Ingredients
Scale
- 95 g plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 225 g dark chocolate (chopped)
- 56 g butter (salted or unsalted)
- 2 eggs (room temperature)
- 100 g caster or granulated sugar
- 90 g Demerara or raw sugar
- 1 teaspoon vanilla
- 85 g dark or milk chocolate chips
Instructions
- Preheat the oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.
- In a heatproof bowl, combine the chopped dark chocolate and butter, then melt over simmering water, stirring occasionally. Stir in vanilla extract.
- In a separate bowl, whisk the caster sugar, Demerara sugar, and eggs with an electric hand whisk until the mixture is light and fluffy, about 5 minutes.
- In another bowl, sift together flour, cocoa powder, baking powder, and salt. Add the chocolate chips.
- Fold the melted chocolate mixture into the whipped eggs and sugars gently.
- Carefully fold the dry ingredients into the wet mixture until just combined.
- Scoop tablespoons of batter onto the prepared baking tray, spacing apart. Bake for 12-14 minutes until set and crackly on top.
- Remove from the oven, sprinkle with sea salt if desired, and let cool for 10 minutes before transferring to a cooling rack.
Notes
Store in an airtight container at room temperature for 3-4 days or freeze for up to 3 months. Use high-quality dark chocolate and ensure eggs are at room temperature for best results.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 18g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg