Instructions

Cookie dough

1. Cream together the room temperature butter and light brown sugar for 2 mins.
2. Add the egg yolk and vanilla extract, mix together until combined.
3. Add the sifted plain flour and salt, mix together using a spatula until the cookie dough forms.
4. Stir in the rainbow sprinkles. Cover the bowl with cling film, set aside.

Chocolate Brownies

1. Line a 20cm x 20cm brownie tin with parchment paper.
2. Melt the 200g of the chopped dark chocolate and butter in the microwave, 20 secs at a time. Set aside to cool.
3. Mix the eggs, sugar & vanilla extract with an electric beater/stand mixer for 4 mins until creamy, fold in the cooled chocolate butter mix with a spatula.
4. Sieve the flour and cocoa together, add to the egg mix, fold in with spatula.
5. Fold 100g chopped dark chocolate chunks. Fold 50g into the brownie batter. Set aside the rest which will go on top.

Assemble

1. Add 70% of the brownie mixture into the brownie tin.
2. Make 6-7 pockets using a spatula, add tbsp's of Nutella into the pockets.
3. Cover the Nutella with the remaining brownie batter. Smooth the top flat with a spatula.
4. Place flattened pieces of cookie top and place them on top of the brownie leaving gaps in between.
5. Place the remanning chopped dark chocolate chunks on top.
6. Bake in the oven at 170c for 25mins- 30mins (25mins they will be very fudgy)
7. Wait for the brookies to cool before serving.