~ eggless ~

chocolate

chip cookie

brownie

Fudgy chocolate brownie goes to the next level of indulgence with this chocolate chip cookie base.

If you're not on your way to make this right now, you better be planning to make this soon!

You will need:

Chocolate Chip Cookie Base

50g butter, room temp.

25g castor sugar

25g brown sugar

28g yogurt, room temp.

1/2 tsp vanilla extract

70g plain flour

1/4 tsp baking soda

1/4 tsp salt

70g dark chocolate chips/chunks

Brownie mix

42g butter

70g dark chocolate

100g castor sugar

80g yogurt, room temp.

1 1/2 tbsp milk, room temp.

62g plain flour

12g cocoa powder

1/4 tsp salt

1/2 tsp baking soda

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For the cookie base :

Preheat oven to 180°C. Grease and line an 8 x 6-inch baking pan (or an 8-inch circular pan) with baking parchment.
In a bowl, using a whisk, cream together butter and both sugars until pale and fluffy.
Add vanilla and yogurt, mix well.
Sift in the dry ingredients and combine.
Lastly, add the chocolate chips and fold in.
Spread out cookie dough in the pan in an even layer.
Bake at 180°C for 12 minutes.
Leave to cool while you make the brownie mix.

Brownie mix:

In a heatproof bowl, melt the butter and chocolate together. (microwave or double boiler).
While the chocolate mixture cools a little, mix dry ingredients (except sugar) in a separate bowl and keep aside.
Add sugar to the chocolate-butter mixture and whisk to combine.
Next, add yogurt and milk and mix well.
Sift in dry ingredients and whisk to combine.
Transfer brownie mix onto the baked cookie layer and spread evenly.
Bake in a 175°C oven for 25-30 minutes. The centre should be a little underdone as compared to the sides.
Leave to cool in the pan completely, then cut into pieces and serve.

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