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.
Dairy productsPDO Poitou-Charente Butter120 g See the article
Sweet productsGuadeloupe cane sugar100 g See the article
- x 1
- 165 g
- 1 tsp
Sweet productsBars of dark cooking chocolate100 g See the article
Sweet productsBars of dark cooking chocolate200 g See the article
Dairy productsPDO Poitou-Charente Butter150 g See the article
- 100 g
- x 4
- 150 g
- 50 g
Sauces & condimentsFleur 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.