If a daddy brownie fell in love with a mummy chocolate chip cookie they would make a 'brookie'...prepare for sugar coma ...
Chocolate chip cookie layer:
200g/7 oz butter, partially melted
140g/5 oz brown sugar
100g/3.5 oz sugar
2 large eggs
2 teaspoon vanilla extract
1 tablespoon golden syrup (or light corn syrup)
350g plain/all purpose flour
1 teaspoon baking powder
180g/6.3 oz chocolate chips
Brownie layer:
190g/6.7 oz dark chocolate chips
170g/6 oz butter
130g/4.6 oz brown sugar
75g/2.6 oz sugar
2 large eggs
1 teaspoon vanilla extract
31g/1 oz cocoa powder
155g/5.5 oz plain/all purpose flour
Make the chocolate chip cookie layer:
Whisk the really soft/partly melted butter with the brown sugar and the sugar.
Beat in the eggs one at a time.
Add the vanilla extract and the golden syrup, whisk to combine.
Stir in the flour and baking powder.
Mix in the chocolate chips.
Set aside.
For the brownie layer:
Melt the butter and chocolate chips together until melted and smooth.
In a separate bowl whisk the eggs, both sugars and vanilla extract until light and fluffy.
Stir the chocolate mixture into the egg mixture.
Stir in the cocoa powder and then the flour.
Line a 7" x 11" baking tin with baking parchment.
Pre-heat your oven to 350F/180C/Gas 4.
Spread the cookie dough over the base of the tin and flatten out with your fingertips.
Spoon the brownie dough on top and spread evenly.
Bake in the oven for about 40-45 minutes. The middle should still have a slight wobble but the sides and top will be set.
Allow to cool completely before slicing and removing from the tin.
