The Divine Duo: Irresistible Brownie and Chocolate Chip Cookie Bars
WHAT YOU’LL NEED TO MAKE BROOKIES
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To begin, place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted.
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The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again.
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Whisk in the granulated sugar, brown sugar, vanilla, and salt. The mixture will be a bit grainy; that’s okay.
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Whisk in the eggs.
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Finally, whisk in the flour until combined.
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Pour the batter into the prepared pan and spread evenly with a spatula. Set aside.
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Put the butter and both sugars in the bowl of an electric mixer (or a medium bowl if you’re using a hand mixer). Beat for 3 minutes, or until light and fluffy.
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Add the vanilla and egg and beat for 1 minute more.
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Add the salt, baking powder, and baking soda and beat briefly until evenly combined.
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On low speed, mix in the flour.
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Add the chocolate chips and mix briefly to combine.
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Dollop small spoonfuls of the cookie dough evenly over the brownie batter (no need to spread it out or press it down).
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Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the brownie edges are shiny and the cookie portion is golden brown, about 20 minutes more.
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Transfer the pan to a wire rack and cool completely. To cut, lift the brookies out of the pan using the parchment overhang and transfer them to a cutting board. Pull the parchment away from the edges and, using a sharp knife, cut the brookies into 2-inch squares.
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Store the brookies in an airtight container on the countertop for up to three days or freeze for longer storage. Enjoy!