Ingredients:

  • g (1 stick + 2 Tbsp) Unsalted Butter (for brownie layer)
  • g Good Quality Dark Chocolate (70% Cocoa), chopped (for brownie layer)
  • g Granulated Sugar (for brownie layer)
  • g Light Brown Sugar, packed (for brownie layer)
  • large Eggs (room temperature, for brownie layer)
  • ml Vanilla Extract (for brownie layer)
  • g All-Purpose Flour (for brownie layer)
  • g Unsweetened Cocoa Powder (for brownie layer)
  • g Salt (for brownie layer)
  • g Unsalted Butter, softened (for cookie layer)
  • g Light Brown Sugar, packed (for cookie layer)
  • g Granulated Sugar (for cookie layer)
  • large Egg (room temperature, for cookie layer)
  • ml Vanilla Extract (for cookie layer)
  • g All-Purpose Flour (for cookie layer)
  • g Baking Soda (for cookie layer)
  • g Salt (for cookie layer)
  • g Semi-Sweet Chocolate Chips (for cookie layer)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) tin with parchment paper, ensuring the paper hangs over two sides for easy lifting later. Lightly grease the exposed bottom of the pan.
  2. For the Brownie Base: Gently melt the butter and chopped dark chocolate together over low heat or in short bursts in the microwave until completely smooth. Let the mixture cool slightly.
  3. Whisk the granulated sugar and brown sugar into the slightly cooled chocolate mixture. Whisk in the eggs one at a time until just combined. Stir in the vanilla extract.
  4. Gently fold in the flour, cocoa powder, and salt until just combined. Do not overmix to ensure a fudgy texture.
  5. Spread the brownie batter evenly into the prepared tin. Set aside while preparing the cookie dough.
  6. For the Cookie Layer: Cream the softened butter and both sugars together in a separate bowl until light and fluffy (about 2 minutes).
  7. Beat in the egg and vanilla extract until fully incorporated.
  8. In a small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the semi-sweet chocolate chips.
  9. Assemble the Brookie: Dollop spoonfuls of the cookie dough evenly over the top of the brownie batter. Use a spatula or the back of a spoon to gently spread the cookie dough across the top, covering the brownie layer as much as possible.
  10. Bake for 40 to 45 minutes. The edges should look set, and the cookie top should be golden brown. A toothpick inserted near the centre should come out with moist, fudgy crumbs attached.
  11. Crucially, remove the brookies from the oven and let them cool completely in the tin on a wire rack. This allows the fudgy centre to set properly.
  12. Once fully cooled, use the parchment paper handles to lift the slab out of the tin and slice into 16 squares.