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For the brownie batter
For the cookie dough:
- Preheat the oven to 190˚C/170˚C fan/gas mark 5 and line a 20cm square baking tin with nonstick baking paper.
- First, make the brownie batter. Put the melted butter and sugar into a large mixing bowl and beat together with an electric hand mixer until completely combined. Add the eggs and continue to beat until the mixture is super thick, fluffy and pale, and has at least doubled in volume. Mix in the melted dark chocolate until combined.
- Sift in the flour, cocoa powder and salt, then fold in with a wooden spoon or rubber spatula until just combined. Fold in the chocolate chips until evenly distributed. Set aside while you make the cookie dough.
- Put the softened butter and sugar into a large mixing bowl and beat together with an electric hand mixer until light and fluffy. Add the egg yolk and vanilla extract and beat until just combined. Fold in the flour and baking powder with a wooden spoon or rubber spatula until just a few streaks of flour remain, then fold in the chocolate chips until evenly distributed.
- Scoop the brownie batter into your prepared tin and smooth out evenly with the back of a spoon.
- Scoop up about half a tablespoon of cookie dough and roll into a small ball with your hands, then repeat with the remaining dough. Arrange the balls randomly over the top of the brownie batter, leaving gaps in between. Sprinkle over the extra chocolate chips.
- Bake for 30 minutes until the edges are cracked and the cookie dough is golden brown and no longer wobbles in the middle. Leave to cool completely in the tin.
- Chill in the refrigerator for at least two hours, or overnight, if possible, for a firmer texture and a cleaner cut. Cut into 16 squares and enjoy! 9 Store in an airtight container at room temperature or in the refrigerator for up to one week
Note: dark chocolate chips can be used as an alternative to milk chocolate chips, if you wish.
This recipe was provided by Ebury Press, from ‘Baking it Easy’ by Fitwaffle.