Chocolate Chip Cookie Brownies (Print version)
Chewy cookie and fudgy brownie layers create the ultimate chocolate dessert bar.
# What you'll 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
# Method:
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 until evenly distributed throughout the cookie dough.
08 - Drop spoonfuls of cookie dough over the brownie batter, gently spreading to cover. It's acceptable if some 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 using the parchment overhang and slicing into bars.
# Expert advice:
01 -
- You get the best of both worlds without choosing between favorites
- The texture contrast—fudgy bottom, chewy top—will have everyone reaching for seconds
02 -
- Underbaking slightly is your friend here—the residual heat continues cooking both layers and keeps them from drying out
- Room temperature ingredients prevent the layers from separating during baking
03 -
- Use light-colored parchment paper so you can see if the bottoms are getting too dark
- Let the pan cool on a wire rack, not directly on your countertop—air circulation prevents sog bottoms