To make the cookie dough layer, whisk the cooled browned butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar in a bowl. Add 1 egg and the vanilla bean paste, whisking until combined. Fold in 1 1/4 cups of all-purpose flour, the baking soda, and 1/4 tsp salt. Finally, fold in the chocolate chips and 1/2 cup of chopped chocolate.
To make the brownie batter layer, combine the melted butter, 3/4 cup granulated sugar, and 1/2 cup brown sugar in a separate bowl. Whisk in 2 eggs and the vanilla extract. Gently fold in 3/4 cup all-purpose flour, the cacao powder, 1/2 tsp salt, and 1/2 cup chopped chocolate until just combined.
Line a loaf pan with parchment paper. Alternate spreading scopes of the brownie batter with chunks of the cookie dough into the pan, gently pressing the cookie dough pieces in as you layer. Top the loaf with the remaining 1/4 cup of chopped chocolate.
Bake at 350°F for 40–50 minutes until the edges are set and the center is still a little fudgy.
Let the brookie loaf cool completely in the pan before slicing and serving.
Cook it hands-free.
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