Fudgy Brownie Brookies
Thick fudgy brownies topped with chewy chocolate chip cookie dough baked into one pan
PRINT PINServings 24
INGREDIENTS
Fudgy brownie layer
- ¾ cup unsalted butter melted
- 1.5 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup all purpose flour
- ½ tsp fine salt
- ½ tsp baking powder optional
- ¾ cup semisweet chocolate chips.
Chocolate chip cookie layer
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 2 tsp vanilla extract
- 1.25 cups all purpose flour
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup semisweet chocolate chips.
INSTRUCTIONS
Pan and oven
- heat oven to 350 F and line a 9x13 inch baking pan with parchment leaving overhang
- lightly grease parchment and set aside.
Make brownie batter
- whisk melted butter sugar and cocoa until smooth
- whisk in eggs and vanilla until glossy
- fold in flour salt and baking powder just until combined then fold in chocolate chips
- spread brownie batter evenly in prepared pan.
Make cookie dough and assemble
- cream softened butter with brown sugar and granulated sugar until smooth
- mix in egg and vanilla
- mix in flour baking soda and salt just until combined then fold in chocolate chips
- pinch off pieces of cookie dough and flatten slightly then distribute evenly over brownie batter leaving small gaps.
Bake and cool
- bake until edges are set and a toothpick inserted near center comes out with moist fudgy crumbs 32 to 38 minutes
- cool completely in pan for clean slices then lift out by parchment and cut into bars.
Notes
1. For extra fudgy texture slightly underbake and cool fully before cutting; swap chocolate chips for chopped chocolate or add 0.5 cup chopped nuts; use dark brown sugar for deeper caramel flavor; store airtight up to 4 days or freeze cut bars up to 2 months
Nutrition
Calories: 280kcal | Carbohydrates: 34g | Protein: 3g | Fat: 14g