Ingredients
5tbspunsalted butter,cubed
⅓cupgranulated sugar
⅓cuplight brown sugar
½cupunsweetened cocoa powder
¼tspsalt
½tbspinstant coffee granules
¼tspbaking powder
1large eggs,cold
1tspvanilla extract
⅓cupall purpose flour
¼cupchocolate chunks,or chocolate chips
5tbspunsalted butter,softened
4tbsplight brown sugar
2tbspgranulated sugar
1large egg
1tspvanilla
1tspcornstarch
¼tspbaking soda
⅛tspbaking powder
¼tspsalt
1¼cupall purpose flour
½cupsemi sweet chocolate chips
Preparation
Preheat oven to 350 degrees F. Lightly grease sides of an 8×8 pan and line with enough parchment paper to overhang the sides.
Add the butter to a medium saucepan and cook for 5 to 10 minutes, over medium heat until light brown caramel in color.
Pour browned butter into a large bowl along with both sugars, cocoa powder, salt, instant coffee granules and baking powder. Stir until combined.
Allow to rest for 5 minutes or until the mixture has cooled down.
Stir in the eggs and vanilla and mix until the batter has a nice sheen to it. Fold in the flour and chocolate chips and stir until combined. Do not over mix. Set aside.
In a stand mixer with the paddle attachment cream butter and sugars. Add in egg and vanilla and mix until combined.
In a medium bowl mix together cornstarch, baking soda, baking powder, salt and flour.
Add the dry ingredients on low just until combined. Do not overmix.
Fold in chocolate chips by hand. Set dough aside.
Pour the brownie batter into prepared pan first. Drop large spoonfuls of cookie dough and spread carefully.
Bake for 25 to 30 minutes. Cool completely before slicing.
Serve and enjoy!
