Brookies

Ingredients

• 1/2 cup (115g) unsalted butter for brownie layer
• 1 cup (200g) granulated sugar for brownie layer
• 2 large eggs for brownie layer
• 1 teaspoon vanilla extract for brownie layer
• 1/3 cup (40g) unsweetened cocoa powder for brownie layer
• 1/2 cup (65g) all-purpose flour for brownie layer
• 1/4 teaspoon salt for brownie layer
• 1/4 teaspoon baking powder for brownie layer
• 1/2 cup (115g) unsalted butter, softened for cookie layer
• 1/4 cup (50g) granulated sugar for cookie layer
• 1/2 cup (100g) brown sugar, packed for cookie layer
• 1 large egg for cookie layer
• 1 teaspoon vanilla extract for cookie layer
• 1 1/2 cups (190g) all-purpose flour for cookie layer
• 1/2 teaspoon baking soda for cookie layer
• 1/4 teaspoon salt for cookie layer
• 1 cup (175g) semi-sweet chocolate chips for cookie layer

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
2. In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat. Remove from heat and stir in the granulated sugar, followed by the eggs and vanilla extract. Mix until well combined.
3. Add the cocoa powder, flour, salt, and baking powder to the brownie mix. Stir until just blended. Pour the brownie batter into the prepared baking pan and spread it evenly.
4. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla extract until well combined.
5. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
6. Drop spoonfuls of the cookie dough over the brownie batter, spreading it out as evenly as possible.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean.
8. Allow the Brookies to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.