Brookie (mi-brownie mi-cookie)
A delicious blend of brownie and cookie, perfect for sharing with family and friends.
Equipment
- Gratin dish (22 cm x 14 cm)
- whisk
Ingredients
Cookie Dough
- 120 g Butter at room temperature
- 100 g Brown sugar
- 1 pinch Fleur de sel
- 1 Egg
- 190 g Flour
- 3 g Baking powder
- 100 g Dark chocolate 70% (Guanaja 70% de Valrhona) chopped
Brownie Dough
- 130 g Butter
- 75 g Dark chocolate 70% (Guanaja 70% de Valrhona)
- 2 Eggs approx. 100 g
- 100 g Sugar or brown sugar
- 60 g Flour
- 130 g Pecan nuts or other nuts
- 130 g Dark chocolate 70% (Guanaja 70% de Valrhona) chopped
Instructions
Cookie Preparation
- Take the butter out in advance so it is at room temperature.
- Mix butter, brown sugar, and salt until homogeneous.
- Add the egg and mix again.
- Add flour and baking powder and mix coarsely.
- Finally, add the chopped dark chocolate and mix until the dough is homogeneous.
Brownie Preparation
- Roughly chop the nuts.
- Grease the gratin dish.
- Melt butter and chocolate in a small saucepan over low heat.
- In a bowl, whisk together the eggs and sugar.
- Add the melted butter and chocolate mixture and mix again.
- Finish the brownie dough by adding flour, nuts, and chopped dark chocolate.
- Mix one last time and pour the batter into the gratin dish.
Baking the Brookie
- Preheat the oven to 180°C (fan mode).
- Crumble the cookie dough on top of the brownie.
- Bake for about 20 minutes.
- Let the brookie cool completely before cutting.
Notes
You can experiment with different nuts for the brookie. Be careful not to overbake it.
Nutrition
Serving: 1pieceCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg
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