Chocolate Chip Cookie Brownies
Indulge in the ultimate dessert fusion with these decadent Chocolate Chip Cookie Brownies! Combining the chewy goodness of chocolate chip cookies with the fudgy richness of brownies, this recipe delivers a heavenly treat that will satisfy any sweet tooth.
Equipment
- Large mixing bowl
- Medium bowl
- 9x13 inch baking pan
- Parchment paper
- Rubber spatula
- Whisk
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts optional
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on two sides to help with removal.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and walnuts (if using).
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before cutting into squares.
Notes
For a richer brownie, use dark chocolate chips.
To make these brownies gluten-free, use a gluten-free flour blend.
Store leftover brownies in an airtight container at room temperature for up to 3 days.