Sometimes It’s hard to decide between a soft and squidgy brownie or chewy cookie. Why decide? Why not have both, at once. YES!!
I wasn’t going to post this, to me, they’re just really, really, simple brownies. But I’ve made them a few times in the studio + it’s probably why I am now referred to as snack lady, but they’ve gone down pretty well. I think it’s the squidgy cookie dough base that makes them, so I’ve been told!
So, the trick to keeping a soft + squidgy cookie dough like base is to cook it to the same amount as the brownie. you don’t need to cook it before you pour the chocolate on top. Also, don’t be afraid to use a shop bought cookie dough here or use one from the freezer that you’ve defrosted, it’s actually how this came about. I tested 6 different types of cookies for a job + was left with mountains of cookie dough. I used to have this theory that you never know when you might want a freshly baked cookie so I’d keep it in the freezer just in case.
Inspired by a recipe I did with Donal a few years back for slutty brownies, I have changed things up a bit to make these for me + apparently for the lads in the studio far too many times!!
FOR the cookie dough layer
- 175g butter
- 175g light brown muscavado sugar
- 275g caster sugar
- 2 free range eggs
- 325g self raising flour
- 1/2 tsp sea salt
- 200g chocolate (mix of milk and white)
For the brownie layer
- 200g dark chocolate
- 150g butter
- 150g caster sugar
- 3 eggs
- pinch sea salt
- 75g self raising flour
Preheat the oven to 180ºC (160ºC fan oven).
Grease and line a 20 x 30cm baking tin with parchment paper. it needs to be at least 5cm deep too. Nobody wants thin brownies.
First of all make the cookie dough. Beat the butter and both sugars together in a stand alone mixer until incorporated but don’t mix too much, add the egg and beat again. Combine the flour and salt in a small bowl and add to the mixer, beat together and then stir through the chocolate. press into he base of the tin, creating a smooth surface.
For the brownie layer. melt the chocolate and butter together in a small bowl in a microwave on 30 second intervals until fully melted, stirring after every 30 seconds so they melt evenly + don’t burn. set aside to cool a little.
Beat the sugar and eggs together until a little lighter in colour. Slowly pour in the chocolate while the machine is on, mix until fully incorporated. I do all this is a stand alone using a paddle attachment. Add the salt and flour.
pour the brownie mix on top of the cookie dough and bake in the middle shelf of the oven for 30 minutes, the brownies should still be a little soft to touch. leave to cool. if you can.
Cut into 20 squares and sprinkle over an extra little bit of sea salt. it never hurt anyone.