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 Dough Layer:
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 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
- Step 1: Preparation – Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan with butter or non-stick spray. Line the pan with parchment paper, leaving an overhang on two sides to make the bars easy to lift out later. This preparation ensures your bars do not stick and allows for clean, sharp edges when slicing.
- Step 2: Mixing the Brownie Batter – In a medium bowl, whisk the melted butter and granulated sugar together until smooth. Add the egg and vanilla extract, beating vigorously until the mixture lightens slightly in color. Sift in the cocoa powder, flour, and salt. Fold the dry ingredients into the wet until just combined. Pour the brownie batter into the prepared baking pan and spread it into an even layer using a spatula.
- Step 3: Mixing the Cookie Dough – In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This usually takes about 2 minutes with a hand mixer. Beat in the egg and vanilla. In a small bowl, whisk the flour, baking soda, and salt, then gradually add this to the butter mixture. Fold in the chocolate chips. The dough should be thick and slightly tacky.
- Step 4: Layering and Baking – Take clumps of the cookie dough and flatten them slightly with your hands. Place these discs of dough onto the top of the raw brownie batter. Continue until the brownie layer is almost entirely covered. It is okay if some brownie peaks through; this adds to the creative look. 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 only a few moist crumbs.
- Step 5: Cooling and Slicing – Remove the pan from the oven and set it on a wire rack. Allow the bars to cool completely in the pan for at least one hour. This is the hardest part, but it is essential for the fudgy and chewy textures to set properly. Once cool, use the parchment paper handles to lift the block out of the pan. Slice into 16 even squares and serve.
- Cook Time: 55 minutes