This Brookie is the Best Potluck Dessert

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 0.25 cup Dutch‑Processed Cocoa Powder (about 0.75 oz, gives bright chocolate flavor)
• 1 tsp Baking Powder
• 0.25 tsp Baking Soda
• 0.75 tsp Salt
• 10 oz Bittersweet Chocolate (70‑80% cacao, divided 4 oz for chunks, 6 oz for melting)
• 3 Tbsp Vegetable Oil
• 1 Tbsp Unsalted Butter (cut into small pieces)
• 2 Tbsp Whole Milk
• 1 cup Granulated Sugar (provides the shiny crackly top; do not use powdered sugar)
• 2 large Large Eggs
• as needed Vegetable Oil Spray (for greasing scoop or spoon)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl whisk together the flour, Dutch‑processed cocoa powder, baking powder, baking soda, and salt until evenly distributed.

   Time: PT2M

2. Chunk the Chocolate

   Using a serrated knife, coarsely chop 4 oz of the bittersweet chocolate into roughly ½‑inch pieces; set aside for later folding.

   Time: PT3M

3. Melt Chocolate with Fats

   Combine the remaining 6 oz chocolate, 3 Tbsp vegetable oil, and 1 Tbsp butter in a microwave‑safe bowl. Microwave on 50 % power for 3 minutes, stirring once halfway through, until smooth.

   Time: PT4M

4. Cool and Add Milk

   Allow the melted chocolate to cool for about a minute, then stir in 2 Tbsp whole milk to thin slightly and prevent seizing when later combined with the eggs.

   Time: PT1M

5. Create Egg‑Sugar Ribbon

   In the stand mixer on medium‑high speed, beat 1 cup granulated sugar with the two large eggs for about 4 minutes, until the mixture becomes thick, pale yellow and ribbons form when the beaters are lifted.

   Time: PT4M

6. Incorporate Melted Chocolate

   With the mixer on low, slowly pour the cooled chocolate‑oil mixture into the egg‑sugar ribbon, whisking until fully combined and no white streaks remain.

   Time: PT1M

7. Fold in Dry Mix

   Using a spatula, gently fold the dry ingredient mixture into the wet batter in 2‑3 strokes, just until no flour pockets remain. Over‑mixing will develop gluten and make the brookies tough.

   Time: PT2M

8. Add Chocolate Chunks

   Fold the reserved chocolate chunks into the batter until evenly distributed.

   Time: PT1M

9. Portion onto Baking Sheets

   Line two baking sheets with parchment. Lightly spray the measuring spoon or 30‑size scoop with vegetable‑oil spray. Scoop heaping tablespoons (or level the scoop) to place 20 portions total—10 per sheet—in a staggered pattern.

   Time: PT5M

10. Bake Brookies

    Place the sheets on the upper‑middle and lower‑middle racks of a pre‑heated oven at 300 °F. Bake for 16 minutes, rotating the sheets at the 8‑minute mark, until the tops are puffed and large cracks appear.

    Time: PT16M

    Temperature: 300°F

11. Cool on Sheet

    Remove the sheets and let the brookies cool on the parchment for 30 minutes; they will firm up as they cool.

    Time: PT30M

Nutrition Facts

Calories

135

Protein

0.6 g

Carbohydrates

12 g

Fat

4.3 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Gluten‑Free All‑Purpose Flour
• Instead of Dutch‑Processed Cocoa Powder: Natural Cocoa Powder (use slightly more)
• Instead of Bittersweet Chocolate: Semi‑sweet chocolate
• Instead of Vegetable Oil: Canola oil
• Instead of Unsalted Butter: Margarine
• Instead of Whole Milk: Half‑and‑half
• Instead of Granulated Sugar: Caster sugar
• Instead of Large Eggs: Egg substitute (for vegans, see notes)
• Instead of Vegetable Oil Spray: lightly buttered spoon

Equipment Needed

• Mixing Bowl
• Whisk
• Stand Mixer with Paddle Attachment
• Microwave
• Serrated Knife
• Cutting Board
• Spatula (thin metal)
• Measuring Cups and Spoons
• 30‑Size Ice‑Cream Scoop or Tablespoon Measuring Spoon
• Baking Sheet(s)
• Parchment Paper
• Oven

Critical Steps — Do Not Skip

• Achieving the ribbon stage with eggs and sugar is essential for the shiny cracked top
• Do not over‑mix after adding the dry ingredients to avoid tough texture
• Bake at a low 300 °F to develop the crackly surface without drying out the interior

Chef Tips from the Video

• For an extra glossy finish, brush the tops lightly with a sugar‑water glaze before baking
• Use a kitchen scale for precise chocolate measurements; 10 oz equals 283 g
• If you prefer a sweeter brookie, substitute half of the granulated sugar with light brown sugar, but the crackly top will be less pronounced

Troubleshooting

Storage

Refrigerator: Store in an airtight container at 4 °C for up to 5 days

Freezer: Freeze individual cookies wrapped in plastic and then placed in a freezer bag for up to 2 months

Room temperature: Can sit at room temperature for 1‑2 days, but will lose crispness

Make-Ahead Tips

• The dough can be portioned and frozen on the parchment sheet; bake from frozen adding 2‑3 extra minutes
• Baked brookies keep their texture best if cooled completely before storing
• Reheat gently in a 250 °F oven for 5 minutes to restore a fresh‑baked feel

Frequently Asked Questions