Chocolate Chip Brookies
Duration: 1 hour 30 mins
One of the best things in life is chocolate chip cookies, but brownies have always been my weakness too. So, if you have a sweet-tooth like me and can’t decide between the classic cookie and the fudgy brownie, you end up baking some brookies!
This irresistibly gooey and chewy traybake with basic pantry ingredients is perfect for Easter treat. And if you are craving for a more decadent midnight snack, then serve this genius combination with a dollop of whipped cream or ice cream. You are very welcome!
- 110g unsalted butter (softened)+ 100g unsalted butter (melted)
- 3 eggs
- 350g caster sugar
- 50g light brown sugar
- 175g flour
- 1/4 tsp vanilla essence
- 1/8 tsp sea salt
- 50g dark chocolate chips
- 30g white chocolate chips
- 30g cocoa powder
- Grease a square baking tin and line with baking paper.
- Preheat oven to 180ºC.
- Beat together the softened butter, 150g caster sugar and brown sugar until light and smooth.
- Add 1 egg and mix until well combined.
- Then add 120g flour, vanilla essence and sea salt to form a smooth batter.
- Fold the dark chocolate chips gently into the batter.
- Transfer to the prepared baking tin and press the dough into the base to make a smooth cookie layer.
- Let it chill in the fridge for 20 mins or so.
- In a large bowl, combine the melted butter with the remaining caster sugar.
- Gently add 2 eggs, along with the remaining flour and cocoa powder until just combined.
- Spoon the brownie mixture on top of the cookie layer and spread into a smooth layer.
- Bake in the oven for 50-60 mins until cracks form and a skewer comes out with just little crumbs.
- Leave in the tin for 20 mins and then cool completely on a wire rack.
- Melt the white chocolate chips and drizzle over the brookies.
- Let it set for a bit before cutting them into even squares. Enjoy!