1½ teaspoons vanilla extract or vanilla bean paste
½ cup all-purpose flour
¾ cup cocoa powder, Dutch-process or natural
¼ teaspoon baking powder
¼ teaspoon kosher salt (Diamond Crystal)
FOR THE COOKIE
6 Tablespoons unsalted butter
1 cup packed brown sugar, light or dark
2 large eggs
2 teaspoons vanilla extract or vanilla bean paste
1¼ cups of all-purpose flour
2 teaspoons baking powder
¾ teaspoon kosher salt
1¼ cups chocolate chips or chopped bar chocolate
Heat oven to 350 degrees.
Place the Rectangular Mold on Medium Perforated Baking Sheet.
Prepare the brownie layer. Mix the butter and sugar in a medium saucepan, and heat over medium heat until the butter is melted. Remove from the heat and whisk vigorously until well combined. Remove from heat and cool.
Once the mixture has cooled a bit, whisk in the eggs one at a time. Whisk in the vanilla.
Prepare the cookie batter: Wash and dry the saucepan. Combine the butter and sugar, and heat over medium heat until the butter is melted. Remove from the heat and whisk vigorously until well combined.
Once the mixture has cooled a bit, whisk in the eggs one at a time. Whisk in the vanilla. Add the flour, baking powder, and salt, and stir. Stir in ¾ cup of the chocolate.
Starting with the cookie batter, spread evenly into the Rectangular Mold and repeat with the brownie dough. If using cookie scoops to arrange the dough, the pattern can be random, and one dough can be on top of the other; make sure that once all the batter is added to the pan, you have an even thickness spread out across the pan. Sprinkle the remaining ½ cup chocolate chips on top.
Bake until the top looks dry and set, and a toothpick inserted into the center comes out with moist crumbs attached, 20 to 22 minutes.
Cool completely, about 45 minutes.
Unmold and cut into 24 servings. Enjoy cooking from our bon COOK kitchen to yours!
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