Description
Delight in the best of both worlds with these Chocolate Chip Cookie Brownies, a scrumptious treat featuring a rich, fudgy brownie base topped with soft, gooey chocolate chip cookie dough. Baked to perfection, this marbled dessert offers the perfect balance of chocolatey depth and sweet, buttery cookie goodness in every bite.
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 Oven: Preheat your oven to 350°F (175°C) and prepare a baking dish by lining it with parchment paper to prevent sticking and ensure easy removal.
- Melt Butter for Brownie Batter: In a microwave-safe bowl, melt the 1/2 cup of unsalted butter for the brownie batter. Stir in 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until the mixture is smooth and well combined.
- Mix Dry Ingredients for Brownie: Sift together 1/3 cup cocoa powder, 1/2 cup all-purpose flour, and 1/4 teaspoon salt. Gradually fold these dry ingredients into the wet brownie mixture until smooth and free of lumps.
- Cream Butter and Sugars for Cookie Dough: In a separate bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy, which gives the cookie dough a soft texture.
- Add Egg and Vanilla to Cookie Dough: Beat in 1 large egg and 1 teaspoon vanilla extract into the creamed mixture until fully incorporated and fluffy.
- Mix Dry Ingredients for Cookie Dough: Gradually add 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Stir gently until a soft cookie dough forms.
- Fold in Chocolate Chips: Gently fold 1 cup of chocolate chips into the cookie dough, distributing them evenly throughout.
- Spread Brownie Batter: Pour the prepared brownie batter into the lined baking dish and spread it evenly to form a smooth base layer.
- Dollop Cookie Dough: Spoon dollops of the chocolate chip cookie dough over the brownie batter, distributing them evenly.
- Create Marble Effect: Gently press and swirl the cookie dough into the brownie batter for a marbled, swirled effect that combines both textures beautifully.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the edges are firm and set, while the center remains slightly gooey for a perfect fudgy texture.
- Cool and Serve: Remove from the oven and let the brookies cool completely in the baking dish. Once cooled, cut into squares or your preferred shapes and enjoy the delicious fusion dessert.
Notes
- Ensure the butter for the chocolate chip cookie dough is softened but not melted for the best texture.
- Use parchment paper to line the baking dish for easy removal and cleanup.
- Do not overbake to maintain a gooey center; check at 30 minutes to avoid drying out.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra chocolaty twist, sprinkle some additional chocolate chips on top before baking.
