Brookies au Chocolat – Recette Facile et Irrésistible

Brookies are the ultimate dessert mashup: part rich, fudgy brownie, part soft and chewy chocolate chip cookie. If you’ve ever struggled to choose between a cookie and a brownie, this decadent, gooey treat combines the best of both in one irresistible bite.

It’s a wildly popular American invention that’s easy to make at home—no fancy tools, no complicated steps, just two classic batters layered into one glorious pan of pure chocolate bliss.

When Brownie Meets Cookie

A Brookie (brownie + cookie) is not just a clever name—it’s a game-changing dessert for anyone who loves bold chocolate flavor and comforting cookie texture. The bottom layer is a dense, chocolaty brownie, while the top layer is a chewy cookie dough, dotted with melting chocolate chips.

It’s:

• Perfect for bake sales, potlucks, or parties

• A crowd-pleaser for kids and adults

• Great for freezing and snacking later

• Fun to bake with family or friends

Once you try it, you’ll want to ditch choosing between cookie or brownie forever.

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Ingredients: Simple Pantry Staples, Big Flavor

Brownie Layer

• 3.5 oz (100 g) dark chocolate (baking chocolate)

• 6 tbsp (80 g) unsalted butter

• 2 large eggs

• ½ cup (100 g) granulated sugar

• 1 tsp vanilla extract

• ½ cup (60 g) all-purpose flour

• Pinch of salt

Cookie Layer

• 6 tbsp (80 g) softened unsalted butter

• ½ cup (80 g) brown sugar (light or dark)

• 1 large egg

• 1 tsp vanilla extract

• 1 cup + 2 tbsp (140 g) all-purpose flour

• 1 tsp baking powder

• Pinch of salt

• ½ cup (100 g) chocolate chips

Optional Add-Ins: chopped walnuts, pecans, white chocolate chunks, or a swirl of peanut butter for extra indulgence.

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Step-by-Step Instructions

Step 1: Make the Brownie Batter

1. Preheat oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper.

2. In a small saucepan or microwave-safe bowl, melt the chocolate and butter together. Stir until smooth and glossy.

3. In a separate mixing bowl, whisk the eggs, granulated sugar, and vanilla until pale and slightly frothy.

4. Pour in the melted chocolate mixture and mix well.

5. Add the flour and salt and stir just until combined.

6. Spread the brownie batter evenly into the prepared baking pan.

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Step 2: Make the Cookie Dough

1. In a separate bowl, cream the softened butter and brown sugar until smooth and creamy.

2. Add the egg and vanilla, and mix well.

3. Stir in the flour, baking powder, and salt until a soft dough forms.

4. Fold in the chocolate chips.

5. Drop spoonfuls of cookie dough over the brownie batter. No need to spread—it will melt and bake evenly.

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Step 3: Bake

1. Bake for 25–30 minutes, or until the cookie top is golden and a toothpick inserted in the center comes out with moist crumbs (not wet batter).

2. Let the brookies cool completely in the pan before slicing into squares.

3. Serve at room temperature or slightly warm for gooey goodness.

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Tips, Variations & Substitutions

Pro Tips

• Do not overbake – the center should remain slightly fudgy.

• For clean slices, cool completely and use a sharp knife.

• Line the pan with parchment paper for easy removal.

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Flavor Variations

• White Chocolate Raspberry Brookies – Use white chocolate chips and dot the top with a few raspberries before baking.

• Nutty Brookies – Add chopped pecans or walnuts to the brownie layer for crunch.

• Peanut Butter Swirl – Swirl 2 tbsp of peanut butter into the brownie layer before adding the cookie dough.

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Ingredient Swaps

• Gluten-Free – Use a 1:1 gluten-free flour blend.

• Dairy-Free – Use plant-based butter and dairy-free chocolate chips.

• Egg-Free – Replace each egg with ¼ cup unsweetened applesauce or a flax egg (1 tbsp flaxseed + 3 tbsp water).

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Serving Ideas & Occasions

Brookies are perfect for:

• Birthday parties or school bake sales

• Holiday cookie platters

• After-dinner dessert with a scoop of vanilla ice cream

• Movie nights and sleepovers

• Picnics and lunchboxes

Serving tip: Warm them for 10 seconds in the microwave and top with a scoop of ice cream for a molten effect.

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Nutrition & Health Notes

Brookies are an indulgent dessert, meant to be enjoyed occasionally and mindfully.

Estimated per square (1 of 16):

• Calories: ~210

• Carbs: 24g

• Fat: 11g

• Sugar: 14g

• Protein: 2g

To lighten up:

• Use less sugar in the cookie dough (try ⅓ cup)

• Use dark chocolate (70% or higher) for lower sugar and higher antioxidants

• Substitute some flour with almond meal or oat flour for a nutty twist

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FAQ – Brookies

1. Can I freeze brookies?

Yes! Cool completely, slice, and freeze in an airtight container for up to 3 months. Thaw at room temp or microwave briefly to warm.

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2. Do I have to bake both layers together?

Yes! That’s what gives brookies their unique layered texture. The cookie layer bakes and forms a golden top while the brownie stays rich underneath.

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3. How do I know when they’re done baking?

The cookie layer should look golden and set. Insert a toothpick into the center—it should come out with a few moist crumbs (not raw batter).

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4. Can I use a brownie or cookie mix?

Yes, for a shortcut, use a store-bought brownie mix and homemade cookie dough (or vice versa). Just adjust baking times slightly as needed.

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5. What’s the best type of chocolate to use?

Use good-quality baking chocolate—ideally 60–70% cocoa for balanced richness. Chocolate chips or bars chopped into chunks both work well.

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6. Can I double the recipe?

Yes! Use a 9×13 inch pan, and bake for 35–40 minutes, checking at 30 to avoid overbaking.

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7. Can I make individual brookies?

Yes! Scoop into muffin tins lined with paper cups and bake for 20–22 minutes. Perfect for parties or packed lunches.

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