Brookies With Chocolate Surprise Inside

Summer has arrived in Paris, the sunrises are spectacular and when I run at 5:30 in the morning along the Seine the colors are mesmerizing and it makes me very excited, 12 years in the city and I am still excited by this beauty.

And the sunsets? Sometimes I fall asleep before sunset, so late they are. There is magic on an unending day, especially for tourists who want to enjoy more and more of Paris.

In a few days the city will become a city of tourists only, the Parisians will leave it for their Campagne homes by the sea or in the mountains, the holy vacances will begin. Entire streets will become ghost streets, private businesses will close for 3-4 weeks.

During August we will spend part of our time in our beloved Alsace and some of the time we will develop more and more adventures for you and for us. It’s also a great month for baking and creating recipes because the days are so long and the light that fills our apartment is amazing.

In the meantime a wonderful recipe you can make with the kids in the summer, Brookies! Brownies + cookies that contain a thick chocolate disc that adds another deep chocolate flavor and a soft texture. Are you ready? Don’t forget to add some ice cream when serving 🙂

Brookies With Chocolate Surprise Inside
10-14 brookies (depends on the size)
muffin/cylinder silicone mold

Ingredients
Chocolate Pecan Cookie Dough:
130g light brown sugar
80g butter, softened
40g egg 
125g flour, sifted
3g baking powder
1g baking soda
3g Fleur-de-Sel
55g dark chocolate, chopped (70%-80%)
55g roasted pecans, chopped

Chocolate Pecan Brownies:
130g butter
130g dark chocolate (at least 70%cocoa)
130g eggs (around 2 large eggs)
120g light brown sugar
65g all-purpose flour 
35g roasted pecans, chopped

Chocolate Surprise (possible):
Dark or milk chocolate (thick) discs

Preparation
1. Preheat the oven to 170C degrees.
2. Chocolate Pecan Cookie Dough: In a medium bowl whisk sugar and butter, whisk in the egg.
3. Add the flour, baking powder, baking soda and salt. Mix until soft dough forms. Fold in the chocolate chunks and pecan chunks. Cover and chill in the refrigerator.
4. Chocolate Pecan Brownies: Melt butter and dark chocolate in a double boiler or the microwave. Cool to room temperature. 
5. In a big bowl beat eggs and sugar until light and fluffy. Add melted chocolate to egg mixture and beat until smooth.
6. Add flour and mix until well combined. Stir in pecans.

Assembly
7. Spoon the brownie batter into the prepared muffin/cylinder pan (to half the height).
8. Place chocolate discs on top of the brownie layer (possible).
9. Cover with chocolate pecan cookie dough.
10. Bake for about 14-16 minutes until the cookies are golden brown, make sure you don’t overbake. Remove from the oven and let cool for a few minutes.
11. Remove from the pan and eat while the brookies are still warm, you can serve with ice cream.

Bon-Appétit
Sharon