Makes roughly 25 deep brookies


For the brownies:

  • 1 cup (2 sticks) butter
  • 2 1/4 cups sugar
  • 4 large eggs
  • 1 1/4 cups cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder, optional
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 cups semi-sweet chocolate chips

For the cookies:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) semi-sweet chocolate chip cookies.


For the brownies:

  1. Pre-heat the oven to 180C. Butter and line a 9×13 baking dish.
  2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
  3. Leave to cool (You don’t want your eggs scrambling when you add them!)
  4. Measure out the cocoa powder, baking powder, espresso powder, flour in a bowl.
  5. Beat the eggs and vanilla extract into the butter mixture. Mix until well combined.
  6. Stir in the flour mixture and chocolate chips until well combined.
  7. Pour brownie batter into the prepared baking dish and bake in the oven for 20 minutes (I put it in for 10 but it was still too runny).

For the cookies:

  1. Whilst the brownie is baking…
  2. Beat together the butter, brown sugar, sugar, and vanilla until creamy.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Combine the flour and baking soda and add to the mixture gradually.
  5. Stir in the chocolate chips.
  6. Once the brownie has had 20 minutes take it out of the oven (it won’t be cooked – don’t worry!) and drop small spoonfuls of the cookie dough on top of the brownie batter.
  7. Place back in the oven for about 30 minutes or until a toothpick inserted into the brownie portion comes out mostly clean (I put it in for too long and the mixture was too dry so maybe play around with the baking times).


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