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Chocolate Chip Cookie Brownies

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Chocolate Chip Cookie Brownies combine the rich, fudgy texture of brownies with the sweet, chewy goodness of chocolate chip cookies. This decadent dessert features layers of brownie batter topped with buttery cookie dough for the ultimate indulgence.

Ingredients

For the Brownie Layer:

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/3 cup cocoa powder

1/4 teaspoon salt

1/4 teaspoon baking powder

1/2 cup chocolate chips

For the Cookie Layer:

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking dish with parchment paper.
  2. For the brownie layer, combine the melted butter and granulated sugar in a medium-sized bowl. Stir until smooth. Add the eggs and vanilla extract, then mix until fully incorporated.
  3. Sift the flour, cocoa powder, salt, and baking powder together. Gradually add to the wet ingredients and mix until just combined. Stir in the chocolate chips. Set aside.
  4. For the cookie layer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla extract and egg, then beat until smooth.
  5. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter-sugar mixture and mix until combined. Stir in the chocolate chips.
  6. Pour the brownie batter into the prepared baking dish and spread into an even layer. Spoon the cookie dough on top and spread it out with a spatula to cover the brownie layer.
  7. Bake for 30-35 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs. If needed, bake for an additional 5 minutes, checking regularly to ensure it doesn’t overcook.
  8. Let the dessert cool in the pan for 10 minutes, then remove it from the pan and cool on a wire rack to set the layers. Slice when fully cooled.

Notes

For added texture, fold chopped walnuts or pecans into either the brownie or cookie batter.

For a fun twist, swirl the brownie and cookie layers together before baking for a marbled effect.

If making mini versions, bake in a muffin tin, adjusting the baking time to 18-20 minutes.

Store leftovers in an airtight container at room temperature for 3-4 days.

Reheat in the microwave for 15-20 seconds or in the oven at 350°F (175°C) for 5-7 minutes until warm.

Nutrition

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