Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup (45g) Dutch-processed cocoa powder, sifted
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp sea salt
  • 6 tbsp (85g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 tsp baking soda
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large bowl, whisk the 115g melted butter and 1 cup granulated sugar vigorously for 2 minutes. Add 2 eggs and vanilla, whisking until the batter is pale and glossy to ensure a crackly top.
  3. Gently fold in the sifted cocoa powder, 65g flour, and sea salt into the wet mixture until just combined. Pour the brownie batter into the prepared pan and smooth the surface.
  4. In a separate medium bowl, cream together the 85g softened butter, brown sugar, and 1/4 cup granulated sugar until light and fluffy. Beat in the remaining egg.
  5. Sift in the 160g flour and baking soda, then fold in the chocolate chips until a thick, tacky dough forms.
  6. Using a cookie scoop or tablespoon, drop dollops of the cookie dough onto the brownie base. Gently press them down slightly but do not swirl completely.
  7. Bake for 25 minutes until the cookie portions are golden and the brownie base is set but still slightly fudgy. Allow to cool completely in the pan before slicing into 16 bars.