The famous brookie

Bibia Be Ye Ye – Ed Sheeran

Hey, salut

First of all, it is my sister’s birthday so let’s wish her a super awesome birthday! I hope you are all having a good day but especially my sister.

Few months ago, I posted a recipe on my French blog (that I should translate here because it’s fab) that had quite a nice success: cookies-brownies. As I said they were delicious so I thought about trying a brownie-cookie, usually called brookie. Let’s talk about this delight, I’m going to start by warning you, it is really chocolaty! No less than 475g of chocolate! I made it when we were in France and I strongly recommend you try it, but I advise you to eat it with restraint, especially if you eat it for dinner otherwise you might wake up the next day pretty heavy. Chocolate is always good but even if you like chocolate a lot, it is necessary to know when to stop :) And nothing will keep you from eating  a piece of brookie the next day!

The brownie part: 125g chocolate + 50g, 70 salted butter, 100g sugar, 2 eggs, 80g flour. The cookie part (I used my perfect cookies recipe): 270g flour, 4g baking powder, 3g salt, 150g brown sugar, 80g caster sugar, 90g melted butter not hot, 1 tsp vanilla extract, 1 egg, 1 egg yolk, 300g chocolate chunks.

First, the brownie: preheat the oven to 190°. During this time, melt the chocolate with the butter in a bain-marie. In a large bowl, pour the melted chocolate and butter, add the sugar and eggs, whisk. Add the flour and make chunks out of the 50g chocolate left, add them. Pour the brownie mix in a springform cake tin or your favourite cake tin but make sure to moisturize it with butter before.

Second, the cookie: Melt the butter. Chunk your chocolate by cutting squares in 4 or 6. In a bowl, mix the flour, baking powder and salt. In a larger bowl, mix the butter and sugars until well blended. Add the vanilla, egg and egg yolk and mix until you get a creamy mix. Add the previous mix, mix but not too much, your mix should be homogeneous but not overmixed. Add your chunks and incorporate them with you hands. Now, what I advise you to do is to take a baking paper sheet large enough and sprinkle with flour. Take your cookie dough and roll it out so it’ll fit in your cake tin and you just need to transpose it on your brownie mix. I’ll admit that it might be risky so, if you want a simpler way: take some cookie dough, press it and just place it carefully on your brownie mix, cover the whole cake tin. If you love chocolate more than reasonable, you can add chunks, yes again.

Voilà, in the oven for 20 to 30mn, according to your oven. The cookie part should be golden and you get to decide whether you want your brownie part to be fondant or not, stab your brookie and look at the knife blade, judge.

As I told you, it is really chocolaty so, if you want less chocolate you can take 100g of chocolate chunks off in the cookie. Yes, I know, 100g is a lot but I really love chocolate you see so, when one love… You’ll also probably have cookie dough left and if I were you I’d just make tiny cookies because they are cute, aren’t they? And one never has enough cookies! Yep!

I hope you liked the recipe, see you here soon. Des bisous (and even more for my sister!)

 

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