Ingredients
Scale
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour (heat-treated for safety)
- 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. To make the cookie dough safe for “stuffing,” spread the 1 1/4 cups of flour on a baking sheet and bake for 5-7 minutes until it reaches 160°F. Let it cool completely before using.
- In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Stir in the milk and vanilla extract. Gradually add the heat-treated flour and salt, mixing until a dough forms. Fold in the chocolate chips. Roll the dough into small, flattened discs or one large flat sheet that fits the dimensions of your pan. Set these aside in the refrigerator to firm up.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Sift in the cocoa powder, flour, and salt. Fold the dry ingredients into the wet ingredients using a spatula just until no streaks of flour remain. Do not overmix, as this will make the brownies too cakey rather than fudgy.
- Pour about half of the brownie batter into the prepared baking pan and spread it into an even layer. Place your prepared cookie dough discs or sheet directly on top of the batter, covering as much surface area as possible. Pour the remaining brownie batter over the cookie dough layer, using an offset spatula to smooth it to the edges and ensure the dough is completely “stuffed” inside.
- Bake for 30 to 35 minutes. The center should be set but still slightly soft to the touch; a toothpick inserted should come out with a few moist crumbs. Avoid overbaking to maintain the fudgy texture. Remove from the oven and let the brownies cool completely in the pan for at least two hours. This cooling period is essential for the layers to set properly for clean slicing.
- Cook Time: 60 minutes