– ¾ cup White granulated sugar – ¼ cup Powdered sugar – 2 Large egg – ¼ cup Oil canola or vegetable – 4 tablespoon Unsalted butter melted – 1 teaspoon Pure vanilla extract – ½ cup All-purpose flour – ½ cup Dutch process cocoa powder – 1 tablespoon Cornstarch – ½ teaspoon Salt – 1 cup Semi-sweet chocolate chip – ½ cup Unsalted butter browned – ½ cup Brown sugar packed light or dark – ¼ cup White granulated sugar – 1 teaspoon Pure vanilla extract – 1 Large egg room temperature – 1 Egg yolk room temperature – 1 ¼ cup All-purpose flour – ½ teaspoon Baking soda – ½ teaspoon Salt – ¾ cup Semi-sweet chocolate chip
Fry butter in a medium pan. Stir constantly. Stir until butter foams and milk deposits separate. Amber will emerge quickly. Remove heat and cool completely.Let brown butter cool to room temperature for 30 minutes.
1
Preheat oven to 325F. Spray 9X9 pan with non-stick baking spray. Place parchment paper on the pan's bottom and sides. Spray again.Mix flour, baking soda, and salt in a bowl. Set aside.
2
Mix brown butter, brown sugar, and sugar on high for 2 minutes in a separate bowl. Mix in vanilla, egg, and yolk. Stir on medium until smooth.
3
Stir in dry ingredients. Mix slowly until combined. Add chocolate chips. Set aside.A basin should include flour, cocoa powder, cornstarch, and salt. Set aside. Whisk sugar, powdered sugar, and eggs in a mixer. Beat high 1 minute.
4
Stir in melted butter, oil, and vanilla. Blend barely. Stir in dry ingredients. Blend barely. Bowl scrape. Softly stir with a rubber spatula. Add chocolate chips.Pour brownie batter in pan. Spread evenly.
5
Make little cookie dough discs. Place over brownie batter. Bake 30-38.Allow it to cool fully before serving from the pan.
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