Cookie and brownie: A sweet, decadent hit without much work

Layers, flavors, textures – these brownies are exactly what you need to impress without too much effort.

With a buttery cookie layer on top of a chocolaty brownie layer, every bite feels like a sweet tribute to two of the world’s most beloved desserts. And if you add a little coarse salt at the end – you’ll reach perfection.

100 g melted butter

150 g flour

100 g white sugar

1 egg

1 tsp vanilla extract

½ tsp baking soda

Pinch of salt

100 g chocolate chips

200 g melted butter

50 g quality cocoa powder

1 tsp vanilla extract

80 g brown sugar

100 g powdered sugar

200 g chopped chocolate / chocolate chips

3 eggs at room temperature

60 g flour

Pinch of salt

3 tbsp neutral oil

1. Mix flour, salt, and baking soda. In a separate bowl, whisk melted butter with sugar until it lightens slightly.

2. Add egg and vanilla extract and mix well.

3. Combine with the flour mixture, then add the chocolate chips. Mix for even distribution.

4. Brown the butter (until it gets a nutty aroma and amber color), add cocoa, oil, vanilla, salt, and half of the chocolate. Mix well and let cool slightly.

5. Beat the eggs with the brown sugar until the mixture is fluffy and light. Add powdered sugar, then the cocoa mixture. Finally, add flour and the rest of the chocolate and mix until combined.

6. Line a baking pan (20×20 cm) with parchment paper. Pour in the brownie mixture and scatter chunks of cookie dough on top. You can also add more chocolate chips for decoration.

7. Bake in a preheated oven at 170°C for 40–50 minutes, until a toothpick comes out of the brownies with moist crumbs.

8. Let cool completely. If desired, sprinkle coarse salt on top.