Preheat oven to 350°F (175°C).
Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease or spray the paper.

In a saucepan over low heat, melt the chopped chocolate and butter, stirring until smooth. Let cool slightly.
Whisk in the granulated sugar and brown sugar, then the eggs, vanilla, and salt until glossy and well combined.
Sift in the flour and cocoa powder, then fold until just combined.
Pour into the prepared pan and smooth into an even layer.

In a bowl, combine browned butter, brown sugar, and granulated sugar. Whisk until glossy and smooth.
Mix in the vanilla and egg until fully combined.
Add the flour, baking soda, and salt, stirring until just combined.
Fold in the chocolate chips.

Drop spoonfuls of cookie dough over the brownie batter (don’t spread it flat—just dollop). The layers will bake together but keep some distinct texture.
Bake for 28–34 minutes, or until the cookie top is golden and a toothpick inserted into the brownie portion comes out with a few moist crumbs.
Cool completely in the pan before slicing.

Tips for the Best Brookies

•Chill before slicing: Refrigerate for cleaner cuts and a fudgier texture.

•Use quality chocolate: A good dark chocolate bar (70% or so) makes the brownies rich and luxurious.

•Don’t overbake: The center should still be a little gooey—it will set as it cools.

•Add-ins? Toss in walnuts, espresso powder, or sea salt for a twist.