Chocolate Brookies
Chocolate Brookies
This easy chocolate brookies recipe is half brownie, half cookie! It’s one of my favourite go-to cookie recipes – they are so quick and easy to make!
They’re slightly crispy on the outside with a nice fudgy centre. The only trick is making sure the batter isn’t too runny or it can spread out too much in the oven, so if you find yours is quite loose just chill it slightly.
Try this easy chocolate brookies recipe and let me know how they compare to my 30 minute cookie recipe.
Ingredients
Method
Melt the chocolate and butter together in a bowl over a pan of simmering water. Let it cool slightly.
Meanwhile, in a separate bowl whisk together the eggs, sugar, and a pinch of salt for 1-2 minutes.
Pour the melted chocolate over the top and whisk to combine.
Sift in the flour and baking soda. You’ll be left with quite a loose batter.
Scoop about 2 tbsp of batter onto a tray lined with parchment paper. Make sure you leave lots of room between each cookie to allow them space to spread out. You’ll likely need to do a few batches.
Bake at 180C for around 10 minutes. Leave to cool before eating.
Ingredients
Directions
Melt the chocolate and butter together in a bowl over a pan of simmering water. Let it cool slightly.
Meanwhile, in a separate bowl whisk together the eggs, sugar, and a pinch of salt for 1-2 minutes.
Pour the melted chocolate over the top and whisk to combine.
Sift in the flour and baking soda. You’ll be left with quite a loose batter.
Scoop about 2 tbsp of batter onto a tray lined with parchment paper. Make sure you leave lots of room between each cookie to allow them space to spread out. You’ll likely need to do a few batches.
Bake at 180C for around 10 minutes. Leave to cool before eating.
just made these. spectacular.
So pleased to hear!
I do wish you would provide American measures also. But I will
Still try them.
I wanted to buy the cookbook but plugging the conversions in and yes I can and do bake by scale but visually easier
I’m afraid cups are extremely inaccurate so I won’t use them on here 🙂
I agree weighing your ingredients always yields more consistent batches 😊
How many does it make?
I think it is about 8 if I remember off the top of my head. But it depends on how big you scoop them!
Beautiful! Definitely making these.
Thank you
Hi, your measurement for your eggs is very specific. Do you just break one egg at a time until you reach the grams you’re looking for or do you aim for two eggs whisk and then pour in 100 g?
I start with two eggs, whisk them together then weigh 100 🙂
Great recipe. I made them and then made them a filled brookie with a chocolate/peanut butter/cream cheese/buttercream frosting.
delish!
Baking soda? Is that bicarbonate soda or baking powder?
bicarbonate of soda 🙂
I made them for my drama club and they ate them all! Some went back for more 4 times (PS: I made a lot).
Ah I’m so glad!!