Straight from the USA, brookie combines the best of both worlds. The crunch of a cookie and the melt-in-your-mouth goodness of a brownie in a single cake. While we don’t know who came up with the idea, we do know that it’s delicious. After the waffle or cookie recipe, discover this time the recipe for chocolate brookie coulant by chef Cyril Lignac. You’ll see, it’s addictive!
Ingredients for a chocolate brookie for 4 people
Preparation time: 20 minutes
Baking time: 35 minutes
For the brownie :
60 g milk chocolate
100 g dark chocolate
40 g dark chocolate chips
120 g butter + a little for the mold
2 eggs
150 g caster sugar
40 g flour
2 pinches fleur de sel
40 g salted roasted peanuts
For the cookie :
90 g softened butter
60 g brown sugar
1 egg
160 g flour
1 tsp. baking powder
70 g chocolate chips
Steps for Cyril Lignac’s chocolate brookie
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For the brownie
1 – Preheat oven to 180°C.
2 – Butter the pan. Crumple a sheet of parchment paper into the shape of the mold, then uncrumple it and place it in the mold.
3 – Melt the butter, milk chocolate and dark chocolate in a bain-marie. Mix well to obtain a smooth, melted chocolate.
4 – In a bowl, beat the eggs with the sugar, then add the chocolate mixture.
5 – Stir in the flour and fleur de sel. Add the peanuts, mixing gently, then stir in the chocolate chips. Pour into the tin.
For the cookie
1 – In a separate bowl, whisk together the butter and sugar.
2 – Add the egg and mix well.
3 – Stir in the flour and baking powder, then the chocolate chips.
4 – Place the cookie dough on the raw brownie, then bake for 35 minutes.
5 – Wait 10 minutes before serving!