Thanks to Butlers Chocolates for this recipe. Go on, treat yourself!
For the cookie layer
- 110g butter
- 110g light brown soft sugar
- 50g caster sugar
- ½ teaspoon vanilla extract
- 1 egg
- 155g plain flour
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 170g Butlers 40% Milk Chocolate, roughly broken/chopped
For the brownie layer
- 250g caster sugar
- 180g butter
- 180g Butlers 70% Dark Chocolate
- 3 eggs
- 110g plain flour
Preheat oven to 180°/Gas Mark 4. Grease and line a 20x30cm, deep baking dish.
Beat the butter, brown sugar, caster sugar and vanilla extract together in a large bowl until creamy. Add the egg. Beat until light and creamy.
In another bowl, whisk sieved flour, salt and bicarbonate of soda. Stir flour mixture into butter mixture.
Stir milk chocolate into the dough. Spread dough into the prepared baking dish and cover.
For the brownie layer, melt the butter and chocolate on a low heat.
Hand whisk the sugar and eggs until well combined and pale in colour. When the chocolate mixture has cooled, add to the sugar and egg mixture and stir.
Sift the flour into the bowl and then mix all of the ingredients together. Pour over the cookie base.
Bake in the preheated oven for about 30 to 35 minutes, until a skewer inserted into the centre of the mixture comes out clean.
Cool completely before cutting into squares.