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Ingredients
  

Brownie Layer

  • 7 oz 200g dark chocolate, chopped
  • 1/2 cup 110g unsalted butter
  • 1/2 cup 100g granulated sugar
  • 1/2 cup 100g packed brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup 65g all-purpose flour
  • 1/4 cup 25g unsweetened cocoa powder

Cookie Layer

  • 1/2 cup 113g unsalted butter, browned and cooled slightly
  • 3/4 cup 150g brown sugar
  • 1/2 cup 100g granulated sugar
  • 1 tsp vanilla extract or paste
  • 1 large egg
  • 1 1/2 cups 185g all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup chocolate chips or more to taste

Instructions
 

Prep the Pan

  • 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.

Make the Brownie Batter

  • 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.

Make the Cookie Dough

  • 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.

Assemble & Bake

  • 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.

Notes

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.