Chocolate Chip Cookie Brownies (Print Version)

Rich fudgy brownie base crowned with chewy chocolate chip cookie topping creates the ultimate dessert bar experience.

# What You 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 teaspoon vanilla extract
06 - 3/4 cup unsweetened cocoa powder
07 - 1/2 cup all-purpose flour
08 - 1/4 teaspoon 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 teaspoon vanilla extract
14 - 1 1/4 cups all-purpose flour
15 - 1/2 teaspoon baking soda
16 - 1/4 teaspoon salt
17 - 2/3 cup semisweet chocolate chips

# Directions:

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 and slicing into bars.

# Expert Tips:

01 -
  • You get the best of both worlds without having to choose between cookies and brownies
  • The texture contrast is unreal with fudgy bottom and chewy crispy top
  • These bars disappear faster than you can say which layer is better
02 -
  • Overmixing the brownie batter makes them tough so fold gently and stop as soon as flour disappears
  • Room temperature ingredients for the cookie layer actually matter for proper texture
  • The toothpick test is your friend but look for moist crumbs not clean because these continue cooking
03 -
  • Underbake slightly if you love that gooey center because these firms up as they cool
  • Freeze the entire uncut baked block wrapped tightly for up to three months
  • Use a hot knife to get clean perfect cuts every single time

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