Chocolate, chips and walnuts brookies

DIFFICULTY
Intermediate
SERVINGS
12
Pers.
COOKING TIME Prep.25min | Tot. 1h
 Autumn/Winter   Between 15 and 30 min   Daily   Dark chocolate 64% 
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INGREDIENTS

I COOK FOR
- +
  • 100,00 g
    CAILLER DESSERT Dark chocolate chips
  • 200,00 g
    CAILLER DESSERT Dark 64%
  • 250,00 g
    Butter (120g + 130g)
  • 100,00 g
    Walnuts
  • 350,00 g
    Flour (250g + 100g)
  • 50,00 g
    Cornstarch
  • 50,00 g
    Sugar
  • 45,00 g
    Brown sugar
  • 4,00
    Eggs (1 + 3)
  • 2,00 pinches
    Salt (1 + 1)
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    INSTRUCTIONS

    1 Preheat the oven to 180°C.

    2 Preparation of the cookie dough: In a bowl, beat 120g of soft butter and the brown sugar with a mixer until creamy. Add 1 egg and mix with a whisk. Add 250g of flour, 1 pinch of salt and mix the dough. Add the chocolate chips and mix. Put the dough in the fridge until the brookies can be assembled.

    3 Preparation of the brownie dough: Beat 3 eggs, 1 pinch of salt and the sugar in a bowl. Add the cornstarch and 100g of flour and mix. Melt the dark chocolate and 130g of butter in a bain-marie. Add the chocolate mixture to the first mixture and mix well. Add the nuts and mix again.

    4 Assembly and baking: Pour the brownie mixture into a buttered and floured pan and place the cookie dough on top, similar to a crumble. Bake for 30 minutes. Take the dish out of the oven and wait 15 minutes before cutting it.

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