Brookies
If you only had to keep one cake recipe, that would be the one ... The brownie and cookie mix is pure delight. Crunchy-fondant-fondant, this brookie is made for all chocolate fans.
Prep Time30 mins
Cook Time45 mins
Total Time45 mins
Servings: 8
Calories: 130kcal
Ingredients
- 125 g Dark chocolate
- 100 g Butter
- 250 g Granulated sugar
- 2 Egg
- 80 g Flour
- 20 g Cacao
- 125 g Pecan nuts
- 350 g Cookie dough
- 375 g Flour
- 300 g Chocolate Chip
- 350 g Brown sugar
- 250 g Soft butter
- 1 Egg
- 1 C. soup Vanilla extract
Instructions
- Start this recipe of brookies by preheating the oven to 180 ° C (tea 6). Line a square baking pan (22 cm) with parchment paper.
- The cookie dough: Mix the butter and sugar (using a blender) until the mixture is creamy. Add egg and vanilla extract, mix, incorporate flour and finish with chocolate chips. Book.
- The brookie: Melt the chocolate and butter in a bain-marie. Roughly chop the pecans. Beat the eggs well with the sugar. Then, incorporate flour and cocoa. Then add the chocolate-butter mixture, then the chopped nuts. Pour the mixture into the mold and crumble about 350 g of cookie dough on top. Keep the remaining dough in the fridge or freezer.
- Bake 30 to 40 minutes. Halfway through cooking, cover with foil to prevent cookie dough from overcooking.
Brookies, I really like it!