• ***NOTE: Be sure to brown the butter and chill it for an hour first before beginning to make the layers for your brookies

For the Brownie Layer

• Preheat oven to 350°F. Spray an 8x8 inch pan with non-stick baking spray and line the bottom with parchment paper. Be sure the edges of the parchment paper hang off of the sides of the pan so that you can easily remove your brookies once they are cooled.
• In a medium saucepan over low heat, melt the chocolate and butter together. Stir often until the butter is melted and the chocolate is smooth and shiny. Remove from the heat and set aside to cool slightly.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the egg, egg yolk, sugars and vanilla on high speed for 4-5 minutes until the mixture is thick and pale in color.
• Reduce speed to low and add in the cooled, melted chocolate and butter mixture. Mix until incorporated.
• In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt.
• Remove the bowl from the mixer and fold in the dry ingredients gently with a spatula, mixing until just combined. Do not overmix. Set aside until ready to assemble.

For the Chocolate Chip Cookies

• To brown the butter, place butter in a medium saucepan over medium heat. Stir occasionally until the butter is melted. Continue to stir often as the butter begins to foam and crackle. You will need to stir the butter as it sizzles for 4-5 minutes. Bits of golden brown butter will begin to fall to the bottom of the pan. The crackling sound will stop and the butter will be amber in color when it is done.
• Remove butter from the heat and pour into a heat-safe bowl using a fine mesh strainer. Discard the browned butter bits in the strainer. Place bowl of butter in the refrigerator for an hour, or you can set in the freezer to harden for 30 minutes.
• Once cooled, spoon the browned butter into the bowl of a stand mixer fitted with the paddle attachment.
• Add the sugars and beat on medium high-speed for 2-3 minutes until it is light and fluffy. Add the egg and vanilla and mix well until combined.
• In a separate bowl, whisk together the flour, baking soda and salt.
• With the mixer on low speed, gradually add the flour mixture in 3 parts. Scrape down the sides of the bowl as needed. Do not overmix (a few flour streaks remaining is ok).
• Remove the bowl from the stand mixer and us a spatula to gently fold in the chocolate chips

Assembly

• Start by spooning ⅓ of the brownie batter on the bottom of the pan. Use an offset spatula to roughly smooth across the bottom of the pan (but it does not need to be perfect!)
• Alternate spoonfuls of chocolate chip cookie dough and brownie batter across the pan until all of the dough and batter are gone. Gently press the mixture down with a spatula, but do not overwork the dough.
• Bake at 350°F for about 25 minutes. You can bake for up to 40 minutes if you prefer more well-done bars. Bake less if you prefer them gooey.
• Remove the pan from the oven and cool on a wire rack completely before slicing. I would recommend also chilling the brookies before slicing to get sharp, even slices. Enjoy!