Baking Instructions

• Preheat the Oven – Preheat to 170°C (338°F) for conventional ovens or 160°C (320°F) for fan-assisted. Line a baking tray with parchment paper.
• Melt Chocolate and Butter – Combine chopped dark chocolate and butter in a heatproof bowl. Melt over a pan of simmering water, stirring until smooth and glossy. Stir in vanilla extract.
• Whip Eggs and Sugars – In a separate bowl, use an electric whisk to beat the eggs, granulated sugar, and demerara sugar together for about 5 minutes, until pale, thick, and fluffy.
• Mix Dry Ingredients – In another bowl, sift together flour, cocoa powder, baking powder, and salt. Add chocolate chips to the dry mixture and toss lightly.
• Combine Chocolate Mixture – Fold the melted chocolate mixture gently into the whipped eggs and sugar. Stir slowly to retain airiness.
• Add Dry Ingredients – Carefully fold in the dry mixture with a spatula until just combined. Don’t overmix unless you prefer a cakier texture.
• Bake the Brookies – Scoop spoonfuls of batter onto the prepared tray, spacing them apart. Bake for 12–14 minutes, or until tops are shiny and crackly but centers remain soft.
• Cool and Finish – Remove from oven and, if desired, sprinkle with a pinch of sea salt. Let cool on the tray for 10 minutes before transferring to a wire rack.