Description
Decadent cookie-stuffed brownies combine rich, fudgy brownie layers with pockets of soft, chocolate-chip cookie dough for a delightful dessert experience.
Ingredients
Scale
Brownie Batter
- 1 box brownie mix (plus ingredients required on the box, typically eggs, oil, and water)
Cookie Dough
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips or chunks (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal of the finished brownies.
- Prepare the Brownie Batter: Follow the instructions on the brownie mix box, adding the required eggs, oil, and water. Mix the batter until smooth and set aside.
- Prepare the Dry Cookie Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This will be combined later into the cookie dough.
- Cream the Wet Cookie Ingredients: In a separate bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. Then add the egg and vanilla extract, mixing thoroughly.
- Combine Dry and Wet Ingredients for Cookie Dough: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Fold in the chocolate chips or chunks if using.
- Assemble the Brownies: Pour half of the prepared brownie batter into the bottom of your parchment-lined pan and spread evenly.
- Add Cookie Dough Layer: Scoop spoonfuls of the cookie dough, flatten slightly into discs, and place them evenly over the brownie batter layer.
- Top with Remaining Brownie Batter: Pour the remaining brownie batter over the cookie dough layer, spreading evenly to cover.
- Bake: Place the assembled pan in the preheated oven and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely on a wire rack. Use the parchment overhang to lift the brownies from the pan, then cut into 24 squares and serve.
Notes
- Ensure not to overmix the cookie dough to keep it soft.
- Do not overbake; moist crumbs on the toothpick indicate perfect doneness.
- Use parchment paper for easy removal and clean edges.
- Chocolate chips are optional but add a nice texture contrast.
- Store brownies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
