Chocolate brookie
04 November 2020
A new chocolatey and comforting recipe, it's not too much at the moment ! I took the recipe from my brookie from a few weeks ago and adapted it into a 100% chocolate version. It gives us a 70% Guanaja chocolate brownie covered with a cocoa cookie dough, all topped with Waina white chocolate chips (a white vanilla chocolate) and milk chocolate chips. The recipe is very simple and quick, perfect on any occasion ;-)
Enough talk, time for the recipe! 
Prep time : 20 minutes +35 minutes cooking
For a 20cm square mold | about 10 servings :
Brownie :
200g eggs
100g muscovado sugar
100g cassonade sugar
200g butter
15g cocoa
120g 70% cocoa dark chocolate
50g flour T55
125g white chocolate chips
Whisk the eggs and sugars.
Melt the butter and chocolate, then add them to the eggs.
Add the sifted flour and cocoa, and the chocolate chips.
Pour into the mold.
Cookie :
120g butter55g muscovado sugar
50g cassonade sugar
1 egg
165g flour T55
30g cocoa
2g baking powder
A pinch of salt
140g chocolate chips (half milk half white for me)
Mix the softened butter with the sugars.
Add the egg, emulsify, then add the flour, baking powder, cocoa and salt.
Then add the chocolate chips.
Arrange the cookie dough on top of the brownie.
Bake in the preheated oven at 170°C for about 30 to 40 minutes depending on whether you want the brownie to be runny, melting or firm.
When it comes out of the oven, let it cool down, then unmould and enjoy !
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