Method

1. Preheat the oven to 170°C and line a 1L loaf tin with baking paper.

Brownie Layer

2. In a heatproof bowl, melt the coconut oil and chocolate chips together until smooth. Set aside to cool slightly.
3. In a separate bowl, combine the self-raising flour, almond flour, cocoa powder and baking powder.
4. Add the maple syrup, milk, egg and dissolved coffee to the melted chocolate mixture and whisk until smooth.
5. Fold the wet mixture into the dry ingredients until just combined. Set aside.

Cookie Dough Layer

6. In a large bowl, whisk together the melted butter, caster sugar and brown sugar until smooth.
7. Add the eggs and vanilla, mixing until fully incorporated.
8. Stir through the self-raising flour and baking powder until a soft dough forms, then fold in the chocolate chips.

Assemble & Bake

9. Spoon the brownie batter and cookie dough alternating and sporadically dolloping each into the tin.
10. Bake for 45-55 minutes, or until the cookie top is golden and a skewer inserted into the centre comes out with moist crumbs (for a fudgier finish, avoid overbaking).
11. Allow to cool completely in the tin before slicing to achieve clean layers.

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