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Les meilleurs brownies fondants et moelleux (Brookies) - Savvy Bites
Emma

The Best Fudgy and Chewy Brownies (Brookies) - Savvy Bites

A simple dessert combining a rich, fudgy chocolate brownie base with a crispy vanilla cookie top. Perfect for beginners, this halal-friendly version avoids animal fats and features an irresistibly soft center ideal for families.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Desserts faciles
Cuisine: American / Fusion
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 130g unsalted butter, softened
  • 150g granulated sugar
  • 100g brown sugar
  • 3 large eggs, room temperature
  • 200g all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder, sifted
  • 1/4 tsp salt
  • 3/4 cup (75g) chocolate chips (optional for extra richness)
  • 1 tsp baking powder
  • 300g milk or dark chocolate (60%+ cacao)
  • 100g halal vanilla caramels (optional, for flavor)
  • 100g halal chocolate sprinkles (optional, for texture)

Method
 

  1. Preheat oven to 180°C (350°F)
  2. Line a 8x8 inch square Liberté or similar
  3. Melt 200g chocolate and 130g butter in a heatproof bowl over hot water
  4. Let mixture cool slightly
  5. Beat 150g sugar, 100g brown sugar, then add 200g chocolate mixture
  6. Beat 3 eggs into the chocolate-sugar base
  7. Sift 200g flour, 50g cocoa powder, 1/4 tsp salt, mix into chocolate layer
  8. Pour this into the prepared pan for the brownie base
  9. For cookie layer: Cream 130g butter until fluffy
  10. Add 200g sugar and 100g brown sugar, beat until light and airy
  11. Beat in 2 eggs one at a time
  12. Combine 200g flour, 1/2 tsp salt, 1 tsp baking powder in a separate bowl
  13. Fold dry cookie ingredients into wet mixture
  14. Add chocolate chips and cinnamon if desired
  15. Pour cookie dough directly onto brownie layer
  16. Bake at 180°C for 30 minutes until golden around edges
  17. Let cool completely in pan before cutting into 12 squares

Notes

Use halal-certified chocolate and butter
Swap butter with halal margarine for vegan version
Add 100g of halal chocolate sprinkles to cookie dough for texture
Store in airtight container for up to 4 days