Chocolate Chip Cookie Brownies Recipe You’ll Love: The Perfect Brookie Dessert Combo

Brandi Oshea Avatar
By:
Brandi Oshea
Published:

[grow_share_buttons]

Jump to Recipe·Print Recipe
  • Ease of preparation: This chocolate chip cookie brownies recipe is quick and straightforward, allowing even beginners to whip up a delicious dessert in under 45 minutes, with minimal ingredients and simple steps.
  • Health benefits: Using wholesome ingredients, the chocolate chip cookie brownies provide a satisfying treat with options for reduced sugar and added fiber, making it a better-for-you dessert choice.
  • Versatility: Easily adaptable, this chocolate chip cookie brownies recipe can be customized for vegan, gluten-free, or low-calorie diets without compromising flavor or texture.
  • Distinctive flavor: Combining classic chocolate chips with a rich, fudgy brownie base creates a unique, indulgent taste experience that stands out from traditional cookies or brownies alone.
Jump To

Main Ingredients

  • 180 grams semi-sweet chocolate chips (for brownies)
  • 113 grams unsalted butter (divided for both layers)
  • 24 grams Dutch processed cocoa powder (or unsweetened cocoa powder)
  • 200 grams granulated sugar (for brownies)
  • 2 large eggs (for brownies)
  • 80 grams all-purpose flour (for brownies)
  • ½ teaspoon salt (for brownies)
  • 100 grams dark brown sugar (packed, for cookie dough)
  • 50 grams granulated sugar (for cookie dough)
  • 1 large room temperature egg (for cookie dough)
  • ½ teaspoon vanilla extract (for cookie dough)
  • 160 grams all-purpose flour (for cookie dough)
  • ½ teaspoon baking powder (for cookie dough)
  • ¼ teaspoon baking soda (for cookie dough)
  • ½ teaspoon salt (for cookie dough)
  • 130 grams semi-sweet chocolate chips (for cookie dough)

Optional Toppings

  • Additional semi-sweet chocolate chips
  • Flaky salt for sprinkling
  1. Prepare the brown butter: Gently heat the butter until it turns a rich amber and brown specks are visible. Reserve about 90 grams of the brown butter, adding a tablespoon of water if it solidifies to ease mixing.
  2. Make the brownie batter: Preheat the oven to 350°F (175°C). Butter and line an 8-inch square metal baking pan with parchment for easy removal. Melt the remaining butter with 180 grams of semi-sweet chocolate chips until smooth. Stir in cocoa powder until combined.
  3. Mix eggs and sugar: In a separate bowl, whisk together the eggs and granulated sugar vigorously until light, fluffy, and aerated; this encourages a crinkle top.
  4. Combine brownie ingredients: Fold the egg mixture into the melted chocolate mixture. Gently fold in the flour and salt just until mixed, being careful not to overwork the batter.
  5. Prepare the cookie dough: Whisk the reserved brown butter with dark brown and granulated sugars until smooth. Add the egg and vanilla extract, stirring well. Fold in flour, baking powder, baking soda, and salt until no streaks remain. Finally, fold in cookie dough chocolate chips.
  6. Assemble the bars: Spread half of the brownie batter evenly in the prepared pan. Press two-thirds of the cookie dough over the brownie layer in an even layer. Pour the remaining brownie batter on top and smooth. Scatter remaining cookie dough pieces over the surface.
  7. Add toppings: Optionally, sprinkle extra semi-sweet chocolate chips and flaky salt over the top for extra flavor and texture contrast.
  8. Bake: Bake 40 to 45 minutes until edges are set and the center is slightly wobbly, indicating a fudgy texture. Tent loosely with foil after 25 minutes if the cookie topping browns too quickly, removing foil for last 5-10 minutes.
  9. Cool and serve: Allow bars to cool completely before slicing to prevent crumbling and to set the layers perfectly.
Chocolate Chip Cookie Brownies
Chocolate Chip Cookie Brownies Recipe You’ll Love: The Perfect Brookie Dessert Combo 6

  • Replace butter with plant-based alternatives for vegan-friendly versions.
  • Substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) for vegan options.
  • Use gluten-free all-purpose flour blends to accommodate gluten intolerances.
  • Swap granulated sugar with natural sweeteners such as erythritol or coconut sugar for lower calorie options.
  • Use room temperature ingredients and rest batter for 30 minutes to enhance flavor and texture.
  • Mix in nuts like walnuts or pecans, swirl peanut butter, or add shredded coconut for flavor twists.
  • Dust brownies with powdered sugar or drizzle with melted dark chocolate before serving.
  • Prepare batter ahead and refrigerate overnight, or bake in larger pans and freeze individual portions for convenience.
  • Store in an airtight container at room temperature for up to 5 days to maintain freshness and texture.
  • Wrap tightly in plastic wrap and foil, then freeze for up to 3 months; thaw overnight in the fridge before serving.
  • Reheat gently in the microwave for 15-20 seconds or in a low oven (300°F / 150°C) for 5-10 minutes to restore softness.
  • Batch bake and portion before freezing to streamline grab-and-go snacks or desserts.

Can I make chocolate chip cookie brownies ahead of time and how should I store them?

Yes, you can prepare chocolate chip cookie brownies ahead of time. Store them in an airtight container at room temperature to keep them fresh for up to three days. For longer storage, wrap them tightly and freeze for up to two months. When ready to eat, thaw at room temperature or warm briefly in the microwave for a soft texture.

How do I know when chocolate chip cookie brownies are fully baked without overbaking?

Chocolate chip cookie brownies are done when the edges are set and the center still has a slight wobble. Avoid relying on the toothpick test; a clean toothpick often means overbaking. Let the brownies cool completely in the pan to allow residual heat to finish baking, resulting in a fudgy texture.

Can I double or halve the chocolate chip cookie brownies recipe easily?

Yes, you can double or halve the recipe by adjusting all ingredients proportionally. For larger batches, use a 9×13-inch pan or two 8-inch square pans and adjust the baking time accordingly. Keep an eye on the brownies since baking times may vary depending on pan size.

Why is measuring ingredients by weight recommended for baking chocolate chip cookie brownies?

Measuring ingredients in grams gives the most accurate and consistent results, which is crucial for baking success. Using a kitchen scale ensures even ingredient distribution and more reliable textures. While volume measurements are provided, weight measurements are preferred for best outcomes.

What is brown butter and how does it affect the flavor of chocolate chip cookie brownies?

Brown butter is regular butter cooked until the milk solids toast, creating a rich, nutty aroma and amber color. Incorporating brown butter into chocolate chip cookie brownies adds depth and a subtle toasted flavor, enhancing the overall taste and making the brownies more indulgent.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate Chip Cookie Brownies 2.Png

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

🍫 Combine the best of brownies and cookies with these Chocolate Chip Cookie Brownies for a delightful dessert experience.
🍪 Perfect for gatherings, these bars offer a satisfying marbled effect and rich flavors to impress your guests.

  • Total Time: 1 hour 30 minutes
  • Yield: 12-16 bars

Ingredients

– 180 grams semi-sweet chocolate chips (for brownies)

– 113 grams unsalted butter (divided for both layers)

– 24 grams Dutch processed cocoa powder (or unsweetened cocoa powder)

– 200 grams granulated sugar (for brownies)

– 2 large eggs (for brownies)

– 80 grams all-purpose flour (for brownies)

– ½ teaspoon salt (for brownies)

– 100 grams dark brown sugar (packed, for cookie dough)

– 50 grams granulated sugar (for cookie dough)

– 1 large room temperature egg (for cookie dough)

– ½ teaspoon vanilla extract (for cookie dough)

– 160 grams all-purpose flour (for cookie dough)

– ½ teaspoon baking powder (for cookie dough)

– ¼ teaspoon baking soda (for cookie dough)

– ½ teaspoon salt (for cookie dough)

– 130 grams semi-sweet chocolate chips (for cookie dough)

– Additional semi-sweet chocolate chips

– Flaky salt for sprinkling

Instructions

1-Prepare the brown butter: Gently heat the butter until it turns a rich amber and brown specks are visible. Reserve about 90 grams of the brown butter, adding a tablespoon of water if it solidifies to ease mixing.

2-Make the brownie batter: Preheat the oven to 350°F (175°C). Butter and line an 8-inch square metal baking pan with parchment for easy removal. Melt the remaining butter with 180 grams of semi-sweet chocolate chips until smooth. Stir in cocoa powder until combined.

3-Mix eggs and sugar: In a separate bowl, whisk together the eggs and granulated sugar vigorously until light, fluffy, and aerated; this encourages a crinkle top.

4-Combine brownie ingredients: Fold the egg mixture into the melted chocolate mixture. Gently fold in the flour and salt just until mixed, being careful not to overwork the batter.

5-Prepare the cookie dough: Whisk the reserved brown butter with dark brown and granulated sugars until smooth. Add the egg and vanilla extract, stirring well. Fold in flour, baking powder, baking soda, and salt until no streaks remain. Finally, fold in cookie dough chocolate chips.

6-Assemble the bars: Spread half of the brownie batter evenly in the prepared pan. Press two-thirds of the cookie dough over the brownie layer in an even layer. Pour the remaining brownie batter on top and smooth. Scatter remaining cookie dough pieces over the surface.

7-Add toppings: Optionally, sprinkle extra semi-sweet chocolate chips and flaky salt over the top for extra flavor and texture contrast.

8-Bake: Bake 40 to 45 minutes until edges are set and the center is slightly wobbly, indicating a fudgy texture. Tent loosely with foil after 25 minutes if the cookie topping browns too quickly, removing foil for last 5-10 minutes.

9-Cool and serve: Allow bars to cool completely before slicing to prevent crumbling and to set the layers perfectly.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🧈 Use a metal baking pan for better heat conduction and crispier edges.
🥄 Precise ingredient measurements are crucial to prevent dry or tough results.
🍫 Bloom cocoa powder in warm melted butter and chocolate for deeper flavor.

  • Author: Brandi Oshea
  • Prep Time: 45 minutes
  • Cooling Time: 30 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bar
  • Calories: 368
  • Sugar: 29g
  • Sodium: Varies
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: Varies
  • Trans Fat: Varies
  • Carbohydrates: 44g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: Varies

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Next Recipe

1 thought on “Chocolate Chip Cookie Brownies Recipe You’ll Love: The Perfect Brookie Dessert Combo”

  1. Wow, these chocolate chip cookie brownies were a hit at my family dinner last night! 🍪🍫 I added a handful of walnuts to the batter for a bit of crunch, and it turned out great. Thank you for this amazing recipe!

    Reply

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star