Ingredients
For the brownie
- 75 g unsalted butter + more to butter the skillets
- 120 g sugar
- 35 g unsweetened cacao powder
- 1/4 tsp salt
- 1/2 tsp vanilla essence
- 1 egg cold from the fridge
- 35 g all purpose flour
For the cookie
- 125 g unsalted butter melted and at room temperature
- 200 g brown sugar
- 2 tbsp honey
- 1 egg
- 245 g all purpose flour
- 3/4 tsp baking powder
- 1 tsp salt
- 100 g dark chocolate chunks I used 60% cacao + more to top
Instructions
For the brownie
- Put the butter, sugar, cacao, salt and vanilla essence in the bowl where you're going to whip them up later.
- Put the bowl on a bain-marie without touching the surface of the water until everything is melted and mixed together.
- Remove the bowl from the bain marie and wait 5min for it to cool down a bit. You should be able to touch the outside of the bowl without burning yourself.
- Mix using a stand or hand-held mixer and add the egg. Mix until fully incorporated.
- Add the flour and mix for 2min on high speed.
- Butter the skillets and fill half of the batter in each. Reserve.
For the cookies
- Mix the butter with the brown sugar. Then add all the other ingredients finishing with the flour and chocolate chunks.
- We're not using half of the dough so you can freeze for future baking or use it to make cookies.
- Divide the dough that we're using in two and flatten out on your hands so that it's a bit smaller than the skillet. Place the dough on top of the brownie dough and press down slightly so it sinks to the same level as the brownie.
- Top with extra chocolate chunks and cover the skillets in tin foil making sure that it doesn't touch the surface of the cookie.
- Take to a preheated oven at 180C for 25min. Serve hot with vanilla ice cream.
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