Directions
- 1Crack 3 eggs into a bowl.
- 2Add 1/2 cup of light brown sugar to the eggs.
- 3Whisk the eggs and brown sugar until smooth and fluffy, about 2-3 minutes.
- 4Add the cooled browned butter mixture to the egg mixture.
- 5Mix until smooth.
- 6Add 1/2 cup of all-purpose flour to the mixture.
- 7Add 3/4 cup of semi-sweet chocolate chips.
- 8Mix until well combined.
- 9Add 1/2 cup of unsalted butter to a bowl.
- 10Add 1/2 cup of light brown sugar and 1/3 cup of granulated sugar to the butter.
- 11Mix until combined.
- 12Crack 1 egg into the mixture.
- 13Add 1 1/4 cups of all-purpose flour to the mixture.
- 14Mix until just combined.
- 15Line an 8x8 inch pan with parchment paper.
- 16Pour the brownie batter into the prepared pan.
- 17Place dollops of the cookie dough over the brownie batter.
- 18Add more brownie batter on top of the cookie dough dollops.
- 19Add more cookie dough dollops on top of the second layer of brownie batter.
- 20Add chocolate chips on top for garnish.
- 21Bake in a preheated oven at 350°F (175°C) for 50-55 minutes, or until the edges are golden and the center is a little fudgy.
- 22Let cool completely before cutting into brookies.
Ingredients
- 1 cup unsalted butter
- 0.5 cup Dutch-processed cocoa powder
- 1 tsp vanilla
- 0.5 cup light brown sugar
- 1.75 cup powdered sugar
- 0.75 cup semi-sweet chocolate chips
- 0.33 cup semi-sweet chocolate, chopped
- 3 eggs
- 0.5 cup all-purpose flour
- 1 pinch salt
- 3 tbsp olive oil
- 0.5 cup unsalted butter, melted and cooled
- 0.5 cup light brown sugar
- 0.33 cup granulated sugar
- 1 large egg, room temp
- 1 tbsp vanilla extract
- 1.25 cups all-purpose flour, spooned and leveled
- 0.5 tsp baking soda
- 0.5 tsp flaky sea salt
- 1.5 cups semi-sweet chocolate chips
Equipment
bowlwhiskspatulabaking panparchment paper
Tips
- Dissolving sugar in eggs ensures a crackly top.
- You can adjust the layering to your preference, or by creating a marbled effect by swirling the two batters together.
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