Brookies with Strawberry Sauce

For the Brownie

• 150g unsalted butter
• 200g dark chocolate (couverture)
• 150g white sugar
• 2 eggs
• 1 vanilla
• 100g self-raising flour
• 30g unsweetened cocoa powder
• 1 pinch salt

For the Cookie Dough

• 125g unsalted butter, melted
• 100g brown sugar
• 50g white sugar
• 1 egg
• 1 vanilla
• 180g self-raising flour
• ½ teaspoon baking powder
• 150g milk chocolate
• 1 pinch salt

For the Strawberry Sauce

• 250g strawberries
• 40g honey
• 1 pinch salt
• a few drops lemon juice

For Serving

• Vanilla ice cream
• Basil leaves

For the Brownie:

1. Beat the eggs with the sugar, vanilla, and salt until fluffy. Melt the butter with the dark chocolate and stir lightly. Set aside to cool slightly.
2. Add the chocolate and butter mixture to the mixer and stir on low speed until well combined.
3. Finally, add the flour and cocoa, which you have already sifted and combined. Set aside for a while until you prepare the cookie dough.

For the Cookie Dough:

4. Melt the butter just until it's liquid, but don't let it get hot. Add the white and brown sugar along with the vanilla and whisk until the ingredients are well combined.
5. Add the egg and mix well. Sift the flour and baking powder together and stir. Add the chopped milk chocolate and stir.
6. Add the flour mixture to the mixture with the rest of the ingredients and mix very well (here you might need to mix a little with your hand).

Assembling the Brookies:

7. Prepare your 18x28cm rectangular springform pan by lining the bottom with parchment paper and buttering the sides.
8. Spread half of the brownie mixture into the pan, then add half of the cookie dough, little by little, spreading it evenly. Then add the remaining brownie mixture and, in the same way, add the rest of the cookie dough by placing pieces and pressing them down here and there.
9. Bake at 170 degrees Celsius for 30-35 minutes.

For the Strawberry Sauce:

10. Wash the strawberries, remove the stems, and cut them into pieces. Place them in a small saucepan with the honey.
11. Cook over medium heat for about 5–7 minutes, until they soften and release their juices. Add the pinch of salt and a few drops of lemon juice.
12. Purée the sauce with an immersion blender or leave it with small pieces, depending on the texture you prefer. Let it cool slightly before using.

For Serving:

13. Cut the brookies into square or rectangular pieces.
14. Drizzle with the sauce and add a scoop of vanilla ice cream.
15. Finally, garnish with basil leaves.