Description
Delight in the best of both worlds with these Chocolate Chip Cookie Brownies, a perfect combination of rich, fudgy brownies and classic chocolate chip cookie dough topping. This easy-to-make dessert features a dense cocoa brownie base topped with sweet, buttery cookie dough loaded with chocolate chips, creating a delightful layered treat that’s chewy, chocolatey, and irresistibly delicious.
Ingredients
Scale
Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Cookie Dough Layer:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal and clean edges.
- Make the brownie batter: In a large bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until smooth and well combined. Stir in the unsweetened cocoa powder, all-purpose flour, salt, and baking powder just until you have a uniform batter. Spread this brownie batter evenly into the prepared pan.
- Prepare the cookie dough: In another bowl, beat the softened butter with brown sugar and granulated sugar until creamy and fluffy. Mix in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing gently until combined. Fold in the semisweet chocolate chips evenly through the cookie dough.
- Layer cookie dough over brownies: Drop spoonfuls of cookie dough over the brownie batter in the pan. Use a spatula or the back of a spoon to gently spread the dough, covering as much surface as possible without disturbing the brownie layer underneath.
- Bake: Place the pan in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
- Cool and serve: Remove from oven and allow the brownies layered with cookie dough to cool completely in the pan on a wire rack. Once cooled, cut into 16 squares and serve.
Notes
- For fudgier brownies, slightly underbake and chill in the refrigerator before slicing.
- Add chopped nuts such as walnuts or pecans to either layer for extra crunch and texture.
- Extra chocolate chunks or different types of chocolate chips can be folded into the cookie dough for varied flavors.
- Store brownies in an airtight container at room temperature for up to 4 days, or refrigerate for a firmer texture lasting up to a week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
