Sheet Pan Brookie Recipe

• servings: 24 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

1 cup unsalted butter (melted)

2 cups granulated sugar

4 large eggs (room temperature)

2 teaspoons vanilla extract

4 Tablespoons vegetable oil

1 ½ cups unsweetened cocoa powder

1 cup all-purpose flour

4 teaspoons cornstarch

½ teaspoon baking soda

1 teaspoon salt

2 cups semi-sweet chocolate chips

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup browned butter or unsalted butter (room temperature)

¾ cup brown sugar

¾ cup granulated sugar

2 large eggs (room temperature)

2 teaspoons vanilla extract

2 cups semi-sweet chocolate chips

Optional: Madlon salt flakes for garnish

Directions

Preheat the oven to 325° F. Line a 14x17 sheet pan with parchment paper, letting it hang over both sides. Set aside.

For the Brownie Layer:

Use a hand mixer to beat the melted butter and granulated sugar in a large bowl until smooth. Add the eggs and vanilla, whisking to combine. Then, stir in the oil and cocoa powder just until smooth.

Using a rubber spatula, stir in the flour, cornstarch, baking soda, and salt just until combined. Gently fold in the chocolate chips.

Pour the batter into the prepared sheet pan, smoothing it out evenly. Set aside.

For the Cookie Layer:

Sift the flour, baking soda, and salt in a medium-sized bowl.

In a separate large bowl, mix the brown butter, brown sugar, and granultaed sugar until well combined. Add the eggs 1 at a time, beating for 1-2 minutes to combine. Then, add the vanilla extract, and beat for another 1-2 minutes or until smooth.

Slowly add the dry ingredients to the bowl of wet ingredients, mixing just until they’re combined. Be careful not to overmix!

Fold in the chocolate chips.

Crumble the cookie dough evenly over the brownie batter, covering it completely.

Bake 30-35 minutes or just until the top is bronwed.

Remove from the oven, sprinkle the Maldon salt on top, and set aside to cool completely. Slice the brownies into bars, and serve!

Store in an airtight container at room temperature or in the fridge for up to 1 week.

Nutrition

• Calories: 541 kcal
• Total Fat: 31 g
• Saturated Fat: 17 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Cholesterol: 83 mg
• Sodium: 215 mg
• Total Carbohydrate: 63 g
• Dietary Fiber: 5 g
• Total Sugars: 41 g
• Protein: 6 g