Make the cookies first: Brown the unsalted butter and let it cool slightly. In a bowl, whisk 1 cup of brown sugar and 1/2 cup of white sugar with the browned butter until glossy. Add 2 eggs and the vanilla bean paste, and mix. Sift in 2 cups of all-purpose flour, baking soda, baking powder, and salt until just combined, then fold in 2 cups of chocolate chips. Chill the dough for at least 1 hour.
Preheat oven to 350°F (175°C) and line an 8x8 pan with parchment paper.
Make brownie batter: Melt the salted butter with 1 cup of chocolate chips, then whisk in the olive oil and cocoa powder. In another bowl, whisk 1/2 cup of brown sugar, 1/4 cup of white sugar, 2 eggs, and the vanilla extract. Combine this with the chocolate mixture, then fold in 3/4 cup of flour until just mixed.
Assemble: Pour half the brownie batter into the pan and spread evenly. Add chunks of the chilled cookie dough across the surface (don’t cover fully). Pour the remaining brownie batter over the top, then finish with more cookie dough pieces pressed lightly on top. Lastly, top with the chocolate chunks.
Bake for 30–40 minutes, until edges are set and center is slightly soft. A toothpick should come out with moist crumbs, not wet batter. Keep baking if needed.
Cool completely before slicing to ensure clean layers.
Cook it hands-free.
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