Cookie Brownie by @foodblog__fr

30 min
Medium

1 serving

🍫

200 g

Dark Chocolate

🌾

90 g

Flour

🧈

60 g

Butter

🥚

2 large eggs

Eggs

🍬

90 g

White Sugar

🍚

45 g

Vergeoise Sugar

🧁

5.5 g

Baking Powder

🧂

1 g

Fleur De Sel

🍫

100 g

Chocolate Chips

🧀

150 g

Mascarpone

🥛

100 ml

Heavy Cream

🍚

15 g

Powdered Sugar

🌼

5 ml

Vanilla Extract

Preparation Steps

  1. Step 1/17

    Place the mascarpone, heavy cream, mixing bowl, and whisk attachments in the refrigerator for 30 minutes to chill thoroughly.

    mascarpone
    heavy cream
    🥣mixing bowl

  2. Step 2/17

    Preheat the oven to 180°C / 350°F and line the baking tray with parchment paper.

    🍪baking tray
    📜parchment paper

  3. Step 3/17

    Melt the 200 g dark chocolate with the 60 g butter in a saucepan over low heat.

    dark chocolate
    butter
    🍲saucepan
    🥄rubber spatula

  4. Step 4/17

    Remove the saucepan from the heat and let the chocolate-butter mixture cool for 5 minutes.

    🍲saucepan

  5. Step 5/17

    Whisk the 2 eggs with the 90 g white sugar and 45 g brown sugar until the mixture is smooth and slightly lighter.

    eggs
    white sugar
    brown sugar
    🥣mixing bowl
    🥄whisk

  6. Step 6/17

    Pour the cooled chocolate-butter mixture into the egg mixture and whisk until evenly combined.

    dark chocolate
    butter
    eggs
    white sugar
    brown sugar
    🥣mixing bowl
    🥄whisk
    🍲saucepan

  7. Step 7/17

    Add the 90 g wheat flour and 5.5 g baking powder to the bowl.

    wheat flour
    baking powder
    🥣mixing bowl

  8. Step 8/17

    Fold the dry ingredients into the batter with a rubber spatula just until no dry flour remains.

    wheat flour
    baking powder
    🥣mixing bowl
    🥄rubber spatula

  9. Step 9/17

    Fold the 100 g chocolate chips and 1 g fleur de sel into the brownie cookie dough.

    chocolate chips
    fleur de sel
    🥣mixing bowl
    🥄rubber spatula

  10. Step 10/17

    Scoop 6 equal portions of dough onto the lined baking tray, leaving space between each portion.

    dark chocolate
    wheat flour
    butter
    eggs
    white sugar
    brown sugar
    baking powder
    fleur de sel
    chocolate chips
    🍪baking tray
    📜parchment paper

  11. Step 11/17

    Bake for 10 to 12 minutes, until the edges are set but the centers remain soft.

    🍪baking tray

  12. Step 12/17

    Remove the cookie brownies from the oven and let them cool on the baking tray until room temperature.

    🍪baking tray

  13. Step 13/17

    Pour the chilled 100 ml heavy cream and 150 g mascarpone into the chilled mixing bowl.

    heavy cream
    mascarpone
    🥣mixing bowl

  14. Step 14/17

    Add the 15 g powdered sugar and 5 ml vanilla extract to the cream mixture.

    powdered sugar
    vanilla extract
    🥣mixing bowl
    🥄measuring spoons

  15. Step 15/17

    Whip the mixture with an electric hand mixer until stiff peaks form.

    heavy cream
    mascarpone
    powdered sugar
    vanilla extract
    🥣mixing bowl

  16. Step 16/17

    Transfer the mascarpone whipped cream to a piping bag fitted with a piping tip.

    heavy cream
    mascarpone
    powdered sugar
    vanilla extract
    🧁piping bag
    🔺piping tip
    🥄rubber spatula

  17. Step 17/17

    Pipe the mascarpone whipped cream over the cooled cookie brownies and serve immediately.

    heavy cream
    mascarpone
    powdered sugar
    vanilla extract
    🧁piping bag
    🔺piping tip

Composition

Ingredients

Types

Chocolate, Baking, Dairy, Fat, Eggs, Sweeteners, Seasonings, Flavorings

Ingredients

Dark chocolate, Flour, Butter, Eggs, White sugar, Vergeoise sugar, Baking powder, Fleur de sel, Chocolate chips, Mascarpone, Heavy cream, Powdered sugar, Vanilla extract

Allergens

Milk, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

610 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 68g, Total fat: 35g, Saturated fat: 21g, Fiber: 4g, Sugars: 52g

Nutritional Information

Minerals

Calcium: 135mg, Iron: 2.8mg, Potassium: 260mg, Sodium: 190mg

Vitamins

Vitamin A: 245mcg, Vitamin D: 1.2mcg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

30 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, saucepan, baking tray, parchment paper, piping bag, piping tip, measuring spoons

Appliances

oven, refrigerator, electric hand mixer

Type

Type

Type Of Dish

Dessert, Baked good

Occasions

Snack, Tea time, Birthday, Holiday dessert, Potluck

Origin

Source

Platform

instagram

Original Creator

@foodblog__fr

Origin

Cuisine

French-inspired, American-inspired

Geographic

France, Europe

Various

Aspect

Texture

Fudgy, Chewy, Crispy-edged, Creamy, Melty

Flavors

Chocolatey, Sweet, Buttery, Vanilla, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Store plain cookie brownies in an airtight container.,Do not leave topped cookie brownies at room temperature for more than 2 hours.), fridge : 3 days (Store in an airtight container.,Keep the mascarpone whipped cream topping refrigerated.,For best texture, add the topping shortly before serving.), freezer : 2 months (Freeze cookie brownies without whipped cream in an airtight container.,Thaw at room temperature before topping and serving.)