Brown Butter Cookie Dough Brownie

• 1 cup brown sugar, for cookie dough (1 cup)
• 1 cup white sugar, for cookie dough (1 cup)
• 1 cup butter, browned and cooled slightly, unsalted, browned
• 2 egg, large, room temperature
• 2 tsp vanilla bean paste
• 2 cups all-purpose flour, for cookie dough
• ¾ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• 2 cups semi-sweet chocolate, for cookie dough
• ½ cup butter, melted, salted, melted
• 2 tbsp olive oil
• 2 egg, for brownie batter
• ¾ cup all-purpose flour, for brownie batter
• ½ cup brown sugar, for brownie batter (½ cup)
• ¼ cup white sugar, for brownie batter (¼ cup)
• 1 tsp vanilla
• 1 cup semi-sweet chocolate, melted, melted
• ¼ cup cocoa powder
• 3 oz semi-sweet chocolate, chopped into chunks, for topping

Preparation

1. Step 1 · 1 hour
   Make the cookies first: Brown the butter and let cool slightly. Whisk with the sugars with the browned butter until glossy, then add the eggs and vanilla. Sift in the dry ingredients until just combined, then fold in the chocolate. Chill for at least 1 hour.
2. Step 2 · 350°F / 177°C
   Preheat oven to 350°F (175°C) and line an 8x8 pan with parchment.
3. Step 3
   Make brownie batter: Melt the butter with the chocolate chips, whisk in the olive oil and cocoa powder. In another bowl, whisk the sugars, eggs, and vanilla. Combine with the chocolate mixture, then fold in the flour until just mixed.
4. Step 4
   Assemble: Pour half the brownie batter into the pan and spread evenly. Add chunks of cookie dough across the surface, but do not cover fully. Pour the remaining brownie batter over the top, then finish with more cookie dough pieces pressed lightly on top. Lastly, top with the chocolate chunks to your liking.
5. Step 5 · 30-40 minutes
   Bake for 30–40 minutes, until edges are set and center is slightly soft. A toothpick should come out with moist crumbs, not wet batter.
6. Step 6
   Cool completely before slicing. This is key for clean layers.