Description
Delight in the best of both worlds with these Chocolate Chip Cookie Brownies—a scrumptious fusion of rich, fudgy brownie batter topped with soft, chewy chocolate chip cookie dough, baked to perfection for a marbled, decadent treat that’s perfect for any occasion.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Chocolate Chip Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper to prevent sticking and make removal easier.
- Melt butter for brownie batter: Melt 1/2 cup unsalted butter in a microwave-safe bowl. Stir in 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until the mixture is smooth and well combined.
- Mix dry ingredients into brownie batter: Sift in 1/3 cup cocoa powder, 1/2 cup all-purpose flour, and 1/4 teaspoon salt into the wet mixture. Mix until the batter is smooth with no lumps remaining.
- Cream butter and sugars for cookie dough: In a separate bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until the mixture is light and fluffy.
- Add egg and vanilla to cookie dough: Beat in 1 large egg and 1 teaspoon vanilla extract to the butter-sugar mixture until fully incorporated and fluffy.
- Incorporate dry ingredients into cookie dough: Gradually mix in 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until a soft cookie dough forms.
- Fold in chocolate chips: Gently fold 1 cup chocolate chips into the cookie dough to distribute evenly throughout.
- Layer brownie batter in pan: Pour the prepared brownie batter into the parchment-lined baking dish and spread it evenly.
- Add cookie dough topping: Drop spoonfuls of the chocolate chip cookie dough over the brownie batter evenly across the surface.
- Create marbled effect: Gently press and swirl the cookie dough into the brownie batter to achieve a marbled appearance.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center remains slightly gooey for a fudgy texture.
- Cool: Remove from oven and allow the brookies to cool completely in the baking dish to set before slicing.
- Serve: Cut into squares or desired shapes and enjoy the decadent combination of brownie and cookie flavors.
Notes
- For best results, use unsalted butter to control salt level precisely.
- Do not overbake; the center should remain slightly gooey for that perfect fudgy texture.
- Allow brookies to cool completely before slicing to ensure clean cuts.
- You can substitute chocolate chips with chunks or nuts for added texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
