Description
Delight in these rich and fudgy Chocolate Chip Cookie Brownies that combine the best of two classics: chewy brownies and soft chocolate chip cookies. This indulgent dessert features a moist, cocoa-packed brownie base topped with dollops of sweet, chocolate-studded cookie dough, baked to golden perfection. Perfect for sharing, these 16 squares are sure to satisfy any sweet tooth with their fudgy, gooey texture and delightful chocolate flavor.
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 once baked.
- Make Brownie Batter: In a medium bowl, whisk together the melted butter and granulated sugar until fully combined for a smooth base.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter-sugar mixture, whisking until the batter is smooth and homogenous.
- Combine Dry Ingredients for Brownie: Gradually stir in the cocoa powder, all-purpose flour, salt, and baking powder until just combined. Set the brownie batter aside.
- Prepare Cookie Dough: In a separate bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, creating a perfect texture for the cookie layer.
- Mix Egg and Vanilla into Cookie Dough: Beat in the egg and vanilla extract, ensuring a uniform mixture.
- Add Dry Ingredients and Chocolate Chips to Cookie Dough: Gradually add the flour, baking soda, and salt while mixing until a dough forms. Gently fold in the semi-sweet chocolate chips to evenly distribute them.
- Assemble Layers: Spread the brownie batter evenly into the prepared baking pan to form the base layer.
- Add Cookie Dough Layer: Drop spoonfuls of the cookie dough over the brownie batter. Carefully spread or gently press the cookie dough over the brownie layer, allowing some marbling and texture variation.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, indicating a fudgy center.
- Cool and Serve: Allow the brownies to cool completely in the pan. Use the parchment paper to lift them out, then slice into 16 squares and enjoy.
Notes
- For best results, do not overbake; aim for fudgy brownies with moist crumbs on the toothpick.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on your preference.
- Ensure all ingredients are at room temperature for easier mixing, especially the butter and eggs.
- Line the pan with parchment paper to allow easy removal and clean edges.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
