Brookie Cake
Indulge in the ultimate dessert mashup with our Brookie Cake, where rich brownie goodness meets chewy cookie delight, all baked to perfection in a loaf pan! Featuring decadent chocolate chunks and a hint of vanilla, this treat is sure to satisfy your sweet tooth in every bite. Get ready to impress your friends and family with this easy, irresistible creation!
Prep
15
min
Cook
50
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- 80g Butter zimmerwarm (5.6 tbsp)
- 120g Butter (8.4 tbsp)
- 1 Ei
- 3 Eier
- 3 EL Milch (45 ml)
🫙Pantry Staples(11)
- Zum Toppen weitere Schokochunksoptional
- 1 TL Backpulver (5 ml)
- 1/2 TL Natron (2.5 ml)
- 50g Zucker braun (0.25 cup)
- 35g Backkakao (1.24 oz)
- 70g Schokochunks Zartbitter (2.47 oz)
- 80g Schokochunks Zartbitter (2.82 oz)
- 150g Mehl (1.2 cup)
- 40g Zucker (0.2 cup)
- 120g Zucker (0.6 cup)
- 1 TL Vanilleextrakt (5 ml)
🧂Spices & Seasonings(1)
- Prise Salz
Nutrition (per serving)
Calories
511
Protein
9g
Carbs
62g
Fat
26g
👨🍳 Instructions
- 1
For the cookie dough, knead all ingredients together, fold in the chunks, and set aside.
- 2
For the chocolate dough, melt the butter and let it cool slightly, then cream it with sugar and eggs.
- 3
Add vanilla extract.
- 4
Combine flour with baking powder and cocoa powder, and alternately add to the butter mixture with the milk, then stir in the chunks.
- 5
In a greased or parchment-lined loaf pan, fill about 1/3 with chocolate dough, spread cookie dough on top, then another layer of chocolate dough, followed by cookie dough, the remaining chocolate dough, and finally cookie dough - this means 3 layers of each dough!
- 6
Bake in a preheated oven at 180°C (356°F) for 40-50 minutes (depending on how gooey you want it), it will harden a bit more after baking, so it's better to take it out earlier to avoid it becoming dry.
- 7
Sprinkle the warm cake with additional chunks and it's ready!
💡 Pro Tips
- ✓Use room-temperature butter (20-22°C) for the cookie dough layer because cold butter won't incorporate evenly, resulting in dense pockets and uneven crumb structure; warm butter emulsifies faster and creates a uniform crumb that won't deflate when the chocolate layers bake around it.ingredient20-22°C butter temperature
- ✓Cool the melted butter to 40-45°C before creaming with sugar for the chocolate dough, as butter above 50°C will deflate egg foam and prevent proper aeration; this 10-15°C window maintains emulsion stability while preserving the 25-30% volume increase from whisking.timing40-45°C; cool for 3-5 minutes
- ✓Layer the doughs at a 1:1.5 ratio (cookie:chocolate by volume) because the chocolate batter is denser (higher fat content) and will compress the lighter cookie layers; this compensates for gravity and ensures equal distribution in the final 3:3 layer structure.technique1:1.5 ratio chocolate to cookie
- ✓Pull the brookie from the oven at 42-45 minutes (not 50) when a skewer inserted into the chocolate layers shows 3-4 wet crumbs, because residual heat will carry internal temperature up 5-7°C during the 10-minute cooling period, reaching the ideal 65-68°C doneness without overdrying the cookie layers.timing42-45 minutes; 5-7°C carryover rise
- ✓Press chocolate chunks into the warm surface immediately after removing from the oven (within 30 seconds) because the 70-75°C surface temperature will partially melt the chocolate coating and create adhesion through cocoa butter fusion, preventing chunks from sliding off during cooling.timingwithin 30 seconds; 70-75°C surface temp
Share this recipe
Prep
15
min
Cook
50
min
Serves
8
people
Level
intermediate
Share this recipe
Brookie Cake
Indulge in the ultimate dessert mashup with our Brookie Cake, where rich brownie goodness meets chewy cookie delight, all baked to perfection in a loaf pan! Featuring decadent chocolate chunks and a hint of vanilla, this treat is sure to satisfy your sweet tooth in every bite. Get ready to impress your friends and family with this easy, irresistible creation!
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- 80g Butter zimmerwarm (5.6 tbsp)
- 120g Butter (8.4 tbsp)
- 1 Ei
- 3 Eier
- 3 EL Milch (45 ml)
🫙Pantry Staples(11)
- Zum Toppen weitere Schokochunksoptional
- 1 TL Backpulver (5 ml)
- 1/2 TL Natron (2.5 ml)
- 50g Zucker braun (0.25 cup)
- 35g Backkakao (1.24 oz)
- 70g Schokochunks Zartbitter (2.47 oz)
- 80g Schokochunks Zartbitter (2.82 oz)
- 150g Mehl (1.2 cup)
- 40g Zucker (0.2 cup)
- 120g Zucker (0.6 cup)
- 1 TL Vanilleextrakt (5 ml)
🧂Spices & Seasonings(1)
- Prise Salz
Nutrition (per serving)
Calories
511
Protein
9g
Carbs
62g
Fat
26g
👨🍳 Instructions
- 1
For the cookie dough, knead all ingredients together, fold in the chunks, and set aside.
- 2
For the chocolate dough, melt the butter and let it cool slightly, then cream it with sugar and eggs.
- 3
Add vanilla extract.
- 4
Combine flour with baking powder and cocoa powder, and alternately add to the butter mixture with the milk, then stir in the chunks.
- 5
In a greased or parchment-lined loaf pan, fill about 1/3 with chocolate dough, spread cookie dough on top, then another layer of chocolate dough, followed by cookie dough, the remaining chocolate dough, and finally cookie dough - this means 3 layers of each dough!
- 6
Bake in a preheated oven at 180°C (356°F) for 40-50 minutes (depending on how gooey you want it), it will harden a bit more after baking, so it's better to take it out earlier to avoid it becoming dry.
- 7
Sprinkle the warm cake with additional chunks and it's ready!
💡 Pro Tips
- ✓Use room-temperature butter (20-22°C) for the cookie dough layer because cold butter won't incorporate evenly, resulting in dense pockets and uneven crumb structure; warm butter emulsifies faster and creates a uniform crumb that won't deflate when the chocolate layers bake around it.ingredient20-22°C butter temperature
- ✓Cool the melted butter to 40-45°C before creaming with sugar for the chocolate dough, as butter above 50°C will deflate egg foam and prevent proper aeration; this 10-15°C window maintains emulsion stability while preserving the 25-30% volume increase from whisking.timing40-45°C; cool for 3-5 minutes
- ✓Layer the doughs at a 1:1.5 ratio (cookie:chocolate by volume) because the chocolate batter is denser (higher fat content) and will compress the lighter cookie layers; this compensates for gravity and ensures equal distribution in the final 3:3 layer structure.technique1:1.5 ratio chocolate to cookie
- ✓Pull the brookie from the oven at 42-45 minutes (not 50) when a skewer inserted into the chocolate layers shows 3-4 wet crumbs, because residual heat will carry internal temperature up 5-7°C during the 10-minute cooling period, reaching the ideal 65-68°C doneness without overdrying the cookie layers.timing42-45 minutes; 5-7°C carryover rise
- ✓Press chocolate chunks into the warm surface immediately after removing from the oven (within 30 seconds) because the 70-75°C surface temperature will partially melt the chocolate coating and create adhesion through cocoa butter fusion, preventing chunks from sliding off during cooling.timingwithin 30 seconds; 70-75°C surface temp