Chocolate Chip Cookie Brownies (Printable Version)

Chewy cookie dough meets fudgy chocolate brownie layers for the ultimate decadent dessert bar.

# What You Need:

→ Brownie Layer

01 - 1/2 cup unsalted butter, melted
02 - 3/4 cup granulated sugar
03 - 1/3 cup light brown sugar, packed
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 3/4 cup unsweetened cocoa powder
07 - 1/2 cup all-purpose flour
08 - 1/4 tsp salt

→ Cookie Layer

09 - 1/2 cup unsalted butter, softened
10 - 1/2 cup light brown sugar, packed
11 - 1/4 cup granulated sugar
12 - 1 large egg
13 - 1 tsp vanilla extract
14 - 1 1/4 cups all-purpose flour
15 - 1/2 tsp baking soda
16 - 1/4 tsp salt
17 - 2/3 cup semisweet chocolate chips

# How To Make It:

01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until combined. Add eggs and vanilla extract, whisking until smooth.
03 - Sift in cocoa powder, flour, and salt. Gently fold until just combined; do not overmix.
04 - Spread brownie batter evenly into the bottom of the prepared pan.
05 - In a separate bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla extract.
06 - In another bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined.
07 - Fold in chocolate chips.
08 - Drop spoonfuls of cookie dough over the brownie batter, gently spreading to cover. It's okay if a bit of brownie batter peeks through.
09 - Bake for 33-36 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
10 - Cool completely in the pan on a wire rack before lifting out and slicing into bars.

# Expert Suggestions:

01 -
  • Two beloved desserts finally make peace in one pan, giving you the best of both worlds without having to choose
  • The texture contrast is extraordinary, fudgy brownie meeting chewy cookie in every bite
  • They travel beautifully and actually taste better on day two, making them perfect for potlucks and care packages
02 -
  • Err on the side of underbaking rather than overbaking, as these continue cooking in the pan and dry out quickly
  • The cookie layer spreads during baking, so dont worry if it looks uneven before it goes into the oven
  • Room temperature ingredients make a noticeable difference in how the two layers merge together
03 -
  • Rotate the pan halfway through baking to ensure even cooking, especially if your oven has hot spots
  • The parchment paper overhang becomes your best friend when lifting the entire batch out for slicing
  • Freeze individual portions wrapped in plastic for emergency dessert situations

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