GENERAL INFORMATION
Preparation:20 minutes
Cooking:20 minutes
Recipe for 8 people (because you can never be too greedy)
INGREDIENTS
For the brownie batter
- 125g dark chocolate
- 125 g caster sugar
- 75g flour (T65)
- 2 eggs
- 75 g butter with Guérande salt crystals
- 50g roughly chopped pecans
For the cookie dough
- 165 g flour (T65)
- 135g brown sugar
- 1 egg
- 1 teaspoon baking powder
- 120 g butter with softened Guérande salt crystals
- 100g chocolate chips
PREPARATION
- Preheat the oven to 180°C. Butter or grease a 23cm square mold. Prepare the brownie:melt the chocolate and the butter in a bain-marie then add the caster sugar and mix well. Incorporate the eggs one by one, then the sifted flour and the pecan nuts. Pour the preparation into the mold, smoothing the surface.
- Prepare the cookie dough:cream the butter and sugar with an electric whisk, add the egg and mix well. Finish with flour, baking powder sifted together and chocolate chips, mix quickly. Sprinkle the brownie batter with cookie dough in large crumbs as for a crumble.
Bake + or – 20 minutes. The knife blade should come out slightly moist if you want a melt-in-the-heart brownie. Allow the brookie to cool completely before cutting into squares. Then pour yourself a glass of milk, the pleasure will be even more powerful.
Bon appetit!
