Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 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 (85g) semi-sweet chocolate chips
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 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
  • 1/2 cup (85g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. Whisk the melted butter and sugar until combined, then beat in the eggs and vanilla.
  3. Sift in the cocoa powder, flour, and salt, folding gently with a spatula until just combined—do not overmix.
  4. Stir in the semi-sweet chocolate chips and spread the batter evenly across the bottom of the pan.
  5. In a separate bowl, cream the softened butter, brown sugar, and white sugar until light and fluffy.
  6. Beat in the egg and vanilla. Gradually stir in the flour, baking soda, and salt until a soft dough forms.
  7. Fold in the chocolate chips.
  8. Scoop rounded tablespoons of cookie dough and drop them randomly atop the brownie batter, pressing them down slightly with your fingers to ensure they bond.
  9. Bake for 25–30 minutes until the edges are set and the center is slightly underbaked.