Ingredients:

  • cup (2 sticks) unsalted butter, melted (for brownie)
  • ½ cups granulated sugar (for brownie)
  • large eggs (for brownie)
  • teaspoon vanilla extract (for brownie)
  • ¾ cup all-purpose flour (for brownie)
  • ½ cup unsweetened cocoa powder (for brownie)
  • ½ teaspoon fine sea salt (for brownie)
  • ½ cup semisweet chocolate chips (for brownie)
  • ½ cup (1 stick) unsalted butter, softened (for cookie)
  • ¾ cup packed light brown sugar (for cookie)
  • ¼ cup granulated sugar (for cookie)
  • large egg (for cookie)
  • teaspoon vanilla extract (for cookie)
  • ½ cups all-purpose flour (for cookie)
  • ½ teaspoon baking soda (for cookie)
  • ¼ teaspoon salt (for cookie)
  • cup semisweet chocolate chips (for cookie)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a 9x9 inch metal baking pan with parchment paper, ensuring there is an overhang on two sides to create a sling.
  2. Make the Brownie Base: Whisk the melted butter and granulated sugar together. Whisk in the eggs one at a time, then the vanilla. Beat vigorously for 1 minute for a shiny top crust.
  3. Gently fold in the sifted flour, cocoa powder, and salt until just combined. Fold in the ½ cup of chocolate chips. Press this brownie batter evenly into the prepared pan.
  4. Make the Cookie Topping: Cream the softened butter and both sugars together until light and fluffy (about 2-3 minutes). Beat in the egg and vanilla.
  5. Gradually mix the dry cookie ingredients (flour, baking soda, salt) into the wet ingredients until a soft dough forms. Fold in the 1 cup of chocolate chips.
  6. Layering: Drop spoonfuls of the cookie dough randomly over the brownie base layer. Use a butter knife or small offset spatula to gently spread the dough, trying to cover most of the brownie batter without mixing them too deeply.
  7. Create gentle swirls (about ½ inch deep) across the surface using the tip of the knife to achieve a marbled effect.
  8. Bake for 35–40 minutes. The edges should look set, and the centre should wobble slightly. A toothpick should yield moist, fudgy crumbs.
  9. Cool completely on a wire rack for at least 1 hour before lifting out via the parchment sling and slicing into 16 squares. Patience ensures clean cuts for these Fudgy Chewy Brookies.