Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving a slight overhang on the sides. Lightly grease the parchment with non-stick cooking spray for extra insurance.
- In a medium bowl, whisk together the melted butter and 1 cup of granulated sugar. Add the egg and vanilla extract, beating until the mixture is smooth. Sift in the cocoa powder, 1/2 cup of flour, and 1/4 teaspoon of salt. Stir with a spatula until just combined. Pour the brownie batter into the prepared pan and spread it into an even layer.
- In a separate large bowl, cream together the softened butter, brown sugar, and 1/4 cup granulated sugar until fluffy. Add the egg and vanilla, mixing well. In a small bowl, whisk 1 1/4 cups flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients. Fold in the chocolate chips until evenly distributed.
- Take small clumps of the cookie dough and flatten them slightly with your hands. Place the pieces of dough randomly over the top of the raw brownie batter. Do not worry about covering every square inch; the dough will spread slightly as it bakes, creating a beautiful marbled effect.
- Place the pan in the oven and bake for 30 to 35 minutes. The edges should be golden brown, and a toothpick inserted into the center should come out with a few moist crumbs. Remove from the oven and let the bars cool completely in the pan. Lift the bars out using the parchment paper and slice into 16 squares.
- Cook Time: 50 minutes