Description
Delicious Chocolate Chip Cookie Brownies combine rich, fudgy brownie layers with a soft, chewy chocolate chip cookie topping. This indulgent dessert offers the best of both worlds in a single treat, perfect for sharing or satisfying your sweet tooth.
Ingredients
Scale
Brownie Layer
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Cookie Layer
- ½ cup unsalted butter, softened
- ⅓ cup granulated sugar
- ⅓ 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 the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper to prevent sticking and ease removal.
- Make Brownie Batter: In a medium bowl, whisk together melted butter and granulated sugar until combined. Add eggs and vanilla extract, whisking until smooth. Stir in cocoa powder, flour, salt, and baking powder. Set this batter aside.
- Make Cookie Dough: In another bowl, cream together softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the egg and vanilla extract until well mixed. Gradually add flour, baking soda, and salt, mixing until a dough forms. Fold in semi-sweet chocolate chips evenly.
- Assemble and Bake: Spread the brownie batter evenly in the prepared pan. Drop spoonfuls of the cookie dough over the brownie batter and gently spread to cover the surface.
- Bake: Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool and Serve: Allow the dessert to cool completely in the pan. Lift out using parchment paper, slice into 16 squares, and serve.
Notes
- Ensure brownies are moist but cooked through; do not overbake to maintain fudgy texture.
- For easier slicing, chill brownies in the refrigerator after cooling.
- Use parchment paper to lift the entire slab from the pan, which prevents sticking and breaks.
- Feel free to substitute semi-sweet chocolate chips with dark chocolate or milk chocolate.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
