Brookies by Nina Métayer

No one can resist the very American “Brookie,” not even the French! For anyone plagued by indecision at the bakery case, this mash-up of a cookie and a brownie is the perfect coffee companion. Chef Métayer’s version combines a rich brownie lightened with whipped egg whites and a sophisticated milk chocolate and hazelnut cookie.

Yield: 8 servings

Cookie Dough

• 40 g whole raw hazelnuts
• 30 g butter
• 30 g brown sugar
• 50 g T55 flour
• 15 g whole eggs, beaten
• A pinch of baking powder
• A generous pinch of fine salt
• 40 g milk chocolate, chopped

1. Toast the hazelnuts in the oven at 284°F (140°C) for 40 minutes.
2. Let the hazelnuts cool, then coarsely chop them.
3. In a large bowl, mix the butter, brown sugar, flour, eggs, baking powder and salt.
4. Mix by hand or on low with a stand mixer until you get a smooth dough.
5. Add the chocolate and hazelnuts.
6. Mix again, then let the dough rest in the cooler for at least an hour.
7. Remove the dough from the cooler and allow to temper if necessary.
8. Roll the dough to approximately .2 inch (.5 cm) thick and return to the cooler until ready to use.

Brownie Layer

• 236 g butter
• 126 g dark chocolate, 70%
• 94 g egg yolks (5 to 6 yolks)
• 173 g brown  sugar
• 56 g T55 flour
• 15 g cocoa powder
• A generous pinch of fine salt
• 135 g egg whites  (4 to 5 whites)

1. Melt the butter and chocolate using a double boiler.
2. In a bowl, whisk the egg yolks with the brown sugar until light and fluffy.
3. Using a spatula,  add the melted butter and chocolate to the egg mixture.
4. Sift the flour, cocoa powder and salt together, then gradually fold them into the egg mixture.
5. Using a whisk or stand mixer, beat the egg whites until stiff peaks form.
6. Carefully fold the beaten egg whites into the batter with a spatula,  making sure not to deflate the egg whites.
7. Spread the brownie batter into a baking pan or portion it into molds.
8. Allow the batter to chill in the refrigerator for at least 2 hours, until set.

Assembly and Baking

1. Remove the brownie batter and cookie dough from the refrigerator.
2. Break or cut the cookie dough into pieces and arrange them on top of the chilled brownie batter.
3. Bake immediately at 180°C (356°F) for 12 minutes. Note that the bake time will vary depending on the size of the mold you choose. The brownies should be just set, and the cookie on top should be lightly browned.

(This recipe appeared in the Spring 2025 issue of Pastry Arts Magazine)