• Line 13x9-inch (33x23 cm) pan with foil or parchment paper with overhang.

Brownie

• Melt butter in pot over medium heat until foamy and browned, stirring to incorporate browned bits.
• Transfer to bowl (reserving the pot for the cookie mixture) and let cool for 2 to 3 minutes before adding chocolate and stirring until smooth. Stir in vanilla, espresso (if using) and salt.
• Stir in cocoa powder until smooth.
• In large bowl, using electric mixer, beat granulated sugar, brown sugar and eggs on medium-high until light in colour and volume has increased, 2 to 3 minutes. Stir in chocolate mixture followed by flour just until combined. Set aside.

Chocolate Chip Cookie

• Preheat oven to 350℉. Melt butter in reserved pot over medium heat until foamy and golden brown, stirring to incorporate browned bits. Transfer to large bowl and let cool for 10 minutes.
• Add brown sugar, granulated sugar, egg and vanilla to cooled butter. Using electric mixer, beat until mixture is light and thickened. Stir in flour, salt, baking powder and baking soda; stir until just combined. Stir in all but 2 tbsp of the chocolate.

Brookie

• Using a 2 tbsp cookie scoop, or large spoon, dollop cookie dough onto prepared pan; follow by dropping brownie dough in between cookie dollops. Using wet hands or back of spatula, flatten dough, banging pan on counter to help even out the mixtures.
• Sprinkle over and press in the remaining 2 tbsp chocolate. Bake until top is shiny, edges are set and a cake tester inserted into brownie at centre comes out with gooey crumbs, about 22 minutes.
• Let cool in pan on rack for 30 minutes. Lift foil and remove to rack to cool completely. Cut into squares.