Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (45g) unsweetened cocoa powder, sifted
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on two sides to create a sling.
  2. Prepare the brownie layer: In a medium mixing bowl, whisk together the 1/2 cup melted butter and 1 cup granulated sugar until combined.
  3. Add 2 large eggs and 1 tsp vanilla to the butter mixture. Whisk vigorously for at least 2 minutes until the batter appears pale, smooth, and glossy.
  4. Using a spatula, gently fold in the sifted cocoa powder, 1/2 cup flour, and 1/4 tsp salt until just combined. Pour into the prepared pan and spread evenly.
  5. Prepare the cookie layer: In a separate bowl, cream the 1/2 cup softened butter with the brown sugar and 1/4 cup granulated sugar until light and fluffy.
  6. Beat in the remaining large egg and 1 tsp vanilla extract.
  7. Stir in 1 1/4 cups flour, baking soda, and 1/4 tsp salt. Fold in the chocolate chips until a soft dough forms.
  8. Drop spoonfuls of the cookie dough over the brownie batter. Use a spatula to gently press the dough into an even layer without swirling it into the base.
  9. Bake for 40 minutes. Allow the bars to cool completely in the pan before lifting the parchment sling and slicing into 24 bars.