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 your oven to 325°F. Line an 8 by 8-inch metal pan with parchment paper, allowing an overhang. Spray with nonstick cooking spray.
- In a large microwave-safe bowl, melt the butter in 30-second intervals until fully melted.
- Stir in the sugars with the melted butter and whisk until combined.
- Allow the mixture to cool until it's just warm.
- Add the egg and vanilla, whisking vigorously until the mixture is smooth. Stir in the flour, salt, and baking powder using a rubber spatula. Fold in the chocolate chips gently.
- Chill the cookie dough in the refrigerator while preparing the brownie layer.
- In another large microwave-safe bowl, melt the butter in 30-second increments until fully melted.
- Add the sugar to the hot butter and whisk until everything is well combined.
- Let this mixture cool until just warm.
- Add the egg and egg yolk, whisking vigorously for about a minute.
- Incorporate the cocoa powder, oil, and vanilla. With a rubber spatula, mix in the flour, cornstarch, and salt until the batter is just combined. Gently fold in the chocolate chips.
- Set aside nine 1-tablespoon portions of the cookie dough in a small bowl.
- Spread the remaining cookie dough evenly into the prepared pan. It doesn't need to be perfect.
- Pour the brownie batter evenly over the cookie layer.
- Gently flatten the reserved cookie dough balls and place them on top of the brownie batter so that some of the batter can be seen.
- Bake at 325°F for 33-38 minutes. The edges should be set and the cookies slightly browned.
- For a gooey, fudgy center, bake for 33 minutes; for a chewier texture, aim for closer to 38 minutes.
- Once baked, sprinkle with flaky sea salt and allow to cool completely in the pan before removing and slicing.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a richer flavor, let the cookie dough chill longer before baking.
Ensure the brownie layer is smooth for the best texture development in baking.
If desired, add nuts or additional chocolate chips to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 73 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg