Chocolate Chip Cookie Brownies Recipe

If you’ve ever been torn between baking brownies or chocolate chip cookies, this Chocolate Chip Cookie Brownies recipe—aka brookies—is the best of both worlds. With a rich, fudgy brownie base and a golden, gooey layer of chocolate chip cookie dough, this crowd-pleasing dessert is a decadent mashup you’ll want to make again and again. Perfect for bake sales, parties, or cozy nights in!

Why You’ll Love These Brookies

Two Desserts in One: No need to choose—this recipe satisfies cookie and brownie cravings in one bite.
Easy to Make: Simple ingredients and straightforward steps make this recipe great for beginner bakers.
Perfect Texture: Fudgy, chewy, and melty all at once with gooey centers and golden edges.
Versatile Treat: Great for lunchboxes, holiday trays, or warm with ice cream for an indulgent dessert.

Ingredients

Brownie Batter

½ cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup cocoa powder
½ cup all-purpose flour
¼ teaspoon salt

Chocolate Chip Cookie Dough

½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup chocolate chips

Instructions

Preheat the oven: Set oven to 350°F (175°C). Line an 8×8 or 9×9 baking dish with parchment paper, leaving a slight overhang for easy removal.
Make the brownie batter: In a microwave-safe bowl, melt the butter. Stir in granulated sugar, eggs, and vanilla extract until smooth. Sift in cocoa powder, flour, and salt. Mix until fully combined and lump-free.
Prepare the cookie dough: In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy. Add egg and vanilla, beating until light and well blended.
Combine dry ingredients: Gradually mix in flour, baking soda, and salt to the cookie dough. Fold in the chocolate chips until evenly distributed.
Layer the batter: Pour brownie batter into the prepared pan and smooth the top. Drop spoonfuls of cookie dough over the brownie base.
Marble the layers: Gently press the cookie dough into the brownie batter. Use a spatula or knife to slightly swirl the batters together for a marbled effect.
Bake: Place the pan in the oven and bake for 30–35 minutes. The edges should be set, and the center slightly gooey (a toothpick inserted should come out with moist crumbs).
Cool completely: Let brookies cool fully in the pan before slicing. This helps the layers set for cleaner cuts.
Slice and serve: Cut into 16 squares or your preferred size. Enjoy as-is or serve warm with a scoop of vanilla ice cream.

Tips for Success

Don’t overbake: Slightly underbaking keeps the center fudgy and prevents dryness.
Room temperature ingredients: Make sure butter and eggs are room temperature for best mixing results.
Add-ins: Try mixing in chopped nuts, toffee bits, or white chocolate chips for extra texture.
Use quality chocolate: High-quality chocolate chips or chunks make a big flavor difference.

Storage

At room temperature: Store in an airtight container for up to 4 days.
To freeze: Wrap individual squares in plastic wrap and freeze in a zip-top bag for up to 2 months.
To reheat: Microwave for 10–15 seconds to enjoy that fresh-from-the-oven gooeyness.

Nutrition Facts (per serving)

Servings: 16
Calories: ~280
Carbohydrates: ~35g
Protein: ~3g
Fat: ~14g
Sugar: ~22g

Final Thoughts

This Chocolate Chip Cookie Brownies Recipe delivers the ultimate dessert mashup with soft, chewy cookie dough layered over a rich, chocolatey brownie base. It’s the kind of bake that brings comfort, joy, and just the right amount of indulgence. Whether you’re baking for a crowd or just treating yourself, these brookies are always a winning choice!