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, (measured correctly)
- 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 (like vegetable or avocado)
- 1 teaspoon vanilla extract
- 1/4 cup plus 2 tablespoons (48 grams) all-purpose flour, (measured correctly)
- 2 teaspoons cornstarch
- 1/4 teaspoon fine sea salt
- 1/2 cup (95 grams) semisweet chocolate chips
- Flakey sea salt, ( optional)
Instructions
- Preheat the oven to 325°F. 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, heat the butter in 30-second increments until melted.
- Add the sugars to the hot butter and whisk to combine.
- Let it cool until just warm.
- Add the egg and vanilla; whisk vigorously until smooth. Stir in the flour, salt, and baking powder with a rubber spatula. Gently fold in the chocolate chips.
- Chill the dough in the fridge while preparing the brownie layer.
- In another microwave-safe bowl, heat the butter in 30-second increments until melted for the brownie layer.
- Add the sugar to the hot butter and whisk to combine.
- Allow it to cool until just warm.
- Vigorously whisk in the egg and egg yolk for 1 minute.
- Add cocoa powder, oil, and vanilla, then stir in flour, cornstarch, and salt until just combined. Fold in chocolate chips.
- Scoop out nine 1-tablespoon portions of cookie dough and set aside.
- Spread the remaining cookie dough into the prepared pan in a thin, even layer.
- Evenly spread the brownie batter over the cookie layer.
- Flatten reserved cookie dough balls slightly and place them on top of the brownie batter, letting some batter peek through.
- Bake at 325°F for 33-38 minutes, until the edges are set and cookies have lightly browned.
- Bake for 33 minutes for a gooey, fudgy center or closer to 38 minutes for a chewier, more set texture.
- Top with flaky sea salt, then let cool in the pan completely before removing and slicing.
Notes
Make sure to measure the flour accurately for the best texture.
Feel free to add nuts or other mix-ins to the brownie layer for extra flavor.
Store leftovers in an airtight container to keep them fresh.
Nutrition
- Serving Size: 1 Brookie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.