Noir Intense Brownie Cookie

Name: Noir Intense Brownie Cookie
Ingredients: 40 gr whole egg, at room temperature; 95 gr plain flour; 70 gr brown sugar; 1.6 gr fine salt; 17 gr Callebaut Dark Chocolate 811; 60 gr melted butter; 0.9 gr vanilla bean paste; 7 gr Callebaut Cocoa Powder – Noir Intense; 240 gr Callebaut Dark Chocolate 811; 33 gr walnuts, chopped; 2.6 gr baking powder; 40 gr Callebaut Chocolate Chunks White; 3.9 gr cornstarch; 100 gr Callebaut Chocolate Chunks Dark; 100 gr butter; 12 gr Callebaut Cocoa Powder – Noir Intense; 70 gr plain flour; 165 gr sugar; 310 gr cream cheese; 160 gr pasteurized whole egg; 1.6 gr baking powder; 1.9 gr Salt

Intense brownie cookie with walnuts and chocolate chunks, filled with creamy brownie cheesecake and a powerful dark chocolate flavor.

This Brownie Cookie by Raul Bernal is a distinctive, rich hybrid that plays with contrast: a soft, intense brownie base topped with a frozen walnut cookie that turns into a crunchy, firm layer during baking. Thanks to Noir Intense cocoa, the recipe has a deep cocoa flavor without becoming heavy. This makes it particularly suitable for pastry chefs who want to incorporate a strong chocolate character into a compact and versatile product.

Ideal as an individual dessert, for the café assortment, or as part of a plated dessert. The recipe perfectly matches the current demand for clear flavors, a strong identity, and balanced indulgence.

Ingredients

40gwhole egg, at room temperature

95gplain flour

70gbrown sugar

1.6gfine salt

17gCallebaut Dark Chocolate 811

60gmelted butter

0.9gvanilla bean paste

7gCallebaut Cocoa Powder – Noir Intense

33gwalnuts, chopped

2.6gbaking powder

40gCallebaut Chocolate Chunks White

3.9gcornstarch

100gCallebaut Chocolate Chunks Dark

240gCallebaut Dark Chocolate 811

100gbutter

12gCallebaut Cocoa Powder – Noir Intense

70gplain flour

165gsugar

310gcream cheese

160gpasteurized whole egg

1.6gbaking powder

1.9gSalt

Preparation

Mix the melted butter with the brown sugar and vanilla bean paste.
Add the melted dark chocolate at 40°C.
Mix in the room temperature egg.
Add all dry ingredients and mix until fully incorporated.
Fold in the walnuts and both types of chocolate chunks.
Cover the dough and let it rest in the refrigerator.
Form 20-gram balls and flatten them in a ring with a diameter of 6.5 cm to achieve the correct cookie diameter.
Freeze and store until assembly.

Melt the dark chocolate to 45°C and the butter to 40°C. Mix both together.
Whisk the eggs with the sugar and cream cheese until smooth.
Mix the chocolate-butter mixture into the egg mixture.
Add the sifted flour, cocoa powder, baking powder, and salt. Mix until you have a homogeneous batter.
Pipe 40 grams of brownie batter into a silicone mold with a diameter of 7 cm and freeze.