Brownie:

• 170 g unsalted butter melted & cooled slightly
• 250 g caster sugar
• 2 large eggs
• 125 g dark chocolate (at least 50%) melted & cooled slightly
• 100 g plain flour
• 30 g cocoa powder
• 1 tsp salt
• 80 g milk or dark chocolate chips

Cookie dough:

• 75 g unsalted butter softened
• 95 g light brown sugar
• 1 egg yolk
• 1 tsp vanilla
• 80 g plain flour
• 1/2 tsp baking powder
• 70 g chocolate chips + extra chocolate chips for the topping

For the brownie

• Preheat the oven to 190C/170C (fan) and line an 8×8 tin with non-stick baking paper
• In a large mixing bowl, using an electric whisk, whisk together the melted butter and caster sugar until fully combined (about 2 minutes)
• Whisk in the eggs until super thick and fluffy. The mix should treble in size. This can take around 5 minutes on a high speed
• Add the melted chocolate and whisk until fully combined
• Sift in the flour, cocoa powder and salt, then fold these in with a wooden spoon or rubber spatula until just combined
• Fold in the chocolate chips
• Pour the batter in your prepared tin and smooth it out evenly

For the cookie dough

• In a large mixing bowl, cream together the softened butter and light brown sugar to form a paste. You can either do this with a wooden spoon or an electric whisk
• Mix in the egg yolk and vanilla until just combined
• Fold in the flour and baking powder until no streaks of flour remain
• Add the chocolate chips and fold these in
• Roll the cookie dough into small balls about a tablespoon of dough for each, but they don’t have to be even
• Press the dough balls into the top of the brownie, leaving some gaps so you can still see the brownie batter. Remember the cookie dough will spread
• Sprinkle some more chocolate chips over the top
• Bake in the oven for 30 minutes or until the cookie dough is lightly golden, the edges of the brownie are cracked and it no longer wobbles in the middle
• Let the brownie cool to room temperature, then refrigerate for at least 3 hours for a firmer brownie and a clean cut. I left mine in the fridge overnight.
• Cut into 16 squares and enjoy!

• Store in an airtight container at room temperature or in the fridge for up to 5 days
• You can also bake these in a 9×9″ tin