Chocolate Chip Cookie Brownies Recipe
A fudgy brownie base topped with thick, chewy chocolate chip cookie dough - baked together in one pan for a gooey, layered dessert that is easy to make and hard to stop eating.
Equipment
- 9x9-inch baking pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
Ingredients
- 115 g unsalted butter, melted for brownie layer
- 200 g granulated sugar for brownie layer
- 2 large eggs for brownie layer
- 1 tsp vanilla extract for brownie layer
- 65 g all-purpose flour for brownie layer
- 40 g unsweetened cocoa powder for brownie layer
- 1/4 tsp salt for brownie layer
- 80 g chocolate chips for brownie layer
- 115 g unsalted butter, softened for cookie dough layer
- 100 g brown sugar, packed for cookie dough layer
- 50 g granulated sugar for cookie dough layer
- 1 large egg for cookie dough layer
- 1 tsp vanilla extract for cookie dough layer
- 190 g all-purpose flour for cookie dough layer
- 1/2 tsp baking soda for cookie dough layer
- 1/4 tsp salt for cookie dough layer
- 150 g chocolate chips for cookie dough layer
Instructions
- Preheat the oven to 175°C (350°F). Grease a 9x9 inch pan and line with parchment paper, leaving overhang on two sides.
- Make the brownie batter. Whisk melted butter and sugar. Add eggs one at a time, then vanilla. Fold in flour, cocoa, and salt. Stir in chocolate chips. Spread into the pan.
- Make the cookie dough. Beat softened butter with both sugars until fluffy. Mix in egg and vanilla. Add flour, baking soda, and salt. Fold in chocolate chips.
- Layer the dough by dropping spoonfuls of cookie dough over the brownie batter and pressing gently to spread. It does not need to be perfectly even.
- Bake for 30 to 35 minutes until edges are set and top is golden. The center may look slightly underdone - that is normal.
- Cool in the pan for at least 20 minutes before lifting out using the parchment overhang and slicing into squares.
Notes
- Do not overbake - pull from the oven when the center has a slight wobble for the fudgiest result.
- Use room temperature eggs in the cookie dough for easier spreading.
- These taste even better the next day once the layers have settled.
- Freeze individual squares for up to 2 months, wrapped in plastic wrap.