• Preheat oven to 350°F
• Grease or line with parchment a 13" x 9" baking pan.

  Alternately use an 8.5" x 11" pan.

Make the brownies:

• Prepare espresso and let cool to room temperature.
  3 Tablespoons brewed espresso, or 2 teaspoon espresso powder,
• In a large microwave-safe bowl heat butter and chocolate about 2 minutes or until completely melted, stirring halfway through. Or melt in a double boiler.
  4 oz dark chocolate, unsweetened, 12 Tablespoons butter
• Add espresso and vanilla and stir until smooth. Add sugar and mix. Add eggs one at a time and combine completely.
  2 teaspoons vanilla extract, 2 cups sugar, 3 large eggs
• Add flour and stir to combine, but do not over mix. If desired, add nuts.
  1 cup + 2 Tablespoons all-purpose flour
• Pour brownie batter into the prepared pan.

Make the Chocolate Chip Cookie Dough:

• Blend the butter, sugar, and brown sugar until light and fluffy.
• Add vanilla and egg, and combine until no streaks remain.
• In a small bowl, combine the flour, baking soda, baking powder, and salt.
• Add the flour mixture to the sugar mixture and gently combine until no flour streaks remain.
• Hand mix in the chips.
• Add dollops of cookie dough on top of the brownie batter. It's okay if it's not completely covered.

Cooking Instructions:

• Cook for 20 minutes, covered with foil. Remove the foil and cook for another 20 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs clinging.

  (See notes below for more tips using an instant-read thermometer)

  Cool completely before cutting. Store at room temperature in an airtight container for up to 4 days, or up to 3 months in the freezer.