Cookie Dough Brownies
Ingredients
Brownie:
- 170 g unsalted butter melted & cooled slightly
- 250 g caster sugar
- 2 large eggs
- 125 g dark chocolate (at least 50%) melted & cooled slightly
- 100 g plain flour
- 30 g cocoa powder
- 1 tsp salt
- 80 g milk or dark chocolate chips
Cookie dough:
- 75 g unsalted butter softened
- 95 g light brown sugar
- 1 egg yolk
- 1 tsp vanilla
- 80 g plain flour
- 1/2 tsp baking powder
- 70 g chocolate chips + extra chocolate chips for the topping
Instructions
For the brownie
- Preheat the oven to 190C/170C (fan) and line an 8x8 tin with non-stick baking paper
- In a large mixing bowl, using an electric whisk, whisk together the melted butter and caster sugar until fully combined (about 2 minutes)
- Whisk in the eggs until super thick and fluffy. The mix should treble in size. This can take around 5 minutes on a high speed
- Add the melted chocolate and whisk until fully combined
- Sift in the flour, cocoa powder and salt, then fold these in with a wooden spoon or rubber spatula until just combined
- Fold in the chocolate chips
- Pour the batter in your prepared tin and smooth it out evenly
For the cookie dough
- In a large mixing bowl, cream together the softened butter and light brown sugar to form a paste. You can either do this with a wooden spoon or an electric whisk
- Mix in the egg yolk and vanilla until just combined
- Fold in the flour and baking powder until no streaks of flour remain
- Add the chocolate chips and fold these in
- Roll the cookie dough into small balls about a tablespoon of dough for each, but they don't have to be even
- Press the dough balls into the top of the brownie, leaving some gaps so you can still see the brownie batter. Remember the cookie dough will spread
- Sprinkle some more chocolate chips over the top
- Bake in the oven for 30 minutes or until the cookie dough is lightly golden, the edges of the brownie are cracked and it no longer wobbles in the middle
- Let the brownie cool to room temperature, then refrigerate for at least 3 hours for a firmer brownie and a clean cut. I left mine in the fridge overnight.
- Cut into 16 squares and enjoy!
Notes
- Store in an airtight container at room temperature or in the fridge for up to 5 days
- You can also bake these in a 9x9" tin
Nutrition
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