Brownie Cookie Traybake

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Course cake, Dessert
Cuisine American, Irish
Servings 8


For the Cookie

  • 80 g Butter at room temperature
  • 100 g demerara Sugar
  • 1 Egg
  • 150 g self-rising Flour
  • 100 g dark Chocolate Chips

For the Brownie

  • 200 g dark Chocolate chopped
  • 180 g Butter at room temperature
  • 3 Eggs
  • 250 g demerara Sugar
  • 100 g Plain Flour
  • 30 g unsweetened cocoa powder


  • Preheat the oven to 160°C. Grease and line a medium size (about 20cm by 25 cm) baking or ceramic tray with baking parchment .
  • Then, prepare the cookie dough. In a bowl, beat the butter and sugar until pale and fluffy. Add the egg and the self-raising flour. Once combined, fold in the chocolate chips.
  • Flatten between 2 sheets of parchment paper to the size of the baking tray. Place in the freezer or fridge to set while getting the brownie mixture ready
  • While the cookie dough is setting, prepare the brownie mixture.
  • Place a saucepan of simmering water, over low heat. Place a bowl and add the chocolate pieces. Melt the chocolate and keep aside until needed.
  • In a bowl, beat the butter with the sugar until pale and fluffy. Add the eggs and flour and cocoa powder and again combine until smooth.
  • Stir in the melted chocolate into the cake mixture. Pour into the lined baking tray.
  • Carefully place over the brownie mixture the cooled cookie dough.
  • Transfer into the oven and bake for 35-45 minutes until cooked through.
  • Remove from the oven and allow to cool completely in the tin before portioning.
  • Store in a tight container and enjoy within a few days.
Keyword afternoon tea, biscuit, Cake, chocolate, cookie, Kevin Dundon, sweet

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