A simply irresistible, ultra-indulgent recipe, half cookie and half brownie: the Brookie. One of my favorite recipes for when autumn is here and winter is drawing closer outside.
Easy to make, perfect for sharing, there won't be a single crumb left, trust me. Especially when I elevate my recipe with organic Yabukita matcha tea. This matcha is so smooth, with no bitterness whatsoever, that it pairs perfectly with this recipe. In fact, I only use a little sugar in my recipe. The white chocolate and the sweetness of the matcha tea are more than enough for this recipe.
And what a beautiful color!
Serves 4
For the brownie batter:
- 125 g of organic white chocolate
- 45 g of organic brown sugar
- 1 teaspoon of organic Yabukita matcha tea
- 75 g of organic flour
- 2 organic eggs
- 75 g of organic unsalted butter
- 50 g of organic Grenoble walnuts
For the cookie dough
- 165 g of organic flour
- 45 g of organic brown sugar
- 1 teaspoon of organic Yabukita matcha tea
- 1 organic egg
- 1 teaspoon of organic baking powder
- 120 g of organic unsalted butter, softened
- 100 g of organic white chocolate chips
Preheat the oven to 180°C. Butter or line a 23 cm rectangular pan with parchment paper.
Prepare the brownie batter: Melt the white chocolate and butter in a double boiler. Once melted, remove from the heat and add the sugar, stirring constantly. Add the organic Yabukita matcha tea and mix well.
Add the eggs one at a time, then the flour and the walnuts. Pour the mixture into the pan, smoothing the surface well.
Prepare the cookie dough: Cream the softened butter with the sugar using a whisk (or stand mixer). Add the egg and mix well. Add the organic Yabukita matcha tea and mix well. Add the flour, baking powder and white chocolate chips and mix quickly.
Sprinkle the cookie dough over the brownie batter in large crumbs, like a crumble.
Bake at 180°C for 20 minutes for a very gooey result, or continue baking (after the 20 minutes) in 5-minute increments for an increasingly cooked result, depending on your preference.
Once baked, the brookie keeps very well at room temperature (in an airtight container for 3-4 days) to preserve its gooey texture. It can also be stored in the refrigerator for longer, but it will lose its gooeyness and become denser.
