Combined edible products of brownies and cookies

Abstract

This invention relates to a method for producing a composite edible product of brownies and cookies, the method comprising: - providing a plurality of cookie dough sheets having an average diameter of 7-15 mm; - forming a brownie dough layer; - depositing the cookie dough sheets to provide a substantially complete layer on the upper surface of the brownie dough, thereby forming a composite dough product, wherein the ratio of brownie dough to cookie dough in the composite dough product is 5:5 to 9:1 by weight; and baking the composite dough product to form a composite edible product of brownies and cookies.

Description

[0001] This invention relates to a compound edible product (also known as a "brookie") that provides brownies and cookies, and a method for producing such a food. In particular, this invention relates to the industrial production of brookies that have a good appearance and maintain an appropriate difference in texture between the cookie and brownie portions.

[0002] In recent years, there has been a trend towards offering composite baked goods that combine the characteristics of known foods. For example, a trend in 2013 was "cronuts," a combination of croissants and donuts.

[0003] Another combination product is the "brownche," which is a combination of brownie and cookie. Brownies are a well-known baked good and are produced in the form of a large cake with a rich or light texture. Most commonly, brownies are chocolate-based products, namely chocolate brownies. Similarly, cookies are a well-known baked good, with a crisp surface and a chewier center. Homemade brownie products are made by layering cookie and brownie dough before baking, and it is known to place either layer on top.

[0004] Homemade recipes for making brownies are well known, including: (1) "Brookies", Preppy Kitchen, John Kanell (https: / / preppykitchen.com / brookies / ); (2) "Brookies (Brownie+Chocolate Chip Cookie Bars)", Baker Bettie (https: / / bakerbettie.com / chocolate-chip-cookie-brownie-sheet-cake / ); (3) "Chocolate Chip Cookie Brownies", A LatteFood(https: / / www.alattefood.com / chocolate-chip-cookie-brownies / ); (4) "BrookieRecipe", DessArts(https: / / www.dessarts.com / brookie-recipe / ; (5) "Chocolate ChipCookie Brownies", Pinch of Yum(https: / / pinchofyum.com / chocolate-chip-cookie-brownies#comments); (6) "Brookies(Brownie and Chocolate Chip Cookie Bars), Jenn Segal (https: / / www.onceuponachef.com / recipes / brookies.html). However, these methods are not suitable for industrial production of such products.

[0005] The present invention seeks to provide a method suitable for the industrial production of Blondie products, which overcomes or substantially reduces various problems associated with the prior art, or at least provides a commercially useful alternative.

[0006] According to a first aspect, a method for producing a compound edible product of brownies and cookies is provided, the method comprising:

[0007] Offers multiple cookie dough sheets with an average diameter of 7-15mm;

[0008] Forming brownie dough layers;

[0009] A thick sheet of the cookie dough is deposited to provide a substantially complete layer on the upper surface of the brownie dough, thereby forming a composite dough product, wherein the ratio of brownie dough to cookie dough in the composite dough product is 5:5 to 9:1 by weight.

[0010] The compound dough product is baked to form a compound edible product of brownies and cookies.

[0011] The present disclosure will now be described further. In the following paragraphs, different aspects / implementations of the present disclosure are defined in more detail. Unless clearly indicated to the contrary, each aspect / implementation so defined may be combined with any other one or more aspects / implementations. Specifically, any feature indicated as “preferred” or “advantageous” may be combined with any other one or more features indicated as “preferred” or “advantageous”.

[0012] This method produces a compound edible product of brownies and cookies. This will be referred to interchangeably as a "brown" below. Specifically, the brownies produced by the method disclosed herein have an upper layer similar to that of conventionally baked cookies, which is tightly formed with a lower layer similar to that of a conventionally baked brownie.

[0013] This method comprises a number of steps. It should be understood that these steps can be performed intermittently or continuously. Additional steps may be performed between the listed steps. In a continuous process, these steps may be performed in an overlapping manner.

[0014] According to the first step, multiple cookie dough sheets are provided. The composition of the cookie dough is well known in the art and typically includes eggs, sugar, flour, and oil. Preferably, the cookie dough mixture includes more than 30% by weight of flour. Further details of preferred cookie dough compositions, along with exemplary formulations, are provided below. Preferably, the cookie dough of the cookie dough sheets has a moisture content of 10-14% by weight and / or a water activity of 0.5 to 0.85. This means that the baked cookie portion of the product will have a chewy center. Preferably, the cookie dough has a moisture content of 1.1 to 1.4 g / cm³. 3 The density.

[0015] The cookie dough is provided in sheet form. Due to the high plasticity of the cookie dough, it retains the sheet shape during forming. The sheet is a substantially flat shape, meaning its thickness is less than its width or length. The sheet can be provided in any suitable shape, such as a disc or square sheet or any similar arrangement. The sheet can have irregular edges or shapes. A substantially square or rectangular sheet is most preferred.

[0016] The edges of any shape of sheet will typically have a degree of irregularity. For example, when extruding dough, the blade used to cut the dough into sheets may cause some tearing at the edges of the sheets. Thus, for example, the square cross-section of a sheet may be deformed or irregular due to slight, temporary adhesion of the dough to the blade.

[0017] The average diameter of the thick sheets is 7-15 mm, preferably 8 to 14 mm, and most preferably 8 to 12 mm. That is, the average diameter of multiple thick sheets falls within the range of 7-15 mm. It is important that the diameter falls within this range because if the value is too small or too large, the method tends to produce a smooth cookie layer on the brownie, which is undesirable.

[0018] As will be understood, while the “diameter” is clear for cookie dough served in a disc shape, for other shapes, the diameter is the average dimension across the sheet shape through the center (i.e., the average of all possible width measurements). Therefore, for a square sheet, the average diameter would fall between the length of the side and the length between opposite corners.

[0019] Preferably, the cookie sheets have a substantially constant thickness of 1.5 to 3 mm, more preferably 2 to 2.5 mm. This thickness allows an appropriate number of sheets to be stacked in an overlapping manner to provide a cookie layer of desired thickness on top of the brownie layer. Multiple sheets can be overlapped on the brownie dough without the cookie layer becoming undesirably thick.

[0020] Preferably, cookie dough sheets are formed by extruding and cutting the extrudate. This is desirable because multiple substantially identical cookie dough sheets can be produced quickly and easily on a production line.

[0021] The inventors discovered that extruded cookie dough sheets can tend to stick too much to the cutting equipment, causing the sheets to deform, not just resulting in irregular edges. They found this can be addressed by ensuring that the cookie dough for the cookie sheets has a lower water content than normal. They found this can be achieved by using a water-free formula or a formula containing pregelatinized starch. The use of pregelatinized starch results in a crisper texture and allows the dough to have a lower water content (such as 50% or less than normal). Pregelatinized starch is a well-known and readily available ingredient.

[0022] According to the second step, a brownie dough layer is formed. The composition of brownie dough is well known in the art and typically includes eggs, sugar, flour, and butter. A suitable brownie dough recipe is disclosed in WO2011 / 135072, the contents of which are incorporated herein by reference. Preferably, the brownie dough mixture comprises up to 25% by weight of flour. Further details of preferred brownie dough compositions, along with exemplary recipes, are provided below.

[0023] Brownie dough layers are typically formed by loading brownie dough into a tray or baking pan. Brownie dough is a liquid dough that easily conforms to the shape of the tray, while cookie dough is a more solid dough that retains its shape. Therefore, the brownie dough mixture will be more fluid than the cookie dough, which helps it adapt and fill around the lower surface of the sheet during subsequent deposition. The cookie dough sheet will then adhere to the brownie.

[0024] Preferably, the brownie dough layer has a substantially constant thickness of 5 to 20 mm, more preferably 10 to 15 mm. This thickness yields a good final product shape. Preferably, the thickness of the final product is 20 to 30 mm, and more preferably about 25 mm, comprising the brownie layer and the cookie layer.

[0025] According to the third step, thick sheets of cookie dough are deposited to provide a substantially complete layer on the top surface of the brownie dough, thereby forming the composite dough product. "Substantially complete" means that, from a top view, the thick sheets of cookie dough will obscure the view of the brownie layer below. However, it should be understood that when the thick sheets of cookie dough are stacked, the brownie mixture below can be seen through from another angle due to the gaps in the stacking of the thick sheets.

[0026] The deposition step here typically involves the random or irregular stacking of cookie slices, rather than carefully placing the slices in place. That is, the slices are irregularly placed or scattered on the brownie. This random stacking or scattering is desirable because it more closely replicates the desired wavy cookie surface.

[0027] In one embodiment, the method also includes a step of pressing the compound dough product to partially embed the cookie dough sheet into the brownie dough. This helps ensure good adhesion between the dough portions. However, if the brownie dough is soft enough, this step may not be necessary. Furthermore, too much pressing can cause the brownie to leak to the surface or impair the texture by promoting moisture migration.

[0028] The ratio of brownie dough to cookie dough in the compound dough product is 5:5 to 9:1 by weight. Preferably, the ratio is 6:4 to 8:2 by weight, more preferably 7:3 to 75:25. The inventors have found that this ratio is preferred from a flavor perspective. However, in typical portion sizes, this still allows for a sufficiently thick sheet to provide complete coverage. The inventors have also found that a ratio of 8:2 or lower is generally preferred to ensure good texture contrast and to ensure that the cookies retain a crisp texture.

[0029] Preferably, the method further includes spreading chocolate chips on a thick layer of cookie dough. The chocolate chips are intended to complement (typically chocolate) brownie and cookie components. Other ingredients, such as nuts or candies, may be desired and are known as suitable cookie components.

[0030] In step four, the compound dough product is baked to form a compound edible product of brownies and cookies. Baking equipment and conditions are well-known in the industry, and any suitable baking steps can be performed. A typical baking process will involve conveying trays of brownie dough through the oven using a conveyor belt.

[0031] Preferably, the cookies are shelf-stable for at least 6 months when stored at 20°C, and more preferably for at least 7 months when stored at 20°C. Shelf-stable means maintaining a good difference in texture between the cookie and brownie portions. This can be assessed by observing the Aw of each portion and noting a difference of at least 0.1, and more preferably at least 0.2, between the portions (where the cookie portion has a lower Aw).

[0032] Preferably, the method further includes dividing the composite edible product of brownies and cookies into individual portion sizes. Preferably, the weight of an individual portion is about 10 to 50 g, more preferably 20 to 40 g, and most preferably 20 to 30 g. The individual portions can then be sealed individually or together with many other portions into a package. In one embodiment, the brownie can be provided as a family pack portion of up to 300 g, preferably about 200 g. In this case, the thickness and texture of the brownie remain the same as the individual portions.

[0033] The inventors sought to produce Blonde products on an industrial scale, but encountered many unexpected difficulties. These difficulties were overcome by performing the steps of the method described herein.

[0034] The inventors tried many methods to obtain a suitable product. First, they tried assembling the product by combining pre-baked cookie products with pre-baked brownie products and adhering them to a chocolate layer. However, this resulted in the cookies becoming soggy and soft.

[0035] The inventors also attempted to produce a brownie in which the cookie layer is the bottom layer. However, products with the bottom portion of the cookie layer did not provide a good visual appearance (they were not visible enough in the product) and were too hard and difficult to chew.

[0036] The inventors attempted to produce brownies in which the cookie layer is the top layer. Typically, when making cookies, the dough unfolds and cracks to produce a characteristic irregular surface appearance. However, the inventors discovered that when the cookie dough is placed on top of brownie dough, this produces a two-layer product with two substantially flat layers and no cookie-like appearance (see [link to product description]).Figure 1 That is, when placed on liquid brownie dough, the cookie dough behaves completely differently. The product is not ideal, and the texture difference between the components is minimal, with both layers resembling a cake. This means that the desired brownie cannot be easily produced on an industrial scale.

[0037] Surprisingly, the inventors discovered that by extruding thick cookie sheets and roughly stacking them on brownie dough, they could produce products with continuous (i.e., no holes) cookies that have a slightly concave, rough appearance, without forming a smooth, constant surface layer (i.e., constant thickness). Products with a cookie layer on top in this manner perform much better and offer a good visual and multi-textured feel. Furthermore, the product maintains a good shelf-stable textural difference between the two distinct sections. This random stacking means that the mass-produced appearance observed with layered dough methods can be avoided.

[0038] According to another aspect, a packaged, sealed compound edible product of brownies and cookies is provided, which can be obtained by the method described herein. The product itself has a unique appearance associated with handmade brownies and is distinguishable from other industrially produced (and packaged) brownies due to the steps of the method described herein. The product can be packaged individually or in multiple packages within a shared sealed package. This packaging method is well known in the field of baked goods, such as brownies.

[0039] The inventors seek to provide a brownie product with a stable texture difference between the cookie and brownie portions. In addition to the methods described above, the inventors have found that certain aspects of the formulation can help ensure the observation and maintenance of texture, as illustrated in the following exemplary studies. Specifically, the inventors have found that it is desirable to suppress the water activity in the brownie dough in order to maintain its water content. The water activity of the cookie dough is selected to promote a crisp texture.

[0040] The inventors have discovered that brownies containing plasticizers such as glucose syrup and glycerin are particularly preferred. These plasticizers allow for less water to be added, thereby reducing water migration from the brownie to the cookie portion. Preferably, such plasticizers are present in an amount of 5 to 10% by weight of the brownie dough. Glycerin itself is preferably used in an amount of less than 5% by weight to avoid a noticeable metallic taste.

[0041] Brownie dough may also include one or more gum base ingredients. Gum base additives are well known in the art and are beneficial here because they can make the brownie dough stickier and keep cookie crumbs on the surface, i.e., reduce sinking into the brownie dough. Gum bases include xanthan gum and guar gum, and are preferably used in an amount of 0.01 to 0.1% by weight.

[0042] The inventors have discovered that, particularly preferably, the cookie dough does not contain plasticizers such as glucose syrup and glycerol. Instead, it preferably contains only disaccharides and no monosaccharides or glycerol. This avoids reducing water activity, which is the driving force for obtaining a crisp product.

[0043] Preferably, the cookie dough also contains pregelatinized starch. Pregelatinized starch is a high molecular weight polymer with a higher Tg. This makes the cookies crisp. When the product reaches equilibrium, the starch has a high Tg at equilibrium moisture, and therefore keeps the product crisp.

[0044] The inventors also discovered that it is desirable for the cookie and brownie recipes to have as close a water activity as possible. This was found to minimize moisture transfer between the cookie portion and the brownie and provide a dual-textured eating experience (i.e., a crisp cookie layer and a soft brownie layer). Therefore, the recipe retains more moisture in the soft brownie dough because the Aw in the brownie is reduced (which is not reduced in the cookie). Thus, the moisture balance in the formulated product can be maintained. The following illustrates how the recipe is preferably formulated to achieve these benefits.

[0045]

[0046] An exemplary process for producing Bronchi products will now be described.

[0047] On the production line, a first quantity of brownie dough is filled into a tray. Then, filling is deposited on top of the first quantity of brownie dough, followed by a second layer of brownie dough on top. The total thickness of the three layers is preferably about 10 mm. Due to the soft nature of the dough, these three layers have a substantially flat upper surface in the tray.

[0048] Separately, cookie dough is produced and extruded into square cross-sections (approximately 10mm along each side). Individual sheets, approximately 2mm deep, are cut and collected on a conveyor belt. These sheets are then fed to a block depositor to apply a uniform layer onto brownie dough in a tray. The block depositor can also be used to deposit chocolate chips.

[0049] Preferably, the production line provides an extruder for producing cookie sheets, such that the sheets are cut and deposited continuously in consistent layers onto the brownie dough.

[0050] The loaded pallets are conveyed through an oven for cooling, and then cut in both directions. The products are then further cooled and packaged.

[0051] definition

[0052] As used in this article, "dough" refers to a hydrated, extensible recipe that is ready for baking and does not include the dry mixture of the individual ingredients. Therefore, compound dough products are doughs that provide a compound edible product of brownies and cookies when baked.

[0053] The term "flour" refers to the powder obtained by grinding or milling grains (such as wheat, oats, barley, rye, rice, corn, millet, etc.) or false grains (such as buckwheat and quinoa). Flour can be "whole" flour, meaning that the milled or milled grain has the same relative proportions of its main components (starchy endosperm, germ, and bran) as in the whole grain. Preferably, the flour is wheat flour, that is, a product prepared from wheat grains by a grinding or milling process in which at least part of the bran and germ are removed, and the remaining portion is ground to a suitable fineness. In the context of this disclosure, the term "flour" does not include exogenous starches such as corn starch or modified starches.

[0054] The term "starch" refers to exogenous starch, that is, starch added alone to dough mixtures and not forming part of the flour or any other component of the dough. Starch is a carbohydrate consisting of a large number of glucose units linked by glycosidic bonds. Common sources of starch include potatoes, wheat, corn, and rice. Natural starch is that which is not modified after being isolated from its source, such as natural potato starch.

[0055] In its natural form, starch exists as partially crystalline "granules" that are insoluble in water. When heated in water, the granules swell and break down, losing their semi-crystalline structure, and the more linear amylose molecules begin to escape from the granules, increasing the viscosity of the mixture. This process is called starch gelatinization. During cooking, the starch becomes a paste, and the viscosity increases further. Natural starch is not gelatinized. In contrast, pregelatinized starch, such as pre-cooked starch, has been at least partially gelatinized. Pregelatinized starch, such as pre-gelatinized corn starch, is commercially available.

[0056] Other types of starch include modified starch, which is starch that has been modified to improve its function under conditions commonly encountered during processing and storage. These modifications can be achieved through, for example, acid treatment, alkali treatment, oxidation, acetylation, etc. Modified starch is commercially available.

[0057] Water activity (Aw) of a product is a well-known concept in the food industry. This value measures the availability of water in a sample. In most cases, this water activity is not proportional to the product's moisture content. Methods for measuring the Aw of a product are known to those skilled in the art. For example, it can be measured using Aqualab CX-2 or Series 3, or with Novasina. All Aw values ​​indicated below were measured at 25 ± 0.1 °C. Aw is the equilibrium driving force for moisture movement in a product. Once all components in a product have the same Aw, moisture will no longer migrate.

[0058] Typically, crisp products have low moisture content of less than 4% by weight and low water activity (Aw) of less than 0.3. Conversely, soft products typically have high moisture content of at least 10% by weight and / or an Aw of more than 0.6 (typically 0.6 to 0.8). The Bronchi products described herein preferably have an Aw of 0.6 to 0.8.

[0059] Thermal glass transition (Tg) is a physical property measure describing the relationship between moisture, food composition, and texture. Critical moisture content (Mc) is the moisture content at which a product undergoes a texture transition. Critical humidity (Aw) is the product humidity at the moisture content at which a product undergoes a texture transition. Attached Figure Description

[0060] The invention will now be further described in conjunction with the following non-limiting drawings, in which:

[0061] Figure 1 The images show a top and side view of a brownie with layers of cookie dough formed on top of brownie dough. The circles represent added chocolate chips. Two essentially uniform layers are provided, and the top layer does not resemble a cookie.

[0062] Figure 2 This is a cross-sectional view showing a thick sheet of cookie dough on top of a brownie dough layer.

[0063] Figure 3A -F shows several top and side views of the Bruch formed according to the embodiments.

[0064] Figure 4 The results of the stability test are shown.

[0065] Figure 5 Multiple extruded and cut thick sheets are shown, thus revealing an approximate square shape with irregular edges. Example

[0066] The present invention will now be further described in conjunction with the following non-limiting embodiments.

[0067] The following is a brownie recipe used in Brownie products. For comparison, a regular brownie recipe is also provided. Due to rounding, these values ​​may not sum precisely to 100%.

[0068] Element Brownie dough in Brownie (%) Standard brownie dough (%) wheat flour 13(12-15) 13(12-15) sugar 19.5(18-20) 19.5(18-20) Egg 18.5(18-20) 18.5(18-20) glucose syrup 3.5(3-4) 3.5(3-4) Fat 21(19-22) 21(19-22) water 1 1 glycerin 5 1.5 stabilizers and other ingredients <1 <1 gum base sugar 0.03 0 chocolate 17 17 total 100 100

[0069] The added glycerin, combined with glucose syrup, has a plasticizing effect, thus retaining moisture in the brownie dough. The addition of gum base sugar (0.01-0.05% by weight) helps keep the cookie dough separate from the brownie dough.

[0070] The following is a cookie recipe formulated for use in Brownie products. This recipe optionally contains pregelatinized starch (0.5 to 5% by weight). Due to rounding, these values ​​may not accurately total 100%.

[0071] Element Brownie's cookie dough (%) wheat flour 46(44-47) sugar 24.5(23-26) Egg 7 butter 24.5(23-26) water 1 Pregelatinized starch Optional location 0.5-5 Stabilizers and other ingredients such as leavening agents <2 total 100

[0072] The ranges for each ingredient provided in the table above can be used independently, and are generalized within the scope of this invention for claimed dough formulations.

[0073] 1. Sample Construction

[0074] Referring to Figure 3, the following arrangement was tested:

[0075] Table 1: Product Structure

[0076]

[0077] As can be seen from the image, Prototype 1456 combines two layers (cookies and brownies) in a pleasing appearance. These layers are identifiable. The thick cookie slices provide a "homemade feel" and a remarkably crunchy texture.

[0078] Compared to prototypes 2 and 3, which offered flat cookie layers, the prototypes were highly rejected by evaluators due to their overly industrial appearance. Furthermore, the cookie portions did not provide the expected crispness and dual texture.

[0079] 2. Shelf life study

[0080] Sensory characteristics of four cakes were measured over a 6-month shelf life. Test products were stored in metallized foil (individual sealed bags) and aged in a storage room under controlled conditions of 20°C ± 2°C and 60 ± 5% relative humidity.

[0081] At each defined time interval, the required amount of product is taken out for testing and also given to the analytical laboratory for analysis.

[0082] Each tester evaluated the samples individually on an evaluation form with predefined attributes. The samples were blinded using a 3-digit code and presented to the testers in a random order. Testers were not informed of the storage time of the samples to avoid any bias.

[0083] Table 2: Product samples evaluated during shelf life

[0084]

[0085] The filling is a portion of brownie dough prepared according to the teachings of WO2011135072.

[0086] Figure 4 The dynamics of dual texture sensation in the samples during shelf-life evaluation are shown. Attribute scores: (1 - too weak, 5 - too strong). In this figure, columns are provided in the same order for each time interval: 146 then 485 then 592 then 627.

[0087] The results showed that the dual texture sensation decreased over time, but overall the results were very promising, and particularly indicated with very high scores in sample 627.

[0088] We also observed that time affected the texture of the products: the brownie portion became drier and more crumbly; the cookie portion became more crumbly over that time, but the cookie flavor was still well perceived and it was distinct from the brownie portion in texture.

[0089] Sample evaluations over a 6-month shelf life demonstrated the potential to maintain a dual-texture feel within the product.

[0090] 3. Further shelf-life studies

[0091] Sensory characteristics of four cakes were measured over a 6-month shelf life. Test products were stored in metallized foil (individual sealed bags) and aged in a storage room under controlled conditions of 20°C ± 2°C and 60 ± 5% relative humidity.

[0092] At each defined time interval, the required amount of product is taken out for testing and also given to the analytical laboratory for analysis.

[0093] Each tester evaluated the samples individually on an evaluation form with predefined attributes. The samples were blinded using a 3-digit code and presented to the testers in a random order. Testers were not informed of the storage time of the samples to avoid any bias.

[0094] Table 3: Product samples evaluated during shelf life

[0095] sample: 371 193 248 461 Brownie dough 57.9％ 60.1％ 60.1％ 60.1％ filler 8.4％ 7.4％ 6.1％ 6.1％ chocolate 7.2％ 7.4％ 7.4％ 7.4％ Cookies 30.1％ 30.2％ 30.2％ 30.2％

[0096] Shelf life results showed an impact on the overall flavor and taste of the product over time. The most preferred samples were 371 and 193, due to their flavor intensity, aftertaste, and the texture of the brownie and cookie portions.

[0097] Brownie filling: Over time, it becomes less soft and drier, and melts less. In some cases, sugar crystals are present, and the filling becomes less melted and sticky.

[0098] Cookie portion: It becomes harder and more crumbly over time. At 6 and 7 months, there is still a noticeable difference in texture between brownie and cookie dough.

[0099] Physicochemical analysis showed that the product changed during the shelf-life study: the Aw and moisture content of the product decreased during this period.

[0100] While preferred embodiments of the invention have been described in detail herein, those skilled in the art will understand that various modifications can be made thereto without departing from the scope of the invention or the appended claims.

Claims

1. A method for producing a compound edible product of brownies and cookies, the method comprising: Offers multiple cookie dough sheets with an average diameter of 7-15 mm; Forming brownie dough layers; The cookie dough sheet is deposited to provide a substantially complete layer on the upper surface of the brownie dough, thereby forming a composite dough product, wherein the ratio of brownie dough to cookie dough in the composite dough product is 5:5 to 9:1 by weight. The compound dough product is baked to form a compound edible product combining brownies and cookies. The cookie dough sheet has a substantially constant thickness, ranging from 1.5 to 3 mm.

2. The method of claim 1, wherein the ratio of brownie dough to cookie dough in the composite dough product is 6:4 to 8:2 by weight.

3. The method according to claim 2, wherein the ratio of brownie dough to cookie dough in the composite dough product is 7:3 by weight.

4. The method of claim 1, wherein the method further comprises scattering chocolate chips on the cookie dough sheet layer.

5. The method of claim 1, wherein the cookie dough sheet is formed by extruding and cutting the extrudate.

6. The method of claim 5, wherein the cookie dough sheet comprises: (i) No added water; and / or (ii) Pregelatinized starch.

7. The method of claim 1, wherein the cookie dough sheet has: (i) Moisture content of 10-14% by weight; and / or (ii) Water activity from 0.5 to 0.85; and / or (iii) 1.1 to 1.4 g / cm³ 3 The density.

8. The method of claim 1, wherein the cookie dough mixture comprises more than 30% by weight of flour and / or wherein the brownie dough mixture comprises up to 25% by weight of flour.

9. The method of claim 1, wherein the brownie dough layer has a substantially constant thickness of 5 to 20 mm.

10. The method of claim 9, wherein the brownie dough layer has a substantially constant thickness of 10 to 15 mm.

11. The method of claim 1, wherein the method further comprises the step of pressing the composite dough product to partially embed the cookie dough sheet into the brownie dough.

12. The method of claim 1, wherein the method further comprises dividing the brownie and cookie composite edible product into individual portion sizes and sealing them into packaging.

13. A packaged, sealed compound edible product of brownies and cookies, which can be obtained by the method according to claim 12.

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