Brookie
RECIPE
25 min

Brookie with dark chocolate

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. 

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Ingredients For

  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    120 g See the article
  • Sucre CANNE
    Sweet products
    Guadeloupe cane sugar
    100 g See the article
  • x1
  • 165 g
  • 1 tsp
  • Chocolate
    Sweet products
    Bars of dark cooking chocolate
    100 g See the article
  • Chocolate
    Sweet products
    Bars of dark cooking chocolate
    200 g See the article
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    150 g See the article
  • 100 g
  • x4
  • 150 g
  • 50 g
  • Sel de Guérande
    Sauces & condiments
    Fleur de sel de Guérande sea salt PGI

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. 

Country Bread
Country Bread
PGI Burgundy mustard
PGI Burgundy mustard
See Recipe