Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1 large 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
  • 1/4 tsp (1.5g) baking powder
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large 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
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch pan with parchment paper, leaving an overhang on two sides.
  2. In a medium bowl, whisk melted butter and sugar until combined, then stir in the egg and vanilla extract until glossy.
  3. Sift in cocoa powder, flour, salt, and baking powder. Fold gently with a spatula until no streaks of flour remain, then spread evenly into the prepared pan.
  4. In a separate bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
  5. Beat in the egg and vanilla extract.
  6. Stir in the flour, baking soda, and salt, then fold in the chocolate chips.
  7. Scoop the cookie dough in tablespoon-sized dollops across the top of the brownie batter and gently press down with your fingers to cover most of the surface.
  8. Bake for 35-40 minutes until the edges are mahogany-colored and pulling away from the sides, while the center remains slightly soft.
  9. Let cool completely in the pan before lifting the parchment sling to slice.