Chocolate Chip Cookie Brownies Recipe

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If you’ve ever stood in your kitchen torn between baking brownies or chocolate chip cookies… stop. This recipe is your answer. These Chocolate Chip Cookie Brownies often lovingly called brookies, combine the best of both worlds: a rich, fudgy brownie base crowned with a golden, gooey cookie layer. They’re indulgent, comforting, and almost impossible to mess up.

Ingredients

For the Brownie Layer

• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ⅓ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon baking powder

For the Cookie Layer

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips

Optional Add-ins:
Chopped walnuts, pecans, or a drizzle of caramel between layers if you want a bakery-style twist.

Instructions

Step 1: Prep the Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper. (Lining makes it easier to lift and cut cleanly later.)

Step 2: Make the Brownie Batter

In a large bowl, whisk together melted butter and sugar until smooth and glossy. Add eggs and vanilla extract; whisk until fully combined.
Sift in cocoa powder, flour, salt, and baking powder. Stir gently until no dry streaks remain. Don’t overmix—it can toughen the brownies.
Pour the batter evenly into your prepared pan.

Step 3: Make the Cookie Dough

In another bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract; beat until smooth.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet mixture.
Fold in the chocolate chips—this is where it starts smelling irresistible.

Step 4: Combine and Bake

Drop spoonfuls of cookie dough across the brownie batter. Don’t worry about being precise; uneven patches create that marbled, rustic look.
Gently spread the dough with a spatula (optional).
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.

Step 5: Cool and Slice

Let the pan cool completely before cutting—about 45 minutes. The layers need time to set, and trust me, the patience pays off.

Cut into 16 squares (or 9 if you’re feeling generous).

Tips & Tricks for Perfect Brookies

• Texture balance: For gooier brownies, slightly underbake them—pull them out at 28 minutes if your oven runs hot.
• Clean cuts: Chill the brownies for 30 minutes before slicing.
• Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Substitutions & Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Vegan: Substitute butter with coconut oil or vegan margarine, and replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
• Add-ins: Try white chocolate chips, peanut butter swirls, or chopped Oreos in the cookie layer.

FAQs about Chocolate Chip Cookie Brownies

Can I use store-bought mixes?

Yes. Use your favorite boxed brownie mix and cookie dough to save time. The homemade version tastes richer, but shortcuts are fine for busy days.

How do I know when they’re done?

The top should be golden and slightly firm, but a toothpick should come out with moist crumbs (not wet batter).

How can I store them?

Keep them in an airtight container at room temp for 3–4 days or freeze them individually wrapped for up to 3 months.

Can I double the recipe?

Absolutely. Just bake in a larger pan or two 9×13 pans. Adjust baking time by 5–10 minutes if the layer is thicker.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	~280 kcal
Carbohydrates	34 g
Protein	3 g
Fat	15 g
Saturated Fat	9 g
Sugar	25 g
Sodium	180 mg

(Values are approximate and may vary based on ingredient brands.)

So here’s the thing: you don’t have to pick between chewy cookies and fudgy brownies ever again. These Chocolate Chip Cookie Brownies give you both—the crackly top of a brownie with the buttery warmth of a cookie. Whether you bake them for a family gathering, a bake sale, or just a late-night craving, they’ll disappear faster than you can say “just one more piece.”

Go ahead—bookmark this recipe, share it, and maybe sneak a warm square with a scoop of vanilla ice cream. You’ve earned it.

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