Ingredients
The brownie
- 60 g of milk chocolate
- 100g dark chocolate
- 120g butter
- 2 organic eggs
- 150g powdered sugar
- 40 g of flour
- 2 pinches of fleur de sel
- 40 g roasted and salted peanuts
- 40 g dark chocolate chips
The cookie
- 90 g of softened butter
- 60 g of brown sugar
- 1 organic egg
- 160 g of flour
- 1 teaspoon(s) of baking powder
- 70 g of chocolate chips
Preparation
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Prepare the brownie. Preheat the oven to 180°C. Butter the mold. Crumple a sheet of baking paper, then unwrinkle it and place it in the mold, cutting it if the edges are too long.
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Place a salad bowl with the diced butter, the milk chocolate and the dark chocolate pieces in a saucepan of hot water in a bain-marie. Mix with a wooden spoon to obtain a smooth melted chocolate.
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Beat the eggs with the sugar in another bowl, then add the chocolate mixture.
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Add the flour and fleur de sel. Add the peanuts, mix, then add the chocolate chips. Pour the brownie batter into the pan.
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Prepare the cookie. Whisk the butter and brown sugar, add the egg and mix. Incorporate the flour and yeast, then the chocolate chips.
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Pour the cookie batter over the raw brownie. Bake for 35 minutes.