INGREDIENTS
For the brownies
250 g
unsalted butter
350 g
brown sugar (light, dark or even caster sugar will work - use whatever you have or you prefer. Darker sugar will give fudgier more flavourful brownies).
6
medium free range eggs
1 tbsp
vanilla bean paste
1 tsp
sea salt
300 g
dark chocolate (I used Tesco everyday value)
350 g
plain flour
For the cookie dough topping
175 g
unsalted butter
180 g
light brown sugar
50 g
caster sugar
300 g
plain flour
350 g
chocolate chips or chunks
10 tbsp
whole milk (or use almond milk, coconut milk, etc)
2 tbsp
vanilla bean paste
1 tsp
sea salt