Ingredients
Brownies
- 115g (4 oz) chocolate chips (dark or semi-sweet)
- 55g (1/4 cup) unsalted butter, cubed
- 50g (1/3 cup) unbleached all-purpose flour
- 70g (1/3 cup) brown sugar
- 1 egg
Cookies
- 75g (1/2 cup) unbleached all-purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 55g (1/4 cup) unsalted butter, melted
- 55g (1/4 cup) refined sugar
- 50g (1/4 cup) maple sugar
- 1 egg yolk
- 5ml (1 tsp) vanilla
- 115g (4 oz) chocolate chips (dark or semi-sweet)
- With the rack in the middle position, preheat the oven to 375°F (190°C). Generously butter 12-muffin moulds.
- Start with the brownies’ preparation. In a first bowl, melt the chocolate and butter (in the microwave for 45 sec or on the stove). Stir until the chocolate has completely melted.
- Add the brown sugar and egg. Whisk to combine.
- With a spatula, fold in the flour.
- Place about 1 tbsp of the brownie batter in each muffin cup pressing down lightly, completely covering the bottoms. Set aside.
- For the chocolate chips cookies’ preparation, combine in a bowl the flour, baking soda and salt.
- In a 2nd bowl, whisk together the melted butter and the sugars.
- Add the egg yolk and vanilla. Whisk vigorously for 1 minute. With a spatula, fold in the flour mixture, then the chocolate chips.
- Place about 4 tsp of the batter on top of the brownies’ preparation.
- Bake one muffin tin at a time for 8 minutes.
- Let cool on a wire rack for 15 minutes before unmoulding. Let cool completely on the wire rack for 2 hours.
A recipe inspiration from Ricardo.