Directions
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Prepare the Cookie Dough: In a saucepan, melt 80 g of unsalted butter over medium heat. Stir occasionally until the butter turns golden brown and releases a tremendous nutty aroma. Remove from heat and let it cool slightly.
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Mix the Ingredients: In a mixing bowl, combine the browned butter with 80 g brown sugar, 40 g granulated sugar, and 1 g salt. Mix until well combined.
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Add Egg and Vanilla: Crack 1 egg into the mixture and add 2 g of vanilla extract. Whisk until the mixture is smooth and fully incorporated.
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Incorporate the Flour and Chips: Gently fold in 85 g all-purpose flour and 70 g chocolate chips until just combined. Avoid overmixing, as this ensures a tender cookie texture.
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Chill the Cookie Dough: Place the dough in the fridge to chill while you prepare the brownie batter. This helps the flavors to develop and makes it easier to handle.
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Preheat the Oven: Preheat your oven to 329°F (165°C). Line an 8 in x 8 in baking pan with parchment paper, allowing for some overhang for easy removal later.
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Melt the Brownie Base: In a heatproof bowl, combine 180 g unsalted butter and 320 g chocolate. Place the bowl over a pot of simmering water (ensure the water doesn’t touch the bowl) and stir occasionally until the mixture is smooth and melted. Remove from heat and let it cool slightly.
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Whisk Together Sugars and Eggs: In a separate bowl, whisk together 180 g granulated sugar, 80 g brown sugar, and 4 eggs. Whisk for 2–3 minutes until the mixture becomes light, thick, and smooth. This step helps create the signature crinkly top.
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Sift the Dry Ingredients: In another bowl, sift together 120 g all-purpose flour, 50 g cocoa powder, and 2 g salt.
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Combine Mixtures: Add the melted chocolate-butter mixture to the egg-sugar mixture and stir until smooth.
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Fold in Flour Mixture: Gradually fold in the flour-cocoa mixture until just combined. Some streaks of flour are fine—do not overmix. Fold in 120 g chocolate chunks until evenly distributed throughout the batter.
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Layer the Batter: Pour half of the brownie batter into the prepared baking pan and spread it out evenly.
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Add the Cookie Dough: Take the chilled cookie dough and layer chunks on top of the brownie batter.
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Finish the Layers: Pour the remaining brownie batter over the cookie dough, spreading it out to cover evenly. Add more chunks of cookie dough on top and sprinkle with extra chocolate chunks for garnish.
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Bake: Place the pan in the oven and bake for 45–55 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
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Cool and Slice: Allow the brookies to cool completely in the pan to ensure clean slices. Once cooled, lift the brookies out using the parchment paper and slice them into squares or rectangles.
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