brookies (brownie+cookies)

brookies (brownie+cookies)



  • 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


  • 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)
  1. With the rack in the middle position, preheat the oven to 375°F (190°C). Generously butter 12-muffin moulds.
  2. 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. 

  3. Add the brown sugar and egg. Whisk to combine.
  4. With a spatula, fold in the flour. 

  5. Place about 1 tbsp of the brownie batter in each muffin cup pressing down lightly, completely covering the bottoms. Set aside.
  6. 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.
  8. Add the egg yolk and vanilla. Whisk vigorously for 1 minute. With a spatula, fold in the flour mixture, then the chocolate chips.
  9. Place about 4 tsp of the batter on top of the brownies’ preparation.
  10. Bake one muffin tin at a time for 8 minutes.
  11. 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.

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