A deliciously addictive fusion of fudgy brownie and chewy cookie, perfected over years of kitchen trials.
Brownie Layer Ingredients:
- 125g dark chocolate
- 2 eggs
- 125g caster sugar
- 75g butter
- 75g flour (T55)
- 35g slivered almonds
Cookie Layer Ingredients:
- 165g flour (T55)
- 1 tsp baking powder
- 135g brown sugar
- 110g butter
- 1 egg
- 100g chocolate chips
Instructions:
- Preheat the oven to 180°C.
- For the brownie: Melt the chocolate with the butter in a bain-marie. Stir in the sugar until smooth. Add eggs one at a time, mixing well. Fold in the flour. Toast the slivered almonds in a dry pan until golden, then stir into the batter.
- For the cookie dough: Cream the butter and brown sugar until light. Beat in the egg. Gradually add the flour and baking powder, then fold in the chocolate chips.
- Pour the brownie batter into a buttered silicone mold or mini cake molds. Spread the cookie dough evenly on top. Bake for 17 minutes until set but gooey in the center.
These brookies are a crowd-pleaser, balancing rich chocolate depth with crisp, chip-studded topping.
