Description
Delight in the best of both worlds with these Chocolate Chip Cookie Brownies, combining rich, fudgy brownies with sweet, chewy chocolate chip cookie dough in one irresistible dessert. Perfect for sharing, these layered treats bring together classic flavors and textures that satisfy any sweet tooth.
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 Oven: Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper to ensure easy removal and even baking.
- Prepare Brownie Layer: In a medium bowl, whisk together the melted butter and granulated sugar until fully combined and smooth.
- Add Eggs and Vanilla: Whisk in the eggs and vanilla extract until the mixture is smooth and homogeneous.
- Add Dry Ingredients to Brownie Batter: Stir in the unsweetened cocoa powder, all-purpose flour, salt, and baking powder until just combined. Set this brownie batter aside.
- Prepare Cookie Layer: In a separate bowl, cream the softened butter with granulated sugar and light brown sugar until light and fluffy using a mixer or whisk.
- Add Egg and Vanilla to Cookie Dough: Beat in the egg and vanilla extract until well incorporated.
- Add Dry Ingredients to Cookie Dough: Gradually mix in the all-purpose flour, baking soda, and salt until a dough forms. Gently fold in the semi-sweet chocolate chips for bursts of decadent chocolate.
- Assemble Layers: Spread the prepared brownie batter evenly in the bottom of the lined baking pan, smoothing the surface.
- Add Cookie Dough Layer: Drop spoonfuls of cookie dough over the brownie batter and gently spread or pat them to cover as much surface as possible.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no raw batter.
- Cool and Serve: Allow the brownies to cool completely in the pan. Once cooled, lift the dessert out using the parchment paper and slice into 16 squares for serving.
Notes
- For a fudgier brownie base, avoid overmixing the batter after adding the dry ingredients.
- Ensure the butter for the cookie dough is softened, not melted, to achieve the ideal cookie texture.
- Use parchment paper to prevent sticking and make removal easier.
- These brownies can be stored in an airtight container at room temperature for up to 4 days.
- For an extra chocolate punch, add chopped nuts or chocolate chunks to the cookie dough if desired.
