Q: Can I use milk chocolate instead of dark chocolate?

A: Yes, you can use milk chocolate for a sweeter browkie, but it may alter the flavor profile.

Q: How do I know when my browkies are done?

A: They should be set with a crackly top but slightly soft in the middle. They will firm up as they cool.

A: Absolutely! They can be made a day in advance, just store them properly in an airtight container.

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Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Prepare a baking tray by lining it with parchment paper.
Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until melted and combined. Stir in the vanilla extract.
Whip Eggs and Sugars: In a separate medium bowl, beat the caster sugar, demerara sugar, and eggs using an electric hand whisk on high speed until very light, thick, and fluffy, about 5 minutes.
Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt, then add the chocolate chips.
Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently.
Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula, mixing only until just combined.
Bake the Browkies: Scoop tablespoons of batter onto the prepared tray, spacing apart. Bake for 12-14 minutes, until set and crackly on top.
Cool and Finish: Remove from the oven and sprinkle with sea salt if desired. Let cool on the tray for about 10 minutes before transferring to a cooling rack.

Ensure ingredients are at room temperature for best texture. You can adapt ingredients for gluten-free or lower sugar options.