Description
These Chocolate Chip Cookie Brownies combine the fudgy richness of brownies with the chewy, buttery texture of classic chocolate chip cookies. Layered with a dense cocoa-rich brownie base and topped with soft chocolate chip cookie dough, this dessert offers the best of both worlds in every bite. Perfect for satisfying cravings with a delightful blend of flavors and textures.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Cookie Dough Topping
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper to prevent sticking and for easy removal.
- Make Brownie Batter: In a microwave-safe bowl, melt the butter. Stir in the granulated sugar until combined, then add eggs and vanilla extract, mixing well to combine.
- Add Dry Ingredients to Brownie Batter: Sift in cocoa powder, all-purpose flour, and salt. Mix the batter until smooth and evenly combined.
- Prepare Cookie Dough: In a separate bowl, cream the softened butter with both granulated and brown sugars until fluffy. Beat in the egg and vanilla extract thoroughly.
- Add Dry Ingredients to Cookie Dough: Gradually add the flour, baking soda, and salt to the butter mixture. Stir until a soft cookie dough forms, then fold in the chocolate chips evenly.
- Assemble the Layers: Pour the prepared brownie batter into the lined baking dish. Dollop spoonfuls of the cookie dough on top of the brownie batter and gently press them down to form an even layer.
- Bake: Bake in the preheated oven for 30-35 minutes or until the edges are set but the center remains slightly gooey, ensuring a fudgy texture.
- Cool and Serve: Allow the dessert to cool completely in the pan before cutting into 12 squares for serving.
Notes
- For best results, use room temperature eggs and butter.
- Do not overbake; the center should remain slightly gooey to retain brownie fudginess.
- Line the baking dish with parchment paper to make removal easier.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- You can add nuts like walnuts or pecans to the cookie dough for extra crunch if desired.
