You've had cookies. You've had brownies. You've probably had both in one sitting. But have you had both in one bite? If your answer is no, then you will now.
When you take a bite out of these Cookie Brownies, you’ll bite into the rich crunchy chocolate chip cookie filling, and then dive into the soft, moist, and chocolaty brownie. And then you’ll just smile.
Beware this is extreme comfort food. Eat at your own risk!
2 ½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
225g unsalted butter
1 cup light brown sugar
2 eggs and 1 egg yolk
1 teaspoon vanilla
170g chocolate chips
1 cup all purpose flour
1 ½ tablespoon cocoa powder
110g unsalted butter
1 cup sugar
½ cup milk
75g chocolate pieces
Preheat the oven to 175C. Grease a brownie pan with butter and line a brownie pan with parchment paper.
To start with, we have to make the cookie dough first.
To make the cookie dough:
Sift the dry ingredients in a bowl and set them aside.
In another bowl, beat the butter and sugar until fluffy. Add the vanilla and eggs, mixing well after each addition.
Start adding the flour mixture and mix until just combined, then add the chocolate chips and mix lightly.
Place the dough in a bowl, cover and set aside.
To make the brownie mixture:
Sift the dry ingredients into a bowl and set aside.
Beat the butter and sugar until fluffy and drizzle in the vanilla and eggs, mixing well after each addition.
Melt the chocolate in a microwave for about a minute and a half and set aside.
Pour the flour mixture into the butter mixture, alternating between the flour and milk.
Finally, add the melted chocolate and mix until combined.
To make the Cookie Brownies:
Split the cookie dough in half. Take one half and press it onto the base of the pan, flattening it using your palms until you have covered the base of the pan.
Once that is done, pour the brownie batter on top of it and level it using a plastic spatula or a spoon.
Take the other half of cookie dough and place it between two sheets of cling film. Using a rolling pin, begin rolling it out until it’s about the same size of the pan.
The dough is really delicate and you'll notice that you might not be able to pick up the sheet of dough you just rolled out. If that happens, simply remove as much as you can of the dough and start placing it on top of the brownie mixture.
Keep placing the patches of dough on top of the brownie batter until you have covered it almost fully, pressing it lightly onto the brownie mixture.
Place the pan in the middle rack of the oven and bake for 1 hour.
After 30 minutes of baking, or when the top of the batter turns a golden color, turn the upper heat of the oven off.
Continue baking for the next 30 minutes using only the heat from the bottom of the oven.
When it is done, remove and allow it to cool before slicing into squares.
This is best served warm and topped with luscious vanilla ice cream.
– Recipe and Photos by Shaikha Al Ali