Brookies – Brownies with Crispy Cookie Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (brownie mass)
- 200 g dark chocolate
- 120 g butter
- 80 g flour
- 3 egg (s)
- 120 g suar
- 1 pinch (s) salt
- 80 g walnuts, rouhly chopped
For the dough: (cookie dough)
- 200 g flour
- 150 g suar, brown or cane suar
- 120 g chocolate chips, ovenproof
- 125 g butter, room temperature
- 1 egg (s)
- 0.5 teaspoon ½ baking powder
- 1 packet vanilla sugar
- 1 pinch (s) salt
Also:
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- For the brownie mass, the chocolate is melted with the butter over a water bath. The mass must not get hot, just warm.
- In another bowl, sugar, salt and eggs are whipped into a creamy mass. Then the chocolate and butter mixture is added and stirred in well. Then add flour and roughly chopped walnuts to this mixture.
- The brownie batter is then placed in a lightly greased brownie tin lined with baking paper and set aside.
- For the delicious cookie dough, butter, sugar and vanilla sugar are briefly stirred until creamy and then the egg is added and mixed in well. In another bowl, mix the flour, salt and baking powder together and then add to the butter mixture. Finally, add the chocolate chips.
- So you can flatten the dough a little and distribute it in portions on the brownie mass.
- The treat is then placed in the oven for 40 minutes at 180 ° C (top / bottom heat). After baking, the cake should cool down well and at the end it can be cut into small squares and eaten.
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