Revisited Brookie by @chiara_serpaggi

35 min

8 servings

🍫

170 g

Dark chocolate 70%

🧈

340 g

Salted butter

🥚

6

Eggs

🍬

90 g

Vergeoise

🌾

330 g

Flour

🌽

10 g

Cornstarch

🍫

10 g

Cocoa powder

🧂

1 g

Fleur de sel

🌰

50 g

Nuts

🍬

100 g

Sugar

🫙

4 g

Baking powder

🫙

4 g

Baking soda

Mix-in ingredients

🍨

450 g

Vanilla ice cream

  1. Preheat

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

  2. Place
    • 70% dark chocolate
    • salted butter

    Place 170 g of 70% dark chocolate and 140 g of salted butter in a mixing bowl, then melt until smooth.

  3. Whisk
    • egg
    • brown sugar

    Whisk 4 eggs with 90 g of brown sugar in a second mixing bowl until the mixture is smooth.

  4. Pour
    • 70% dark chocolate
    • salted butter
    • egg

    Pour the melted chocolate mixture into the egg mixture and fold until fully combined.

  5. Fold
    • all-purpose flour
    • unsweetened cocoa powder
    • Fleur de sel

    Fold in 70 g of all-purpose flour, 10 g of cornstarch, 10 g of cocoa powder, and 1 g of fleur de sel.

  6. Fold
    • mixed nuts

    Fold 50 g of mixed nuts into the brownie batter, then spread the batter evenly in the lined baking pan.

  7. Bake

    Bake the brownie base for 15 min at 180°C / 350°F.

  8. Combine
    • salted butter
    • granulated sugar

    Combine the remaining 100 g of salted butter with 100 g of granulated sugar until creamy.

  9. Mix
    • egg
    • Salted butter

    Mix 1 egg into the butter mixture until incorporated.

  10. Fold
    • all-purpose flour

    Fold in 130 g of all-purpose flour, 4 g of baking powder, and 4 g of baking soda to form a thick cookie dough.

  11. Spread

    Remove the brownie base from the oven and spread the cookie dough generously over the partially baked brownie layer.

  12. Return

    Return the pan to the oven and bake for about 15 min, until the cookie topping is golden and the center remains slightly soft.

  13. Cool

    Cool the brookie in the pan for 15 min, then slice into 8 portions.

  14. Serve
    • vanilla ice cream

    Serve each warm brookie portion with one scoop of vanilla ice cream.

Revisited Brookie by @chiara_serpaggi

35 min

8 servings

🍫

170 g

Dark chocolate 70%

🧈

340 g

Salted butter

🥚

6

Eggs

🍬

90 g

Vergeoise

🌾

330 g

Flour

🌽

10 g

Cornstarch

🍫

10 g

Cocoa powder

🧂

1 g

Fleur de sel

🌰

50 g

Nuts

🍬

100 g

Sugar

🫙

4 g

Baking powder

🫙

4 g

Baking soda

Mix-in ingredients

🍨

450 g

Vanilla ice cream

Preparation Steps

  1. Step 1/14

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

    🍳baking pan
    📜parchment paper

  2. Step 2/14

    Place 170 g of 70% dark chocolate and 140 g of salted butter in a mixing bowl, then melt until smooth.

    🍫70% dark chocolate
    🧈salted butter
    🥣mixing bowl
    🥄rubber spatula

  3. Step 3/14

    Whisk 4 eggs with 90 g of brown sugar in a second mixing bowl until the mixture is smooth.

    🥚egg
    🍬brown sugar
    🥣mixing bowl
    🥄whisk

  4. Step 4/14

    Pour the melted chocolate mixture into the egg mixture and fold until fully combined.

    🍫70% dark chocolate
    🧈salted butter
    🥚egg
    🍬brown sugar
    🥣mixing bowl
    🥄rubber spatula

  5. Step 5/14

    Fold in 70 g of all-purpose flour, 10 g of cornstarch, 10 g of cocoa powder, and 1 g of fleur de sel.

    🌾all-purpose flour
    🌽cornstarch
    🍫unsweetened cocoa powder
    🧂fleur de sel
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/14

    Fold 50 g of mixed nuts into the brownie batter, then spread the batter evenly in the lined baking pan.

    🌰mixed nuts
    🥣mixing bowl
    🥄rubber spatula
    🍳baking pan

  7. Step 7/14

    Bake the brownie base for 15 min at 180°C / 350°F.

    🍳baking pan

  8. Step 8/14

    Combine the remaining 100 g of salted butter with 100 g of granulated sugar until creamy.

    🧈salted butter
    🍬granulated sugar
    🥣mixing bowl
    🥄rubber spatula

  9. Step 9/14

    Mix 1 egg into the butter mixture until incorporated.

    🥚egg
    🥣mixing bowl
    🥄whisk

  10. Step 10/14

    Fold in 130 g of all-purpose flour, 4 g of baking powder, and 4 g of baking soda to form a thick cookie dough.

    🌾all-purpose flour
    🫙baking powder
    🫙baking soda
    🥣mixing bowl
    🥄rubber spatula
    🥄measuring spoon

  11. Step 11/14

    Remove the brownie base from the oven and spread the cookie dough generously over the partially baked brownie layer.

    🍳baking pan
    🥄rubber spatula

  12. Step 12/14

    Return the pan to the oven and bake for about 15 min, until the cookie topping is golden and the center remains slightly soft.

    🍳baking pan

  13. Step 13/14

    Cool the brookie in the pan for 15 min, then slice into 8 portions.

    🍳baking pan

  14. Step 14/14

    Serve each warm brookie portion with one scoop of vanilla ice cream.

    🍨vanilla ice cream
    🥛ice cream scoop

Composition

Ingredients

Types

Dairy, Eggs, Cereals, Seasonings, Baking, Desserts

Ingredients

Dark chocolate 70%, Salted butter, Eggs, Vergeoise, Flour, Cornstarch, Cocoa powder, Fleur de sel, Nuts, Sugar, Baking powder, Baking soda, Mix-in ingredients, Vanilla ice cream

Notes

Salted butter (for the brownie layer), Eggs (for the brownie layer, for the cookie dough), Flour (for the brownie layer), Fleur de sel (a pinch), Nuts (inclusions, amount not given), Sugar (of your choice), Mix-in ingredients (of your choice, to garnish the cookie dough), Vanilla ice cream (a generous scoop, for serving)

Allergens

Milk, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

620 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 61g, Sugars: 42g, Fat: 38g, Saturated fat: 21g, Fiber: 4g

Nutritional Information

Minerals

Calcium: 95mg, Iron: 3.5mg, Potassium: 260mg, Sodium: 300mg

Vitamins

Vitamin A: 210µg, Vitamin D: 0.8µg, Vitamin E: 2mg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, kitchen scale, baking pan, parchment paper, measuring spoon, ice cream scoop

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Summer, Comfort food, Afternoon tea, Party, Celebration

Origin

Source

Platform

instagram

Original Creator

@chiara_serpaggi

Origin

Cuisine

American, French

Geographic

France, Europe

Various

Aspect

Texture

Fudgy, Chewy, Crisp-edged, Melting, Creamy, Crunchy

Flavors

Chocolatey, Sweet, Buttery, Caramelized, Salty, Nutty, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from heat and direct sunlight,Store vanilla ice cream separately in the freezer), fridge : 5 days (Store in an airtight container,Keep vanilla ice cream separate,Warm individual portions before serving), freezer : 2 months (Freeze brookie portions without ice cream,Wrap portions tightly before placing in a freezer-safe container,Thaw at room temperature or reheat gently)