Ingredients
Method
Preparation
- Preheat oven to 350°F, line an 8×8 inch pan with parchment and set aside.
- Brown the butter by melting it in a light pan over medium heat, stirring as the milk solids darken and smell nutty, then cool slightly.
- In a bowl, mix the cooled brown butter with both sugars until smooth.
- Add eggs one at a time, then stir in vanilla.
- In another bowl, whisk flour, cocoa powder, baking powder, and salt.
- Add the dry mix to the wet mix until just combined, then fold in chocolate chips for the brownie batter.
- Press half the brownie batter into the pan, spread cookie dough evenly over it, then dollop and spread the remaining brownie batter on top.
- Swirl gently if desired for a marbled look.
Baking
- Bake for 25 to 30 minutes, until a toothpick comes out with a few moist crumbs. Do not overbake to keep the brownies fudgy.
- Cool in the pan for 15 minutes, then lift out with parchment and cool more before cutting.
Notes
Brown the butter slowly and watch it closely; stop when it smells nutty, do not burn it. Let the brown butter cool a bit before mixing with eggs to prevent scrambling. Use room temperature eggs for easier mixing. Press the first brownie layer gently but evenly for a flat base. If the cookie dough is too stiff, warm it slightly for easier spreading. Check for doneness early as ovens vary, aiming for fudgy brownies. Chill the brookies briefly before cutting for cleaner slices.