Description
Chocolate Chip Cookie Brownies combine the rich, fudgy texture of classic brownies with the sweet, chewy delight of chocolate chip cookies on top. This decadent dessert features a dense and chocolaty brownie base layered with soft cookie dough studded with semi-sweet chocolate chips. Perfect for sharing, these 16 square treats satisfy both cookie cravings and chocolate fix lovers alike.
Ingredients
Scale
Brownie Layer
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Cookie Layer
- ½ cup unsalted butter, softened
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper to prevent sticking and allow for easy removal later.
- Make Brownie Batter: In a medium bowl, whisk together the melted butter and 1 cup granulated sugar until thoroughly combined and smooth.
- Add Eggs and Vanilla: Crack in 2 large eggs and add 1 teaspoon vanilla extract. Whisk until the mixture is homogeneous and glossy.
- Incorporate Dry Ingredients: Stir in the unsweetened cocoa powder, ½ cup all-purpose flour, ¼ teaspoon salt, and ¼ teaspoon baking powder. Mix gently until just combined; do not overmix. Set this batter aside.
- Make Cookie Dough: In another bowl, cream softened butter with ⅓ cup granulated sugar and ⅓ cup packed light brown sugar until light and fluffy, about 3-4 minutes.
- Add Egg and Vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated.
- Add Dry Ingredients and Chocolate Chips: Gradually add 1¼ cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt to the creamed mixture. Mix until a dough forms. Fold in ½ cup semi-sweet chocolate chips evenly.
- Assemble: Spread the brownie batter evenly in the prepared baking pan, creating a smooth layer.
- Add Cookie Dough: Drop spoonfuls of the cookie dough over the brownie batter evenly. Gently spread the dough to cover the surface but keep some texture variation for a rustic look.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center — it should come out with moist crumbs but not wet batter.
- Cool and Serve: Allow the brownie pan to cool completely. Once cooled, lift out the slab using the parchment paper. Slice into 16 squares and serve.
Notes
- Use parchment paper for easy removal and clean edges.
- Do not overmix the brownie batter to keep it tender.
- Cookie dough can be slightly chilled before dropping over brownies for better control.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For extra gooey cookies, sprinkle additional chocolate chips on top before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
