Soft, velvet cookies become the perfect base for fluid, super chocolate brownies.
IngredientsFor the cookie base
- 250 g. all-purpose flour
- 2 g. baking soda
- 170 g. unsalted butter, melted
- 220 g. packed brown sugar
- 100 g. white sugar
- 15 ml vanilla extract
- 1 egg
- 1 egg yolk
- 335 g. chocolate chips
- pinch of salt
- 250 g. unsalted butter
- 200 g. good-quality dark chocolate (70% cocoa solids) , broken up
- 80 g. cocoa powder , sifted
- 65 g. plain flour , sifted
- 1 teaspoon baking powder
- 360 g. caster sugar
- 4 large free-range eggs
- Preheat your oven to 180°C. Line a 24cm square baking tin and grease it thoroughtlly.
- Sift the flour and baking soda into a bowl, then add the salt and set aside.
- In a bowl, mix together the melted butter, brown sugar and white sugar thoroughly. Beat in the vanilla, egg, and egg yolk until light and creamy. Then mix in the reserved sifted ingredients until mixed. Stir in the chocolate chips by hand using a wooden spoon.
- Pour the cookie dough onto the prepared greased baking tion.
- In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth.
- In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.
- Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don't want to overcook them so, unlike cakes, you don't want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.
- Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares.