Made by the Pastry Chef Sol Arceo
You love brownies and chocolate chip cookies? This recipe combines the best of both, a true delight for the senses.
INGREDIENTS
Brownie :
– 2 Eggs
-100gr Butter
– 200gr Sugar
– 70gr Chocolate
– 90gr Multi purpose flour
Cookie :
– 70gr Creamed butter
– 1 Egg
– 180gr Self-rising flour
– 1gr Salt
– 100gr Sugar
– 100gr Chocolate Chips
– Vanilla essence
PROCEDURE
Brownie :
- Melt the chocolate with the butter
- Mix sugar with eggs, without incorporating air
- Add the chocolate, the butter and integrate
- Incorporate the flour and mix
- Place in a mold with baking paper and vegetable spray. The height of the mixture can’t exceed 4cm. Place the mold in the refrigerator
Cookie :
- Beat butter, sugar and essence until they are white
- Add the egg and emulsify
- Add flour and salt, without over kneading
- Integrate the chocolate chips
- Place over the brownie preparation. The height of the preparation should not exceed 1cm
- Cook in a medium preheated oven at 170 ° C until the cookie dough is golden
IMPORTANT
If the heights are too high, you take the risk that one or both preparations remain raw.
SOL ARCEO studied professional Bakery and Pastry at the Gato Dumas School, works as a Pastry teacher and provides delicious cakes & amp; chocolates at special events. She specializes in cake decorating, avant-garde chocolate, French pastry and nutrition. Follow Sol on Instagram and Facebook.
