Print

Chocolate Chip Cookie Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The ultimate dessert mashup—these bars combine fudgy brownie and gooey cookie dough layers for a rich, irresistible treat.

Ingredients

For the Brownie Layer:

½ cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

⅓ cup unsweetened cocoa powder

½ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

For the Cookie Layer:

½ cup unsalted butter, softened

½ cup granulated sugar

½ cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 cup semi-sweet chocolate chips

Instructions

Preheat & Prep Pan:
Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.

Make the Brownie Layer:
In a bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth.
Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined.
Pour brownie batter into the prepared pan and spread evenly.

Make the Cookie Dough:
In a separate bowl, cream softened butter with granulated and brown sugars until light and fluffy.
Beat in the egg and vanilla.
In another bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to wet, mixing until just combined.
Fold in chocolate chips.

Assemble & Bake:
Drop spoonfuls of cookie dough over the brownie batter and gently spread to cover.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the top is golden brown.

Cool & Serve:
Allow to cool completely in the pan before slicing into bars.

Notes

Add chopped walnuts or pecans for extra texture.

For gluten-free version, use a 1:1 gluten-free flour substitute.

Store in an airtight container at room temp for up to 5 days or freeze for up to 3 months.

Let cool fully for clean slices, or enjoy warm with ice cream for a gooey treat.