Description
Indulge in the best of both worlds with these Chocolate Chip Cookie Brownies, combining the rich, fudgy texture of classic brownies with the chewy, sweet delight of chocolate chip cookies. Perfectly baked in under an hour, this dessert offers a luscious layered treat that’s easy to prepare and sure to satisfy any sweet tooth.
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 Oven: Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper to prevent sticking.
- Prepare Brownie Batter: In a medium bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, continuing to whisk until smooth and consistent.
- Add Dry Ingredients to Brownie Mix: Stir in the unsweetened cocoa powder, all-purpose flour, salt, and baking powder until fully incorporated. Set aside the brownie batter.
- Make Cookie Dough: In a separate bowl, cream the softened butter with granulated sugar and light brown sugar until light and fluffy using an electric mixer or whisk.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well blended into the mixture.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt, mixing until a dough forms. Fold in the semi-sweet chocolate chips evenly through the dough.
- Assemble Layers: Spread the brownie batter evenly into the prepared baking pan. Then, drop spoonfuls of the cookie dough over the brownie layer, gently spreading them to cover as much surface as possible.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes. Insert a toothpick into the center; it should come out with moist crumbs but not wet batter when done.
- Cool and Slice: Allow the brownies to cool completely in the pan. Once cooled, lift the dessert out using the parchment paper and slice into 16 squares for serving.
Notes
- Use room temperature ingredients where indicated for better mixing and texture.
- Line the pan with parchment paper to easily lift the brownies out after baking.
- Baking time may vary depending on your oven; start checking at 25 minutes.
- For extra gooey brownies, slightly underbake and let them set as they cool.
- Store leftovers in an airtight container at room temperature for up to 3 days.
