Its name gives it away: part Brownies, part Cookies…. I first saw it on a Kids TV channel, in France, but it never gave the recipe. Quick search on Google revealed that it wasn’t an American invention as I thought but completely French. The Brownie side had to be experimented on so it was baked to perfection at the same time as the Cookie topping. Here goes!




  • 125g dark chocolate
  • 2 eggs
  • 75g flour
  • 75g butter
  • 125g caster sugar
  • chopped nuts {optional}


*Follow recipe


  • Preheat oven to 180°C/ 160°fan/ Gas 4 and prepare a baking pan 30cm×20cm / 12″x8″

For the Brownie:

  1. melt the chocolate and butter together
  2. Add eggs, one at a time
  3. Add sugar then flour
  4. Pour into your prepared pan and set aside. You can, if used, sprinkle the top with the chopped nuts


  • Prepare the cookie dough and drop spoonfuls on top of the brownie mix: I used my trusted ice cream scoop, it makes it easier to spread it as the bottom mix isn’t thick

030   and spread all over

031  it is up to you how thick or thin you want the cookie layer

  • Bake for 40 to 50mn until a tester comes out clean


♦♦♦ One with the Nuts:


Chocolate Crumble Square

I made these when the boys were on holidays. It ticked all the right boxes: chocolate, custard and crumble! And they look luscious! Not only that, they are dead easy to make!

choc crumble square1


  • Cold custard made with 200ml of milk
  • 175g softened butter
  • 100g caster sugar
  • 3 eggs
  • 150g self-raising flour, sifted
  • 25g cocoa powder, sifted


  • Rub together 50g flour+40g diced butter, at room temperature
  • Stir in 15g vanilla sugar (2 sachets) + 1tsp vanilla extract


  • Preheat oven to 180°C/ 160°fan/ Gas 4 and prepare a baking pan 30cm×20cm / 12″x8″
  • Place the butter, sugar, eggs, flour and cocoa powder into a large bowl and beat until smooth and creamy
  • Spoon into the prepared pan and level with a spatula
  • Drop small dollops of the custard over the top, swirling into the chocolate mixture
  • Scatter the topping over the top
  • Bake for 30 to 35mn and leave to cool in the pan
  • Dust with icing sugar and cut into 12 generous squares!

choc crumble2

Oreo Chocolate Fudge Brownies

Another day, another Brownie recipe….This one has been tried and tested numerous times now, I am playing catch up with my blog today…a definite winner, I have adapted it from Lorraine Pascale, after watching “baking made easy”, one night…. Crispy on the outside and just melt in the mouth. Simply Amazing!



  • 165g melted butter
  • 200g grated plain, dark chocolate
  • 3 eggs + 2 yolks
  • 130g to 150g caster sugar ( I have done it with as little and as much!), 10g of which vanilla sugar
  • 2 tbsp flour
  • 1 tbsp cocoa powder
  • 1 pinch of salt
  • 150g oreo biscuits, broken up roughly


  • Preheat oven to 180°C/ 160°fan/ Gas 4 and prepare a baking pan 30×20/ 12″x8″
  • Melt the butter and pour over the grated chocolate. Gently mix together until it makes a glossy cream and set aside
  • Using a stand mixer (highly recommended for this stage as it takes a while), whip up all the eggs together until they have trebled in size and thickened like a mousse (I just left it for 5mn)
  • Add half the sugar and mix , then the rest and mix again until thick and glossy
  • Take the bowl off as the rest is done by hand
  • On the side round the bowl, put the flour, cocoa, salt and melted chocolate.
  • Fold in gently but thoroughly, beware pockets of flour hidden.
  • Mix in 2/3 of the biscuits and pour into prepared pan
  • Bake in the oven for 25mn. Depending on your oven it might need a couple more minutes: slight wobble in the middle (don’t wait until it’s firm!), some cracks at the top and sides coming away from the pan
  • Leave to cool completely in the pan

005 as it looks before baking, this one with added chocolate balls

016 and this one with chopped up smarties, leftovers from a Birthday cake, just perfect for a Xmas offering!



Today I decide to experiment on the recipe and replaced the melted chocolate with mashed bananas and cocoa powder with vanilla powder.

002 (3) and on one side I sprinkled chopped up walnuts, just for me!

Didn’t rise as much and I was a little skeptical when I took them out of the oven but it actually works! Rather yummy!

Chocolate & Beetroot Brownies

The first time I baked those was around April/May 2011: my first attempt at brownies and with all the chocolate in it, the addition of beetroots appealed to me….  I will publish the original amounts and those I use nowadays ♥ . The picture itself dates from June 2014

Beetroot brownie


  • 250g dark chocolate (70% cocoa) broken
  • 250g butter, cut into cubes ♥ I now use 125g butter + 100ml apple puree
  • 250g caster sugar ♥ 150g
  • 3 eggs
  • 150g self raising flour
  • 250g beetroot: boiled until tender, peeled, grated and drained


  • Preheat oven to 180°C/ 160°fan/ Gas 4 and prepare a baking pan 30×20/ 12″x8″
  • Melt the chocolate and butter together in a bowl over a pan of simmering water
  • Set aside and once cool down a little, add the apple puree
  • Whisk the eggs and sugar together in a separate bowl until well combined
  • Beat it in the chocolate mixture until smooth
  • Gently fold in the flour
  • Same with the beetroot, taking care not to over-mix or it will make the brownies tough
  • Pour the mixture in the pan and smooth the top over with a spatula and put in the oven

Baking time

  • This is a little more complicated than just giving you a time frame…. start by baking the brownie mix 45 to 50mn, until the top becomes crumbly. The beetroot tends to make the brownies a little too moist inside so I always take it out, cut it in 4 lengths and bake again on a tray, for an extra 5mn each side


Flourless Double Chocolate Brownies

This is the first of a recurrent theme in this house: Brownies, always a winner, so watch out for some more soon!



  • 175g chocolate (I used dark), broken into pieces
  • 115g unsalted butter, soft
  • 100g light brown sugar
  • 60ml apple sauce (again, used to reduced butter amount)
  • 3 eggs, beaten
  • 1 tsp espresso powder
  • 10g cocoa powder
  • 1 tsp gluten free baking powder
  • 150g ground almond
  • 1 tsp vanilla extract + 1 tsp ground vanilla
  • 150g chocolate roughly chopped, white and dark


  • Preheat oven to 170C/ 150Fan/ Gas 3 and grease or line a 30×20 (12″x8″) cake tin [ I actually use a “brownie pan” that’s how obsessed we are with them!]
  • Melt the chocolate pieces with the butter in a bowl over a pan of simmering water
  • As soon as it’s melted, remove from the heat and stir in the sugar. Leave for 10mn
  • Whisk in the apple puree and the eggs until the mixture has thickened
  • Add the espresso powder then sift in the cocoa and baking powder.
  • Add the almond, vanillas and chopped up chocolates and carefully mix together
  • Pour the mixture in the tin, smooth over and tap gently to remove any air bubbles
  • Bake in the oven for about 50mn until risen, slightly crusty on top but still soft underneath
  • Leave to cool completely in the tin then remove and wrap. Store overnight
  • Cut into 12 pieces. Drizzle with icing or dust with chocolate powder


Cappuccino Brownies

The date actually shows the first time I made those, and sent some to the school for the teachers to try. When I came by later, the teachers literally pounced on me for the recipe… so here it is!

cappucino brownies

using chocolate with cranberry bits


  • 115g unsalted butter
  • 100g chocolate, broken into pieces: here I must explain that the choice is yours, I have used chocolate with caramel chips, cranberries… whatever takes your fancy
  • 150g caster sugar
  • 3 eggs, slightly beaten
  • 1 tbsp espresso powder (I have a very good coffee I bought, only for baking purposes)
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 100g plain flour
  • 1 tsp baking powder


  • Preheat the oven to 180C/ 160Fan/ gas 4 and grease or line a 30×20 (12″x8″) baking pan ( I have my brownie pan, see Gallery)
  • Melt the chocolate and the butter together in a bowl over a pan of simmering water
  • As soon as it has melted, remove from heat and leave to cool slightly
  • With an electric whisk, mix in the sugar then the eggs, one at a time
  • Add the espresso, vanilla and salt
  • Sift in the flour and baking powder, folding in gently by hand until well combined
  • Pour into the pan and bake for 35mn, or until risen, crusty at the top but still soft undeneath
  • Leave to cool completely in the pan
using chocolate with caramel bits

using chocolate with caramel bits