What happens when fudgy brownies meet gooey chocolate chip cookies? Pure dessert magic. These Chocolate Chip Cookie Brownies combine the rich, dense decadence of a brownie with the buttery crunch of a cookie for the ultimate two-in-one treat. Each bite delivers layers of chocolate flavor and nostalgic cookie bliss—perfect for easy dessert ideas, party food, or just a comforting sweet snack to share.
Whether you’re baking for a crowd or just treating yourself, these cookie-topped brownies are a foolproof hit. They’re made with everyday pantry ingredients, come together quickly, and bake into a golden, chocolate-loaded slab of indulgence.
Why You’ll Love This Recipe
Combines two classic desserts in one irresistible bar
Perfect for bake sales, potlucks, or party platters
No chill time or fancy equipment needed
Easy to customize with mix-ins or flavors
Kid-friendly and freezer-friendly
Rich, chewy, and full of chocolate in every layer
Ingredient Breakdown
For the Brownie Layer:
Unsalted Butter (melted): Adds richness and helps bind the brownie layer.
Granulated Sugar: Sweetens and creates that classic brownie crackle top.
Eggs: Provide structure and moisture.
Vanilla Extract: Enhances the chocolate flavor.
Unsweetened Cocoa Powder: Delivers deep chocolate flavor.
All-Purpose Flour: The base of the batter for stability.
Salt: Balances the sweetness.
Baking Powder: Adds a touch of lift.
For the Cookie Layer:
Unsalted Butter (softened): Creates a soft, chewy cookie texture.
Granulated + Brown Sugar: A mix for balanced sweetness and moisture.
Egg: Binds the dough and adds richness.
Vanilla Extract: Rounds out the flavor.
All-Purpose Flour: The base of the cookie dough.
Baking Soda: Helps the cookie layer rise and spread.
Salt: Brings out the flavor in the cookie dough.
Semi-Sweet Chocolate Chips: Melt into gooey chocolate pockets.
Pro Tips
Don’t overmix either batter—this keeps both layers tender.
Use room-temperature butter for the cookie dough for even creaming.
Cool completely before slicing to avoid crumbling.
Line the pan with parchment for easy removal and clean edges.
Chill before cutting for neater squares.
Ingredient Swaps or Variations
Add chopped nuts (walnuts or pecans) to the cookie or brownie layer.
Use peanut butter chips or white chocolate instead of semi-sweet.
Sprinkle sea salt on top before baking for a gourmet twist.
Make it gluten-free with a 1:1 GF flour blend.
Add espresso powder to the brownie base for a mocha flavor boost.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream.
Drizzle with caramel or hot fudge sauce.
Pair with coffee or milk for a comforting treat.
Cut into mini squares for party platters or lunchboxes.
Make Ahead + Storage Tips
To store: Keep in an airtight container at room temperature for up to 4 days.
To freeze: Wrap cooled bars individually and store in a freezer-safe bag for up to 3 months. Thaw at room temp.
To reheat: Warm briefly in the microwave for that just-baked feel.
Make ahead: Prepare the brownie and cookie batters a day ahead and assemble right before baking.
Cultural or Historical Notes (Optional)
These layered bars are often called “brookies” in the baking world—a mashup of brownies and cookies. This modern dessert mashup became popular thanks to its Instagram-worthy layers and easy prep. It’s a crowd-pleasing take on two all-American classics.
Frequently Asked Questions (FAQ)
Can I use boxed brownie mix? Yes, you can substitute the homemade brownie layer with your favorite boxed mix to save time.
Can I make these in an 8×8-inch pan? Yes, just halve the ingredients and adjust the bake time slightly—start checking at 20 minutes.
How do I keep the cookie layer from sinking? Make sure your brownie layer is thick enough and don’t press down the cookie dough too much—just spread it gently on top.
Can I use oil instead of butter in the brownie layer? Yes, but butter adds a richer flavor. If substituting, use a neutral oil like canola.
Do these need to be refrigerated? No, they’re fine at room temperature for a few days. Refrigeration can make them firm, so only chill if you prefer that texture.
Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper.
Whisk melted butter, sugar, eggs, and vanilla until glossy.Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined.Spread batter evenly in the prepared pan.
Cream softened butter with granulated and brown sugar until light and fluffy.Beat in egg and vanilla.
In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into wet ingredients.
Fold in chocolate chips.
Drop spoonfuls of cookie dough over brownie batter. Gently spread to cover the surface.
Bake 25–30 minutes, until golden on top and a toothpick comes out with moist crumbs.
Cool completely before slicing into squares.
Notes
For neat slices, chill brownies in the fridge before cutting.
Always use unsweetened cocoa powder, not hot cocoa mix.
