Brookie-style cake

You are torn between a brownie and a cookie, here's the recipe for you! A small slice of this cake and both cravings will be satisfied 😉 Of course, it’s not the lightest or freshest cake, but it’s very indulgent! You can add nuts if you wish, or even store it in the refrigerator for a fresher version when tasting.

Ingredients:
I used Caraïbes chocolate from Valrhona: use code ILETAITUNGATEAU for 20% off the entire site (affiliate).

Equipment:
Cake pan
Whisk

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Preparation time: 40 minutes + baking + resting
For a 20-22cm cake:

The brownie:

200g of dark chocolate
75g of butter
4 eggs
40g of sugar
60g of flour

Melt the chocolate with the butter.

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Whisk the eggs with the sugar.

Add the chocolate and butter mixture, then the flour.

Pour the batter into a greased and floured pan or lined with parchment paper.

The cookie:

125g of butter
70g of muscovado sugar
70g of granulated sugar
1 egg
180g of flour
175g of chocolate chips or chopped chocolate

Mix the softened butter with the sugars.

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Add the egg then the flour.

Finish with the chocolate chips.

Spread the cookie dough over the brownie batter (there is quite a lot of cookie dough, I didn’t use all of it and baked the rest separately to avoid too much thickness).

Baking:

Bake in a preheated oven at 220°C for 20 minutes, then lower the temperature to 180°C and continue baking for another 10 to 15 minutes depending on how gooey you want your cake. Let cool, then remove from pan and enjoy!

cake brookie 9