🍪🍫 Brookie: Brownie + Cookie

Easy

40 Preparation time

30 Cooking time

For 4 persons

Brownie batter

65g of T55 flour

14g of Whole Yumgo powder

70g of light brown sugar

70g of light brown sugar(or muscovado sugar)

110g of salted butter

110g of dark chocolate(70% minimum)

90g of whole milk

Cookie dough

150g of T55 flour

7g of Yumgo Whole powder

50g of light brown sugar

50g of light brown sugar(or muscovado sugar)

1/2 sachet of baking powder

110g of salted butter

45g of whole milk

90g of chocolate chips

21 g

from Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Preparation

Looking for a dessert that's gooey, crunchy, and truly irresistible? The brookie, that perfect marriage of a fudgy brownie and a crisp cookie, is THE recipe that everyone loves. In this version by Marion Flipo, we use Yumgo whole powder, an innovative egg alternative, ideal for achieving a soft and consistent texture while making cooking easier.

Prepare the brownie

Preheat the oven to 180°C.
Melt butter, chocolate and milk in a saucepan or in the microwave.
In a bowl, mix flour, cocoa, light brown sugar and brown sugar.
Add the dry ingredients to the melted mixture and whip until a homogeneous paste is obtained.
Pour the batter into a mold lined with parchment paper.
Place in the refrigerator while preparing the cookie dough.