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Chocolate Hazelnut Brookie

When Nestlé Dessert® challenged me to make a recipe with their new chocolate bar, I immediately thought of brookie, this half-brownie half-cookie hybrid cake. The advantage of this dessert is that it can be made in record time! So if the craving for chocolate is too strong, you know which dessert to turn to !

For the brownie part, nothing very complicated ! You will need good dark chocolate and slivers of hazelnuts (or opt for their tablet) but also sugar, eggs, butter and flour. I have intentionally less sugar this recipe because the chocolate used is not very strong in cocoa (49% minimum) and was therefore already sweet enough. I also chose a mixture of muscovado sugar (unrefined sugar) and blond or brown sugar to add a caramelized note.

For the cookie part, I used the same chocolate that I detailed in large chocolate chips. Once done, spread the cookie dough over the raw brownie. No need to bother to arrange it correctly because when cooking it will eventually spread. For a melting chocolate brookie, I advise you to cook it for 25 minutes. If you like it more "compact", extend the cooking time by at least 5 minutes.

For this recipe, I used a 24 cm cake mold, but you can totally use a circle or a frame. Remember to surround it with aluminum so that the dough does not escape during cooking. If you like a brooky stronger in chocolate, I invite you to consult my other recipe (right here).

Do not hesitate to give me your feedback on this recipe if you make it :)

Ingredients for a brookie for 8-10 people :

The brownie :

  • 4 eggs

  • 60g muscovado sugar

  • 20g blond sugar

  • 150g unsalted butter

  • 250g of NESTLE DESSERT® Dark Chocolate Hazelnut Shards (or other dark chocolate and additionally crushed hazelnuts)

  • 80g of T55 flour

  • 1 pinch of fleur de sel

  • 70g NESTLE DESSERT® Dark Chocolate Hazelnut Chips (or other dark chocolate and additionally crushed hazelnuts), chopped into chocolate chips

1- Melt the chocolate with the butter in a bain-marie.

2- Meanwhile, whisk the eggs with the sugars.

3- Add the melted chocolate and butter to the egg-sugar mixture.

4- Add the sifted flour, the fleur de sel and the chocolate chopped into chocolate chips.

5- Mix and pour into a buttered and floured mold.

The cookie dough :

  • 130g of butter

  • 1 egg

  • 50g brown sugar

  • 50g blond sugar

  • 1 teaspoon liquid vanilla

  • 195g T55 flour

  • 1 heaped teaspoon of baking powder

  • 160g of NESTLE DESSERT® Dark Chocolate Hazelnut Shards, chopped into chocolate chips

1- Melt the butter. Mix the sugars, vanilla and melted butter.

2- Add the egg and mix.

3- Add the flour and stir. Add the chopped chocolate chips and mix.

4- Spread the cookie dough evenly on the brownie.

5- Preheat the oven to 170°C.

6- Cook for 25 minutes for a very melting brookie.

7- Let cool in the mold before unmolding.

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Welcome to my blog Titi la Toquée ! My name is Tiphaine and I am a cake lover. I won "Les Rois du Gâteau" show for the Ile de France region in 2019.

On this blog, I would like to share with you my sweet creations, my favorites and my adaptations of recipes from great chefs ! Everything is detailed and illustrated step by step !

So now it's up to you !

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