The BBC Good Food logo
Four brookies on a plate


A star rating of 3.8 out of 5.10 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 30 mins chilling and cooling
  • Easy

Combine two popular bakes, a chewy chocolate chip cookie and rich brownie, in this inventive treat. Fill the cake tin with these for the festive season, or give as gifts

Nutrition: Per serving (16)


For the cookie layer

  • 120g unsalted butter, softened, plus extra for the tin
  • 120g light brown soft sugar
  • 100g dark muscovado sugar
  • 1 large egg, plus 1 egg yolk
  • 250g plain flour
  • ½ tsp bicarbonate of soda
  • 50g milk chocolate chunks

For the brownie layer

  • 185g unsalted butter
  • 185g dark chocolate (at least 70% cocoa solids)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 275g golden caster sugar
  • 50g cocoa powder
  • 130g plain flour
  • 50g milk chocolate chunks


  • STEP 1

    Butter a 23cm square cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. First, make the cookie layer. Put the butter and both sugars in a bowl and beat with an electric whisk until just combined. Alternatively, do this in a stand mixer. Add the whole egg and egg yolk, and beat again until combined. Mix in the flour, ¼ tsp salt, the bicarbonate of soda and chocolate chunks. Press the cookie dough into the base of the prepared tin using the back of a spoon, then chill for 30 mins.

  • STEP 2

    For the brownie layer, melt the butter and chocolate in a heatproof bowl over a pan of just simmering water, stirring until smooth and combined. Leave to cool slightly, about 10 mins. Whisk the eggs, vanilla and sugar together in a large bowl with an electric whisk until slightly thickened, about 3 mins. Fold the cooled chocolate and butter mixture through the beaten eggs with a large spoon until well combined.

  • STEP 3

    Fold the buttery chocolate mixture, cocoa and flour together to combine. Spoon the brownie mixture over the cookie dough layer, dot with the chocolate chunks, and sprinkle with sea salt flakes, if you like. Bake in the centre of the oven for 50 mins-1 hr, or until a skewer inserted into the middle comes out with just a few crumbs clinging to it. Leave to cool completely in the tin before cutting into squares.

Recipe from Good Food magazine, Christmas 2020

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.8 out of 5.10 ratings

Sponsored content