Description
Two-in-one dessert magic: chewy chocolate chip cookie dough layered over rich, fudgy brownie batter. The ultimate homemade treat!
Ingredients
For the Cookie Dough Layer:
- ⅓ cup (75g) unsalted butter, just melted
- ⅓ cup (70g) packed dark brown sugar
- 2 tbsp (25g) granulated sugar
- 1 large egg yolk
- 1 tsp (5ml) pure vanilla extract
- ¾ cup (105g) all-purpose flour
- ¼ tsp baking soda
- Heaping ¼ tsp salt
- ½ cup (85g) dark chocolate chips, plus extra for topping
For the Brownie Batter Layer:
- 5 oz (142g) bittersweet chocolate (70% cocoa), chopped
- 6 tbsp (84g) unsalted butter
- 2 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- ½ tsp pure vanilla extract
- ¼ tsp salt
- ⅓ cup (50g) all-purpose flour
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Make cookie dough: whisk melted butter, sugars, yolk, and vanilla. Stir in flour, baking soda, salt, and chocolate chips. Set aside.
- For brownie batter: melt chocolate and butter together. In a bowl, whisk eggs, sugar, and vanilla. Combine with melted chocolate, then stir in salt and flour.
- Spread brownie batter in pan. Drop spoonfuls of cookie dough over top. Press in extra chips.
- Bake 25–30 minutes or until set and a toothpick comes out with a few moist crumbs.
- Cool fully before slicing.
Notes
- Don’t overbake—center should stay slightly fudgy for the best texture.
- Use room-temperature eggs for smoother mixing and even baking.
- Chill before slicing for cleaner edges.
- Prep Time: 20 minutes
- Cook Time: 30 minutes