Ingredients:

  • 1 stick (8 Tbsp) Unsalted Butter, cut into cubes (for brownie)
  • 4 oz Bittersweet Chocolate (60-70%), chopped or chips (for brownie)
  • 1 cup Granulated Sugar (for brownie)
  • 2 Large Eggs, room temperature (for brownie)
  • 1 tsp Vanilla Extract (for brownie)
  • 3/4 cup All-Purpose Flour, sifted (for brownie)
  • 1/4 cup Unsweetened Cocoa Powder (for brownie)
  • 1/2 tsp Salt (for brownie)
  • 1/2 cup (1 stick) Unsalted Butter, softened (for cookie)
  • 1/2 cup Light Brown Sugar, packed (for cookie)
  • 1/4 cup Granulated Sugar (for cookie)
  • 1 Large Egg Yolk (for cookie)
  • 1 tsp Vanilla Extract (for cookie)
  • 1 1/2 cups All-Purpose Flour, sifted (for cookie)
  • 1/2 tsp Baking Soda (for cookie)
  • 1/4 tsp Salt (for cookie)
  • 1 cup Chocolate Chips or Chunks (for cookie)

Instructions:

  1. Preheat oven to 350°F / 175°C. Line a 9x13 inch pan with parchment paper, ensuring a good overhang on the long sides for easy removal.
  2. Melt Ingredients: In a saucepan or microwave, gently melt 115g of butter and 115g of chopped chocolate together until smooth. Remove from heat.
  3. Combine Wet Ingredients: Whisk the granulated sugar into the warm chocolate mixture until fully incorporated.
  4. Incorporate Eggs: Whisk in the two eggs one at a time, followed by the vanilla extract. Whisk vigorously for about 60 seconds after the last egg is added to build structure.
  5. Add Dry Ingredients: Gently fold in the sifted flour, cocoa powder, and salt using a rubber spatula until just combined. Pour the brownie batter into the prepared pan and spread evenly. Set aside.
  6. Cream Butter and Sugars: In a separate bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
  7. Add Egg Yolk: Beat in the single egg yolk and vanilla extract until fully combined.
  8. Mix Dry Ingredients: In a small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed until a soft dough forms.
  9. Fold in Chocolate: Fold in 3/4 cup of the chocolate chips or chunks. Cover the cookie dough and chill in the refrigerator for 30 minutes.
  10. Layer the Dough: Remove the chilled cookie dough. Using an ice cream scoop or spoon, dollop mounds of the cookie dough evenly over the top of the brownie batter base. Do not press or spread the dough; leave gaps.
  11. Garnish and Bake: Sprinkle the reserved 1/4 cup of chocolate chips over the top of the cookie dough mounds. Bake for 35 to 40 minutes, until the edges are set and the centre has a slight wobble.
  12. Cool Completely: Remove the pan from the oven and let it cool completely on a wire rack for at least 2 hours. Use the parchment sling to lift the Brookie slab out of the pan and slice into 12 squares.