Ingredients:

  • 1 cup unsalted butter (2 sticks, 226g)
  • 6 ounces semi-sweet chocolate (chopped or chips)
  • 1 cup granulated sugar
  • ½ cup light brown sugar (packed)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder (Dutch-processed recommended)
  • ½ teaspoon salt (for brownie base)
  • ½ cup unsalted butter (softened, for cookie)
  • ¾ cup light brown sugar (packed, for cookie)
  • ¼ cup granulated sugar (for cookie)
  • 1 large egg yolk
  • 1 large whole egg (for cookie)
  • 1 teaspoon vanilla extract (for cookie)
  • 1 ¼ cups all-purpose flour (for cookie)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt (for cookie)
  • 1 cup chocolate chips (or chunks)
  • Flaky sea salt (for finishing)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch metal baking pan with parchment paper, ensuring an overhang on two sides to create a 'sling'.
  2. Prepare the Fudgy Brownie Base: Gently melt 1 cup of butter and 6 ounces of chocolate together over a double boiler or in short bursts in the microwave until smooth. Let cool slightly.
  3. Whisk the melted chocolate mixture with both sugars until fully incorporated. Beat in eggs one at a time, followed by vanilla extract. Gently fold in the flour, cocoa powder, and ½ teaspoon of salt until just combined—do not overmix. Spread the brownie batter evenly into the prepared pan.
  4. Prepare the Chewy Cookie Topping: In a separate bowl, cream the softened ½ cup butter with the ¾ cup brown sugar and ¼ cup white sugar until light and fluffy. Beat in the remaining egg, egg yolk, and vanilla until just combined.
  5. Whisk the dry cookie ingredients (1 ¼ cups flour, baking soda, ¼ teaspoon salt) separately, then add to the wet mixture. Mix on low speed until just incorporated. Fold in the 1 cup of chocolate chips.
  6. Chill the cookie dough for 30 minutes. This step is crucial to prevent the cookie layer from spreading too thin over the brownie layer.
  7. Assemble: Remove the brownie base from the fridge. Drop spoonfuls of the chilled cookie dough evenly over the brownie layer. Gently use a lightly floured offset spatula or your fingers to press and spread the dough across the top, covering the brownie layer completely.
  8. Finish and Bake: Sprinkle generously with flaky sea salt. Bake for 40–45 minutes. The edges should look set, and a toothpick inserted near the centre should come out with moist, fudgy crumbs attached.
  9. Cool Completely: Allow the brookies to cool completely in the pan (at least 2 hours, or chill for 1 hour) before lifting out using the parchment sling and slicing into 16 squares. Patience ensures clean cuts for these Fudgy Chewy Brookies.