Brookie Bars

Two batters, one tin, and no need to choose. The trick is that brownie batter is looser than cookie dough, so the dough sits on top rather than sinking. Dollop it on and leave gaps, since it spreads as it bakes and joins up on its own.

1. 1

   Heat the oven to 175°C / 350°F and line a 20 cm square tin with paper. Make the cookie dough first: beat the softened butter with the brown sugar, then the yolk and 1 teaspoon vanilla.

   For this step

   • ½ cup (113 g) unsalted butter
   • ¾ cup (150 g) granulated sugar
   • ½ cup (113 g) unsalted butter
   • ½ cup (110 g) light brown sugar
   • 1 large egg yolk
   • 2 tsp vanilla extract
2. 2

   Fold in 1¼ cups flour, the baking soda, half the salt and most of the chocolate chips. Set the bowl aside while you do the brownie layer.

   For this step

   • ⅓ cup (42 g) all-purpose flour
   • 1¼ cups (156 g) all-purpose flour
   • 1 cup (170 g) chocolate chips
   • ½ tsp baking soda
   • ¾ tsp fine salt
3. 3

   Melt the remaining butter, whisk in the granulated sugar and beat for a minute, then whisk in the eggs and the rest of the vanilla.

   For this step

   • ½ cup (113 g) unsalted butter
   • ¾ cup (150 g) granulated sugar
   • 2 large eggs
   • ½ cup (113 g) unsalted butter
   • ½ cup (110 g) light brown sugar
   • 2 tsp vanilla extract
4. 4

   Sift in the cocoa, ⅓ cup flour and the rest of the salt and fold until glossy. Spread it into the tin in an even layer.

   For this step

   • ½ cup (43 g) cocoa powder
   • ⅓ cup (42 g) all-purpose flour
   • 1¼ cups (156 g) all-purpose flour
   • ¾ tsp fine salt
5. 5

   Break the cookie dough into rough walnut-sized lumps and dot them over the brownie, leaving small gaps. Press the last chocolate chips into the top.

   For this step

   • 1 cup (170 g) chocolate chips
6. 6

   Bake for 32 to 35 minutes, until the cookie parts are golden and the brownie between them looks set at the edges. Cool fully before cutting.

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