Cue the oohs and ahhs. This chocolate chip cookie brownie recipe is a guaranteed crowd-pleaser!
We love the chocolaty-ness of the brownie layer and the chewiness of the chocolate chip cookie layer. When the two layers are fused together, it’s like magic in every bite.
- Baking cocoa
- All-purpose flour
- Chopped walnuts
- Packed brown sugar
- All-purpose flour
- Baking soda
- Semisweet chocolate chips
Step 1: Prep the pan
Preheat the oven to 350°F. Line a 9-inch square baking pan with aluminum foil, letting the ends extend up to the sides. Generously grease the foil with oil or cooking spray.
Step 2: Make the brownie batter
In a large microwave-safe bowl, melt 3/4 cup butter in the microwave. Remove the bowl carefully and stir in the sugar and cocoa. Add the eggs, one at a time, whisking to blend well after each addition. Add the flour and stir the batter just until combined. Stir in the chopped walnuts. Pour and spread the brownie batter evenly into the prepared pan. Bake for 15 minutes.
Step 3: Make the cookie dough
While the first brownie layer bakes, melt 1/2 cup butter in a large microwave-safe bowl. Remove the melted butter from the microwave and stir in the brown sugar. Whisk in the egg. In another small bowl, whisk together the flour and baking soda. Stir into the butter mixture just until combined. Lastly, stir in the chocolate chips. Remove the pan from the oven and carefully spoon and spread the cookie dough mixture over the hot brownie layer.
Step 4: Bake the brookies
Bake for 35 to 40 minutes longer or until a toothpick inserted in the center comes out with moist crumbs. Remove the brookies from your oven and let them cool completely in the pan on a wire rack. Remove the brookies from the pan by carefully lifting the foil and setting onto a cutting board. Cut into bars and serve.
What can I serve with brookies?
Brookies can taste even better a la mode. (Translation: “in fashion” or “with ice cream.”) Make your own homemade vanilla ice cream to serve on top of your creation.