Marble Brownies
Have you ever wanted a cookie and a brownie at the same time? Do you then imagine Machete in the Old El Paso ads - why not both?! (Mexican music plays) I have discovered the solution, you can have it all.
Once upon a time, a few weeks ago, I craved both brownies and cookies. Instead of making a decision I made both as in I baked them into a singular vessel. I love cookies and I love brownies, so it’s logical to unite them as a singular entity because it will obviously be delicious.
I am loving chocolate at the moment. I cannot shake the craving. I’m all about that chocolate. So the brownie is chocolate and the cookie dough is just classic choc chip, with the addition of Biscoff because I’m all about that. Honestly, Biscoff was on special last week at Coles so I stocked up and so I don’t eat it by the jar I use it up in my baking. Feel free to add sprinkles or confetti to this creation, to make it more party.
Makes 16 squares or more or less depending on how it is cut.
The Brownie bit
160 g butter,* softened
320 g 80% dark chocolate
280 g brown sugar
5 eggs, lightly beaten
1 tsp vanilla
1 tbs coffee (I use freshly brewed espresso)
110 g plain flour
1/2 tsp baking powder
20 g cocoa
The Cookie bit
85 g butter,* softened
165 g brown sugar
1 tbs macadamia oil
1 egg, lightly beaten
1 tsp vanilla
210 g biscoff spread/cookie spread/peanut butter
2 tsp milk powder
150 g plain flour
1 tsp salt
100 g milk choc chips
50 g dark choc chips
To make the brownies
Preheat the oven to 170’C, fan forced or 180’C for any other oven.
Line a rectangular or square tin with baking paper (I use a 9 inch square pan).
Place butter and chocolate in a heat proof bowl over a pot of simmering water and stir gently until melted and smooth. Remove from heat.*
Add eggs, brown sugar, flour, cocoa, vanilla and salt to the melted chocolate mixture and mix until just combined.
Set aside and make the cookies.
To make the Cookie bits
Place butter, oil and sugar into a bowl and beat until combined.
Add the egg and vanilla and stir, then add in the biscoff or peanut butter.
In another bowl, place the flour, milk powder and salt, whisk to combine.
Add the dry ingredients to the butter mixture and stir until smooth.
Fold in the choc chips.
Set aside and prepare for some Frankenstein magic.
To Assemble
Scoop a half of the brownie mixture into the prepared tin, then dollop cookie dough pieces through the brownie.
Place the remaining brownie batter on top and sprinkle with cookie dough.
Bake for 22 - 25 minutes. As I have said I like my brownies fudgy so it will still be wobbly when you remove it from the oven.
Notes:
*You will probably have some cookie dough left over. Roll or scoop it onto a baking tray and bake for 12 minutes or store it in your freezer and bake whenever you have the urge to cookie.
* Make sure the eggs are beaten before adding them with the chocolate mixture. The chocolate mixture should be slightly cooled prior to the addition of eggs. You don’t want to have cooked egg whites in your brownie! UGH
*PSA I like my brownies to be a bit underbaked, so I often take it out when there’s still a wobble in the middle. I’m team gooey not cakey. Choose your fighter!
final thoughts…
I have been on the baking podcast train lately. The Flour Hour is my new favourite. It’s a podcast completely dedicated to baking. The two hosts (Jeremiah and Amanda) are from the Great American Baking Show Season 2, so naturally I’m now binging all seasons of the GABS.
In other news, I recently made croissants for the second time. HUGE SUCCESS!!!! Largely, thanks to Poilane - which is my recommended read for the year. Which brings me to my next big announcement, I’m expecting!!! I think I’m ready for sourdough now. So I’m expecting, my starter will be my son. I’m taking suggestions for his name. Please tell me if you have a name for him.
Amelia xx