When you can’t decide between cookies and brownies... These brownies are thick, fudgy and chocolatey, packed with big chunks of cookie dough and lots of chocolate chips. Both the brownie batter and cookie dough are super quick and easy to make, then you just throw them together. This is one of Fitwaffle's most popular recipes and it’s one of her favourite tray bakes.
Makes: 16 | Time: 50 minutes + 2 hours chilling
For the brownie batter
170g (6oz) unsalted butter, melted and cooled
250g (11⁄4 cups) caster (superfine) sugar
2 large eggs
125g (4.5oz) dark chocolate (at least 50% cocoa/ cacao), melted and cooled
100g (3⁄4 cup) plain (all-purpose) flour
30g (6 tbsp) cocoa powder 1 tsp salt
80g (6 tbsp) milk or dark
Preheat the oven to 190°C (170°C fan)/375°F/Gas mark 5 and line a 20cm (8in) square baking tin with nonstick baking paper.
First, make the brownie batter. Put the melted butter and sugar into a large mixing bowl and beat together with an electric hand mixer until completely combined. Add the eggs and continue to beat until the mixture is super thick, fluffy and pale, and has at least doubled in volume. Mix in the melted dark chocolate until combined.
Sift in the flour, cocoa powder and salt, then fold in with a wooden spoon or rubber spatula until just combined. Fold in the chocolate chips until evenly distributed. Set aside while you make the cookie dough.
Put the softened butter and sugar into a large mixing bowl and beat together with an electric hand mixer until light and fluffy. Add the egg yolk and vanilla extract and beat until just combined. Fold in the flour and baking powder with a wooden spoon or rubber spatula until just a few streaks of flour remain, then fold in the chocolate chips until evenly distributed.
Scoop the brownie batter into your prepared tin and smooth out evenly with the back of a spoon.
Scoop up about half a tablespoon of cookie dough and roll into a small ball with your hands, then repeat with the remaining dough. Arrange the balls randomly over the top of the brownie batter, leaving gaps in between. Sprinkle over the extra chocolate chips.
Bake for 30 minutes until the edges are cracked and the cookie dough is golden brown and no longer wobbles in the middle. Leave to cool completely in the tin.
Chill in the refrigerator for at least 2 hours, or overnight, if possible, for a firmer texture and a cleaner cut. Cut into 16 squares and enjoy!
Store in an airtight container at room temperature or in the refrigerator for up to 1 week.
TIP: If you don’t want to make the brownie and cookie dough from scratch, feel free to use box mixes from the supermarket.
Extracted from Fitwaffle’s Baking It Easy by Eloise Head (Ebury Press, £20)