Description
Delight in the best of both worlds with these Chocolate Chip Cookie Brownies—a decadent treat that combines fudgy, gooey brownies with rich chocolate chip cookie dough swirls on top. With a perfectly balanced bitterness from dark chocolate and sweet, buttery cookie dough bursts, these bars offer an irresistible texture contrast and a luxurious flavor that’s perfect for any occasion.
Ingredients
Scale
Brownie Batter
- ½ cup (115g) unsalted butter
- ½ cup (100g) dark brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (65g) all-purpose flour, spooned and leveled
- ½ cup (40g) unsweetened cocoa powder
- ¼ teaspoon salt
- 3.5 oz (100g) 70% cocoa chocolate bar, chopped (reserve some pieces for topping)
Chocolate Chip Cookie Dough
- 6 tablespoons (90g) unsalted butter
- ⅓ cup (67g) dark brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (130g) all-purpose flour, spooned and leveled
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (130g) semi-sweet chocolate chips, plus more for sprinkling on top
- Flaky sea salt (optional – for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter an 8×8 inch baking pan and line it with parchment paper, leaving extra overhang on the sides for easy removal later.
- Melt Butter for Brownie Batter: In a small saucepan over medium heat, melt ½ cup (115g) unsalted butter until fully melted and sizzling, then pour it into a large mixing bowl.
- Add Sugars: While the butter is still hot, add ½ cup (100g) dark brown sugar and ½ cup (100g) granulated sugar to the bowl. Stir to combine thoroughly, resulting in a grainy texture.
- Incorporate Eggs and Vanilla: Whisk in 2 large room temperature eggs and 1 teaspoon pure vanilla extract until smooth and combined.
- Add Dry Ingredients and Chocolate: Sift in ½ cup (65g) all-purpose flour, ½ cup (40g) unsweetened cocoa powder, and ¼ teaspoon salt. Add chopped 3.5 oz (100g) 70% cocoa chocolate bar, reserving some pieces for topping. Gently mix until just combined to avoid overmixing.
- Spread Brownie Batter: Pour the brownie batter into the prepared baking pan and spread evenly to form a smooth layer. Set aside while you prepare the cookie dough.
- Prepare Cookie Dough Bowl: Lightly wipe the mixing bowl used for the brownie batter to remove excess residue; it doesn’t have to be spotless.
- Melt Butter for Cookie Dough: Melt 6 tablespoons (90g) unsalted butter in a pot over medium heat until fully melted.
- Add Sugars to Butter: Transfer melted butter to the bowl and add ⅓ cup (67g) dark brown sugar and ¼ cup (50g) granulated sugar. Mix well to moisten the sugars.
- Incorporate Egg and Vanilla: Add 1 large egg and 1 teaspoon pure vanilla extract to the bowl. Whisk until the mixture is smooth.
- Add Dry Ingredients: Stir in 1 cup (130g) all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon baking soda, and ¼ teaspoon salt. Mix until no streaks remain.
- Fold in Chocolate Chips: Gently fold ¾ cup (130g) semi-sweet chocolate chips into the cookie dough.
- Layer Cookie Dough Over Brownie Batter: Using a 1.5 tablespoon cookie scoop or two spoons, dollop chunks of cookie dough evenly over the brownie batter in the pan.
- Even Out Cookie Dough: Gently press each cookie dough dollop down to wedge it slightly into the brownie batter and create a roughly even surface. Sprinkle remaining chopped chocolate and additional chocolate chips on top.
- First Bake: Place the pan in the center of the preheated oven and bake for 25 minutes.
- Deflate Centers: Remove the pan from the oven and, with the oven door closed, firmly bang the pan 5-6 times against the countertop to deflate air bubbles, resulting in a denser, fudgier texture.
- Final Bake: Return the pan to the oven and bake for another 8-12 minutes or until the cookie dough on top has browned evenly.
- Cool and Serve: Allow brownies to cool completely in the pan before using the parchment overhang to lift them out. Slice into 16 bars and optionally sprinkle flaky sea salt on top before serving.
Notes
- Adding chopped 70% cocoa chocolate bar to the brownie batter creates extra gooeyness and a perfect bittersweet balance. Omitting it will result in slightly less fudgy brownies.
- Banging the pan on the counter mid-bake helps remove air bubbles for a denser texture but can be skipped if you prefer a cakier brownie. In that case, bake continuously for 32-38 minutes.
- Using parchment paper with overhang makes removing the brownies from the pan much easier and keeps their shape intact.
- Make sure all eggs used are at room temperature for better mixing and texture.
- Flaky sea salt on top adds a wonderful contrast to the sweetness and enhances flavor but is optional.
Keywords: Chocolate chip cookie brownies, fudgy brownies, chocolate chip cookie dough, layered brownies, easy dessert recipe, homemade brownies