I keep seeing this half-half cookie and brownie gooey gorgeousness over Instagram. Is it my imagination or are there LOADS of bakery companies doing incredible mail-out treats now?! It must be a lockdown thing, but they KEEP popping up on my timeline (they know) and I was so curious about this half and half one…I actually thought it was half blondie layered with half brownie but after searching high and low I realised it was a layer of cookie topped with a layer of brownie = HULLO.
These are apparently known as ‘Slutty Brownies’ and I would highly recommend giving these a try during Lockdown 3.0. They take a little longer than your usual brownie or cookie as of course, you are making both elements BUT the effort is well and truly worth it. You CAN most definitely use a cheat’s version of this if you CBA making from scratch : I’m sure boxed brownie mix and pre-made cookie dough would work just as well!
I added in white Twix along with white orange chocolate segments. You can, of course, bung in anything you pretty much want or like, but remember they will heat and melt in to the brownie so keep that in mind. I’ve made a few variations now and everything has been pretty good. You can also omit any fancy fillings too ; these are great as a straight up cookie and brownie mix!
Apparently this cookie and brownie hybrid was made *famous* by Rosie Londoner. I searched the web high and low for the best-looking recipe and I used, for the most part, this one from Jane’s Patisserie. As always I tweaked it slightly, but the recipe I used is :
- 115g Butter
- 125g Brown Sugar
- 1 Medium Egg
- 1/2 tsp Vanilla Extract
- 225g Plain Flour
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 1 tbsp Cornflour
- 150g Chocolate Chips
- 100g Dark Chocolate
- 100g Unsalted Butter
- 2 Medium Eggs
- 140g Caster Sugar
- 50g Plain Flour
- 25g Cocoa Powder
- 150g Chocolate Chips
+ layering chocolate. I used white Twix and white Terry’s chocolate orange segments.
Preheat your oven to 180C/160C Fan
Grease and line a brownie tin (roughly 9′ x 9′) with baking parchment.
- Beat together your Butter and Sugar until light and fluffy
- Add in the Egg, Vanilla, and beat again until smooth
- Add the Flour, Bicarbonate, Salt and Cornflour and beat until you get a cookie dough
- Add in the Chocolate Chips and press into your Baking Tin, lined with parchment paper.
- Freeze for 20 minutes / or fridge for a couple of hours (I used the fridge!)
- I then par-baked this cookie layer for 10 minutes so it had a head-start on the brownies – this ensures this layer was firm and then the brownie layer is slightly ‘under’.
- Take out of the oven and allow to cool for 15 minutes. Make your Brownie mix!
- Melt together your Dark Chocolate with your Butter until smooth. I used a microwave.
- Whisk together the Eggs and Sugar in a separate bowl and then fold through the melted chocolate mix.
- Add in the Flour, and Cocoa Powder, and mix gently.
- Add in the chocolate chips
- The cookie layer will be a little cool now so layer on your chocolate if you are using any, I mixed up a few twix bars and chocolate orange segments.
- Pour the brownie mix over the top of the cookie layer.
- Bake in the oven for 25-30 minutes, or until baked through. (I actually baked for maybe 40 minutes and it was still gooey but just keep checking – maybe my oven temp was off!)
- Leave to cool in your tin for 10 minutes, and then carefully remove and leave on a cooling rack.
Once they are cool enough, cut up into segments of your preference and voila.