Description
These decadent Chocolate Chip Cookie Brownies combine the rich, fudgy texture of classic brownies with the chewy, buttery goodness of chocolate chip cookies. Layered in an 8×8-inch pan and baked to perfection, this crowd-pleasing dessert is perfect for parties, gatherings, or an indulgent treat at home.
Ingredients
Scale
Brownie Layer
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- â…“ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Cookie Layer
- ½ cup unsalted butter, softened
- â…“ cup granulated sugar
- â…“ 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 and line an 8×8-inch baking pan with parchment paper to ensure easy removal of the brownies.
- Make the Brownie Batter: In a medium bowl, whisk together the melted butter and granulated sugar until smooth and combined.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the mixture and whisk until the batter is smooth and uniform.
- Incorporate Dry Ingredients: Stir in the unsweetened cocoa powder, all-purpose flour, salt, and baking powder until just combined. Set this brownie batter aside.
- Prepare Cookie Dough: In a separate bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Add Dry Ingredients and Chocolate Chips: Gradually mix in the all-purpose flour, baking soda, and salt until a dough forms. Gently fold in the semi-sweet chocolate chips.
- Assemble Layers: Spread the prepared brownie batter evenly in the lined baking pan.
- Top with Cookie Dough: Drop spoonfuls of the cookie dough over the brownie batter and spread gently to cover the surface without mixing the layers completely.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no raw batter.
- Cool and Slice: Allow the brownies to cool completely in the pan. Then lift them out using the parchment paper and slice into 16 squares for serving.
Notes
- Make sure not to overbake; the brownies should be moist and fudgy.
- Use room temperature eggs and butter for better mixing.
- You can substitute semi-sweet chocolate chips with milk chocolate or dark chocolate chips.
- For easier slicing, chill the brownies in the refrigerator for 30 minutes after cooling.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
