Ingredients
Scale
Brownie Layer
- 1 cup (130g) all-purpose flour (measured properly)
- 1/2 cup (57g) natural unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (180ml) vegetable oil
- 1 1/2 cups (310g) sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 large egg yolk
Cookie Layer
- 2 cups (260g) all-purpose flour (measured properly)
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (112g) packed light brown sugar
- 1/4 cup (52g) sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 1/4 cups (211g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Line a 9×13 baking pan with parchment paper.
- Brownie Layer: mix flour, cocoa powder, baking powder, and salt in a bowl. Mix oil, sugar, and vanilla in a large bowl, add eggs, then dry ingredients. Spread in pan.
- Cookie Layer: mix flour, baking soda, and salt. Cream butter and sugars until light and fluffy, add egg and vanilla, then dry ingredients. Fold in chocolate chips.
- Place flattened cookie dough balls over brownie layer, trying to cover evenly. Optional: sprinkle extra chocolate chips on top.
- Bake 22-25 minutes until edges are set and top is lightly golden.
- Cool completely in pan, then lift using parchment overhang and cut into bars.
- Store in an airtight container at room temperature, best within 4-5 days.
- Prep Time: 45 minutes
- Cook Time: 22 minutes
- Category: Bars and Brownies
- Method: Baking
- Cuisine: American