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For Brownies:
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Position an oven rack in the middle. Heat the oven to 350 degrees F. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper).
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In a double boiler, over simmering water, melt the butter, half the puree and chocolate. Once melted, remove and allow to cool slightly. Stir in the sugar, salt, and vanilla. Slowly stir in the remaining puree. Add the flour and cocoa; beat until incorporated, and the mixture is smooth.
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Scrape the batter into the prepared pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 15 to 25 minutes.
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Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into half inch squares with a sharp knife then allow to sit out (uncovered if possible) overnight.
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For cookies:
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Preheat the oven to 325.
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Cream butter, sugar, and honey together until smooth in texture. Stir in vanilla extract and fruit puree; then mix in the cocoa powder; then sift in, slowly, while mixing if possible, the flours until a somewhat firm dough is created. Stir in the chocolate chunks until well-incorporated. Then gently fold in the brownie chunks (VERY GENTLY), taking care to not break up the brownies in the process.
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Spoon-drop the cookies onto a sheet (preferable covered with parchment paper) and allow to cook for 8 to 10 minutes on the middle rack. Remove cookies immediately from the pans to a rack to cool.
