DESSERT RECIPES

Layered Chocolate Chip Cookie Brownies

Updated

Fudgy brownie batter topped with chunks of chocolate chip cookie dough and baked in one 8-inch pan, for bars with a soft brownie base and a golden cookie crust.

Prep
25 min
Cook
25 min
Total
2 hr 20 min
Yield
9 to 12 bars
Illustration of Layered Chocolate Chip Cookie Brownies

When you cannot decide between cookies and brownies, these bars settle it. A dense, chocolatey brownie layer goes into the pan first, and pieces of chocolate chip cookie dough are scattered over the top, so they bake into a crisp-edged, chewy cookie crust. It is a classic from the KitchenSimplicity archive.

The recipe fits a single 8-inch square pan, which makes it a good size for a family treat, a bake sale contribution or a care package. The bars also freeze well, so you can tuck a few away for later.

Tips

  • Store the bars in an airtight container at room temperature for up to 3 days.
  • Freeze cut bars, wrapped individually, for up to 3 months; thaw at room temperature or enjoy them slightly chilled.
  • For neater squares, chill the cooled slab for 20 minutes and wipe the knife clean between cuts.
  • Swap the semisweet chips for milk chocolate chips or chopped toffee for a sweeter cookie layer.

Layered Chocolate Chip Cookie Brownies

Prep
25 min
Cook
25 min
Total
2 hr 20 min
Yield
9 to 12 bars

Ingredients

  • For the cookie dough:
  • 5 tablespoons (70 g) unsalted butter, softened
  • 3 tablespoons (40 g) packed brown sugar
  • 3 tablespoons (38 g) granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups (155 g) all-purpose flour
  • 3/4 cup (130 g) semisweet chocolate chips
  • For the brownie layer:
  • 1/4 cup (57 g) unsalted butter
  • 3 ounces (85 g) bittersweet chocolate, chopped
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons (10 g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 5 tablespoons (40 g) all-purpose flour

Steps

  1. Heat the oven to 350°F. Grease an 8 x 8-inch baking pan and line it with parchment, leaving some overhang on two sides so you can lift the bars out later.
  2. Make the cookie dough: beat the softened butter with the brown and granulated sugars until light and creamy. Beat in the egg and vanilla.
  3. Add the baking soda, baking powder, salt and flour and mix until no dry flour remains. Stir in the chocolate chips and set the dough aside.
  4. Make the brownie layer: in a small saucepan over medium-low heat, melt the butter and chopped chocolate together, stirring constantly, until smooth. Take the pan off the heat.
  5. Whisk the sugar into the warm chocolate, then whisk in the egg and vanilla until glossy. Whisk in the cocoa powder and salt, then fold in the flour just until combined.
  6. Spread the brownie batter evenly in the prepared pan.
  7. Pinch the cookie dough into small chunks and scatter them over the brownie batter, covering the surface as evenly as you can. Small gaps are fine; they fill in as the dough spreads.
  8. Bake for 25 to 30 minutes, until the cookie layer is set and lightly golden and a toothpick pushed into the brownie layer comes out with a few moist crumbs.
  9. Cool completely in the pan on a rack, about 1 1/2 hours, then lift the bars out with the parchment and cut into 9 or 12 squares.

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