Ingredients
Scale
- 1/2 cup unsalted butter, melted (for brownies)
- 1 cup granulated sugar
- 2 large eggs
- 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 (for cookie dough)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg (for cookie dough)
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 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 an overhang on the sides for easy removal. Lightly grease the parchment with non-stick spray to ensure the fudgy edges don’t stick.
- In a medium bowl, whisk together the melted butter and 1 cup of granulated sugar. Add two eggs and one teaspoon of vanilla, beating well until the mixture is smooth. Sift in the cocoa powder, 1/2 cup flour, and salt. Stir gently until just combined. Pour this brownie batter into the prepared baking 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 light and fluffy. Beat in the egg and vanilla. Gradually mix in the 1 1/4 cups flour and baking soda. Once the dough forms, fold in the chocolate chips by hand.
- Take small handfuls of the cookie dough and flatten them slightly with your palms. Place these “discs” of dough gently on top of the raw brownie batter. You can cover the top completely or leave small gaps for the brownie to peek through. Place the pan in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow the bars to cool completely in the pan for at least 1 hour. This is crucial for achieving that chewy, fudgy texture. Once cool, use the parchment paper handles to lift the block out of the pan. Slice into 16 squares. For a professional look, wipe your knife clean between each cut. Serve as is, or with a scoop of vanilla ice cream.
- Cook Time: 50 minutes