Chocolate Chip Cookie Brownies
Experience the perfect blend of fudgy brownies and chewy chocolate chip cookie dough in these simple, delightful Chocolate Chip Cookie Brownies, ideal for any occasion.
Ingredients
Brownie Batter
- 1/2 cup unsalted butter Creates a rich, moist texture.
- 1 cup granulated sugar Sweetens the brownies perfectly.
- 2 large eggs Binds the ingredients together.
- 1 teaspoon vanilla extract Adds a warm flavor.
- 1/3 cup cocoa powder Provides deep chocolate flavor.
- 1/2 cup all-purpose flour Gives structure to the brownies.
- 1/4 teaspoon salt Enhances all the flavors.
Chocolate Chip Cookie Dough
- 1/2 cup unsalted butter, softened Creates a soft, chewy cookie texture.
- 1/2 cup granulated sugar Adds sweetness to the dough.
- 1/2 cup packed brown sugar Contributes to the rich, caramel flavor.
- 1 large egg Helps bind ingredients.
- 1 teaspoon vanilla extract Infuses a delightful aroma.
- 1 1/4 cups all-purpose flour Forms the dough base.
- 1/2 teaspoon baking soda Helps the cookies rise slightly.
- 1/2 teaspoon salt Balances the sweetness.
- 1 cup chocolate chips Because more chocolate is always better!
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a baking dish (usually 9x13 inches works well) or line it with parchment paper for easy removal.
- Gather all your ingredients, and let’s get cooking!
Cooking/Assembling
- In a mixing bowl, melt the butter and whisk in sugar, eggs, and vanilla. Then, mix in cocoa powder, flour, and salt until just combined.
- Pour half the brownie batter into the prepared pan, spreading it evenly.
- In another bowl, cream together softened butter, granulated sugar, brown sugar, and egg. Stir in vanilla, flour, baking soda, and salt, then fold in chocolate chips.
- Spread the cookie dough over the brownie batter in the baking dish.
- Spoon the remaining brownie batter over the cookie dough and swipe with a spatula to swirl slightly.
Serving
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (but no wet batter).
- Let the brownies cool in the pan for at least 15 minutes before slicing.
- Serve warm for a gooey treat, or let cool completely for a firmer texture.
Notes
Pro Tips: Ensure your butter and eggs are at room temperature, and keep an eye on the brownies towards the end of baking. Leftover brownies can be stored airtight at room temperature for up to 3 days, or refrigerate to last longer. Feel free to customize with mix-ins or toppings!