Chocolate Chip Cookie Brownies Recipe
Ingredients
For the Brownie Layer
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
For the Cookie Layer
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp 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
- Prep the PanPreheat 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.)
- Make the Brownie BatterIn 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.
- Make the Cookie DoughIn 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.
- Combine and BakeDrop 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.
- Cool and SliceLet 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).