Step 1

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or lightly grease it with nonstick spray.

Step 2

In a medium mixing bowl, melt 1/2 cup (1 stick) of unsalted butter in the microwave or on the stovetop.

Step 3

Stir in 1 cup granulated sugar and 1/2 cup packed brown sugar until well combined.

Step 4

Add 2 large eggs, one at a time, mixing well after each addition.

Step 5

Mix in 1 teaspoon vanilla extract.

Step 6

In a separate bowl, whisk together 1/2 cup unsweetened cocoa powder, 1 cup all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.

Step 7

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in 1/2 cup chocolate chips. Set aside.

Step 8

In a large mixing bowl, cream together 1/2 cup (1 stick) of unsalted butter with 1/2 cup packed brown sugar and 1 cup granulated sugar until light and fluffy.

Step 9

Beat in 2 large eggs, one at a time, then mix in 1 teaspoon vanilla extract.

Step 10

In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.

Step 11

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 12

Spread the brownie batter evenly in the prepared baking pan.

Step 13

Drop spoonfuls of the cookie batter over the brownie layer. Gently spread the cookie dough to cover the brownie layer as evenly as possible, but don’t worry if it’s not perfect.

Step 14

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The edges should look set, and the center should still be slightly soft.

Step 15

Allow the brookies to cool in the pan on a wire rack for at least 15 minutes before cutting into squares. This helps them set and makes them easier to cut.