Cookie Dough Brownies with Chocolate Chunks
Essentially you make half a brownie batter, and half a batch of cookie dough. You pour the brownie batter into a tin, add in the cookie dough, dispersed randomly - then bake! The result is something that is a real showstopper but also isn't too complicated!
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Servings: 9
Ingredients
For the Brownie Batter
- 50 g Dark Chocolate Melted
- 85 g Unsalted Butter Melted
- 50 g Light Brown Soft Sugar
- 50 g Granulated Sugar
- 1 Medium Free Range Egg
- 1 tsp Vanilla Extract
- 45 g Plain Flour
- 15 g Cocoa Powder
For the Cookie Dough
- 65 g Unsalted Butter Melted
- 60 g Light Brown Soft Sugar
- 50 g Granulated Sugar
- 1 Medium Free Range Egg
- 150 g Plain Flour
- 1.5 tsp Baking Powder
- 2 tsp Vanilla Extract
- 100 g Milk Chocolate Roughly Chopped
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8 inch square tin.
For the Brownie Batter
- Make the brownie batter first: Melt the dark chocolate in the microwave in 20 second intervals. Set aside. In a large bowl/the bowl of a stand mixer, combine the melted butter and both sugars. Add the egg and vanilla and mix again. Slowly incorporate the melted chocolate until everything is fully combined.
- Fold in the flour and cocoa powder until just combined. Pour into the lined tin.
For the Cookie Dough
- Make the cookie dough: combine the melted butter and both sugars. Add in the egg and vanilla and mix. Fold in the flour and baking powder. Then finally, add the chopped chocolate pieces.
- Randomly place pieces of the dough over the brownies, so the chocolate brownie batter is not entirely covered (I like the marbled look).
- Bake for 30-35 minutes, until golden brown! Let cool before slicing and serving.