Preheat the Oven

Preheat oven to 160°C (320°F) with fan or 170°C (338°F) conventional.

Line a baking tray with parchment paper.

Melt Chocolate and Butter

In a heatproof bowl, combine the chopped dark chocolate and butter.

Melt over a pan of simmering water (double boiler method), stirring occasionally until smooth and glossy.

Once melted, remove from heat and stir in the vanilla extract.

Whip Eggs and Sugars

In a separate bowl, combine the eggs, caster sugar, and Demerara sugar.

Using a hand mixer or stand mixer, beat on high speed for about 5 minutes until the mixture is light, thick, and fluffy.

Prepare the Dry Ingredients

In another bowl, sift together the flour, cocoa powder, baking powder, and salt.

Add the chocolate chips and toss to coat them in the flour mixture.

Combine Wet and Dry

Slowly pour the cooled melted chocolate mixture into the whipped eggs and sugar.

Gently fold it in using a spatula to avoid deflating the mixture.

Add the Dry Ingredients

Fold in the dry ingredients with chocolate chips just until fully incorporated.

The batter should be thick and glossy, but not overmixed.

Portion and Bake

Use a cookie scoop or tablespoon to portion batter onto the prepared tray. Leave space between each scoop as they will spread.

Bake for 12–14 minutes, or until the tops are crackly and just set. The edges should be firm, but the centers soft.

Cool and Serve

Remove from the oven and, if desired, sprinkle with sea salt while still warm.

Let brookies cool on the tray for 10 minutes before transferring to a wire rack to cool completely.