John Myers
Biscuit – Brownie
The perfect biscuit – brownie recipe with a picture and simple step-by-step instructions.
Biscuit – brownie
Brownie dough
- 250 g Couverture crisps dark chocolate
- 150 g Soft butter
- 4 Eggs
- 100 g Raw cane sugar
- 1 tbsp Vanilla extract
- 60 g Wheat flour 405
- 100 g Walnuts
Cookie dough
- 130 g Sugar brown
- 170 g Soft 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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