1. Preheat oven to 350F. Line a 9×13 inch baking pan with parchment paper and spray with nonstick cooking spray.

2. Brown the butter for the cookie dough. In a small saucepan, add the butter. Cook over medium-low heat on the stovetop, stirring frequently, until the butter is a golden brown color. Remove and set aside. Pour into a separate measuring cup or bowl and allow to cool while you make the brownie batter.

3. Make the brownie batter. Add the melted butter and cocoa powder and whisk to combine. Add in the sugar and eggs and stir to combine. Add in the sifted flour and salt and stir, just until combined. Fold in the chocolate chips. Add the brownie batter to the prepared baking pan and spread out in a roughly even layer.

4. Make the cookie dough. In a large bowl, add the cooled brown butter, sugars, egg and vanilla extract. Whisk to combine. Add in the sifted flour and baking soda and stir just until combined. Fold in the chocolate chips.

5. Scoop dollops of cookie dough on top of the brownie batter.

6. Bake in preheated oven 20 minutes.

7. Allow to cool in pan 1 hour, then allow to sit in fridge for at least 1 hour to set up. Chilling the brookies in the fridge will allow for you to have cleaner slices when cutting the bars apart. Serve and enjoy!