In my last post I shared with you these piñata cupcakes, but I did not explain what was inside the Le Creuset pots…Well, here it is! inside the mini cocottes there was a Brownkie!

I know what you are thinking right now… a what? Well, as I said, a brownkie! A few days ago, browsing Pinterest, I came across this picture showing a recipe that combines both brownie, and chocolate chip cookie dough. To prepare my recipe I have followed the instructions from this post written by Dani, Pintxo in his blog El Monstruo de las galletas, although I changed the recipe for the brownie, omitted the Reese cup, and served the brownkies with a scoop of vanilla ice cream on top. Also, at the end of this post you will find my magic shell recipe: that thin chocolate sauce that hardens inmediately when poured over icecream.

brownie and cookie...
...why had not I though about this before?

serve with a scoop of vanilla ice...
... and a chocolate shell



    Chocolate chip cookie dough:

  • 150 g cold butter, chopped
  • 200 g flour
  • 80 g brown sugar
  • 1/2 teaspoon salt
  • 125 g chocolate chips
  • Brownie layer:

  • 200 gr dark chocolate
  • 125 gr butter
  • 3 eggs
  • 200 gr sugar
  • 125 gr flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 pinch of salt
  • Chocolate magic shell:

  • 100 g dark chocolate
  • 50 g cocoa butter


  1. Preheat oven to 350 º F and line your molds with baking paper, or grease them with butter or non stick spray
  2. Let’s start preparing the cookie dough. Combine all ingredients (except chocolate chips) by hand, or using a food processor and process until mixture comes together. Add chocolate chips and combine by hand using a wooden spoon or clean hands. Distribute the dough over the mold or molds, pressing down, and keep in the fridge whilst preparing the brownie batter
  3. To prepare the brownie batter, put the chocolate and butter in a medium heatproof bowl and set over a pan of simmering water (or melt in the microwave) stirring occasionally until smooth. Remove from heat and set aside to cool. In another medium bowl whisk together the eggs and sugar at low-medium speed until combined. Whisk the warm chocolate mixture into the egg mixture. Stir in the flour, salt and cocoa powder with a wooden spoon until just combined. Pour over the cookie dough we had prepared earlier, and bake for 20-25 minutes at 350 º F
  4. To prepare the magic shell combine the ingredients in a bowl and melt in the microwave. Pour melted mixture into a squeeze bottle and drizzle over a scoop of icecream, or refrigerate until you are going to use it (it will harden). To reheat the “magic shell” mixture, microwave for about 30 seconds
  5. Serve the brownkies cold or warm, with a vanilla icecream scoop on top, and drizzle some chocolate magic shell over it
  6. NOTES: Brownkies can be frozen. If you want to prepare vanilla icecream at home, please find here the recipe I use

Preparation: 25 min

Cooking time: 15 min

Yield: 12 servings

Rating:  ★★★★★ 1 Average value 5