Chocolate Chip Brookies

If there was a dessert example of ‘the whole is greater than the sum of its parts’ it would be these brookies: brownie batter topped with cookie dough! There’s no way this combination could go wrong and it is infinitely more delicious and decadent than either of them eaten by itself. Fudgy brownie layer, soft-baked cookie layer aaahhhhh. No need to chill the cookie dough either, just press it all into the pan and bake. With a few modifications to the recipe and fresh photos, I hope you enjoy these as much as I did!

• 6 tbsps butter, cubed and at room temperature (85 gms)
• 150 gms dark chocolate (70% to 75%), finely chopped
• 1/4 cup cocoa powder (20 gms)
• 1/2 cup all-purpose flour (60 gms)
• 1/4 tsp salt if using unsalted butter
• 1/2 cup caster sugar (95 gms)
• 2 eggs, at room temperature (see notes)
• 1 and 1/2 tsps vanilla extract

• 1 and 1/2 cups all-purpose flour (180 gms)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt if using unsalted butter
• 140 gms butter, at room temperature
• 1/2 cup soft brown sugar (100 gms, light or dark)
• 1/3 cup caster sugar (65 gms)
• 1 egg, at room temperature
• 1 tsp vanilla extract
• 3/4th cup chocolate chips or chunks