Directions
- 1Preheat oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper.
- 2Prepare the cookie layer: Mix flour, baking soda, and salt. Set aside. Combine melted butter, brown and granulated sugar, egg, and vanilla. Whisk until smooth and fluffy for about 2-3 minutes. Add dry ingredients and chocolate chips. Mix until just combined.
- 3Prepare the brownie layer: Melt butter in a saucepan over medium-low heat. Stir every 10 seconds until foamy (6-8 minutes). Continue until milk solids turn golden brown and smell nutty. Transfer to a heatproof bowl. Add cocoa powder, oil, vanilla, and chopped chocolate; mix until smooth. In a separate bowl whisk 3 eggs and light brown sugar for 5-6 minutes until dissolved. Add powdered sugar; mix 1-2 minutes until combined. Add cooled browned butter mixture; mix until smooth. Add flour and chocolate chips; mix until well combined.
- 4Layer the cookie and brownie batters in the prepared pan.
- 5Bake for 50-55 minutes or until the edges are golden and center is a little jiggly. They will set once they are completely cooled.
- 6Let cool completely before cutting into brookies.
Ingredients
- 0.5 cups unsalted butter, melted and cooled
- 0.5 cups light brown sugar
- 0.33 cups granulated sugar
- 1 large egg, room temperature
- 1 tbsp vanilla extract
- 1.25 cups all-purpose flour, spooned and leveled
- 0.5 tsp baking soda
- 0.5 tsp flaky sea salt
- 1.5 cups semi-sweet chocolate chips
- 1 cup unsalted butter
- 0.5 cup Dutch-processed cocoa powder
- 1 tsp vanilla
- 0.5 cup light brown sugar, spooned and leveled
- 1.75 cups powdered sugar
- 0.75 cups semi-sweet chocolate chips
- 0.33 cups semi-sweet chocolate, chopped
- 3 eggs, room temperature
- 0.5 cup all-purpose flour
- 1 pinch salt
- 3 tbsp olive oil
Equipment
8*8 inch baking panparchment paperwhiskspatulasaucepan
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