Preheat oven to 350 degrees. Grease a 10-inch cast-iron skillet and set aside.
In a medium bowl, whisk together the flour and salt. Set aside.
In the bowl of a standing mixer, cream the butter and sugar for 3 - 5 minutes, on medium speed, until light and creamy.
Add the vanilla bean paste and add the eggs one at a time, mixing until fully incorporated.
Reduce speed to low and slowly add the flour mixture until just incorporated.
Add 1 1/2 cups of the chopped brownies and mix until combined.
Transfer dough to the cast-iron skillet and spread evenly. Top with the remaining chopped brownies.
To prepare the sauce:
In a small saucepan over medium heat, add the vanilla bean paste and chocolate chips. Whisk until the chocolate is completely melted. Remove from heat and whisk in the powdered sugar until the glaze is smooth and creamy. Drizzle over the cookie dough.
Bake for 25 - 30 minutes or until the cookie is puffed and the edges are slightly browned. Do not over bake!