Chewy Chocolate Chip Cookies and fudgy Chocolate Brownies are matched together in the best irresistible treat ever!
In this recipe I'll show you how to make perfect fudgy and soft Brookies that melts in your mouth.

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INGREDIENTS:
Cookie Dough:
110 g (1/2 cup) unsalted butter, room temperature
60 g (1/4 cup) caster sugar
40 g (3 tbsp) light brown sugar
1 tsp vanilla extract
30 g (2 tbsp) milk, room temperature
1/4 tsp salt
110 g (1 cup) all purpose flour
1/4 tsp baking powder
45 g (1/4 cup) chocolate chips

Brownie Batter:
90 g (3 oz) dark chocolate (70% cocoa), chopped
90 g (1/3 cup + 1 tbsp) unsalted butter
120 g (1/2 cup) caster sugar
70 g (1/3 cup) dark brown Demerara/Muscovado sugar
2 eggs, room temperature
1/4 tsp salt
1/4 tsp baking powder
60 g (1/2 cup) all purpose flour
20 g (3 tbsp) unsweetened cocoa powder

DIRECTIONS:
Cookie Dough:
1. In a large bowl, mix with a spatula butter, caster sugar, brown sugar, vanilla until creamy and well combined.
2. Incorporate milk: don't worry it it lumps a bit.
3. Sift together flour, salt, baking powder and incorporate to the butter mix with a spatula: don't overmix! Stop until almost combined.
4. Add chocolate chips and mix until combined (don't over mix cookie dough).
5. Evenly spread the cookie dough onto a 20cm-8inch square cake pan lined with plastic wrap.
6. Place in freezer until prepare the brownie batter.

Brownie Batter:
1. In a heat proof bowl, place butter, chopped chocolate and melt in microwave or over bain marie until smooth. Set aside.
2. In a large bowl place eggs, caster sugar, brown sugar and mix with a hand mixer until double/triple in size and become very thick and more pale.
3. Add melted butter mix and mix quickly just until combined (don't over mix).
4. Sift together flour, baking powder, salt, cocoa powder and add to the egg mix using a spatula: fold gently and mix as little as possible, don't over mix.
5. Remove the frozen cookie dough from the pan in freezer, line the 20cm-8inch square cake pan with parchment paper adn slightly grease it.
6. Pour the brownie batter into the prepared pan and spread on top until evenly flat.
7. Place the frozen cookie dough square on top of the brownie batter and add some chocolate chips on top.
8. Bake in preheated fan oven at 170°C-340°F for 30 minutes; cover the top with aluminium fouil after 15 minutes that is baking.
9. Remove from the oven and cool down completely into the cake pan (don't touch it when still warm because it's too soft and you could break it).
10. Cut in 9 squares until completely cooled down and serve it.
You can store it at room temperature for about 3 days wrapped in plastic wrap or in refrigerator for about 1 week. Bring at room temperature or slighlty warm in microwave before serve it.

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