Ingredients for Cookie Layer
Unsalted butter : 60 g
All-purpose flour : ¾ cup
Cake flour : ¼ cup
Baking powder : ¼ tsp
Baking soda : ¼ tsp
Brown sugar : ½ cup
Salt : ¼ tsp
Egg : 1
Ingredients for Brownie Layer
Cake flour : ½ cup
Cocoa powder : ¼ cup
Instant coffee powder : 1 tbsp
Baking powder : 1 tsp
Vanilla powder : 1 tsp
Eggs : 4
Granulated sugar : ⅓ cup
Chocolate chips : 180 g
Unsalted butter : 50 g
Chocolate chips & almond slices (for topping) : 20 g each
Instructions for Cookie Layer
1. Sift together cake flour, all-purpose flour, baking powder, and baking soda. Set aside.
2. Cream butter using a Sharp EMS-62 stand mixer with the whisk attachment at high speed (level 5) until fluffy.
3. Gradually add brown sugar and salt, mixing until fully incorporated.
4. Reduce speed to medium (level 3), add the egg, and mix well.
5. Lower the speed to low (level 1) and gradually add the flour mixture. Mix until just combined. Set aside.
Instructions for Brownie Layer
1. Melt chocolate chips and butter together over low heat. Stir until smooth, then set aside.
2. Sift together cake flour, cocoa powder, coffee powder, baking powder, and vanilla powder.
3. Beat eggs and sugar using the Sharp EMS-62 stand mixer until light and fluffy.
4.Slowly add the melted chocolate mixture and stir well. Then, fold in the flour mixture until fully combined.
Assembly & Baking
1. Pour the brownie batter into a 9-inch round pan lined with parchment paper.
2. Spread the cookie dough evenly over the brownie batter.
3. Sprinkle chocolate chips and almond slices on top for extra crunch and flavor.
4. Bake in the Sharp EO-42K electric oven at 180°C (top and bottom heat) for 30-35 minutes.
5. Let it cool completely before cutting into squares and serving.
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