Prep

• Preheat oven to 350 °F (175 °C).

• Line an 8 × 10 inch pan with parchment paper, leaving an overhang for easy removal.

Make the Cookie Dough

1. In a bowl, cream 80 g butter with 50 g brown sugar and 40 g white sugar until light and fluffy.

2. Beat in 1 egg and ½ tsp vanilla until smooth.

3. Stir in 150 g flour, ¾ tsp baking powder, and ¼ tsp salt until just combined.

4. Fold in 70 g chocolate chips.

5. Cover and chill in the fridge while you prepare the brownie layer.

Prepare the Brownie Batter

1. Melt 110 g dark chocolate and 120 g butter together over a double boiler; let cool slightly.

2. In a separate bowl, whisk 3 eggs with 60 g white sugar and 60 g brown sugar until pale and foamy.

3. Sift together 80 g flour, 30 g cocoa powder, ½ tsp baking powder, and ¼ tsp salt.

4. Fold the chocolate–butter mixture into the eggs, then gently incorporate the dry ingredients until glossy.

Assemble the Brookies

1. Spread about ¾ of the brownie batter into the prepared pan.

2. Drop tablespoon-sized blobs of the chilled cookie dough evenly over the surface.

3. Spoon the remaining brownie batter in between and slightly over the cookie blobs—do not fully cover.

4. Lightly smooth the top and sprinkle with the remaining 20 g chocolate chips.

Bake & Cool

1. Tent loosely with foil and bake 10 minutes.

2. Remove foil and bake 15–20 minutes more, until edges are set but the center remains slightly gooey.

3. Cool completely before slicing. For cleaner cuts, refrigerate 30 minutes.