Ingredients:

  • 2 Tbsp (30g) Unsalted Butter, softened (for pan prep)
  • 1 Tbsp (10g) All-Purpose Flour, for dusting
  • 6 oz (170 g) High-Quality Dark Chocolate (60-70% cacao), chopped
  • 4 oz (113 g or 1 stick) Unsalted Butter, cubed (for brownie base)
  • 1 cup (200 g) Granulated Sugar
  • 2 Large Eggs
  • 1 tsp (5 ml) Vanilla Extract (for brownie base)
  • ½ cup (65 g) All-Purpose Flour (for brownie base)
  • ¼ cup (30 g) Unsweetened Cocoa Powder (Dutch-processed recommended)
  • ½ tsp (3 g) Fine Sea Salt (for brownie base)
  • 4 oz (113 g or 1 stick) Unsalted Butter, softened (for cookie layer)
  • ½ cup (100 g) Light Brown Sugar, packed
  • ¼ cup (50 g) Granulated Sugar (for cookie layer)
  • 1 Large Egg
  • 1 tsp (5 ml) Vanilla Extract (for cookie layer)
  • 1⅔ cups (200 g) All-Purpose Flour (for cookie layer)
  • 1 tsp (5 g) Baking Soda (Bicarbonate of Soda)
  • ½ tsp (3 g) Fine Sea Salt (for cookie layer)
  • 1 cup (180 g) Halloween Coloured Chocolate Chips or M&Ms
  • 2 oz (55 g) White Chocolate (for 'Webbing', optional)
  • Halloween Sprinkles (Jimmies or Nonpareils), as desired (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch metal baking pan generously with the softened butter and dust lightly with flour. Line the pan with parchment paper, leaving an overhang on the two long sides for easy removal.
  2. Melt the chopped dark chocolate and 4 oz of cubed butter together gently until completely smooth (using a double boiler or microwave). Set aside to cool slightly (about 5 minutes).
  3. Whisk the 1 cup of granulated sugar into the cooled chocolate mixture. Add the two large eggs one at a time, whisking vigorously for 30 seconds after each addition. Stir in the 1 tsp of vanilla extract.
  4. Sift the ½ cup flour, cocoa powder, and ½ tsp salt together. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Pour the brownie batter into the prepared pan and spread evenly.
  5. In a separate large bowl, beat the 4 oz of softened butter, brown sugar, and ¼ cup granulated sugar together until light and fluffy (about 3–4 minutes). Beat in the large egg and 1 tsp vanilla extract.
  6. Whisk together the 1⅔ cups flour, baking soda, and ½ tsp salt. Gradually mix the dry ingredients into the wet mixture until a soft cookie dough forms. Stir in the Halloween coloured chips/M&Ms.
  7. Dollop large spoonfuls of the cookie dough evenly over the top of the brownie base. Gently spread the cookie dough to cover as much of the brownie as possible.
  8. Using a toothpick or sharp knife, gently drag it through the two layers in large S-shapes to create a marbled swirl effect. Do not over-swirl.
  9. Place the pan in the refrigerator for a minimum of 45 minutes. This chilling step is essential for thick bars that hold their shape.
  10. Bake for 35–40 minutes. The edges should be set, and the cookie layer should be golden brown, but the centre should still look slightly soft. Remove from the oven.
  11. Allow the brookies to cool completely in the pan on a wire rack for at least 2 hours. Do not attempt to cut while warm.
  12. Once fully cool, lift the bars out using the parchment sling. Melt the white chocolate and drizzle it decoratively over the top, immediately scattering with festive sprinkles before the chocolate sets. Cut into 16 clean squares using a large, sharp knife.