Ingredients
Brownies:
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1/4 cup (60 milliliters) vegetable oil
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1/4 cup (60 milliliters) butter, melted and cooled slightly
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1/2 cup (120 milliliters) sugar
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3/4 cup (180 milliliters) brown sugar
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3 eggs
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1 teaspoon (5 milliliters) vanilla extract
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3/4 cup (180 milliliters) mini semi-sweet chocolate chips, melted
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1 cup (240 milliliters) flour
Cookie dough:
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1-1/4 cups (300 milliliters) flour
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1/2 cup (120 milliliters) butter, melted and cooled
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1/4 cup (60 milliliters) sugar
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1/2 cup (120 milliliters) brown sugar
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2 teaspoons (10 milliliters) vanilla extract
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1/4 cup (60 milliliters) cream
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1/2 teaspoon (2.5 milliliters) salt
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1 cup (240 milliliters) mini semi-sweet chocolate chips
Special equipment:
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20.5 x 20.5 centimeter baking pan
Directions
Brownies:
- Preheat oven to 350 F (175 C).
- Add vegetable oil, melted butter, sugar, and brown sugar to a bowl. Using a hand mixer, mix until combined. Add eggs and vanilla and mix in. Add melted chocolate chips and mix in. Add flour to bowl and mix in.
- Grease and flour the baking pan. Pour mixture into pan and spread to make the top even. Bake 25-30 minutes, or until a toothpick inserted in the centre comes out clean. Let cool.
Cookie dough:
- Spread flour out on a baking sheet. Toast it in the oven at 350 F (175 C) for ten minutes. Remove from oven and let cool slightly.
- Add butter, sugar, and brown sugar to a bowl and cream together. Add vanilla and cream and mix in. Sift in toasted, warm flour and salt and stir just until combined. Fold in chocolate chips.
Combine:
- Dollop the cookie dough mixture onto the cooled brownies in the pan. Spread the mixture out evenly. Place a piece of parchment paper on top. Chill in the refrigerator 30 minutes.
- Remove and cut into slices.
