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This brownie-cookie mash-up gives you all the rich taste of a classic treat with way fewer calories since there's no butter or added sugar. Still stays super soft and gooey, too.
I came up with this one on a rainy Sunday when I wanted something yummy without feeling guilty. Now my friends are obsessed. They never guess it's actually a lighter version.
Irresistible Ingredients
- 100 g 70% dark chocolate: gives big flavor depth
- A few chocolate chunks: adds gooey bits in every bite
- 1 packet baking powder: helps keep the cake nice and fluffy
- 150 g all-purpose flour (T55): brings a good balance so it's not too dense
- 2 fresh eggs: holds it all together and keeps things airy
- 20 cl light cream: swaps in for butter to give that soft bite
- 1 tsp natural liquid vanilla: sneaks in gentle vanilla flavor
Clear Step-by-Step Directions
- Let It Bake:
- Pop your pan right in the center of the oven for about 45 minutes. Check on it after 35 – stick a knife in to test. If the middle's a little damp, it's perfect. Leave it to cool off all the way before you flip it out so it doesn't fall apart.
- Pile On the Layers:
- Scoop the dark chocolate batter into your lined pan first, smoothing it out. Gently spread the chocolate chip dough over the top, then sprinkle the last chunks on so it looks extra inviting.
- Mix Up Both Batters:
- Pour the melted chocolate into one bowl of batter, give it a good stir. In the other bowl, add most of the chocolate chunks and fold them in evenly.
- Get the Chocolate Ready:
- Melt your 100 g dark chocolate in the microwave (in 30-second bursts so it doesn't burn) or in a bowl over simmering water. Let it chill for a couple minutes while you split your batter evenly into two bowls.
- Build the Batter Base:
- Grab a big mixing bowl and sift in flour with baking powder so you don't get lumps. Crack in eggs, one by one, and stir. Next, slowly mix in your light cream until it's super smooth. Add the vanilla, and whisk for two minutes to whip in air.
- Heat Up the Oven:
- Turn your oven to 180°C, fan or regular, and get your baking pan ready by lining it with parchment paper. Super important for even baking and easy removal later.
The big trick? Using really good chocolate. Trust me, a dark bar with at least 70% cocoa gives that intense flavor so you won't miss the extra sugar. I served this to my in-laws once – they're pretty serious with their diet – and they couldn't believe it was lightened-up.
Storage and Freshness Tips
Once it’s fully cooled, wrap your brookie in plastic or drop it in an airtight container. Room temp for up to three days? No problem. Want to keep it for longer? Just slice it into pieces, freeze them separately, and they’ll last a whole month. Need a treat? Let a chunk defrost for two hours at room temp and it’s ready to munch.
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Fun Twists and Swaps
This one’s easy to mix up! For an even nuttier vibe, toss 50 g of chopped hazelnuts or almonds into the cookie dough layer. Gluten-free folks can switch the wheat flour for a half-and-half mix of rice flour and cornstarch. If you want a fruity kick, fold half a cup of fresh or frozen raspberries into the brownie batter before baking for a tangy bite alongside the sweet stuff.
Tasty Serving Ideas
It’s awesome on its own, but try warming your brookie just a bit and top it with a scoop of vanilla ice cream for total comfort. For a fancy coffee break, cut it into little cubes and pair with a strong espresso. Kids go wild for it at snack time with a cold glass of almond or coconut milk – makes the chocolate flavors pop.
Frequently Asked Questions
- → What’s a simple way to make a soft, light brookie?
Swap out butter with light cream, and go for low-sugar dark chocolate. Just layer a chocolate batter and a plain one, then bake as usual.
- → Which pan works best?
A square or rectangular 20x20 cm pan is perfect for even baking.
- → Can I replace light cream?
Sure, swap it with plain yogurt or plant-based options like almond or soy cream for dairy-free versions.
- → How do I check if it's baked?
Pop a knife in the middle—it’s baked if it comes out clean or with just moist crumbs.
- → Can you freeze a brookie?
Yes, slice it up once cooled and freeze. Let it thaw at room temperature before eating.