Brookie (brownie and cookie bars)

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The brookie is a cake made of melt-in-your-mouth chocolate brownies covered with soft, slightly crispy cookie dough. With its ultra-gourmand texture, it's perfect for a comforting snack or regressive Sunday brunch.

If you like cookies, you'll love these chocolate chips praline cookies or this 100% edible cookie dough !

💙 Why you'll love it

• This recipe is absolutely decadent.
• It's easy to make.
• She's a vegetarian.

🧈 Ingredients

These are the main ingredients, and the quantities can be found in the recipe card below.

• Dark chocolate: use chocolate with at least 50% cocoa, fair-trade if possible. Discover the Eco Tips I wrote about chocolate!
• Cocoa powder: Dutch-processed unsweetened
• Two sugars: brown sugar and white sugar.
• Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
• Cornstarch
• Baking soda: to make the brownie even fluffier.
• Butter: soft.
• Vegetable oil: I recommend walnut or hazelnut oil.
• Flour: use all-purpose flour
• Salt: fine.
• Vanilla extract: don't replace it with vanilla powder, as it won't have the same effect.

🥰 Chef's tips

1. As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
2. Use eggs that have been at room temperature for at least 1 hour. Personally, I never keep my eggs in the fridge.
3. When making the brownie batter: after adding the flour, don't overmix. Once you've incorporated it and it's gone, stop.
4. For the mould: use a steel mould and not glass (the latter conducts heat much less evenly). Its size also affects cooking: mine is 8x8x2 inches.
5. Take the time to fold the baking paper you'll be putting in the pan properly: if it's badly folded, the heat won't move properly and the baking won't be even.
6. Wait until the brookie is completely cold before cutting: I know, it's frustrating, but it's only when it's cold that it's really perfect in the mouth. Some even say it tastes better the next day.
7. Run your knife under hot water before cutting the brookie for a truly perfect cut.

💡 Frequently Asked Questions

❄️ Storage / freezing

Store this Brookie in an airtight container at room temperature for up to 4 days. Don't put it in the fridge: it will harden considerably.

To freeze: once completely cold, cut into slices and place in a freezer bag with the date. You can keep it for about 3 months. To defrost, place in the fridge overnight and return to room temperature the following day.

🍫 Other chocolate treats

• 3-ingredient French chocolate mousse
• Easy chocolate soufflés (French desert)
• Best chocolate cake ever

If you make this Brookie, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

📖 Recette

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Brookie (brownie and cookie bars)

The brookie is a cake made of melt-in-your-mouth chocolate brownies covered with soft, slightly crispy cookie dough. With its ultra-gourmand texture, it's perfect for a comforting snack or regressive Sunday brunch.

Servings 6 servings

Prep Time 30 minutes mins

Cook Time 32 minutes mins

Cooling time 3 hours hrs

Total Time 4 hours hrs 2 minutes mins

Ingredients

For the Brownie Layer:

• 5,3 oz dark chocolate minimum 50% cocoa (150g)
• 1,2 oz unsweetened cocoa powder Dutch-processed (35g)
• 4,4 oz brown sugar (125g)
• 2 large eggs at room temperature
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 4,4 oz unsalted butter (125g)
• 1 tablespoon vegetable oil walnut oil is recommended
• 1,9 oz all-purpose flour (55g)
• 1 pinch fine salt

For the Cookie Layer:

• 3,3 oz unsalted butter (95g)
• 2,3 oz brown sugar (65g)
• 5 teaspoons white sugar (20g)
• 1 large egg
• 1 teaspoon vanilla extract
• 5,3 oz all-purpose flour (150g)
• 5 oz dark chocolate minimum 50% cocoa or dark chocolate chips (140g)

Metric - US Customary

Instructions

For the brownie layer

• Melt the chocolate and butter in a saucepan over low heat. Meanwhile, mix the eggs and sugar for 3 to 4 minutes: the mixture should turn white and become creamy.
• Add the hot chocolate to the eggs, stirring constantly.
• Then add the vegetable oil, bicarbonate, salt and cornstarch, and mix. Add the cocoa and mix again.
• Finally, add the flour and mix (not too much: as soon as the flour is incorporated, stop mixing).
• Put your parchment paper in the tin, press it down with your fingers so that it takes the shape of the tin and place the mixture on top, then set aside.

For the cookie layer

• Preheat your oven to 345°F/175°C on natural convection/static heat high and low. Place your butter in a bowl and microwave for a few seconds to soften it (it should be barely soft, not melted).
• Using an electric mixer, blend the butter and sugars until the mixture is light, then add the egg and vanilla extract. Mix again, then add the flour and the previously crushed dark chocolate, and mix gently one last time.
• Take some pieces in your hands, flatten them with your fingers and add them to the brownie batter to cover everything.
• Bake for 32 minutes for an ultra-melting brookie (it's normal for the cookie part to be soft when it comes out of the oven, it will harden in the open air) and 35-36 for a well-baked one. Leave to cool completely in the tin for at least 3 hours. To cut, run a large knife under hot water.

Notes

1. As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
2. Store this brookie in an airtight container at room temperature for 4 to 5 days.
3. Freeze - once completely cold, cut into slices and place in a freezer bag with the date. It will keep for around 3 months.

Author: Marie Compain

Course: Brownies, Cookies, Snacks and desserts

Cuisine: American

Keyword: comforting, décadent, indulgent

Régime: Vegetarian