Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 4 oz (113g) 60% cacao dark chocolate, finely chopped
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1/3 cup (30g) Dutch-processed cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/2 tsp sea salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 tsp baking soda
  • 1 cup (170g) semisweet chocolate chips

Instructions:

  1. Cream the butter. Beat 115g of softened unsalted butter with 150g of light brown sugar and 50g of granulated sugar until the mixture looks pale and fluffy.
  2. Incorporate the egg. Add one room temperature egg and 1 tbsp vanilla extract, beating on medium speed for 2 minutes.
  3. Mix dry ingredients. Gently fold in 160g of all purpose flour, 1/2 tsp baking soda, and 1/2 tsp sea salt.
  4. Add the chips. Stir in 170g of semisweet chocolate chips until evenly distributed through the dough.
  5. Chill the dough. Place the cookie dough in the fridge while you prepare the brownie layer.
  6. Melt the chocolate. Combine 115g of butter and 113g of chopped 60% dark chocolate in a heat proof bowl. Melt over a pot of simmering water until the mixture is glossy and smooth.
  7. Sweeten the base. Whisk in 200g of granulated sugar until the graininess begins to disappear.
  8. Whisk the eggs. Add two large room temperature eggs one at a time, whisking vigorously after each.
  9. Fold in solids. Sift in 30g of Dutch processed cocoa and 65g of flour. Fold with a spatula until no streaks of white remain.
  10. Assemble and bake. Pour the brownie batter into a lined 20x20 cm pan. Scoop rounded tablespoons of cookie dough and drop them onto the brownie batter. Bake at 180°C for 35 minutes until a toothpick comes out with a few moist crumbs.