Servings 16 servings
Ingredients
For the cookie batter:
- Cooking spray
- 1/3 cup unsalted butter, at room temp
- 3/4 cup packed light brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup chocolate chips
For the brownie batter:
- 3 Tablespoons vegetable oil
- 3 Tablespoons unsalted butter, melted and cooled
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/3 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Sea salt flakes, for topping
Instructions
Make the cookie batter:
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper so that it hangs over on two sides. Grease it with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment cream together the butter, brown sugar and white sugar until light and fluffy, about 2 minutes, scraping down the sides as needed.
- Add the vanilla extract and salt and beat until combined. Add the eggs one at a time, beating between each addition.
- Add the flour and baking powder and beat just until combined then beat in the chocolate chips. Set the batter aside.
Make the brownie batter:
- In a large bowl, whisk together the oil, melted butter, sugar and vanilla extract, then whisk in the egg.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Alternately add scoops of the cookie batter and brownie batter to the prepared baking pan. Sprinkle the top with sea salt.
- Bake the bars until the bars are set, 25 to 30 minutes. Remove the bars from the oven and let them cool completely in the pan before slicing and serving.
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