Ingredients:

  • /2 cup (1 stick) unsalted butter, melted (for brownie base)
  • cup granulated sugar (for brownie base)
  • /2 cup light brown sugar, packed (for brownie base)
  • large eggs (for brownie base)
  • teaspoon vanilla extract (for brownie base)
  • /4 cup all-purpose flour (for brownie base)
  • /2 cup unsweetened cocoa powder (for brownie base)
  • /2 teaspoon salt (for brownie base)
  • /2 cup chocolate chips (optional, for brownie base)
  • /2 cup (1 stick) unsalted butter, softened (for cookie topping)
  • /2 cup granulated sugar (for cookie topping)
  • /4 cup light brown sugar, packed (for cookie topping)
  • large egg yolk (for cookie topping)
  • teaspoon vanilla extract (for cookie topping)
  • cup all-purpose flour (for cookie topping)
  • /2 teaspoon baking soda (for cookie topping)
  • /4 teaspoon salt (for cookie topping)
  • cup semi-sweet chocolate chips (for cookie topping)

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 for easy removal later.
  2. Prepare the Fudgy Brownie Base: Whisk together the melted butter and both sugars until just combined. Whisk in the two eggs one at a time, followed by the vanilla extract.
  3. Gently fold the sifted dry ingredients (flour, cocoa powder, and salt) into the wet ingredients until just combined. Fold in the optional chocolate chips. Do not overmix.
  4. Press the brownie batter evenly into the bottom of the prepared pan. Place the pan in the freezer for 10 minutes to chill while preparing the cookie dough.
  5. Prepare the Chewy Cookie Topping: Cream the softened butter with both sugars until the mixture is light and fluffy. Beat in the egg yolk and vanilla extract.
  6. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing only until incorporated. Fold in the 1 cup of semi-sweet chocolate chips.
  7. Layer the Brookie: Drop rounded tablespoons of cookie dough evenly over the chilled brownie base. Gently press and spread the cookie dough to cover the brownie layer entirely.
  8. Bake for 35 to 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 on a wire rack for at least 2 hours, or chill in the refrigerator for 1 hour, before lifting the slab out using the parchment overhangs and slicing into 16 Fudgy Chewy Brookies.