Brookies – Half-cookie Half-brownie Cake

Ingredients

• 2 units Egg (Medium‑size eggs, at room temperature)
• 100 g Brown sugar (Unrefined brown sugar)
• 50 g White sugar (Fine granulated sugar)
• 150 g Melted salted butter (Divided in two: 75 g for the cookie, 75 g for the brownie)
• 250 g All‑purpose flour (Divided in two: 125 g for each layer)
• 5 g Baking powder (About 1 teaspoon)
• 1 g Salt (Pinch)
• 2 g Vanilla powder (About ½ teaspoon)
• 100 g Chocolate chips (Dark or milk, according to preference)
• 200 g Baking dark chocolate (At least 70% cocoa, melted with the butter)
• 150 g Granulated sugar (for the brownie) (Fine white sugar)
• 100 g Pecan nuts (Coarsely chopped, optional)
• 1 piece 20 × 20 cm square pan (flexipan) (Non‑stick, no need to butter/flour)

Instructions

1. Prepare the cookie dough

   Whisk the egg with the brown sugar and white sugar until the mixture lightens. Add 75 g melted butter, half the flour (125 g), baking powder, salt, vanilla powder, then the chocolate chips. Mix until you obtain a homogeneous dough that is still slightly sticky.

   Time: PT10M

2. Melt chocolate and butter for the brownie

   In a small saucepan, melt the dark chocolate and the 75 g of salted butter over low heat, stirring constantly until you obtain a smooth mixture.

   Time: PT5M

3. Incorporate the egg into the chocolate‑butter mixture

   Pour the beaten egg into the melted mixture and stir quickly to combine.

   Time: PT2M

4. Add sugar and flour to the brownie

   Stir in the granulated sugar then the flour (125 g) into the mixture, mixing gently until the batter is smooth.

   Time: PT5M

5. Add the pecan nuts

   Fold in the chopped pecans and mix lightly.

   Time: PT2M

6. Preheat the oven

   Preheat the oven to 180°C (thermostat 6).

   Time: PT5M

   Temperature: 180°C

7. Pour the brownie batter into the pan

   Spread the brownie batter evenly in the 20 × 20 cm square pan.

   Time: PT3M

8. Crumble the cookie dough over the brownie

   Crumble the cookie dough over the top of the brownie like a crumble, covering the entire surface.

   Time: PT5M

9. Bake

   Place the pan in the oven and bake for 25 minutes at 180°C. The top should be golden and the center still slightly molten.

   Time: PT25M

   Temperature: 180°C

10. Cool and unmold

    Let the cake cool for 15 minutes in the pan, then unmold onto a rack. Cut into 9 equal pieces.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Egg: Flax egg (2 tbsp water + 1 tsp ground flaxseed)
• Instead of Brown sugar: Brown sugar
• Instead of White sugar: Cane sugar
• Instead of Melted salted butter: Unsalted butter
• Instead of All‑purpose flour: Whole‑wheat flour
• Instead of Baking powder: Baking soda (½ tsp)
• Instead of Vanilla powder: Vanilla extract (½ tsp)
• Instead of Chocolate chips: Chopped chocolate
• Instead of Baking dark chocolate: Milk chocolate
• Instead of Granulated sugar (for the brownie): Cane sugar
• Instead of Pecan nuts: Walnuts, hazelnuts
• Instead of 20 × 20 cm square pan (flexipan): Metal or silicone pan

Equipment Needed

• Large mixing bowl
• Whisk or electric mixer (stand mixer)
• Silicone spatula
• Small saucepan
• 20 × 20 cm square pan (flexipan)
• Baking sheet (to support the pan)
• Cooling rack
• Knife or dough cutter
• Measuring tools (scale and spoons)

Critical Steps — Do Not Skip

• Mix the cookie dough without over‑working it
• Melt the chocolate over low heat to avoid burning
• Crumble the cookie dough evenly for a perfect crumble
• Baking: check the top color and the center texture

Chef Tips from the Video

• Using salted butter adds a subtle hint of salt that enhances the chocolate
• For a more intense flavor, add a pinch of fleur de sel on the crumble before baking
• Pecans can be toasted dry for 5 minutes for extra crunch

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days

Freezer: Wrap each piece in cling film then freeze for 1 month

Room temperature: At room temperature 1‑2 days, away from moisture

Make-Ahead Tips

• Prepare both batters the day before and keep them separate in the refrigerator
• The pan can be buttered and floured in advance if you use a metal pan
• The portions keep well in the freezer; simply reheat for 5 min in the microwave before serving