Chilli Chocolate Brookies
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
My favorite way to satisfy a craving for something decadent is with these chilli chocolate brookies, a fun twist combining the best of brownies and cookies. The heat from the chilli flakes creates an exciting contrast with rich cocoa and melting chocolate, while the whole process takes just over an hour from start to finish. Dark chocolate isn't just delicious here; it's packed with antioxidants that make indulging feel a little less guilty. What I love most is how simple this recipe truly is, with straightforward ingredients you probably already have in your pantry, making it perfect for unexpected guests or last minute dessert cravings.
Ella x
Ingredients
- 250 gall-purpose flour
- 100 gunsweetened cocoa powder
- 300 ggranulated sugar
- 150 gbrown sugar
- 6 gsalt
- 1 gbaking soda
- 1 gflaky sea salt
- 15 gchilli flakes
- 250 gsemisweet chocolate chips
- 100 gdiced dark chocolate
- 100 mlvegetable oil
- 2 egglarge eggs
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
Tip: Make sure to grease the parchment paper for easy brookie removal.
- 2
In a large bowl, whisk together flour, cocoa powder, sugar, brown sugar, salt, and baking soda.
Tip: Don’t skip this step, as it will ensure a smooth brookie batter.
- 3
Add the flaky sea salt, chilli flakes, and melted chocolate chips to the bowl. Mix until well combined.
Tip: Be careful not to overmix, as it can lead to tough brookies.
- 4
Pour in the oil and mix until the dough comes together in a ball.
Tip: If the dough is too dry, add a little more oil. If it’s too wet, add a little more flour.
- 5
Fold in the diced dark chocolate and vanilla extract.
Tip: This will distribute the chocolate evenly throughout the dough.
- 6
Scoop tablespoon-sized balls of dough onto the prepared baking tray, leaving about 5cm of space between each brookie.
Tip: Make sure to leave space for even spreading.
- 7
Bake for 15-20 minutes or until a toothpick inserted into the centre comes out with a few moist crumbs.
Tip: Don’t overbake, as it can lead to dry brookies.
- 8
Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
Tip: This will help the brookies set and make them easier to handle.
- 9
Cut into bars and serve warm, dust with powdered sugar if desired.
Tip: These brookies are best served fresh, but they can be stored in an airtight container for up to 3 days.
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