1. **Prepare the Cookie Dough:** In a bowl, cream together softened butter, caster sugar, and brown sugar until fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until combined. Fold in chocolate chips. Chill the dough while preparing the other layers.
2. **Prepare the Brownie Batter:** Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper. In a microwave-safe bowl, melt butter and chocolate in 30-second intervals, stirring between each, until smooth. Let cool slightly. Whisk in sugar, then add egg and vanilla extract. Sift in flour, cocoa powder, and salt, folding gently until just combined.
3. **Assemble the Brookies:** Pour half of the brownie batter into the pan, spreading evenly. Drop spoonfuls of pistachio spread and Nutella over the brownie layer. Cover with remaining brownie batter, spreading gently. Tear chunks of chilled cookie dough and place on top, covering most of the surface.
4. **Bake:** Bake for 25-30 minutes, or until the cookie top is golden and a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to keep the center fudgy.
5. **Cool and Serve:** Let the brookies cool completely in the pan before lifting them out using the parchment paper. Cut into squares and enjoy!
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