Chocolate Chip Brownies

Two favorite treats come together in these mouthwatering chocolate chip cookie brownies. Each bite delivers a fudgy, intense brownie base covered with buttery, chip-filled cookie dough. It's a texture wonderland—the chewy brownie bottom transitions into a slightly crisp cookie layer with melty chocolate chips throughout. They're great for school fundraisers, family parties, or just a special treat when you need a pick-me-up.

I took these to my kid's soccer team get-together last spring and couldn't believe what happened. I barely put the container down when several parents rushed over asking how I made them. The whole batch vanished in minutes! Something about the mix of textures won over everyone from fussy kids to grownups who know their desserts.

Fudgy Base Layer

• Unsalted butter (1/2 cup, melted): Makes everything moist and rich; fancy European butter works even better
• Granulated sugar (1 cup): Adds sweetness and helps create that shiny brownie crust
• Large eggs (2): Holds everything together and makes brownies fudgy; let them warm up first for easier mixing
• Vanilla extract (1 teaspoon): Boosts chocolate flavor with nice background notes; real vanilla beats the fake stuff
• Unsweetened cocoa powder (1/3 cup): Creates the chocolate foundation; Dutch-processed gives darker color and smoother taste
• All-purpose flour (1 1/4 cups): Gives structure while keeping things fudgy; weighing flour works better than measuring cups
• Salt (1/4 teaspoon): Makes chocolate and sweet flavors pop; sea salt mixes in more evenly
• Baking powder (1/4 teaspoon): Adds just enough rise without making things cakey; check it's still fresh

Delicious Cookie Topping

Unsalted butter (1/2 cup, softened):

Forms the base for soft cookies; make sure it's room temp for proper mixing.

Granulated sugar (1/2 cup):

Gives the cookie layer its sweet crunch.

Brown sugar (1/2 cup, packed):

Adds moisture and caramel flavor; dark brown sugar makes it even tastier.

Large egg (1):

Holds cookie dough together; works better when not cold from the fridge.

Vanilla extract (1 teaspoon):

Adds warmth and depth to the flavor mix.

All-purpose flour (1 1/4 cups):

Creates the cookie structure; scoop and level for the right amount.

Baking soda (1/2 teaspoon):

Makes cookies puff up with the perfect texture.

Salt (1/2 teaspoon):

Balances the sweetness and brings out all the flavors.

Semi-sweet chocolate chips (1 cup):

Creates pockets of melty goodness; better-quality chips really make a difference.

Making Magic Happen

Getting Brownies Ready:

Heat oven to 350°F (175°C) and get a 9×13-inch pan ready by greasing it well or lining with parchment paper that hangs over the sides for easy lifting later. Mix melted butter and sugar in a bowl until they're completely combined, then add eggs one by one, mixing well after each until the mixture looks a bit lighter.

Adding Dry Stuff:

Sift cocoa right into your wet mix to avoid lumps, then add flour, salt, and baking powder. Fold in chocolate chips with a rubber spatula, making sure they're spread out evenly in the batter.

Setting the Foundation:

Pour brownie mix into your pan and spread it out to make a nice even layer that reaches all corners. This thin layer will be the chewy base of your treats.

Making Cookie Magic:

In another bowl, beat soft butter with both sugars using a mixer on medium for about 2-3 minutes until it's fluffy and lighter in color. This puts air in the mix for better cookies. Add egg and vanilla, beating until it all looks smooth and shiny.

Adding Cookie Dry Ingredients:

Mix flour, baking soda, and salt in a separate bowl, then add to your butter mix in three batches, mixing on low just enough to combine each time. Stir in chocolate chips by hand so they're evenly spread throughout.

Building Your Bars:

Drop spoonfuls of cookie dough all over the brownie batter, then carefully spread it out with a flat spatula without mixing into the brownie layer below. Don't worry about making it perfectly smooth—a little unevenness looks homemade.

Baking to Perfection:

Put the pan in the middle of your preheated oven and bake for 25-30 minutes until the cookie part is golden at the edges and the middle looks set but still a little soft. When you stick a toothpick in, it should have a few moist crumbs but no wet batter.

The Waiting Game:

Let the whole thing cool completely in the pan on a wire rack, which takes 1-2 hours. This cooling time isn't just busy work—it's key for the right texture and clean cuts. For even neater squares, chill in the fridge for 30 minutes after they reach room temp.

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My grandma always taught me to be patient with layered desserts. I can still picture her gently pushing my hand away when I tried to cut into her special bars too soon. 'Good things take time,' she'd say with that knowing look. These cookie brownies prove her right—they transform completely during cooling, changing from a hot, messy mix into perfect squares with clear layers you can actually pick up and enjoy.

Tasty Combos

These cookie brownies taste great with lots of different sides. Try them warm with a scoop of vanilla ice cream for that amazing hot-cold combo. Coffee lovers will enjoy them with a cappuccino topped with thick yogurt, cinnamon, and a touch of honey. For fancy occasions, break up some cookie brownies and layer them with whipped cream and fresh berries in clear glasses for pretty dessert cups. During holiday time, serve them with peppermint ice cream or drizzle some raspberry sauce on top.

Fun Twists

You can switch up this recipe in so many ways. If you love peanut butter, swirl about 1/4 cup of creamy peanut butter into the brownie part before adding the cookie layer. White chocolate fans can swap out regular chips for white chocolate ones in the cookie dough. Make them holiday-ready by mixing in 1/2 cup crushed candy canes at Christmas, or add 1/3 cup chopped dried cherries for a Black Forest twist. Want more crunch? Sprinkle 1/2 cup toasted chopped walnuts or pecans between the two layers.

Keeping Them Fresh

Make sure your treats stay yummy with these storage tricks. Keep them in an airtight container at room temp for up to 3 days, with parchment paper between layers so they don't stick together. For longer freshness, store them in sealed containers in the fridge for up to a week, but let them warm up before eating for the best taste. They freeze great too—wrap each piece in plastic wrap, then foil, and freeze for up to 3 months. When you want one, let it sit at room temp for about an hour, or warm it for 5-10 minutes in a 300°F oven to taste almost freshly baked.

These chocolate chip cookie brownies have become my go-to treat for gatherings, with friends and family always asking me to bring them. What makes them so special is how they please both cookie fans and brownie lovers at the same time. The contrast between the rich, fudgy bottom and the buttery, chocolate-dotted top creates something that's way better than either dessert on its own.

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Frequently Asked Questions

→ Can I swap the brownie layer with store-bought mix?

Sure! Prepare your favorite boxed mix as instructed, spread it in your pan, and top with the cookie dough.

→ How do I tell if the brookies are baked?

Look for edges pulling from the pan and a toothpick coming out with a few crumbs. The center should still be a bit soft.

→ Is it okay to freeze them?

Yes, you can freeze them after cooling and cutting them into squares. Layer them in a container with parchment paper, and they'll last up to 3 months.

→ What size pan should I use?

A 9×9-inch pan works best. A 9×13-inch pan is fine, but the layers will be thinner, and baking time will drop by about 5 minutes.

→ Can I add other goodies to the mix?

Go for it! Toss in nuts, caramel, or different chips like butterscotch or peanut butter to either layer for extra fun.

→ Why did mine turn out dry?

They're probably overbaked. They keep cooking a little as they cool, so take them out when they're slightly underdone for the perfect texture.