When brownies meet cookies. A lighter version for both brownies and cookies.
A skinny version. Brownies are generally a calorie ladened treat. Most recipes call for sugar in the hundreds of grams. This is a lighter version of the recipe for both cookies and brownies.
The cookies recipe is already good on its own if you don’t want to make Brookies. This is old school cookies that I remembered eating before the whole world wanted chewy and chunky cookies.
As we want a cookie dough that stays flat on top of the brownies, we don’t want too much air in it. So mix everything with a folk just until it comes together as a dough. Back to basics!!
This is best baked in a baking dish not a metal tin. As it is less rich, the high heat from the tin will dry out the brownies.
For the cookie dough
85g butter melted and cool
85g sugar ( half brown half white)
150g plain flour
1/2 tsp baking powder
1 egg yolk
1 tsp vanilla extract
a pitch of salt
In a bowl, mix the butter and sugar with a folk until combined. Don't over mix as we don't want too much air in the dough. So it sits flat on top of the brownie when baking.
Add the egg, salt, vanilla. Once incorporated, mix in the flour and fold in with a large spoon until it forms a dough.
Roll the dough out between two sheets of baking paper to 1cm thickness. Then cut to the size of the 20 cm baking dish ( not tin). You will have some left which can be baked as cookies.
For the brownies
130g 60-70% cocoa chocolate
65g caster sugar
35g plain flour
Whisk the eggs and sugar together with a hand whisk.
Melt the butter and chocolate in the microwave on low for 4-5 minutes.Stir to mix and distribute the heat. Once cool, pour onto the egg mixture.
Add the flour. Mix well and pour into the greased and lined dish.
Assemble & bake
Carefully lay the cookie sheet on top of the brownie.Decorate with chocolate stars or chips.
Bake in the 160 C fan for 25-30 minutes.