Muffins Brooky (Brownie-Cookie)

Ingredients

• 100 g Dark chocolate 70% cocoa (For the brownie)
• 80 g Unsalted butter (For the brownie, melted with the chocolate)
• 2 Eggs (At room temperature)
• 60 g White sugar (For the brownie (lightly sweetened))
• 60 g All‑purpose flour (For the brownie)
• ½ c. à café Baking powder (For the brownie)
• ¼ c. à café Fleur de sel (For the brownie, adjust to taste)
• 50 g Unsalted pecan nuts (Coarsely chopped, folded into the brownie)
• 80 g Unsalted butter (softened) (For the cookie dough, at room temperature or slightly warmed 15 s in the microwave)
• 60 g Brown sugar (For the cookie dough)
• 60 g Raw sugar (Mixed with brown sugar for extra depth)
• 1 Egg (For the cookie dough, at room temperature)
• 100 g All‑purpose flour (For the cookie dough)
• ½ c. à café Baking powder (For the cookie dough)
• 100 g Dark chocolate chips (To fold into the cookie dough)
• 30 g Dark chocolate square (Molten center, placed in the center of each muffin)

Instructions

1. Melt the chocolate and butter

   Cut the dark chocolate into pieces, add the unsalted butter, then melt everything in the microwave in 20‑second intervals, stirring between each, until a smooth mixture forms.

   Time: PT2M

2. Prepare the brownie batter

   In a bowl, whisk the 2 eggs with the white sugar until the mixture becomes slightly frothy. Incorporate the melted chocolate‑butter, then add the flour, baking powder and fleur de sel. Mix quickly. Finally, add the chopped pecans and stir just enough to distribute them.

   Time: PT6M

3. Fill the muffin tins with the brownie batter

   Place the paper liners in the muffin tin. Using a piping bag or a spoon, fill each liner two‑thirds full with the brownie batter.

   Time: PT2M

4. Prepare the cookie dough

   Soften the butter (15 s in the microwave or at room temperature). In another bowl, cream the softened butter with the brown sugar and raw sugar until a fluffy consistency is achieved. Add the egg, then fold in the flour, baking powder and fleur de sel. Mix lightly, then add the chocolate chips.

   Time: PT7M

5. Shape the cookies and place them on the brownie

   Take a small portion of cookie dough (about one tablespoon), gently flatten it between floured hands, then place it on each brownie base. In the center of each portion, place a 30 g dark chocolate square for the molten center.

   Time: PT5M

6. Baking

   Bake the muffins in the preheated oven at 180 °C for 20 minutes. Watch the cookie color: it should be golden but not burnt.

   Time: PT20M

   Temperature: 180°C

7. Cooling

   Remove the tin from the oven, place the muffins on a cooling rack and let cool for 20 minutes before removing the liners to prevent them from collapsing.

   Time: PT20M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Dark chocolate 70% cocoa: milk chocolate, white chocolate
• Instead of Unsalted butter: margarine
• Instead of Eggs: apple sauce (½ egg)
• Instead of White sugar: cane sugar
• Instead of All‑purpose flour: whole‑wheat flour
• Instead of Baking powder: baking soda (½ tsp)
• Instead of Fleur de sel: sea salt
• Instead of Unsalted pecan nuts: walnuts, almonds
• Instead of Unsalted butter (softened): margarine
• Instead of Raw sugar: brown sugar
• Instead of Egg: apple sauce (¼ egg)
• Instead of All‑purpose flour: whole‑wheat flour
• Instead of Baking powder: baking soda (½ tsp)
• Instead of Dark chocolate chips: chopped chocolate
• Instead of Dark chocolate square: salted butter caramel

Equipment Needed

• Microwave
• Two large mixing bowls
• Hand or electric whisk
• Silicone spatula
• Piping bag (or tablespoon) (optional)
• Muffin tin (or silicone mold)
• Paper or silicone liners
• Cooling rack
• Oven
• Kitchen scale
• Parchment paper (optional) (optional)

Critical Steps — Do Not Skip

• Melt the chocolate and butter without burning
• Achieve a well‑aerated butter‑sugar cream
• Place the chocolate square in the center before covering with cookie dough
• Do not overbake: 20 minutes at 180 °C

Chef Tips from the Video

• Lightly sprinkle fleur de sel over the cookie top before baking for a savory contrast
• Use couverture chocolate for a more fluid center
• For an even more aesthetic result, add a pinch of chopped pecans on top of the cookie before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Wrapped individually in plastic film then placed in a freezer bag, they keep up to 1 month.

Room temperature: At room temperature, they stay soft for up to 1 day.

Make-Ahead Tips

• Prepare both batters separately and refrigerate for 24 h before baking
• Chocolate squares can be frozen and added directly before baking