Weigh all the dry ingredients together into a bowl (cocoa, sugar, flour, baking powder, salt, chocolate chips/chunks).
In a separate bowl, weigh the Stork then heat it in the microwave in short bursts until melted.
Lightly whisk the egg in a third bowl.
Add the egg and melted Stork to the bowl with the dry ingredients and mix until everything is thoroughly combined and you can see no traces of the dry ingredients.
Shape the brookies into balls (16 x c40g) and then place on baking trays, leaving space between each cookie for them to spread slightly. Press down on each ball to flatten into a circle, roughly 5mm thick.
Bake in the oven heated to 175c / 155 fan for 10 minutes. Remove from the oven, leave on the trays to cool for 5 minutes then transfer carefully to a wire rack to finish cooling.