Thick, chewy, and rich brookies that combine the best of brownies and cookies — perfect for chocolate lovers.

Scale

95 g (¾ cups) plain (all-purpose) 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 or granulated sugar

90 g (½ cups) Demerara or raw 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 paper.

2. Melt the dark chocolate and butter in a heatproof bowl over simmering water. Stir in vanilla.

3. Whisk the eggs, caster sugar, and demerara sugar until light and fluffy.

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

5. Fold the melted chocolate mixture into the whipped eggs and sugar.

6. Gently fold in dry ingredients until combined.

7. Scoop tablespoon portions onto the tray, spacing well apart.

8. Bake for 12–14 minutes until set and crackly on top.

9. Cool 10 minutes on tray before transferring to rack.

Use a cookie scoop for even sizes.

Sprinkle with sea salt right after baking.

Let cool to firm up and maintain a chewy texture.

Replace demerara sugar with raw or turbinado if unavailable.