Instructions

Cookie Dough

1. Begin by making the cookie dough. In a medium bowl, whisk together the heat-treated flour, cornstarch, baking soda, and salt. Set Aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on a medium speed until smooth and creamy, about 2 minutes.
3. Add the granulated and brown sugars and mix on medium until light and fluffy, about 4 minutes. Use a rubber spatula to scrape the bowl.
4. Add the egg whites and vanilla and mix until fully incorporated, about 2 minutes.
5. Add half of the flour mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture, and mix until combined Scrape the bowl and mix a final 15 seconds.
6. Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chips.
7. Chill in the freezer for 15 minutes. Meanwhile, line an 8"x8" pan with parchment paper.
8. Remove the dough from the freezer. Use a spoon to drop scoops of dough into the pan and press the dough to form a flat, even layer. Place it back in the freezer.

Brownie Batter

1. Preheat the oven to 350 degree Fahrenehit.
2. In a small microwave-safe bowl, heat 3/4 cup of the chocolate chips with the butter in the microwave on 50% power in 30-second intervals. Repeat just until the chocolate is melted. set aside.
3. In a medium bowl, whisk together the heat-treated flour, cocoa powder, cornstarch, baking powder, and salt until well combined. Set aside.
4. Pour the melted chocolate mixture into the bowl of a stand mixer fitted with the paddle attachment. Add the granulated and brown sugars and mix on medium until well combined, about 2 minutes.
5. Use a rubber spatula to scrape the bowl. Add the egg whites and vanilla and mix just until well incorporated, about 2 minutes. The mixture will be very runny.
6. Add the flour mixture and mix on low just until the powdery texture of the flour disappears, about 30 seconds. Scrape the bowl and mix a final 15 seconds.
7. Remove the bowl from the mixer and use a rubber spatula to fold in the remaining 3/4 cup of chocolate chips. Chill the brownie batter in the freezer for 40 minutes. Remove the cookie dough layer from the pan bu pulling up on the edges of the parchment paper. Place it back into the freezer to continue chilling. Line the 8"x8" pan with parchment paper.
8. Once chilled and easy to handle, press the brownie batter dough into an even layer in the bottom of the lined 8"x8" pan. Bake for 30 to 35 minutes, until the center is set. Place in the refrigerator for 10 minutes to cool.

Chocolate Ganache:

1. Chop the semisweet chocolate and place it in a medium bowl. Break the butter into 4 pieces and add to the bowl. Set aside.
2. In a small microwave-safe bowl, heat the cream on 50% powder in 30-second intervals just until the cream boils. As soon as the cream boils, pour it over the chopped chocolate/ Use a whisk to stir, starting in the center of the bowl and moving slowly outward to incorporate the chocolate. Once the mixture is fully combined and begins to look glossy, stir in the vanilla. Set aside to cool slightly.
3. Remove the cookie dough layer from the freezer and remove the parchment. Carefully place it on top of the cooled brownie in the 8"x8" pane. Bake for 10 to 12 minutes. The cookie dough layer should still look very gooey and underbaked.
4. Let cool for 10 minutes. Pour the ganache over the cookie dough and use a rubber spatula to spread evenly. Freeze for 30 minutes, or until you can touch the ganache without it sticking to your finger.
5. Remove the finished brookie from the pan by pulling up on the edges of the parchment paper. Cut with a sharp knife by pushing straight down. Don't drag the knife. Dragging might shift the layers of the brookie - perfect layers are what's going to give you that insta-worthy dessert.