An incredible combination of fudgy brownie topped with sweet, salty, chewy cookie dough, this is another all-time customer favourite and best-selling bake for us. You can easily switch up the flavour of the cookie dough by adding nuts or fruit.
PREP TIME 30 mins
BAKE TIME 20-25 mins
FOR THE BROWNIE BASE
40g unsalted butter, diced
85g dark chocolate, broken into pieces
160g plus 1 tablespoon caster sugar
80g minus 1 tablespoon plain flour
40g cocoa powder
FOR THE COOKIE DOUGH
125g unsalted butter
250g plus 2 tablespoons plain flour
1 teaspoon fine salt
1 teaspoon baking powder
85g minus 1 tablespoon caster sugar
85g minus 1 tablespoon soft light brown sugar
100g dark chocolate chips
1 teaspoon vanilla extract
50g crispy chocolate covered balls, such as Maltesers
YOU WILL NEED
23-cm/9-inch square baking pan, 5-cm/2-inches deep, lined with greaseproof baking parchment
1. Preheat the oven to 180°C/fan 160°C (350°F) Gas 4.
2. For the brownie base, melt the butter and chocolate in the microwave in short bursts until liquid. Leave to cool slightly.
3. Put the sugar and eggs into a mixing bowl. Whisk together with a hand-held electric whisk (or use a stand mixer with the whisk attachment) at a medium speed until light, thick and the mixture can hold a figure of eight. Slowly add the chocolate-butter to the egg mixture, whisking until combined.
4. Sift together the flour and cocoa powder and slowly mix in to the chocolate mixture until combined. Transfer the mixture to the prepared baking pan and spread out evenly.
5. Now make the cookie dough layer. Melt the butter and leave to cool. Meanwhile, sift the flour, salt and baking powder into a mixing bowl. Add the caster/granulated sugar, soft light brown sugar and the chocolate chips and stir by hand with a wooden spoon until evenly distributed. Add the egg, cooled melted butter and vanilla extract and mix until evenly combined. Spread the cookie dough on top of the brownie mixture as evenly as possible and sprinkle over the crispy chocolate-covered balls.
6. Bake in the preheated oven for 20–25 minutes until lightly golden but still wobbly in the centre. Leave to cool completely in the pan before turning out and slicing into nine squares to serve.
Recipe from Afternoon Tea at the Cutter & Squidge Bakery by Annabel Lui & Emily Lui, £16.99, Ryland Peters & Small