Ingredients
Equipment
Method
- Preheat your oven to 350℉. Spray a 9x13 metal pan with nonstick spray and line with parchment paper.
- Melt the butter in a large mixing bowl. Whisk in the sugars. Add the eggs and vanilla, and whisk until smooth. Stir in the dry ingredients, then the chocolate chips. Divide the dough into two equal halves. Press half of the dough into the prepared pan.
- In a medium saucepan over medium heat, melt the butter. Once melted, turn the heat to medium-low and continue cooking, stirring frequently, until the butter is a deep golden shade with a nutty aroma, about 3-6 minutes after melting.
- Once the butter is browned, stir in the semi-sweet chocolate until melted, then whisk in the vegetable oil and cocoa powder. Set aside to cool slightly. In a large mixing bowl, whisk the eggs, egg yolk, and granulated sugar for 1-2 minutes until the sugar is dissolved. Whisk in the powdered sugar, vanilla, and salt. Whisk the slightly cooled chocolate mixture into the egg mixture. Fold in the flour and espresso powder, then the chocolate chips.
- Spread slightly more than half the brownie batter in the bottom of your lined pan. Lay the sheet of cookie dough on top. Spread the remaining brownie batter on top. Form discs with the remaining cookie dough and set on top of the batter. Press extra chocolate chips into any bare spots on the cookie dough if desired.
- Bake for 38 to 44 minutes. The cookies will be golden and the brownies will have a shiny top. A toothpick inserted into the center of a brownie spot should have moist crumbs, but not wet batter.
- Allow bars to cool in the pan on a wire rack for 1-2 hours before slicing and serving. Sprinkle with flaky sea salt, if desired. Store leftover bars in an airtight container at room temperature for 3-4 days.
Notes
For easy removal and slicing, line your 9x13 pan with parchment paper, leaving an overhang on the sides. You can warm leftover slices in the microwave.