← All recipes
Pastry · With Süvy
Brookie with no added sugar
Brownie below, cookie above, and no need to choose. Two batters, one bake, and the density of the first answering the crunch of the second.
Ingredients
Brownie batter
- 70 g dark chocolate, 70%
- 106 g salted butter
- 80 g Süvy
- 90 g eggs
- 75 g T55 flour
- 80 g toasted hazelnuts
Cookie dough
- 100 g softened unsalted butter
- 120 g Süvy
- 1 egg
- 1 pinch of salt
- 50 g toasted hazelnuts
- 180 g T55 flour
- 1/2 sachet baking powder
- 100 g dark chocolate chips
Method
-
Brownie — Melt the chocolate with the butter. Off the heat, stir in the Süvy, then the eggs one at a time.
-
Brownie — Add the flour and salt. Mix to a smooth batter, then fold in the toasted nuts.
-
Brownie — Divide between lined individual moulds, filling them halfway.
-
Cookie — Cream the softened butter with the Süvy until smooth.
-
Cookie — Add the egg, then work in the flour, baking powder, chocolate chips and hazelnuts.
-
Drop one or two spoonfuls of cookie dough onto each brownie base, without smoothing: the ridges deepen as it bakes.
Baking
- 18 to 20 minutes at 170 °C, fan, depending on the size of the moulds.
- The top should be lightly golden, the centre still soft.
- Let them cool slightly before turning out: the textures set as they cool.
Recipe developed by Laboratoires Innovi
Order Süvy on suvy.fr