Ingredients
Scale
- 6 tablespoons (85 grams) unsalted butter
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (159 grams) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 1/2 cup (95 grams) semisweet chocolate chips
- 4 tablespoons (57 grams) unsalted butter
- 3/4 cup plus 2 tablespoons (175 grams) granulated sugar
- 1 large egg plus 1 egg yolk, cold
- 1/2 cup (43 grams) cocoa powder
- 1/4 cup (56 grams) neutral oil
- 1 teaspoon vanilla extract
- 1/4 cup plus 2 tablespoons (48 grams) all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon fine sea salt
- 1/2 cup (95 grams) semisweet chocolate chips
- Flaky sea salt (optional)
Instructions
- Preheat the oven to 325°F and line an 8 by 8-inch metal pan with parchment paper, leaving an overhang. Spray with nonstick cooking spray.
- In a large microwave-safe bowl, melt the butter in 30-second increments.
- Add the light and granulated sugars to the melted butter and whisk to combine.
- Allow the mixture to cool until warm, then add the egg and vanilla, whisking until smooth.
- Stir in the all-purpose flour, fine sea salt, and baking powder with a rubber spatula, then gently fold in the chocolate chips.
- Chill this cookie dough in the fridge while preparing the brownie layer.
- In another large microwave-safe bowl, melt the butter for the brownie layer in 30-second increments.
- Add the granulated sugar to the hot butter and whisk to combine, then let cool until warm.
- Vigorously whisk in the large egg and egg yolk for 1 minute.
- Whisk in cocoa powder, neutral oil, and vanilla. Then stir in flour, cornstarch, and fine sea salt until just combined. Fold in the chocolate chips.
- Scoop out nine 1-tablespoon portions of the cookie dough and set aside.
- Spread the remaining cookie dough into the prepared pan evenly. Don't worry about perfection.
- Pour the brownie batter over the cookie layer, spreading evenly.
- Flatten the reserved cookie dough portions and place them on top of the brownie batter, allowing some batter to peek through.
- Bake in the oven at 325°F for 33-38 minutes until the edges are set and cookies begin to brown. Aim for 33 minutes for a gooey center and 38 minutes for a chewier texture.
- Optionally, top with flaky sea salt and allow to cool completely in the pan before slicing.
Notes
For best results, chill the cookie dough before layering it with the brownie mixture.
Adjust the baking time based on your preferred brownie texture—fudgy or more set.
Feel free to add nuts or extra chocolate to the brownie layer for variations.
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.