Ingredients:

  • g Unsalted Butter, softened (Cookie Layer)
  • g Light Brown Sugar, packed (Cookie Layer)
  • g Granulated White Sugar (Cookie Layer)
  • Large Egg, room temperature (Cookie Layer)
  • tsp Vanilla Extract (Cookie Layer)
  • g All-Purpose Flour (Cookie Layer)
  • /2 tsp Baking Soda (Cookie Layer)
  • /4 tsp Salt (Cookie Layer)
  • g Semi-sweet Chocolate Chips (Cookie Layer)
  • g Unsalted Butter (Brownie Layer)
  • g Granulated White Sugar (Brownie Layer)
  • Large Eggs, room temperature (Brownie Layer)
  • tsp Vanilla Extract (Brownie Layer)
  • g All-Purpose Flour (Brownie Layer)
  • g Unsweetened Cocoa Powder (Brownie Layer)
  • /4 tsp Salt (Brownie Layer)
  • g Dark or Semi-sweet Chocolate, chopped (Brownie Layer)
  • tbsp Semi-sweet Chocolate Chips (for sprinkling)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring an overhang on two sides to create handles.
  2. Melt the 113g chopped chocolate for the brownie layer gently (double boiler or microwave). Set aside to cool slightly.
  3. Prepare the Cookie Layer: In a medium bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla until just combined.
  4. Whisk together the cookie flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined. Fold in 170g of chocolate chips. Do not overmix.
  5. Prepare the Brownie Layer: In a large bowl, whisk together the 113g melted butter and granulated sugar. Whisk in eggs one at a time, followed by vanilla, until glossy.
  6. Whisk in the cocoa powder, flour, and salt. Stir in the slightly cooled, melted chocolate until uniform. This is your fudgy brownie batter.
  7. Layering: Spread the brownie batter evenly across the bottom of the prepared pan. Dollop spoonfuls of the cookie dough over the top, then gently spread it evenly to cover the brownie layer.
  8. Final Touches: Sprinkle the reserved 2 tablespoons of chocolate chips over the top cookie layer.
  9. Bake for 35–40 minutes. The edges should be set and the cookie top golden. A toothpick inserted should come out with moist, fudgy crumbs attached, not wet batter.
  10. Cool completely (at least 2 hours at room temperature, or 1 hour in the fridge) before using the parchment handles to lift the brookies out and slice into 16 squares. Cooling is essential for clean cutting.