A delightful fusion of chewy brownie and cookie goodness, layered to perfection. This recipe combines the rich, fudgy texture of brownies with the classic appeal of chocolate chip cookies, creating a dessert that is both visually stunning and utterly irresistible.
Ingredients
Scale:
For the Brownie Layer:
1/2 cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/3 cup (40g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
For the Cookie Layer:
1/2 cup (115g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/2 cup (100g) brown sugar, packed
1 large egg, at room temperature
1 teaspoon vanilla extract
1 1/4 cups (155g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (175g) semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch (23x23 cm) baking pan or line it with parchment paper.
In a medium saucepan, melt 1/2 cup of unsalted butter over low heat. Remove from heat and stir in the granulated sugar, eggs, and vanilla extract until well combined.
Add the cocoa powder, flour, salt, and baking powder. Mix until just combined, then pour the brownie batter into the prepared baking pan and spread it evenly.
In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla extract until fully incorporated.
Add the flour, baking soda, and salt. Stir until just combined, then fold in the chocolate chips.
Drop spoonfuls of the cookie dough over the brownie layer, spreading it as evenly as possible.
Bake in the preheated oven for 25-30 minutes, or until the cookie layer is golden brown and a toothpick inserted comes out with moist crumbs.
Allow the bars to cool in the pan for at least 20 minutes before lifting them out using the parchment paper. Transfer to a wire rack to cool completely before cutting into squares.
