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Luna Hossain

Chocolate Chip Cookie Brownies

This recipe combines fudgy brownies and chewy chocolate chip cookies in one easy-to-slice dessert baked in a single pan. The brownie batter is made first, spread into a lined 8×8-inch pan, and topped with spoonfuls of cookie dough. Extra chocolate chips and optional flaky salt are added before baking at 350°F (175°C) for 25–35 minutes, until the top is lightly golden but the center stays soft. After cooling completely, the slab is lifted out and cut into squares. The result is a rich, deeply chocolatey base with a soft, chewy cookie layer, offering two textures in one simple, low-cleanup recipe.
Calories: ~360 | Carbohydrates: ~45 g | Fat: ~20 g | Protein: ~4 g
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12
Course: Bars & Brownies
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • For the brownie layer
  • Butter
  • Sugar
  • Eggs
  • Cocoa powder or melted dark chocolate
  • All-purpose flour
  • Chocolate chips
  • For the cookie layer
  • Butter
  • Sugar
  • Egg
  • All-purpose flour
  • Chocolate chips
  • Optional topping
  • Flaky sea salt

Equipment

  • 8×8-inch baking pan
  • Parchment paper
  • Mixing bowls
  • Spoon or spatula
  • Measuring cups and spoons
  • Oven

Method
 

  1. Heat the oven to 350°F (175°C) and line the pan with parchment. The paper should hang over the sides so the bars are easy to lift later.
  2. Melt the butter for the brownie layer until just liquid. Stir in sugar, then eggs, until smooth and shiny. The batter should look thick.
  3. Mix in the cocoa powder or melted chocolate. Add flour and stir just until combined. Fold in chocolate chips. The batter will be dark and dense.
  4. Spread the brownie batter evenly in the pan. Use the back of a spoon to smooth it out.
  5. In a clean bowl, mix butter and sugar for the cookie layer until smooth. Stir in the egg. Add flour and mix until a soft dough forms. Fold in chocolate chips.
  6. Drop spoonfuls of cookie dough over the brownie batter. Press them down lightly, leaving uneven patches. The top should look rustic, not smooth.
  7. Sprinkle extra chocolate chips and flaky salt on top if using.
  8. Bake for 25–35 minutes. The top should look set and lightly golden. The center should still feel soft.
  9. Let the pan cool completely. Lift out the slab and cut into squares.

Notes

  • Do not overmix either batter. This can make the bars tough.
  • Do not overbake. If the center is dry, the brownies will lose their fudgy texture.
  • Let the bars cool before cutting, or they may fall apart.
  • Press the cookie dough gently. If you flatten it too much, the top can bake unevenly.