Cookie brownies

    50 min

    Enjoy a soft, gooey brownie crusted with a layer of crunchy golden chocolate chip cookie. Perfect for a delicious dessert or to satisfy a craving. Ideal warm with a splash of ice cold vanilla ice-cream.


    11 people made this

    Serves: 10 

    • For the brownie
    • 60g unsweetened or 60% dark chocolate, chopped
    • 220g light brown muscovado sugar
    • 120ml melted butter
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 60g plain flour
    • For the cookie
    • 85g butter, softened
    • 75g light brown muscovado sugar
    • 1 1/2 tablespoons milk
    • 1/2 to 1 teaspoon vanilla extract
    • 95g plain flour
    • 170g milk and dark chocolate chips (mixed)

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

      For the brownie:

    1. Preheat the oven to 160 C / Gas 2/3. Grease a medium baking dish.
    2. Melt the chocolate in a double boiler or in a bowl over barely simmering water. When the chocolate has melted, whisk in the sugar then the butter. Remove from the heat and add the eggs and vanilla followed by the flour.
    3. Leave to mixture to set on a flat surface for 5 to 10 minutes and prepare the ingredients for the cookie.
    4. For the cookie:

    5. In a medium bowl, mix in the butter and the sugar. Then add the milk and the vanilla. Stir in the flour until the mixture has combined together, do not over mix.
    6. Add the chocolate chips into the mix and stir until the chocolate has submerged into the mixture.
    7. Flatten the cookie dough and separate into chunks. Cover the brownie with cookie dough pieces.
    8. Bake in the oven for 25 to 35 minutes until firm and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Serve warm with vanilla ice cream.


    Make the cookie layers as flat as possible for optimum coverage. Letting the brownie mixture set is important as it gives the brownie consistency and lets the flavours settle.

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