Brookie (Brownie + Cookie) gluten-free
fudgy brownie and soft cookie come together in one perfect dessert
Ingredientes
For the cookie layer:
- 150 g unsalted butter
- 60 g light brown sugar
- 60 g white sugar
- 1 large egg
- 130 g buckwheat flour (or all-purpose flour)
- pinch of salt
- 200 g chocolate chips
For the brownie layer:
- 250 g chocolate (60 to 70% cocoa)
- 150 g unsalted butter
- 4 eggs
- 120 g white sugar
- 80 g light brown sugar
- 1 tsp vanilla essence
- 80 g buckwheat flour (or all-purpose flour)
Preparação
For the cookie layer:
- Cream the butter with sugars until paler color.
- Add the egg and vanilla, beat a little longer.
- Lower the speed of the mixer and incorporate the flour, salt and chocolate chips.
- Spread this mixture on a baking paper sheet to form a 20 x 20 cm square.
- Refrigerate while you prepare the brownie.
For the brownie layer:
- Preheat the oven to 170 degrees celsius.
- Melt the chocolate and butter in a water bath or in the microwave (30 second intervals).
- Add the sugars and beat with a whik.
- Pour in the egg and vanilla, and mix a bit more.
- Fold the flour into the mixture with a spatula.
- Spread the brownie batter on square cake pan (20 x 20 cm), previously greased and lined with baking paper.
- Remove the cookie layer from the fridge and place it on top of the brownie, pressing it in lightly.
- Bake for about 20 to 25 minutes. The baking time varies according to how moist you want your brownie to be - test with a skewer.
- Let it cool down completely. Serve slightly warmed in the microwave with a scoop of ice cream.