Brookie – an American dessert that combines a brownie and a cookie. A perfect mix of a rich chocolate cake and crispy cookie with chocolate chips. Not very healthy, but incredibly delicious!

Here’s my version of this treat: a little less sugar and salt, and the chocolate part is very tender—just like my favorite French chocolate cake.

Brookies

Natalija

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Prep Time 25

Cook Time 30

Total Time 55

Servings personnes

Ingredients

Brownie Batter

100 g dark chocolate (60% cacao)
75 g butter
3 eggs
100 g sugar
1 Tbsp all-purpose flour (sifted)

Cookie Dough

115 g softened butter
40 sugar
50 g brown sugar
1 egg
165 g all-purpose flour (sifted)
1/8 tsp salt
1/2 tsp baking soda
1 tsp liquid vanilla (1/2 packet of vanilla sugar) optional
175 g chocolate chips

Instructions

Brownie Batter

Preheat the oven to 180°C (350°F). Grease and flour a baking pan.
Melt the chocolate and butter using a double boiler or microwave, stirring until smooth.
Add the powdered sugar and mix well.
Incorporate the eggs one by one, stirring thoroughly after each addition.
Add the flour and gently mix it in.
Pour the brownie batter into the prepared baking pan.

Cookie Dough

In a large bowl, use a mixer to beat the butter, brown sugar, powdered sugar, and vanilla extract until creamy.
Add the egg and mix again.
Gradually incorporate the flour mixed with baking soda and salt
Stir in the chocolate chips and mix well with a spatula
Evenly spread the cookie dough over the brownie batter in the pan. Bake at 180°C (350°F) for about 20 minutes.
Bake at 180°C (350°F) for about 20 minutes. Check for doneness: insert a knife into the center – it should come out slightly moist but not liquid. The surface should be golden brown and slightly crispy.
Allow to cool before removing from the pan and cutting into portions.Enjoy your brookie!