Few things are as universally beloved as the humble brownie and the classic chocolate chip cookie. These two desserts have been at the heart of countless celebrations, from birthday parties and school events to quiet nights spent indulging in sweet cravings. Now, imagine combining these two iconic treats into one decadent dessert. Enter the Chocolate Chip Cookie Brownie—a luscious, layered creation that promises to satisfy every dessert lover’s dream.
This recipe takes the best of both worlds: the rich, fudgy, melt-in-your-mouth texture of brownies and the buttery, chewy, chocolate-studded magic of cookies. Together, they form a treat that’s as stunning to look at as it is delightful to eat. Perfect for gatherings, bake sales, or simply treating yourself after a long day, this dessert is one you’ll find yourself making again and again.
A Sweet Blend of Nostalgia and Indulgence
This recipe carries a sense of nostalgia for many of us who grew up savoring these classic baked goods. But it’s not just about the flavors—it’s about the moments tied to them. Whether it was a grandmother’s secret brownie recipe or sneaking cookie dough before it made it into the oven, there’s a special magic in these desserts. With Chocolate Chip Cookie Brownies, we’ve captured those fond memories and combined them into a single indulgence.
Imagine slicing into a pan of these beauties: the brownie layer offers a dense, chocolatey foundation, while the cookie layer delivers a satisfying crunch and sweetness. Every bite is a reminder of how comforting and joyful baking can be.
Why You’ll Love This Recipe
- The Best of Both Worlds: No need to choose between brownies or cookies—you get both in every slice!
- Perfectly Balanced Textures: The contrast between the gooey brownie base and the soft, chewy cookie topping makes every bite an experience.
- Versatile: Great for casual family nights, fancy dinner parties, or festive occasions.
- Crowd-Pleasing: This dessert is guaranteed to disappear quickly at any gathering.
Ingredients You’ll Need
For the Brownie Layer:
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cookie Layer:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 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 semi-sweet chocolate chips
How to Make Chocolate Chip Cookie Brownies
Step 1: Prepare the Brownie Layer
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to make it easier to lift the dessert out later.
- Mix the Wet Ingredients: In a medium-sized bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Add the Dry Ingredients: Sift in the cocoa powder, flour, salt, and baking powder. Use a spatula to gently fold the dry ingredients into the wet mixture until just combined. Overmixing can lead to denser brownies.
- Pour the Batter: Pour the brownie mixture into the prepared pan, spreading it evenly with a spatula to create a smooth base.
Step 2: Prepare the Cookie Layer
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This step is crucial for creating that classic chewy texture in cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract, ensuring everything is evenly combined.
- Incorporate the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in Chocolate Chips: Stir in the chocolate chips, making sure they’re evenly distributed throughout the dough.
Step 3: Assemble and Bake
- Layer the Cookie Dough: Drop spoonfuls of the cookie dough over the brownie layer in the pan. Use a spatula or your fingers to gently spread the cookie dough, covering the brownie base as evenly as possible.
- Bake: Place the pan in the oven and bake for 25–30 minutes. The top should be golden brown, and a toothpick inserted into the center should come out with a few moist crumbs (not wet batter).
- Cool Completely: Allow the dessert to cool in the pan for at least 30 minutes. This step helps the layers set, making it easier to cut clean slices.
Helpful Tips for Success
- Room Temperature Ingredients: Using room-temperature eggs and butter ensures better mixing and a smoother batter.
- Even Layers: To avoid mixing the brownie and cookie layers, spread the cookie dough gently. If needed, chill the dough slightly to make it easier to handle.
- Test Early: Check for doneness around the 25-minute mark, as ovens can vary. Look for a set cookie layer and slightly fudgy brownie base.
Details
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Total Time: 45–50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Substitutions: Dark chocolate chips can replace semi-sweet for a richer flavor. Brown sugar is best for chewy cookies, but granulated sugar works in a pinch.
- Pan Size: Use a 9×13-inch pan for the recipe as written. For an 8×8-inch pan, halve the recipe and adjust baking time.
- Add-Ins: Try chopped nuts, white chocolate chips, or toffee bits for extra flavor.
- Serving Tip: Warm slices pair perfectly with vanilla ice cream or a drizzle of chocolate sauce.
- Spreading Cookie Dough: Chill the dough for 10 minutes if it’s too sticky to spread easily.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: These can be stored in the fridge for up to a week, but let them come to room temperature before serving for the best texture.
- Freezing: Freeze individual squares for up to 3 months. Thaw at room temperature when ready to enjoy.
Related Recipes
If you loved these Chocolate Chip Cookie Brownies, try these other sweet treats:
Conclusion
Whether you’re a seasoned baker or a beginner, this Chocolate Chip Cookie Brownie recipe offers an easy way to create something truly special. With a little effort and a lot of love, you’ll have a dessert that’s as delicious as it is memorable. Gather your ingredients, preheat the oven, and get ready to enjoy the best of brownies and cookies in one irresistible treat!
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Chocolate Chip Cookie Brownies
Description
Few things are as universally beloved as the humble brownie and the classic chocolate chip cookie. These two desserts have been at the heart of countless celebrations, from birthday parties and school events to quiet nights spent indulging in sweet cravings. Now, imagine combining these two iconic treats into one decadent dessert. Enter the Chocolate Chip Cookie Brownie—a luscious, layered creation that promises to satisfy every dessert lover’s dream.
This recipe takes the best of both worlds: the rich, fudgy, melt-in-your-mouth texture of brownies and the buttery, chewy, chocolate-studded magic of cookies. Together, they form a treat that’s as stunning to look at as it is delightful to eat. Perfect for gatherings, bake sales, or simply treating yourself after a long day, this dessert is one you’ll find yourself making again and again.
Ingredients
For the Brownie Layer:
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cookie Layer:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 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 semi-sweet chocolate chips
Instructions
Step 1: Prepare the Brownie Layer
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to make it easier to lift the dessert out later.
- Mix the Wet Ingredients: In a medium-sized bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Add the Dry Ingredients: Sift in the cocoa powder, flour, salt, and baking powder. Use a spatula to gently fold the dry ingredients into the wet mixture until just combined. Overmixing can lead to denser brownies.
- Pour the Batter: Pour the brownie mixture into the prepared pan, spreading it evenly with a spatula to create a smooth base.
Step 2: Prepare the Cookie Layer
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This step is crucial for creating that classic chewy texture in cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract, ensuring everything is evenly combined.
- Incorporate the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in Chocolate Chips: Stir in the chocolate chips, making sure they’re evenly distributed throughout the dough.
Step 3: Assemble and Bake
- Layer the Cookie Dough: Drop spoonfuls of the cookie dough over the brownie layer in the pan. Use a spatula or your fingers to gently spread the cookie dough, covering the brownie base as evenly as possible.
- Bake: Place the pan in the oven and bake for 25–30 minutes. The top should be golden brown, and a toothpick inserted into the center should come out with a few moist crumbs (not wet batter).
- Cool Completely: Allow the dessert to cool in the pan for at least 30 minutes. This step helps the layers set, making it easier to cut clean slices.
Notes
- Substitutions: Dark chocolate chips can replace semi-sweet for a richer flavor. Brown sugar is best for chewy cookies, but granulated sugar works in a pinch.
- Pan Size: Use a 9×13-inch pan for the recipe as written. For an 8×8-inch pan, halve the recipe and adjust baking time.
- Add-Ins: Try chopped nuts, white chocolate chips, or toffee bits for extra flavor.
- Serving Tip: Warm slices pair perfectly with vanilla ice cream or a drizzle of chocolate sauce.
- Spreading Cookie Dough: Chill the dough for 10 minutes if it’s too sticky to spread easily.