Biscuit – Brownie

5 from 6 votes
Prep Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people


Biscuit - brownie

    Brownie dough

    • 250 g Couverture crisps dark chocolate
    • 150 g Butter
    • 4 Eggs
    • 100 g Raw cane sugar
    • 1 tbsp Vanilla extract
    • 60 g Wheat flour 405
    • 100 g Walnuts

    Cookie dough

    • 130 g Brown sugar
    • 170 g Butter
    • 2 Eggs
    • 300 gr Wheat flour 405
    • 2 tbsp Vanilla extract
    • 1 bag Baking powder
    • 2 Bags of 100 g Chocolate chunks white


    Brownie dough

    • Melt the chocolate together with the soft butter over a warm water bath / mixing bowl. Beat and whisk the eggs beforehand, then stir into the chocolate and butter mixture. Add raw cane sugar, vanilla extract, wheat flour and walnuts, stir.
    • Take a square baking pan, line it with parchment paper and add the brownie batter, smooth out.

    Cookie dough

    • Take another bowl and add the brown sugar and softened butter. Beat these with a whisk until creamy. Then you add the two eggs one at a time. Add wheat flour, vanilla extract, baking powder, stir. Finally fold in the chunks.
    • Now the cookie dough is placed in dots on the leveled brownie dough. Preheat the oven to 175 degrees top / bottom heat. When it is preheated, slide it in and bake for about 40 minutes. Take out later and cool or let cool down. Cut into pieces and serve.
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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