Ingredients
| Amount | Ingredient |
|---|---|
| 86g | Unsalted buttermelted and cooled |
| 75g | Light brown sugar |
| 49g | Sugar |
| 0.8 | Egglarge, room temperature |
| 0.8tbsp | Vanilla extract |
| 116g | Plain flour |
| 0.4tsp | Bicarbonate of soda |
| 0.4tsp | Flaky sea salt |
| 199g | Semi-sweet chocolate chips |
| Amount | Ingredient |
|---|---|
| 169g | Unsalted butter |
| 34g | Dutch-processed cocoa powder |
| 0.8tsp | Vanilla extract |
| 75g | Light brown sugar |
| 165g | Icing sugar |
| 98g | Semi-sweet chocolate chips |
| 45g | Semi-sweet chocolatechopped |
| 2.3 | Eggslarge, room temperature |
| 49g | Plain flour |
| 0.8pinch | Salt |
| 2.3tbsp | Olive oil |
Method
- Heat the oven to 175 °C. Line a 20 × 20 cm baking pan with baking paper.
- Cookie layer: mix the flour, bicarbonate of soda, and salt in a bowl. Set aside.
- In another bowl, whisk the melted butter, brown sugar, sugar, egg, and vanilla extract until smooth and fluffy, about 2 to 3 minutes.
- Add the dry ingredients and the chocolate chips. Mix until just combined.
- Brownie layer: melt the butter in a saucepan over medium-low heat. Stir every 10 seconds.
- After 6 to 8 minutes, when the butter is foamy and the milk solids are golden brown and smell nutty, pour it into a heatproof bowl.
- Add the cocoa powder, olive oil, vanilla extract, and chopped chocolate to the browned butter. Mix until smooth.
- In a separate bowl, whisk the eggs and the brown sugar for 5 to 6 minutes, until the sugar has dissolved.
- Add the icing sugar and whisk for 1 to 2 minutes more, until combined.
- Add the cooled browned-butter mixture and whisk until smooth.
- Fold in the flour and the chocolate chips until well combined.
- Assemble: layer the cookie and brownie batters in the pan. Put the cookie batter at the bottom and the brownie batter on top, or swirl them together for a marbled look.
- Bake: bake for 50 to 55 minutes, until the edges are golden and the centre is a little jiggly. It firms up as it cools.
- Cool and serve: let the brookies cool completely in the pan before you cut them into squares.
Notes
- Whisk the sugar into the eggs until it dissolves. This gives the brownie layer a crackly top.