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
- 1/2 cup chopped walnuts
- 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
- 1/4 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 for easy removal later. Lightly grease the parchment with non-stick cooking spray to ensure the bars release perfectly.
- In a medium bowl, whisk together the melted butter and granulated 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 ingredients until just combined. Stir in the chopped walnuts. Spread the brownie batter evenly into the bottom of the prepared baking pan.
- In a separate large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. In a small bowl, whisk the flour, baking soda, and salt together, then gradually add to the wet ingredients. Fold in the chocolate chips until evenly distributed.
- Take spoonfuls of the cookie dough and drop them gently onto the top of the brownie batter. Use a spatula or your fingers to lightly press the dough into an even layer, covering the brownie base as much as possible. Place the pan in the center rack of 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. Let the bars cool completely in the pan before slicing.
- Cook Time: 55 minutes