1-Preheat oven to 160ºC (320ºF) fan-forced or 170ºC (338ºF) conventional. Line a baking tray with parchment paper to avoid sticking and ensure easy cleanup.

2-Melt the chopped dark chocolate and butter together over a pan of simmering water until smooth, then remove from heat and stir in the vanilla extract for added flavor.

3-In a large bowl, whisk the eggs, caster sugar, and demerara sugar on high speed for about 5 minutes until the mixture is light, thick, and fluffy this step helps create that airy texture.

4-Sift the flour, cocoa powder, baking powder, and salt into a separate bowl, then add the chocolate chips to these dry ingredients without sifting them again.

5-Gradually fold the melted chocolate and butter mixture into the whipped egg and sugar mixture, being gentle to keep as much airiness as possible for a light batter.

6-Gently fold the dry ingredients, including the chocolate chips, into the wet mixture until just combined; the batter should feel light and slightly gooey at this point.

7-Use a cookie scoop to drop tablespoons of batter onto the prepared baking tray, making sure to space them well apart as they’ll spread during baking.

8-Bake for 12-14 minutes until the browkies are set with crackly tops and slightly soft centers, then sprinkle with sea salt if you like, and let them cool on the tray for 10 minutes before moving to a wire rack.