1-Preheat and Prep: First, preheat your oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional and line a baking tray with parchment paper. This setup ensures your browkies bake evenly and come off the tray without sticking. It’s a quick step that sets the stage for success.

2-Mix the Wet Ingredients: Next, melt the dark chocolate and butter together in a heatproof bowl over simmering water, then stir in the vanilla extract. Whip the eggs and sugars with an electric whisk until light, thick, and fluffy, which takes about 5 minutes. This creates the airy base that makes your browkies so chewy.

3-Combine Dry and Wet Mixtures: Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl, then add the chocolate chips. Gradually fold the melted chocolate mixture into the whipped eggs and sugar, stirring gently to keep it light. Finally, fold the dry ingredients into the wet mixture carefully until just combined to avoid deflating the batter.

4-Bake and Cool: Scoop tablespoons of batter onto the tray, spaced well apart to prevent spreading. Bake for 12-14 minutes until set and crackly on top. Remove from the oven, sprinkle with sea salt if you like, cool on the tray for 10 minutes, then transfer to a rack to cool completely. This whole process takes about 30 minutes total, including prep and cooking.