Cookie Crunch Brownies

Preheat oven to 325-degrees. Line an 8x8-inch baking pan with parchment paper and spray with baking spray. Set aside.

In a microwave safe bowl, add the butter, white and brown sugar, cocoa powder and salt. Microwave in 30-second intervals, stopping to stir the mixture every 30-seconds. Microwave the mixture until the mixture is fairly smooth and hot to the touch (approximately 1-1/2 to 2-minutes in the microwave).

Remove the bowl from the microwave and set the bowl aside for several minutes, to allow the mixture to cool so it is only warm to the touch.

After mixture has cooled for several minutes, use a wooden spoon to stir in the vanilla extract. Add the eggs one at a time to the mixture, vigorously stirring each egg into the mixture. Stir the flour into the mixture until fully incorporated into the batter. Beat the batter vigorously for 40 strokes. Fold the cookie chunks and chocolate chips into the brownie batter. Spread brownie batter into prepared pan.

Bake brownies in 325-degree oven for 30-40 minutes. The variance on baking times comes from the type of pan you use (glass versus metal) and if the pan is a true 8-inch x 8-inch pan.  So start checking at the 30-minute mark and bake only until a toothpick inserted in the middle comes out without raw batter on it.  Do not over bake, or you won't get fudgy brownies. I used a glass baking dish and my brownies took 37-minutes to bake and still had a bit or raw batter on the toothpick it. They continue to bake as they cool and set on the counter. Just depends on if you like a soft brownie or a harder brownie. When the top starts to form that crackle texture, they are definitely done.

Remove brownies from the oven and let brownies set in the pan to cool completely before slicing into desired sized squares.