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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine the salted butter, dark brown sugar, castor sugar, eggs, vanilla extract, baking soda, salt and flour.
Fold in the chocolate chunks.
Beat the eggs and caster sugar well until light and fluffy.
Melt the dark chocolate until smooth.
Add the melted chocolate, cocoa powder, plain flour, oil and chocolate chips to the beaten egg mixture.
Layer the brownie and cookie mixture in a baking dish.
Bake at 180 degrees Celsius for 30 minutes until the top is set and a toothpick inserted comes out with a few moist crumbs.
Chill in the fridge for 3 hours to set the layers, then enjoy.
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For a more intense chocolate flavor, use high-quality dark chocolate.
Ensure the chocolate is fully melted and smooth before adding to the brownie batter.
Can I use unsalted butter for the cookie layer?
Yes, you can use unsalted butter, but consider adding a pinch more salt to balance the flavors.
How do I know when the brookie is done baking?
The brookie is done when the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
Can I substitute the oil in the brownie layer?
Yes, you can substitute the oil with melted butter for a richer flavor.
How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to a week.
Can I freeze the brookie?
Yes, you can freeze the brookie. Wrap it tightly in plastic wrap and store in a freezer-safe container for up to 3 months.
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