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Gently tap the pan on the counter to settle the batter and close up any gaps. Sprinkle with the remaining 1/4 cup of chocolate chips. Bake for 20 minutes, then tent with foil and bake for another 10-15 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brookies cool completely in the pan, about 1 hour.
Stir 1/2 cup flour, baking powder, and 1/8 teaspoon salt into cocoa mixture until batter is combined. Pour brownie batter over cookie dough and spread to cover completely. Bake in the preheated oven until a toothpick inserted into the center of the brookies comes out clean, 20 to 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish. Beat softened butter, light brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla extract together in a large bowl until creamy. Add 1 egg; beat until light and creamy, about 2 minutes.
Part fudgy brownie, part chewy chocolate chip cookie, these homemade brookie bars are the best of both worlds. Yes, you’re making a separate dough and a batter, but when you prep all the ingredients beforehand, the process is straightforward. The hardest part, as is often the case when baking, is waiting for your batch to cool to room temperature.
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