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Ingredients

• 0.5 cup Unsalted Butter (melted, cooled; used for both cookie dough and brownie batter)
• 0.5 cup Light Brown Sugar (packed)
• 0.33 cup Granulated Sugar
• 1 large Egg (room temperature, for cookie dough)
• 1 tablespoon Vanilla Extract (pure vanilla)
• 1.25 cup All‑Purpose Flour (sifted for cookie dough)
• 0.5 teaspoon Flaky Sea Salt
• 0.5 teaspoon Baking Soda
• 1.5 cup Semi‑Sweet Chocolate Chips (divided: 1 cup for cookie dough, 0.75 cup for brownie layer)
• 3 large Eggs (room temperature, for brownie batter)
• 0.5 cup Brown Butter (butter cooked until nutty and golden)
• 0.25 cup Cocoa Powder (unsweetened)
• 2 tablespoon Olive Oil
• 1 teaspoon Vanilla Extract (for brownie batter)
• 1.75 cup Powdered Sugar (sifted)
• 0.5 cup All‑Purpose Flour (for brownie) (sifted)
• 0.75 cup Chocolate Chips (extra for brownie)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the batters.

   Time: PT10M

   Temperature: 350°F

2. Melt and Cool Butter

   Melt 0.5 cup unsalted butter in a small saucepan over low heat, then let it cool to room temperature.

   Time: PT5M

3. Make Cookie Dough – Wet Ingredients

   In a mixing bowl combine the cooled butter, 0.5 cup light brown sugar, 0.33 cup granulated sugar, 1 large egg, and 1 Tbsp vanilla. Whisk on medium speed for 2–3 minutes until light and fluffy.

   Time: PT5M

4. Make Cookie Dough – Dry Ingredients

   Sift 1.25 cup all‑purpose flour, then stir in 0.5 tsp flaky sea salt and 0.5 tsp baking soda. Fold the dry mixture into the wet mixture until just combined. Stir in 1 cup semi‑sweet chocolate chips.

   Time: PT5M

5. Brown Butter for Brownie

   In a clean saucepan melt another 0.5 cup unsalted butter over medium heat. Continue cooking, swirling frequently, until the butter turns a nutty amber color and gives off a toasted aroma (about 5 minutes). Remove from heat and let cool slightly.

   Time: PT5M

6. Brownie Batter – Wet Base

   In a large bowl whisk together 3 large eggs and 0.5 cup light brown sugar for 5 minutes until the mixture is pale and thick.

   Time: PT5M

7. Brownie Batter – Add Butter & Flavorings

   Stir the warm brown butter, 0.25 cup cocoa powder, 2 Tbsp olive oil, 1 tsp vanilla, and 0.5 cup chopped chocolate into the egg‑sugar mixture until smooth.

   Time: PT3M

8. Brownie Batter – Sweeten & Thicken

   Gradually whisk in 1.75 cup powdered sugar until fully incorporated (about 2 minutes).

   Time: PT2M

9. Brownie Batter – Final Dry Ingredients

   Fold in 0.5 cup sifted all‑purpose flour and 0.75 cup chocolate chips just until no streaks remain.

   Time: PT3M

10. Assemble the Brookie

    Grease a 7×7‑inch square baking pan. Spread half of the brownie batter evenly on the bottom. Drop spoonfuls of the cookie dough over the brownie layer, then gently press to flatten. Top with the remaining brownie batter, smoothing the surface.

    Time: PT5M

11. Bake

    Place the pan in the preheated oven and bake for 55 minutes, or until the top is golden brown and the center is still slightly jiggly when the pan is gently shaken.

    Time: PT55M

    Temperature: 350°F

12. Cool & Serve

    Remove from oven and let cool in the pan on a cooling rack for 15 minutes. Then lift out, cut into squares, and serve warm or at room temperature.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g