1In a saucepan, melt 80 g butter over medium heat until it turns golden brown and develops a nutty aroma. Remove from heat and let it cool slightly.
2In a saucepan, melt 80 g butter over medium heat until it turns golden brown and develops a nutty aroma. Remove from heat and let it cool slightly.
3In a saucepan, melt 80 g butter over medium heat until it turns golden brown and develops a nutty aroma. Remove from heat and let it cool slightly.
4In a mixing bowl, combine the browned butter with 80 g brown sugar, 40 g granulated sugar, and 1 g salt. Stir until well mixed.
5In a mixing bowl, combine the browned butter with 80 g brown sugar, 40 g granulated sugar, and 1 g salt. Stir until well mixed.
6In a mixing bowl, combine the browned butter with 80 g brown sugar, 40 g granulated sugar, and 1 g salt. Stir until well mixed.
7Add 1 egg and 2 g vanilla extract to the sugar mixture. Whisk until smooth and fully incorporated.
8Add 1 egg and 2 g vanilla extract to the sugar mixture. Whisk until smooth and fully incorporated.
9Add 1 egg and 2 g vanilla extract to the sugar mixture. Whisk until smooth and fully incorporated.
10Gently fold in 85 g flour and 70 g chocolate chips until just combined.
11Gently fold in 85 g flour and 70 g chocolate chips until just combined.
12Gently fold in 85 g flour and 70 g chocolate chips until just combined.
13Place in fridge while you work on brownie batter.
14Place in fridge while you work on brownie batter.
15Place in fridge while you work on brownie batter.
16Preheat oven to 329 F.
17Preheat oven to 329 F.
18Preheat oven to 329 F.
19Place the 320 g chocolate and 180 g butter in a heatproof bowl.
20Place the 320 g chocolate and 180 g butter in a heatproof bowl.
21Place the 320 g chocolate and 180 g butter in a heatproof bowl.
22Set the bowl over a pot of simmering water (make sure the water doesn’t touch the bowl) and stir occasionally until completely melted and smooth. Remove from heat and let cool slightly.
23Set the bowl over a pot of simmering water (make sure the water doesn’t touch the bowl) and stir occasionally until completely melted and smooth. Remove from heat and let cool slightly.
24Set the bowl over a pot of simmering water (make sure the water doesn’t touch the bowl) and stir occasionally until completely melted and smooth. Remove from heat and let cool slightly.
25In a separate bowl, whisk the 180 g granulated sugar, 80 g brown sugar, and 4 eggs together until the mixture becomes light, thick, and well combined.
26In a separate bowl, whisk the 180 g granulated sugar, 80 g brown sugar, and 4 eggs together until the mixture becomes light, thick, and well combined.
27In a separate bowl, whisk the 180 g granulated sugar, 80 g brown sugar, and 4 eggs together until the mixture becomes light, thick, and well combined.
28In another bowl, sift together the 120 g all-purpose flour, 50 g cocoa powder, and 2 g salt.
29In another bowl, sift together the 120 g all-purpose flour, 50 g cocoa powder, and 2 g salt.
30In another bowl, sift together the 120 g all-purpose flour, 50 g cocoa powder, and 2 g salt.
31Add the melted chocolate-butter mixture to the sugar-egg mixture and stir until smooth and combined.
32Add the melted chocolate-butter mixture to the sugar-egg mixture and stir until smooth and combined.
33Add the melted chocolate-butter mixture to the sugar-egg mixture and stir until smooth and combined.
34Gradually add in the flour-cocoa mixture, folding it in until almost combined. Some streaks of flour should still be visible.
35Gradually add in the flour-cocoa mixture, folding it in until almost combined. Some streaks of flour should still be visible.
36Gradually add in the flour-cocoa mixture, folding it in until almost combined. Some streaks of flour should still be visible.
37Fold in the 120 g chocolate chunks, ensuring they are evenly distributed throughout the batter.
38Fold in the 120 g chocolate chunks, ensuring they are evenly distributed throughout the batter.
39Fold in the 120 g chocolate chunks, ensuring they are evenly distributed throughout the batter.
40Pour half of brownie batter into a parchment-lined baking pan and spread evenly.
41Pour half of brownie batter into a parchment-lined baking pan and spread evenly.
42Pour half of brownie batter into a parchment-lined baking pan and spread evenly.
43Layer chunks of cookie dough on top.
44Layer chunks of cookie dough on top.
45Layer chunks of cookie dough on top.
46Pour the remaining brownie batter and layer more cookie dough.
47Pour the remaining brownie batter and layer more cookie dough.
48Pour the remaining brownie batter and layer more cookie dough.
49Top with your extra chocolate chunks.
50Top with your extra chocolate chunks.
51Top with your extra chocolate chunks.
52Bake for 45-55 minutes or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
53Bake for 45-55 minutes or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
54Bake for 45-55 minutes or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
55Let the brownies cool completely in the pan before slicing for best results.
56Let the brownies cool completely in the pan before slicing for best results.
57Let the brownies cool completely in the pan before slicing for best results.
Ingredients
180 g butter
180 g butter
180 g butter
320 g chocolate (for melting)
320 g chocolate (for melting)
320 g chocolate (for melting)
120 g all-purpose flour
120 g all-purpose flour
120 g all-purpose flour
50 g cocoa powder
50 g cocoa powder
50 g cocoa powder
180 g granulated sugar
180 g granulated sugar
180 g granulated sugar
80 g brown sugar
80 g brown sugar
80 g brown sugar
2 g salt
2 g salt
2 g salt
4 eggs
4 eggs
4 eggs
120 g chocolate chunks
120 g chocolate chunks
120 g chocolate chunks
85 g all purpose flour
85 g all purpose flour
85 g all purpose flour
80 g butter
80 g butter
80 g butter
80 g brown sugar
80 g brown sugar
80 g brown sugar
40 g granulated sugar
40 g granulated sugar
40 g granulated sugar
1 g salt
1 g salt
1 g salt
1 egg
1 egg
1 egg
2 g vanilla extract
2 g vanilla extract
2 g vanilla extract
70 g chocolate chips
70 g chocolate chips
70 g chocolate chips
extra chocolate chunks for topping
extra chocolate chunks for topping
extra chocolate chunks for topping
Equipment
saucepanmixing bowlheatproof bowlpotbaking panparchment paper
Tips
To achieve a crinkly top, make sure the sugar is fully dissolved when whisking with eggs.
Let the brownies cool completely in the pan before slicing for best results.