Baked by Iris

Ingredients

For the Cookie layer:

• 120g Unsalted Butter, at room temp
• 125g Brown Sugar
• 1 Egg
• 1 tsp Vanilla Extract
• 225g Plain Flour
• 1/2 tsp Bicard Soda
• 1/2 tsp Salt
• 200g Milk Chocolate Chips
• 50g Rainbow Sprinkles

For the Brownie layer:

• 120g Milk Chocolate
• 100g Unsalted Butter
• 2 Eggs
• 130g Caster Sugar
• 50g Plain Flour
• 25g Cocoa Powder
• 160g Milk Chocolate Chips + extra to top
• Extra sprinkles to top

Instructions

1. Start by preparing your baking tin, by lining it with baking paper.
2. Using an electric handheld mixer, beat together the butter and brown sugar until light and fluffy. Add in the egg, vanilla extract and beat again. Using a spatula or wooden spoon, mix in the flour, bicarb soda and salt until just combined (don’t over mix). Finally, fold in the chocolate chips and rainbow sprinkles.
3. Place the mixture in your prepared baking tin, making sure to flatten and level the cookie dough. Once levelled, place the tin in the freezer for 20 – 30 minutes.
4. Pre-heat your oven to 170C.
5. In a small pan, melt together the milk chocolate and the butter, then set aside to cool slightly. In a separate clean bowl, use an handheld mixer to mix together the eggs and sugar until the mixture thickens. Add in your melted chocolate and butter in – fold gently together. Fold through the flour and cocoa powder, and finally the chocolate chips.
6. Take your cookie layer out of the freezer when ready. Sprinkle a little more sprinkles on top, then pour the brownie mixture on top. Add extra chocolate chips on top of the brownie.
7. Bake in oven for 25-30 minutes. When taking it out, sprinkle extra rainbow sprinkles, then let cool completely before devouring the whole thing. Enjoy :)