
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
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!
- 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
Calories: 336kcal | Carbohydrates: 39g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 180mg | Potassium: 150mg | Fiber: 2g | Sugar: 26g | Vitamin A: 436IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg
Tagged with: Brownie • Cookie • Cookie Dough • Traybake
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