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
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x 1
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165 g
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1 tsp
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100 g
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x 4
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150 g
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50 g
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Preparation
1
Brownie batter: Preheat the oven to 180°C. Melt the chocolate and butter over a bain-marie.
2
Add the sugar, eggs, flour, salt, and walnuts, mixing well after adding each ingredient. Pour the batter into a pre-greased square pan.
3
Cookie batter: Cream the butter and brown sugar.
4
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.
5
Mix quickly without overworking the batter.
6
Spread the cookie batter over the brownie batter.
7
Sprinkle some chocolate chips, some walnuts, and a pinch of the sea salt on top.
8
Bake the Brookie for 25 minutes.
