Ingredients
Scale
- For the Brownie Layer:
- 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
- For the Cookie Layer:
- 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
- 1/2 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 an overhang on the sides for easy removal. Spray the parchment lightly with non-stick cooking spray to ensure nothing sticks.
- In a medium bowl, whisk together the melted butter and 1 cup of sugar. Add the egg and vanilla, beating until the mixture is smooth. Sift in the cocoa powder, flour, and salt. Fold the dry ingredients into the wet until just combined. Spread this thick batter evenly into the bottom of your prepared baking pan.
- In a separate large bowl, cream the softened butter, brown sugar, and 1/4 cup granulated sugar together until light and fluffy. Beat in the egg and vanilla. In a small bowl, whisk the flour, baking soda, and salt, then gradually add to the creamed mixture. Fold in the chocolate chips by hand.
- Take scoops of the cookie dough and flatten them slightly with your hands. Place the flattened pieces of dough on top of the brownie batter until it is mostly covered. Do not worry about small gaps; the dough will spread. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the bars cool completely in the pan before slicing.
- Cook Time: 50 minutes