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Brookie – Brownie meets Cookie

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  • Author: Indra from "Photolixious"
  • Prep Time: 45
  • Cook Time: 20
  • Total Time: 140
  • Yield: 36 1x



For the cookie topping

  • 8.8 oz. (250g) butter, at room temperature
  • 1 1/4 cups (250g) sugar
  • 2 2/3 cups (350g) spelt flour
  • pinch of salt
  • 2 eggs
  • 1 vanilla bean pod
  • 1 tsp. baking powder
  • 2/3 cup (100g) chocolate chunks
  • flour for dusting

For the brownie

  • 8.8 oz. (250g) butter
  • 7 oz. (200g) dark chocolate coating (use white chocolate coating for a version low on histamine)
  • 6 eggs
  • 1 1/2 cups (300g) sugar
  • 2/5 cup (100ml) heavy cream
  • 1 1/2 cups (200g) spelt flour
  • 1 1/4 cup (100g) spelt flakes
  • 1 tsp. baking powder
  • 2/3 cup (100g) chocolate chunks
  • 2/3 cup (125g) almonds, blanched (or walnuts)


  1. Start with the cookie dough. Add the butter, sugar, salt and vanilla seeds of the vanilla bean pod and beat on high speed until light and fluffy – that might take some time. Whisk the eggs in a separate cup or bowl and add gradually to the bowl with the butter mixture – mix until well combined. Mix flour with baking powder, add in small portions and mix in. Cover the dough with some plastic wrap and place in the fridge for about 1 hour.
  2. Preheat the oven to 375˚F (190°C). Add the butter and chocolate coating to saucepan and melt. Be careful – the mixture should not boil! As soon as the butter and chocolate are well combined, remove from the heat and let cool down.
  3. Add the eggs and sugar to a bowl and mix on high speed until light and fluffy – the volume should have increased a lot, so this step can take some time. Set aside. Add the heavy cream to the cooled butter-chocolate mixture and mix well. Add slowly to the egg mixture and mix until well combined. In a separate bowl mix flour with spelt flakes and baking powder. Add in small portions to the bowl with the batter and mix in. Fold in the chocolate chunks and almonds (if you like, you can roast the almonds before).
  4. Line muffin tins with 36 paper liners and divide the batter evenly – fill the liners only half full. Take the cookie dough out of the fridge, form 36 balls and flatten them a bit. If the dough sticks to your hands, use a bit of flour. Place the cookies on top of the brownie batter and bake for about 20 minutes.
  5. Take out of the oven and let cool down a bit. Serve still warm with some ice cream and/or decorate with fruits and berries.


  • Enjoy baking!