flavor
Chill dough 20 minutes for cleaner layers
Store in airtight container up to 3 days
Best served at room temperature for clean slicing
- Prep Time: 15
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brookie
- Calories: 195
- Sugar: 14g
- Sodium: 110mg
- Fat: 10.5g
- Saturated Fat: 6.2g
- Carbohydrates: 23.5g
- Fiber: 1.2g
- Protein: 2.8g
- Cholesterol: 35mg