95g (¾ cups) plain (all-purpose) flour

2 tbsp cocoa powder

1 tsp baking powder

¼ tsp salt

225g (1 ¼ cups) dark chocolate, chopped

56g (¼ cups) butter, salted or unsalted

2 eggs (room temperature)

100g (¾ cups) caster or granulated sugar

90g (½ cups) Demerara or raw sugar (see notes)

1 tsp vanilla

85g (½ cups) dark or milk chocolate chips

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Preheat the Oven: Preheat to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper or grease it lightly.
Melt the Chocolate and Butter: Melt dark chocolate and butter together in a heatproof bowl. Stir until smooth, then let it cool slightly.
Mix the Dry Ingredients: Sift together flour, cocoa powder, baking powder, and salt in a separate bowl. Set aside.
Prepare the Brownie Mixture: Whisk together eggs, caster sugar, Demerara sugar, and vanilla until smooth. Add melted chocolate mixture and mix well.
Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until smooth. The batter should be thick and fudgy.
Add the Chocolate Chips: Gently fold in chocolate chips.
Prepare the Cookie Layer: Make the cookie dough by mixing flour, cocoa powder, baking powder, butter, sugar, eggs, vanilla, and chocolate chips.
Assemble the Browkies: Spread brownie batter evenly in the pan. Spoon cookie dough over the top and spread it gently.
Bake: Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs.
Cool and Serve: Let cool for 15-20 minutes before cutting into squares.

Use white chocolate chips or a mix of milk and dark chocolate chips for variety.

Add nuts (walnuts, pecans, almonds) for extra crunch.

Make it gluten-free by swapping all-purpose flour with a gluten-free blend.

To make it vegan, use dairy-free butter and flax eggs instead of regular eggs.