For the Cookie Layer:
1. Beat together the butter and sugar until light and fluffy
2. Add in the egg and vanilla. Beat again until smooth.
3. Add the flour, bicarbonate, salt and cornflour. Beat until a cookie dough is
formed
4. Add in the chocolate chips and mix. Press into the bottom of a 9×9″ square baking
tin, lined with parchment paper.
For the Brownie Layer:
1. Preheat the oven to 180c/160C Fan.
2. Melt the dark chocolate, together with the butter, until smooth.
3. Whisk the eggs and sugar into a thick mousse-like mixture and then fold through the melted chocolate mix.
4. Add in the flour and cocoa powder. Fold through again.
5. Mix through the chocolate chips.
6. Add a scoop of brownie batter, followed by a scoop of cookie batter to the the tray. Keep adding the batters, ensuring they are alternated. Swirl using a skewer.
7. Bake the Brookies in the oven for 25-30 minutes, or until baked through. Sometimes it can take a smidge longer! There should be a slight wobble to the mix.
8. Leave to cool in the tin for 10 minutes, and then carefully remove and finish cooling on a wire rack. If you want, you can then chill the bake in the fridge for 3 hours or so to help create the fudgy texture.
9. Cut into portions and enjoy!
