Triple chocolate brookies

Ingredients

• For the brownie: 225 g unsalted butter, melted (1 cup)
• 250 g brown sugar (1 1/2 cups)
• 150 g powdered sugar (1 cup)
• 3 eggs
• 90 g dark chocolate, melted (1/2 cup)
• 50 g cocoa powder (1/2 cup)
• 50 g all-purpose flour (1/3 cup + 1 tbsp)
• 1 tbsp oil
• 1 tbsp vanilla
• Pinch of salt
• 100 g chocolate chunks
• For the cookie dough: 115 g butter, melted (1/2 cup)
• 150 g brown sugar (3/4 cup)
• 1 egg
• 1 tsp vanilla
• 190 g all-purpose flour (1 1/2 cups)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 135 g chocolate chips (3/4 cup)

Instructions

1. Whisk the hot melted butter with the cocoa and melted chocolate, then the oil.
2. Beat the brown sugar with the eggs 5 minutes until dissolved and glossy; fold in the powdered sugar just until combined.
3. Add the vanilla, salt and flour, mixing minimally, then the chocolate chunks.
4. For the cookie dough, cream the melted butter with the brown sugar, beat in the egg and vanilla, then the dry ingredients and chips.
5. Spread the brownie batter in a lined pan, mound the cookie dough over it, and bake at 165–170°C (330–340°F) for 28–30 minutes.
6. Pull it when the edges are firm and the center still trembles. Cool 1–2 hours minimum before cutting.