Preheat Oven: Preheat your oven to 320°F (fan) or 338°F (conventional). Line a baking sheet with parchment paper.

Melt Chocolate & Butter: Place the chopped dark chocolate and butter in a heatproof bowl. Set the bowl over a pan of simmering water (without touching the water). Stir gently until fully melted and smooth. Stir in vanilla extract.

Whisk Eggs & Sugars: In a separate bowl, beat the eggs, granulated sugar, and raw sugar with an electric mixer on high speed until light, thick, and fluffy—about 5 minutes.

Mix Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips.

Combine Mixtures: Gently fold the melted chocolate mixture into the whipped eggs and sugars, taking care not to deflate the mixture.

Fold in Dry Mix: Add the dry ingredients and fold just until combined. Do not overmix.

Scoop and Bake: Use a tablespoon or cookie scoop to portion the dough onto the baking sheet, spacing them apart. Bake for 12–14 minutes until tops are crackly and set.

Cool: Let brookies cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely. Optionally, sprinkle with sea salt while warm.