Stuffed Chocolate Chip Brownies for 16

Instructions:

1. Cream the softened butter and brown sugar until smooth.
2. Fold in the flour and baking soda, then stir in the chocolate chips.
3. Roll the dough into 16 small, uniform balls (about 1 tbsp each) and place them on a tray in the freezer for 10 minutes to firm up.
4. Whisk melted butter and granulated sugar vigorously for 2 minutes to encourage the shiny top.
5. Beat in the eggs and vanilla extract until the batter looks glossy and smooth.
6. Sift in the cocoa powder, flour, and salt; fold gently with a spatula until just combined.
7. Stir in the brownie-base chocolate chips.
8. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
9. Pour half of the brownie batter into the pan and spread it evenly.
10. Place the chilled cookie dough balls on top of the batter, spacing them evenly.
11. Carefully dollop the remaining brownie batter over the cookie balls, smoothing the top with a spatula until the stuffing is completely covered.
12. Bake at 350°F (175°C) for 30–35 minutes. Remove when the edges are set and a toothpick inserted into the brownie part comes out clean.