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Melt butter over medium-low heat, stirring every 10–15 seconds. It will foam, turn golden and smell nutty (5–7 mins). Remove from heat immediately once brown bits form.
Add chocolate and cocoa powder to hot butter Mix until completely smooth and lump-free. Let it cool slightly (warm, not hot).
Whisk eggs and sugar well. Whisk until sugar is mostly dissolved.
Add brown butter chocolate mixture + vanilla. Mix smooth.
Add dry ingredients, Add flour and salt. Mix just until combined. Do not overmix.
Cream cold butter + sugars. Whisk until slightly creamy and fluffy.
Add egg, egg yolk and vanilla. Mix until fully incorporated.
Add dry ingredients. Flour, baking powder, baking soda & salt. Mix gently until just combined. No overmixing.
Fold in chocolate chips
Chill dough 30–60 mins for better flavor & texture.
Line your muffin tray with cupcake liners.
Add a layer of rich brownie batter, then spoon over some cookie dough. Press in a few chocolate chunks (I used Galaxy Minis)
Top with another layer of brownie batter and finish with small dollops of cookie dough on top to create that beautiful, classic brookie look.
To bake preheat the oven (fan oven) at 170C and then bake for 25-30 minutes or until the edges are done and top is still little soft.
Let it set at room temperature for 30-40 minutes before serving.