Imported from the web

Brookies, the Easy Brownie-Cookie Cake

Name: Brookies, the Easy Brownie-Cookie Cake
Prep time: 20 min
Cook time: 20 min
Total time: 55 min
Yield: 9 servings
Cuisine: French
Ingredients: 140 g Dark baking chocolate (52 to 60% cocoa); 70 g Unsalted butter (For the brownie); 2 Eggs (For the brownie); 100 g Granulated sugar (For the brownie); 70 g Flour (For the brownie); Salt (1 pinch, for the brownie); 100 g Unsalted butter (Very soft, for the cookie); 120 g Light brown sugar (For the cookie); 1 Egg (For the cookie); 170 g Flour (For the cookie); 1 c. à café rase Baking powder (For the cookie); 90 g Chocolate chips (Or chopped chocolate, for the cookie); Salt (1 pinch, for the cookie)

Imported by Anne Sophie David on SeeMeCook

A fudgy chocolate brownie topped with a layer of cookie dough that browns and becomes crisp during baking. Easy to prepare by hand, this shareable cake can be cut into squares and keeps for several days.

9 servings55 minFrench

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Ingredients

140 g Dark baking chocolate (52 to 60% cocoa)
70 g Unsalted butter (For the brownie)
2 Eggs (For the brownie)
100 g Granulated sugar (For the brownie)
70 g Flour (For the brownie)
Salt (1 pinch, for the brownie)
100 g Unsalted butter (Very soft, for the cookie)
120 g Light brown sugar (For the cookie)
1 Egg (For the cookie)
170 g Flour (For the cookie)
1 c. à café rase Baking powder (For the cookie)
90 g Chocolate chips (Or chopped chocolate, for the cookie)
Salt (1 pinch, for the cookie)

Steps

1
Preheat the oven to 180 °C on the fan setting. Line a 20 cm square pan with parchment paper, unless it is made of silicone.
2
Cut the dark chocolate and the 70 g of butter intended for the brownie into pieces. Melt them in the microwave at full power for 1 minute, stir, and set aside.
3
In a mixing bowl, combine the 2 eggs and granulated sugar with a fork, just until homogeneous. Do not whisk too much: the brownie could puff up and become dry.
4
Add the melted chocolate to the egg and sugar mixture, then stir.
5
Add the 70 g of flour and the pinch of salt for the brownie. Mix just until no flour remains visible.
6
Pour the brownie batter into the prepared pan.
7
For the cookie dough, make sure the 100 g of butter is very soft. If necessary, cut it into pieces and microwave it for about 10 seconds.
8
By hand, mash the soft butter with the light brown sugar using a fork. Add the egg and mix.
9
Add the 170 g of flour, baking powder, and the pinch of salt. Mix with a fork, then finish by hand if necessary, without overworking the dough.
10
Fold in the chocolate chips, or the chopped chocolate, just until evenly distributed throughout the dough.
11
Drop the cookie dough in small mounds over the brownie batter. Do not spread it out: it will spread during baking.
12
Bake for 20 minutes, until the cookie layer is golden brown.
13
Let the cake cool in the pan for 15 minutes, then remove it from the pan onto the serving plate.
14
Let it cool completely before cutting into portions and serving, to obtain neat squares.

Notes

The basic recipe is intended for a 20 cm square pan and makes 9 portions. Chopped bar chocolate can replace the chocolate chips. Cover the cake only once it has cooled to prevent condensation from softening the cookie layer. The source text contains contradictory wording about removing the cake from the pan after the 15-minute resting period; the sequence used here follows the instruction to let it cool slightly, then remove it from the pan before cooling completely for cutting.