25 min

Brookie with dark chocolate

Name: Brookie with dark chocolate
Cook time: 25 min
Yield: 4
Ingredients: For the cookie; 120.00 g Charentes-Poitou Butter PDO; 100.00 g Guadeloupe Cane Sugar; x 1.00 egg; 165.00 g cake flour; 1.00 tsp baking powder; 100.00 g Dark Chocolate Cooking Bars; For the brownie; 200.00 g Dark Chocolate Cooking Bars; 150.00 g Charentes-Poitou Butter PDO; 100.00 g sugar; x 4.00 eggs; 150.00 g flour; 50.00 g walnuts; Fleur de sel de Guérande sea salt PGI

This culinary gem is a delicious cake fusion, combining the gooey softness of a chocolate brownie and the crunchiness of a cookie. A pinch of Fleur de Sel de Guérande sea salt provides the perfect finishing touch. Super-delicious, this dessert is easy to make and impossible to resist.

Ingredients For

For the cookie
Charentes-Poitou Butter PDO

120 g See the article
Sweet products

Guadeloupe Cane Sugar

100 g See the article
egg x 1
cake flour 165 g
baking powder 1 tsp
Sweet products

Dark Chocolate Cooking Bars

100 g See the article
For the brownie
Sweet products

Dark Chocolate Cooking Bars

200 g See the article
Charentes-Poitou Butter PDO

150 g See the article
sugar 100 g
eggs x 4
flour 150 g
walnuts 50 g
Sauces & condiments

Fleur de sel de Guérande sea salt PGI

See the article

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Preparation

Brownie batter: Preheat the oven to 180°C. Melt the chocolate and butter over a bain-marie.

Add the sugar, eggs, flour, salt, and walnuts, mixing well after adding each ingredient. Pour the batter into a pre-greased square pan.

Cookie batter: Cream the butter and brown sugar.

Incorporate the eggs, one at a time, and mix to a smooth batter. Then, incorporate the flour and baking powder. Cut the chocolate into large chips and incorporate them into the mixture.

Mix quickly without overworking the batter.

Spread the cookie batter over the brownie batter.

Sprinkle some chocolate chips, some walnuts, and a pinch of the sea salt on top.

Bake the Brookie for 25 minutes.