Brookie
🍫 The Recipe for a Melty and Crispy Brookie ✨
8
Cutlery15
minutes25
minutes170
°CThe “Brookieu” is an ultra-indulgent cake that combines the fudgy texture of a brownie with the chewy texture of a cookie. With its intensely chocolatey base and slightly crispy topping, it’s the perfect dessert for chocolate lovers who can’t decide between two classics.
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Ingrédients
- Chocolate fondant
100 g Dark baking chocolate
100 g Sugar
100 gr Butter
4 Eggs
60 g Flour
- Cookies
1 Egg
100 g Butter
75 g White sugar
100 g Brown sugar / Brown sugar
3 g Salt
200 g Flour
100 g Chocolate chips
5 g Baking powder
Instructions
- Chocolate fondant dough preparation
- In a large bowl, melt the butter and chocolate in the microwave for 1 minute 30 seconds.
- Whisk together until you have a smooth texture.
- Add the sugar and mix.
- Add the whole eggs at the same time and then mix.
- Add the flour (sifted if possible) and mix with a whisk.
- Cookie dough preparation
- In the bowl of your stand mixer fitted with the paddle attachment, put the butter in pieces and the two sugars (brown sugar and white sugar).
If you don’t have a robot, put the softened butter (30 seconds in the microwave) with the sugar in a mixing bowl and mix. - Once the sugars and butter are well mixed, add the salt, flour, and yeast (speed 2 in the food processor, always with the paddle attachment).
- Add the chocolate chips, mix (at speed 1 with the paddle attachment in the food processor).
- In a suitable silicone mold or one that has been previously buttered and floured, spread your cookie dough, then pour in your fondant mixture.
- Bake for 25 minutes at 170°C
Astuces
- You can reverse the order of the fondant first and then the cookie dough without any problem. Feel free to reduce the baking time for an even more runny fondant that pairs perfectly with the crisp cookie.
Making the perfect Brookie: the secrets of the double texture
This is the main problem with brookies. To avoid it, your brownie batter needs to be quite firm. Pour it into the pan first, then refrigerate the pan for 15 minutes before carefully placing pieces of cookie dough on top. The chilled brownie will better support the weight of the cookie dough.
Contrast is key: the brownie should be fudgy and the cookie crunchy. Use 70% dark chocolate for the brownie to ensure a moist base, and don’t flatten the cookie dough pieces too much on top so they can brown without spreading out completely.
The brownie takes longer to bake than the cookie. Bake your Brookie at a maximum of 170°C (340°F) . If you see that the cookie is browning too quickly while the brownie still seems liquid, cover the pan with aluminum foil for the last 5 minutes of baking to protect the top.
Yes, the Brookie is even better the next day! The chocolate flavors have time to develop and the two textures stabilize. Store it in an airtight container at room temperature . If it’s warm, refrigerate it, but take it out 30 minutes before serving to restore the brownie’s fudgy texture.
