Chocolate Chip Cookie Brownies

Why You’ll Love This Recipe

This dessert is the perfect balance of textures and flavors. The fudgy brownie layer is rich and dense, while the cookie layer is soft, chewy, and studded with semi-sweet chocolate chips. The contrasting textures make each bite a delightful experience. It's an easy recipe to whip up with pantry staples, and you can easily make it ahead of time for parties, gatherings, or just a personal treat.

Ingredients

Brownie Layer:

• ½ cup unsalted butter, melted

• 1 cup granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• ⅓ cup unsweetened cocoa powder

• ½ cup all-purpose flour

• ¼ teaspoon baking powder

• ¼ teaspoon salt

Chocolate Chip Cookie Layer:

• ½ cup unsalted butter, softened

• ½ cup packed light brown sugar

• ¼ cup granulated sugar

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• 1¼ cups all-purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup semi-sweet chocolate chips

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven and Prepare the Pan:

   • Preheat oven to 350°F (175°C).

   • Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy lifting. Lightly grease if needed.

2. Make the Brownie Batter:

   • In a medium bowl, whisk together the melted butter and granulated sugar until glossy.

   • Add eggs and vanilla extract, whisking until fully combined.

   • Sift in cocoa powder, flour, baking powder, and salt. Gently stir until smooth—do not overmix.

   • Pour the brownie batter into the prepared pan and spread evenly.

3. Make the Chocolate Chip Cookie Dough:

   • In a separate bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.

   • Add the egg and vanilla extract, mixing until smooth.

   • Whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined.

   • Fold in the chocolate chips.

4. Layer and Swirl:

   • Drop spoonfuls of cookie dough evenly over the brownie batter.

   • Use a spatula to gently spread the cookie dough, leaving some brownie batter peeking through for a marbled look if desired.

5. Bake:

   • Bake for 30–35 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.

   • Avoid overbaking to keep the layers fudgy and soft.

6. Cool and Slice:

   • Let the brownies cool in the pan for at least 30 minutes.

   • Use the parchment to lift out and cut into squares with a sharp knife.

7. Serve and Enjoy:

   • Rich, fudgy brownie base topped with soft, chewy chocolate chip cookie—every bite is pure bliss!

Servings and Timing

• Prep Time: 20 minutes

• Cook Time: 35 minutes

• Chill Time: 30 minutes (cooling)

• Yield: 12 bars

Variations

1. Nuts: Add chopped nuts like walnuts or pecans to the chocolate chip cookie layer for extra texture and flavor.

2. Dark Chocolate: Swap out the semi-sweet chocolate chips for dark chocolate chips if you prefer a richer flavor.

3. Swirled Peanut Butter: Add dollops of peanut butter to the brownie batter and swirl it for a peanut butter-chocolate flavor combo.

Storage/Reheating

• Storage: Store the brownies in an airtight container at room temperature for up to 3-4 days.

• Reheating: If you prefer them warm, microwave individual squares for 15-20 seconds or pop them in the oven at 350°F (175°C) for 5-7 minutes.

FAQs

1. Can I use a different size pan?

Yes, you can use a different-sized pan, but make sure to adjust the baking time. If using a larger pan, the brownies will bake faster; if using a smaller pan, they may take longer.

2. Can I make this recipe ahead of time?

Yes! These brownies can be made ahead and stored in an airtight container for up to 4 days. The flavors will even improve after sitting for a day or two.

3. Can I freeze these brownies?

Yes, these brownies freeze well. Just wrap them tightly in plastic wrap or place them in a freezer-safe bag. When ready to enjoy, let them thaw at room temperature.

4. Can I substitute butter for oil in the brownie layer?

While butter gives a rich flavor, you can substitute vegetable oil for the butter in the brownie layer, but the texture might be slightly different.

5. What if I don’t have parchment paper?

You can use aluminum foil or grease and flour the baking pan, but parchment paper ensures easy removal of the brownies without sticking.

6. How do I know when the brownies are done baking?

Check for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs, not wet batter.

7. Can I add different types of chocolate chips?

Absolutely! You can use milk chocolate, dark chocolate, or even white chocolate chips for a different flavor profile.

8. How can I prevent the brownie layer from overbaking?

Monitor the baking time closely, and use the toothpick test to ensure the brownies stay fudgy and moist.

9. Is there a gluten-free version of this recipe?

You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free option. Make sure to check that the baking powder and baking soda are gluten-free as well.

10. Can I double the recipe for a larger batch?

Yes, you can double the recipe, but you may need to adjust the baking time, especially if using a larger pan. Check for doneness as the baking time approaches the end.

Conclusion

Chocolate Chip Cookie Brownies are a true crowd-pleaser, combining the best elements of two favorite desserts. The fudgy brownie and chewy cookie layers complement each other perfectly, offering a bite of heaven in every piece. Easy to make and even easier to devour, these brownies are sure to become a favorite in your dessert rotation. Whether for a special occasion or just a weekend treat, they are guaranteed to impress.

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Chocolate Chip Cookie Brownies are a decadent dessert combining two classic treats into one indulgent bar. A rich brownie base topped with a soft, chewy chocolate chip cookie layer offers the best of both worlds in every bite.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 25 minutes
• Yield: 12 bars
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Brownie Layer:

½ cup unsalted butter, melted

1 cup granulated sugar

2 large eggs, room temperature

1 tsp vanilla extract

⅓ cup unsweetened cocoa powder

½ cup all-purpose flour

¼ tsp baking powder

¼ tsp salt

Chocolate Chip Cookie Layer:

½ cup unsalted butter, softened

½ cup packed light brown sugar

¼ cup granulated sugar

1 large egg, room temperature

1 tsp vanilla extract

1¼ cups all-purpose flour

½ tsp baking soda

¼ tsp salt

1 cup semi-sweet chocolate chips

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Instructions

1. Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy lifting. Lightly grease if needed.
2. In a medium bowl, whisk together the melted butter and granulated sugar until glossy. Add eggs and vanilla extract, whisking until fully combined. Sift in cocoa powder, flour, baking powder, and salt. Gently stir until smooth—do not overmix. Pour the brownie batter into the prepared pan and spread evenly.
3. In a separate bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth. Whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined. Fold in the chocolate chips.
4. Drop spoonfuls of cookie dough evenly over the brownie batter. Use a spatula to gently spread the cookie dough, leaving some brownie batter peeking through for a marbled look if desired.
5. Bake for 30–35 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to keep the layers fudgy and soft.
6. Let the brownies cool in the pan for at least 30 minutes. Use the parchment to lift out and cut into squares with a sharp knife.
7. Serve and enjoy!

Notes

• For extra texture and flavor, add chopped walnuts or pecans to the cookie layer.
• For a richer taste, swap out semi-sweet chocolate chips for dark chocolate chips.
• For a peanut butter-chocolate flavor, add dollops of peanut butter to the brownie batter and swirl.
• Store in an airtight container for up to 3-4 days.
• To reheat, microwave individual squares for 15-20 seconds or warm in the oven at 350°F for 5-7 minutes.

Nutrition

• Serving Size: 1 bar
• Calories: 300
• Sugar: 28g
• Sodium: 150mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg