Dark Chocolate Brookies

There are afternoons when a strong coffee is not enough but a super chocolaty cookie will do the trick most of the times. Please use a good chocolate to make them and don’t eat them all at once.

Dark Chocolate Brookies
with fleur de sel

for about 24 Cookies

ingredients

350g dark chocolate, 70%
120g butter, soft

3 eggs
100g sugar
100g raw cane Sugar (I am using the Rohrohrzucker from Alnatura)
1 tsp Vanilla Extract

100g all purpose flour (550)
1/2 tsp baking powder
1/2 tsp salt
25g cacao

a pinch of Fleur de sel to sprinkle on top

steps

1. Melt the chocolate and the butter in a water bath/bain Marie. Take off the water and set aside.

2. Beat the eggs, the sugar and vanilla until pale and fluffy, for about 5 minutes.

3. Mix flour, baking powder, salt, cacao.

4. Add the chocolate to the egg mixture and combine with a spatula. Add the flour mix and fold it in until well combined.

5. Spoon little scoops on a baking tray lined up with a baking paper or silk pat. They will spread during baking so keep enough space in between your cookies.
   Sprinkle a little fleur the sel on top if you like.

6. Bake at 190°C for about 10-12 minutes. They should still be a little soft inside, like a brownie. Let cool completely.