Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1 egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1/3 cup (65g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 1/4 cups (155g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 3/4 cup (130g) semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. Whisk melted butter and sugar together, then beat in the egg and vanilla until glossy.
  3. Sift in cocoa powder, flour, and salt; stir with a spatula until just combined.
  4. Spread the brownie batter evenly into the bottom of the prepared pan.
  5. In a separate bowl, cream softened butter, brown sugar, and white sugar until light and fluffy.
  6. Mix in the egg and vanilla extract.
  7. Stir in the flour, baking soda, and salt until a soft dough forms, then fold in the chocolate chips.
  8. Scoop rounded tablespoons of cookie dough and place randomly across the brownie batter, pressing down slightly but leaving some peaks.
  9. Bake for 22–25 minutes until cookie peaks are golden and edges have pulled away slightly from the pan.
  10. Allow the brookies to cool completely in the pan for at least 30 minutes before removing.