Description
Indulge in the best of both worlds with these Chocolate Chip Cookie Brownies, a delicious layered dessert combining fudgy brownie batter with rich, chewy chocolate chip cookie dough. Perfectly baked to achieve a marbled effect, these brookies offer a delightful treat that is gooey in the center with a slightly crisp edge.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter
- 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
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper for easy removal of the brookies.
- Make brownie batter: In a microwave-safe bowl, melt the butter for the brownie batter. Stir in granulated sugar, eggs, and vanilla extract until thoroughly combined.
- Add dry ingredients to brownie batter: Sift in the cocoa powder, all-purpose flour, and salt into the wet mixture. Mix until the batter is smooth with no lumps remaining.
- Cream butter and sugars for cookie dough: In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add egg and vanilla to cookie dough: Beat in the egg and vanilla extract into the creamed butter-sugar mixture until fully combined and airy.
- Incorporate dry ingredients into cookie dough: Gradually mix in the all-purpose flour, baking soda, and salt until a soft cookie dough forms.
- Fold in chocolate chips: Gently fold the chocolate chips evenly into the cookie dough ensuring they are well distributed.
- Layer brownie batter: Pour the prepared brownie batter into the lined baking dish and spread it evenly across the bottom.
- Add cookie dough topping: Drop spoonfuls of the chocolate chip cookie dough over the brownie batter in scattered dollops.
- Marble the layers: Gently press the cookie dough into the brownie batter to create a marbled, layered effect without fully mixing the two.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes, until the edges are set but the center remains slightly gooey for the perfect chewy texture.
- Cool: Remove the brookies from the oven and allow them to cool completely in the baking dish to set properly.
- Serve: Once cooled, cut into squares or your desired shapes, and enjoy this luscious fusion of brownies and chocolate chip cookies.
Notes
- Use parchment paper to prevent sticking and make cleanup easier.
- Check the brookies at 30 minutes to avoid overbaking; a toothpick inserted should come out with moist crumbs.
- For a nuttier twist, consider adding chopped walnuts or pecans to the cookie dough.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Allow brookies to cool completely before cutting to prevent crumbling.
