Chocolate Chip Cookie Brownies
Combine the rich and fudgy flavor of brownies with the chewy, buttery goodness of chocolate chip cookies in these delicious brookies.
Ingredients
Brownie Batter
- 1/2 cup unsalted butter Melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Chocolate Chip Cookie Dough
- 1/2 cup unsalted butter Softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 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 chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
- In a microwave-safe bowl, melt the butter for the brownie batter. Stir in the granulated sugar, eggs, and vanilla extract until well combined.
- Sift in the cocoa powder, all-purpose flour, and salt. Mix until the batter is smooth and no lumps remain.
- In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar for the chocolate chip cookie dough.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until light and fluffy.
- Gradually mix in the all-purpose flour, baking soda, and salt until a soft cookie dough forms.
- Fold in the chocolate chips until they are evenly distributed throughout the dough.
- Pour the brownie batter into the lined baking dish, spreading it evenly.
- Take spoonfuls of the chocolate chip cookie dough and drop them onto the brownie batter.
- Gently press the dough into the brownie batter to create a marbled effect.
Baking
- Bake in the preheated oven for 30-35 minutes, or until the edges are set, and the center is slightly gooey.
- Remove from the oven and allow the brookies to cool completely in the baking dish.
- Once cooled, cut into squares or desired shapes and savor the divine fusion.
Notes
Serve warm or at room temperature. Pair with vanilla ice cream or drizzle with chocolate sauce for extra indulgence. Store in an airtight container for 3-4 days, or freeze for up to 3 months.