Description
Ultra-fudgy chocolate chip cookie brownies that combine rich brownie batter with chewy chocolate chip cookie dough in one easy dessert bar. Perfect texture with no-chill dough and one-bowl method. Ready in under an hour!
Ingredients
Brownie Batter:
• ½ cup (113g) unsalted butter
• 4 oz (113g) semi-sweet chocolate, chopped
• ¾ cup (150g) granulated sugar
• ¼ cup (50g) brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ⅓ cup (40g) Dutch-process cocoa powder
• ½ cup (65g) all-purpose flour
• ¼ tsp salt
Chocolate Chip Cookie Dough:
• 6 tbsp (85g) unsalted butter, melted
• ¼ cup (50g) granulated sugar
• ½ cup (100g) brown sugar, packed
• 1 large egg yolk
• 1 tsp vanilla extract
• ¾ cup (95g) all-purpose flour
• ¼ tsp baking soda
• ¼ tsp salt
• ¾ cup (130g) semi-sweet chocolate chips
Instructions
1. 1. Preheat oven to 350°F (175°C). Line 8×8-inch metal pan with parchment.
2. 2. Melt butter and chocolate in microwave (20-sec bursts). Cool 2 min.
3. 3. Whisk in sugars. Add eggs and vanilla; whisk 1 min until glossy.
4. 4. Sift in cocoa, flour, salt. Fold gently until combined.
5. 5. For cookie dough: Stir melted butter with sugars. Mix in yolk and vanilla.
6. 6. Add flour, baking soda, salt. Fold in chocolate chips.
7. 7. Spread half brownie batter in pan. Add cookie dough layer.
8. 8. Top with remaining brownie batter and swirl.
9. 9. Bake 25-30 min until edges set, center slightly jiggly.
10. 10. Cool 30 min in pan, then 2 hours on rack. Cut into 16 squares.
Notes
Tips: Use metal pan (not glass). Check doneness with toothpick (moist crumbs). Brown butter optional for nutty flavor. Store airtight 4 days or freeze 3 months. Double for 9×13 pan.
- Prep Time: PT20M
- Cook Time: PT30M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 25g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg