• --- ¾ cup (120g) white chocolate, roughly chopped
For the Brownie Layer
• --- ½ cup (75g) Farina 00 flour
• --- 2 tablespoons (20g) sifted cocoa powder
• --- 1/3 teaspoon salt
• --- ½ package (125g) unsalted butter
• --- ½ package (100g) dark chocolate, roughly chopped
• --- 2 eggs
• --- ½ cup (130g) sugar
• --- 1 teaspoon (5ml) vanilla extract
• --- 1 tablespoon (10ml) brandy
• --- 50g white chocolate
METHOD
First, prepare the cookie layer:
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.
2. Beat until the mixture is light and fluffy, then add the egg. Gradually add the flour mixture and beat until the mixture is fluffy.
3. Finally, add the roughly chopped white chocolate and stir. Place the mixture in the refrigerator while you prepare the brownie layer.
For the brownie layer:
1. Melt the butter and chocolate in a 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 doesn't touch the water. Let the butter-chocolate mixture heat gently and stir until melted.
2. Remove from heat and let the mixture cool slightly. 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 powder a 22cm round Bugatti tart pan with a silicone coating. Pour in the brownie mixture. Sprinkle the roughly chopped white chocolate here and there. Using an ice cream scoop, take portions of the cookie mixture and place them randomly over the entire surface of the brownie.
5. Alternatively, roll the cookie dough into balls and place them on top of the brownie. Bake in a preheated oven at 180°C for 25 minutes. Serve warm, but it's also delicious at room temperature.
