Cookie Top Brownies
Brownie Batter
  • 6 ounces 52% dark chocolate (I use Callebaut)
  • 3 ounces 70% dark chocolate
  • 8 ounces unsalted butter, cut into pieces
  • 1 cup sugar
  • 4 eggs
  • ½ tsp salt
  • ½ tsp vanilla extract
  • 1 cup plain flour
  • 1 cup walnuts, roughly chopped
Cookie Layer
  • 1¼ cup plain flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 6 ounces unsalted butter, at room temperature
  • ½ cup light brown sugar
  • ⅓ cup granulated sugar
  • 1 egg + 1 yolk
  • 1 tsp vanilla extract
  • 1 cup dark chocolate chips
  1. Preheat oven to 190°C and place a rack in the centre of the oven. Coat a 9X13 inch baking pan with non-stick spray, line with baking paper and coat the paper with non-stick spray again.
  1. Melt chocolate and butter in a microwave. Zap at 20-30 seconds intervals, stirring occasionally till chocolate and butter melts and combines into a smooth mixture.
  2. Set chocolate mixture aside to cool.
  3. Using a standing mixer fitted with the paddle attachment, beat sugar and eggs on medium high speed for two minutes, until it is thick and creamy.
  4. Beat in salt and vanilla.
  5. Reduce the mixer speed to low and add in the chocolate mixture. Beat for about 1 minute until it is incorporated.
  6. Scrape down the sides of the bowl and add in the flour. Stop mixing once flour is incorporated. Do not overmix.
  7. Fold in walnuts using a spatula.
  8. Pour brownie mixture into the prepared pan and set aside.
Cookie Layer
  1. Sift together flour, salt and baking soda in a large mixing bowl.
  2. Cream butter and sugar on medium high speed in a cleaned bowl of a standing mixer, or using a handheld mixer, for 3 - 5 minutes, until the mixture is light and creamy.
  3. With the mixer speed still on medium high, add in the egg and the yolk, beating for one minute after the addition.
  4. Mix in the vanilla.
  5. Turn mixer speed to low and add in the flour mixture. Stop once the flour is incorporated.
  6. Fold in the chocolate chips.
  7. Using a metal spoon, drop spoonfuls of cookie batter on top of the brownie mixture. Spread it evenly over the batter using a spatula.
  8. Bake for 50 - 55 minutes, until a spatula inserted in the centre comes out clean. if the cookie layer browns too quickly, tent it with foil.
  9. Transfer the pan to cool on a rack.
  10. When brownies are cool to room temperature, carefully invert them onto a cutting board.
  11. Cut into bars of about 2 X 1 inches. A small bar goes a long way.
Adapted from baking, from my home to yours
Recipe by Delicacious | A Food Blog at