Cookie dough brownies

'Brookie' (cookie x brownie) 's are usually made with a flat layer of chocolate chip cookie, topped with a brownie mixture. I've used chocolate chip cookie dough balls instead, baked into the brownies. I had a spare batch of my favourite chocolate chip cookie dough in my freezer, but I'm sure any cookie recipe or dough would work. I like these because they're a fine, shortbread like crumb baked into a dense, fudgy brownie.

Total time to make : 50 minutes Time to prep : 15 minutes

Time to bake : 35 minutes

Servings : 24

Ingredients

1 portion of cookie dough (I used this one)

280g unsalted butter

280g dark (70%) chocolate

420g caster sugar

4 eggs, at room temperature

140g plain flour

60g cocoa powder

1 tsp salt

Method

1. Defrost your cookie dough, if using from frozen and roll the dough into mini balls. I used a variety of sizes. Place the rolled cookie dough bites back into the freezer. Doing this will stop the dough bites over baking whilst you bake them in the brownies (as both have different cooking times)

2. Preheat a fan oven to 160C and lightly grease and line a 13 x 9 inch baking tin with non-stick baking paper

3. In a small saucepan over a low heat, gently melt the butter and dark chocolate together, stirring occasionally to mix. Turn off the heat just before the mixture completely melts, they will continue to melt together off the heat. Set aside so that it slightly cools

4. In one mixing bowl, sieve in the flour, cocoa powder and salt then and add in the sugar and eggs - mix with a wooden spoon or spatula until the eggs are mixed through

5. Pour the melted but slightly cooled butter/chocolate from the saucepan into the mixing bowl and mix again until just combined

6. Pour the brownie mix into the prepared tin. Remove the cookie dough balls from the freezer and push them into the brownie mix, use clean fingers and a spatula to push some deep into the brownie mix so they're fully submerged, leaving some peaking out

7. Bake for around 35 minutes, when it's ready the edges will be cooked and should come away from the baking tin edges and the exposed cookie dough balls should be golden

8. Leave to cool completely - I refrigerate mine for at least 2 hours after it's cooled to room temperature to make slicing easier. Cuts into 24 x 2 inch squares.

Nutritional Information

(per slice)

394 calories

5g protein, 38g carbs, 23g fat

Good to know:

• Store for up to 5 days at room temperature or in the fridge in an airtight container for up to 7 days