Chocolate Chip Brownies

These amazing chocolate chip cookie brownies blend two tasty favorites into one incredible dessert. Each piece gives you the dense, chocolatey bliss of a brownie base covered with the buttery, chip-filled delight of a classic cookie. It's a texture wonderland—the chewy brownie bottom meets a slightly crunchy cookie top with melty chocolate bits throughout. They're great for school fundraisers, family get-togethers, or just spoiling yourself after a tough day.

I brought these to my kid's soccer team gathering last spring, thinking I'd just drop them off and leave. But I couldn't even put the container down before several parents were asking how to make them, and the whole batch vanished within minutes. Something about the mix of textures and tastes seemed to win over everyone from the fussiest kids to the grown-ups who normally turn their noses up at sweets.

Fudgy Brownie Base

• Unsalted butter (1/2 cup, melted): Makes everything moist and rich; fancy European butter works amazingly well here
• Granulated sugar (1 cup): Adds sweetness and helps make that shiny brownie top everyone loves
• Large eggs (2): Holds everything together and makes the texture fudgy; using room temp eggs mixes in better
• Vanilla extract (1 teaspoon): Boosts the chocolate flavor with extra depth; real vanilla makes a big difference
• Unsweetened cocoa powder (1/3 cup): Creates the chocolate flavor base; Dutch-processed gives a darker color and smoother taste
• All-purpose flour (1 1/4 cups): Gives structure while keeping things fudgy; weighing it works better than measuring cups
• Salt (1/4 teaspoon): Makes the sweet and chocolate flavors pop more; sea salt works better than regular table salt
• Baking powder (1/4 teaspoon): Adds just enough rise without making things cakey; check it's still good before using

Delicious Cookie Topping

Unsalted butter (1/2 cup, softened):

Forms the soft base of the cookie mix; make sure it's room temperature for best results.

Granulated sugar (1/2 cup):

Gives the cookie layer its crunch and sweetness.

Brown sugar (1/2 cup, packed):

Adds moisture and toffee-like flavor to the cookie part; dark brown makes these flavors stronger.

Large egg (1):

Helps everything stick together while adding richness; works better at room temperature.

Vanilla extract (1 teaspoon):

Adds warm, sweet notes to round out the flavor.

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

Creates the cookie structure; gently spoon it into measuring cups for the right amount.

Baking soda (1/2 teaspoon):

Makes the cookie layer rise and get the right texture.

Salt (1/2 teaspoon):

Balances the sweetness and brings out all the flavors.

Semi-sweet chocolate chips (1 cup):

Creates pockets of melty chocolate throughout; good quality chips with real cocoa butter work best.

Making Magic Happen

Brownie Mix:

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

Adding Dry Stuff:

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

Bottom Layer:

Pour your brownie mix into the pan and spread it out evenly, getting into all the corners and making the top level. This thinner layer will be the chewy foundation for your dessert.

Cookie Dough Mixing:

In another big bowl, beat the soft butter with both sugars using an electric mixer on medium for about 2-3 minutes until it's fluffy and light. This puts air in for better cookie texture. Add the egg and vanilla, beating until everything looks smooth and glossy.

Finishing the Dough:

Mix flour, baking soda, and salt in a separate bowl, then add to your wet ingredients in three batches, mixing on low just until combined each time. Fold in chocolate chips by hand with a rubber spatula, making sure they're spread throughout the dough.

Putting It Together:

Drop spoonfuls of cookie dough all over the brownie layer, then carefully spread it into an even layer with an offset spatula, trying not to mix into the brownie batter below. Don't worry about making it perfectly smooth—a little unevenness looks homemade and nice.

Baking Time:

Put the pan on the middle rack of your heated oven and bake for 25-30 minutes until the cookie part is golden brown at the edges and the middle looks set but still a bit soft. When you stick a toothpick in, it should come out with a few moist crumbs but no wet batter.

Cooling Down:

Let your creation cool completely in the pan on a wire rack, which might take 1-2 hours. This waiting time is super important for the right texture and clean cutting. For even neater slices, chill in the fridge for 30 minutes after they reach room temperature.

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My grandma taught me you can't rush layered desserts. I can still picture her gently slapping my hand when I tried cutting into her special bars before they'd cooled properly. 'The best things take time,' she'd say with that wise little smile. These cookie brownies prove her right—they change completely with proper cooling, going from a hot, messy blob to perfect squares with clear layers you can actually pick up and enjoy.

Tasty Companions

These cookie brownies go great with lots of different sides to make an amazing dessert. Try warm squares topped with vanilla ice cream for that awesome hot-cold contrast. Coffee lovers will enjoy them alongside a cappuccino topped with thick Greek yogurt, sprinkled cinnamon, and a touch of honey. For fancy occasions, crumble some pieces and layer them with whipped cream and fresh berries in clear glasses for beautiful parfaits. During the holidays, make them extra special by serving with peppermint ice cream or drizzling some raspberry sauce on top.

Fun Twists

This recipe can be changed up in so many tasty ways to match what you're craving. If you love peanut butter, swirl about 1/4 cup of the creamy kind into the brownie mix before adding the cookie layer on top. White chocolate fans can swap out the regular chips for white ones in the cookie dough. Make them match the season by mixing in 1/2 cup crushed candy canes at Christmas time, or add 1/3 cup chopped dried cherries for a Black Forest feel. For extra crunch and flavor, try sprinkling 1/2 cup of toasted chopped walnuts or pecans between the two layers.

Keeping Them Fresh

Keep your treats tasting great with these simple storage tricks. Store them at room temperature in an airtight container for up to 3 days, putting parchment paper between layers so they don't stick together. To keep them fresh longer, put them in sealed containers in the fridge for up to a week, but let them warm up before eating for the best flavor and texture. They freeze really well too—wrap single pieces in plastic wrap, then foil, and freeze for up to 3 months. When you want one, let it thaw at room temperature for about an hour, or warm it slightly in a 300°F oven for 5-10 minutes to taste almost freshly baked.

These chocolate chip cookie brownies have become my go-to dish for potlucks, with friends and family always asking me to bring them to every gathering. What's really cool about them is how they please both cookie fans and brownie lovers at the same time. The contrast between the thick, fudgy bottom and the buttery, chocolate-dotted top creates something way more special than either dessert could be on its own.

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Recipe FAQs

→ Can I swap the brownie layer with a boxed mix?

Yes, you can! Just follow the instructions on the box, layer it in the pan, and top it with the cookie dough.

→ How will I know if the brookies are fully baked?

The edges should look set and start pulling away from the pan. If you insert a toothpick, it should have moist crumbs, not batter.

→ Is freezing these bars an option?

Absolutely! Let them cool, slice into squares, and layer in a container with parchment. Freeze for up to 3 months and thaw before enjoying.

→ What pan size should I use for baking?

A 9×9-inch pan works best. If using a 9×13-inch pan, expect thinner layers and reduce bake time by about 5 minutes.

→ Can I add other mix-ins to this treat?

Why not! Toss in caramel bits, chopped nuts, or flavored chips like peanut butter or butterscotch for extra amazing flavor.

→ Why are my brookies turning out dry?

They might be overbaked. Pull them out when they're a bit underdone, as they'll set a bit more while cooling.