I absolutely love making and eating chocolate desserts and I think my love for the same is pretty evident with the number of chocolate desserts on the blog. My most favorite among them has to be brownies and a good ol’ choco-chip cookie. There’s something about these desserts that tugs on my heartstrings and makes me want to make them every other week.
The earlier version of brookies used to be much different than the brookies that we’ll make today. It used to be a layer of cookie topped with a good ol’ brownie, offering you the best of both worlds. But this is a really simple brookie- easy to put together, two in one, and tastes absolutely delicious. These brookies are an absolutely fantastic treat to start the new year with.
You can also find this as well as more such amazing recipes in my new book “Desserts for Every Mood”. Get your copy here!
Ingredients for making brookies
These brookies come together very effortlessly with very simple ingredients that are easily available in your kitchen –
- Dark chocolate – The most important ingredient when making a brookie has to be the quality of chocolate that you’re using. I recommend using the best quality chocolate you can get your hands on for the fudgiest brookie.
- Cocoa powder – A dark cocoa powder is essential to give the brookie that chocolatey flavor that cannot be missed! I use Weikfield cocoa powder for most of my recipes and I highly recommend you to go for the same. It’s hand down the best cocoa powder I’ve worked with.
- Sugars – Another thing I always take care of while baking brookies is to use a combination of both, white and brown sugar. Brown sugar has molasses which again enhances the texture of the brookie and makes it a hundred times better than the brookies made with just white sugar.Instead of using only dark brown sugar, I use packed light brown sugar. I find the flavor of packed light brown sugar to be much better than that of dark brown. Please note, ‘packed’ light brown sugar means, whenever you’re measuring it out, make sure to push down the sugar in your measuring cup and keep on adding till the cup is full! Read more about different types of sugars.
- Egg – This recipe for brookies does contain eggs. You can easily replace that with flax egg.
CAN THESE BROOKIES BE MADE IN THE MICROWAVE?
I make these brookies in my OTG oven but if you don’t have an oven, you can also make it in the convection mode of your microwave. Because brookies are very low maintenance, you’ll get almost the same results as you would, with an OTG!
Preheat your microwave on convection mode until 180 degrees Celsius. Place the brookies evenly on your tray, and allow to bake for 15-17 minutes only. Again, microwaves differ, so keep a sharp eye out for cracks on top!
If you like my brookie recipe, you might definitely wanna try Cranberry Cookie Bars.
More chocolate recipes on the blog
Brookies recipe
- 1+1/2 cups dark chocolate
- ½ cup butter
- 1 cup all-purpose flour
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder
- 2 eggs
- ¾ cup caster sugar
- ½ cup light brown sugar
- Sea salt to top
- Preheat the oven to 180 degrees celsius. Line a baking tray with parchment paper on a silicon mat.
- Melt the chocolate and butter in a saucepan set over medium heat. Keep stirring continuously to make sure the chocolate doesn't burn. Once the chocolate and butter have melted, take the saucepan off the heat and allow the mixture to cool.
- In another bowl, combine the flour, cocoa powder and baking powder.
- In a large bowl, whisk together eggs, caster sugar and light brown sugar using an electric mixer until pale and fluffy. Add the cooled chocolate mixture and mix well.
- Fold the dry ingredients into the wet ingredients.
- Using an ice cream scoop, scoop-out equal sized balls of the brownie mixture onto the prepared baking tray, Keep sufficient baking space between them as they'll spread. Bake for 15-17 minutes. Let them cool on the tray before removing them. Sprinkle some sea salt on top.
- Eat immediately or store in an airtight container for up to two weeks.
Tried this and they turned out so fudgy and delicious!
Hi! I tried to make these but the top wasn’t as flaky as yours look. How do I ensure it’s super flaky? Thanks!
Hi Shivesh i really love your dishes i follow you and i want to try this brookies
Can u please help with the eggless version of brookies.
I made the eggless recipe and it turned out SHITTY!
I used Flax Egg and I kid you not it has NEVER worked in a brownie recipe for me ever!
Though I will be trying out with yoghurt next!
What is the cup size u hv used…it would be easier if could mention in grams ..
Thanks
Doesn’t it need to be refrigerated?
Can I replace egg with something else?if yes then what and how much?
is it important to use electric mixer
Taste was fantastic, easily the best I’ve ever tried before! Originally tried cooking on a silpat mat and they stuck horribly: I tried both a teflon and parchment paper and it worked MUCH better.
Noticed that once my batter sat as I was waiting for the first pan to bake, while the first pan was perfect, the 2nd and 3rd pan started coming out less and less smooth. Could it be that the batter was slightly warm because of the butter/chocolate mixture (my bad, it wasn’t completely “cooled” before I added it, it was more “mildly warm”) and as it cooled the texture of the top changed?? Probably more likely is the baking soda started activating and gave it a more “cakey” appearance. Either way, the batter should be cooked quickly in order to have the best appearance! Next time I’ll try either doubling up on cookie pans in the oven or just halving the recipe so that I can cook the entire batch at once.
What should be the measurement of flax seed? Amd how should we use it?