Brookies

Makes 9-12

For the cookie layer

50g soft butter

50g light brown sugar

25g white caster sugar

½ tsp vanilla extract

1 egg

125g plain flour

½ tsp bread soda

50g chocolate chips

1 to 2 tbsp milk

For the brownie layer

60g butter

80g caster sugar

1 tsp vanilla extract

2 eggs

30g cocoa powder

70g plain flour

½tsp baking powder

50g white chocolate chips

Preheat the oven to 180°C/fan 160°C/gas 4.

Line a 20cm x 20cm baking tray with parchment.

 To make the cookie layer, cream the butter and brown sugar, caster sugar and vanilla extract together until light and fluffy.

Add the egg and whisk for about 2 minutes.

Sift the plain flour and bread soda into a bowl and mix well.

Gradually fold the flour into the butter sugar mix until combined.

Stir in the chocolate chips.

If the dough is too stiff, add about 1 to 2 tbsp milk in.

Spread the dough evenly into the prepare tin ensuring that it is in the corners. You can use the back of a spoon to spread it flat. Set aside.

To prepare the brownie layer, melt the butter and stir in the caster sugar.

Add the vanilla extract.

Add the eggs, one at a time and whisk well.

Sift in the cocoa powder, white chocolate chips, flour and baking powder into the mixture and fold to combined.

Spread evenly over the cookie layer.

To cook, bake in the preheated oven for 25 to 30 minutes.

Insert a skewer into the centre and it should come out clean (slightly tacky if you’d like a fudgy brownie part).

Transfer onto a cooling rack, cut into 12 squares when almost totally cooled.