In a mixing bowl, melt unsalted butter and combine it with cocoa powder, granulated sugar, eggs, and vanilla extract. Stir in flour and baking powder until well combined.

In a separate bowl, cream softened butter and sugar until fluffy. Add in the egg and your choice of almond or vanilla extract, then gradually mix in flour and food coloring until a dough forms.

Spread the brownie batter evenly across the bottom of a prepared baking pan. Drop spoonfuls of the cookie dough on top.

Gently swirl the two layers together with a knife, using figure-eight motions.

Bake in a preheated oven at 350°F for about 25-30 minutes, until edges are set and a toothpick inserted into the center comes out with moist crumbs.

Allow the brookies to cool in the pan for about 15 minutes before transferring to a wire rack. Cut into squares and enjoy.