Sheet Pan Brookies

Instructions

Preheat the oven to 350°F (176). Line a sheet pan (18x13 inches) with parchment paper to hang over the edge of the pan slightly.

Melt 1 cup salted butter. In a large mixing bowl, whisk together melted butter and 1 3/4 cups granulated sugar until dissolved. Add 4 large eggs and 1 tablespoon vanilla extract and whisk until smooth.

Melt 3/4 cup chocolate chips in the microwave in 30-second increments until fully melted and smooth. Add to the batter and whisk until smooth.

Add 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1 teaspoon saltse a rubber spatula to stir until combined.

Spread the brownie batter evenly into the prepared sheet pan. It will be a thin layer, but be sure to spread it to all of the edges and cover the pan.

In another large bowl, use a hand mixer (or stand mixer) to cream 3/4 cup salted butter (softened), 3/4 cup brown sugar, and 1/3 cup granulated sugar until light and fluffy, about 2 minutes. Beat in 2 large eggs and 1 1/2 teaspoons vanilla extract until smooth.

Add 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Mix until just combined. Use a rubber spatula or spoon to stir in 1 1/2 cups chocolate chips.

Crumble the cookie dough over the brownie batter to cover with an even layer. The cookie dough will spread on its own during baking. Be sure to crumble cookie dough along all of the edges which will help keep the brownie layer from puffing up over the edge of the pan.

Bake for 30 to 35 minutes, until the cookie top is golden brown and the center no longer jiggles. Don't overbake.

Place the pan on a wire rack to cool. Let cool completely in the pan before slicing into squares.

Dessert