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Chocolate Chip Cookie Brownies

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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.

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

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

Find it online: https://recipesbyjanet.com/chocolate-chip-cookie-brownies/