• --- ¾ cup (120g) couverture chocolate, roughly chopped
For the Brownie
• --- ½ cup (75g) soft 00 flour
• --- 2 tablespoons (20g) sifted cocoa powder
• --- 1/3 teaspoon salt
• --- ½ package (125g) unsalted butter
• --- ½ package (100g) couverture chocolate, roughly chopped
• --- 2 eggs
• --- ½ cup (130g) sugar
• --- 1 teaspoon (5ml) vanilla extract
• --- 1 tablespoon (10ml) brandy
METHOD
First, prepare the cookie:
1. In a bowl, mix the flour, baking soda, vanilla, and salt. In another bowl, or in the bowl of a stand mixer, combine the butter and both types of sugar. Beat until the mixture is light and fluffy, then add the egg.
2. Gradually add the flour mixture and beat until just combined. Finally, add the roughly chopped chocolate and stir.
3. Place the mixture in the refrigerator until you prepare the brownie.
For the Brownie:
1. Melt the butter and chocolate in a double boiler (bain-marie). To do this, fill a saucepan halfway with water and bring it to a boil. Place a glass bowl on top, ensuring it does not touch the water.
2. Let the butter-chocolate mixture melt slightly, stirring until smooth. Remove from heat and let the mixture cool down a bit. Alternatively, cover the glass bowl with the butter and chocolate with plastic wrap and microwave for 1 ½-2 minutes. Remove, stir, and set aside.
3. In a bowl, mix the flour, cocoa, and salt. In another bowl, or in the bowl of a stand mixer, combine the eggs and sugar. Beat until light and fluffy. Add the vanilla extract and brandy. Pour in the melted butter-chocolate mixture, then gradually add the flour mixture. Mix well.
4. Grease and dust with cocoa a 22cm round Bugatti tart pan with a silicone coating. Pour in the brownie mixture. Using an ice cream scoop, take portions of the cookie dough and place them here and there over the entire surface of the brownie. Alternatively, roll the dough into balls and place them on top of the brownie.
