brownie with cookie recipe

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The Best brownie with cookie recipe

I have been making this brownie with cookie recipe for years and it is a hit every single time. It combines two of my favorite desserts into one pan. The fudgy brownie layer and the chewy chocolate chip cookie layer come together perfectly. My kids absolutely love this dessert and ask for it all the time.

I love how simple it is to make and how it fills the house with a wonderful chocolate smell. This recipe is perfect for birthday parties, family dinners, or just a regular weekend treat. It feels special but does not take too much effort. I also like that I can use dark chocolate to add some antioxidants.

The brownie layer is rich and moist while the cookie layer adds a nice contrast in texture. This is one of those desserts that makes everyone happy. I often bring it to potlucks and it disappears fast. The best part is that it uses basic ingredients I usually have in my pantry.

You do not need any fancy equipment or techniques. Just mix, layer, and bake. It is a foolproof recipe that always turns out great. I have made it for holidays and for no reason at all and it always gets compliments.

My husband says it is the best dessert I make. That is high praise in our house. I hope you try it and love it as much as we do. It is a wonderful way to enjoy two classic treats in one bite.

The combination is truly irresistible. I am confident it will become a favorite in your home too.

4.7 from 1548 votes

A decadent dessert that layers a fudgy brownie base with a chewy chocolate chip cookie top. This recipe is easy to make and perfect for sharing.

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Prep Time15 mins

Cook Time30 mins

Resting Time0 mins

Total Time45 mins

Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Brownie Layer

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Cookie Layer

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

👨‍🍳Directions

1Preheat your oven to 350 degrees F.

2Grease a 9×13 inch baking pan with butter or nonstick spray.

3This will prevent the dessert from sticking and make it easy to remove later.

4Make the brownie layer first.

5In a large bowl, whisk together the melted butter and granulated sugar until well combined.

6Add the eggs and vanilla extract and whisk until smooth and glossy.

7In a separate small bowl, sift together the cocoa powder, flour, salt, and baking powder.

8Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined.

9Do not overmix or the brownies will be tough.

10Pour the brownie batter into the prepared pan and spread it evenly with a spatula.

11The layer should be about 1/4 inch thick.

12Set the pan aside while you make the cookie layer.

13For the cookie layer, cream together the softened butter, granulated sugar, and brown sugar in a large bowl using an electric mixer on medium speed.

14Beat until the mixture is light and fluffy, about 2 to 3 minutes.

15Scrape down the sides of the bowl as needed.

16Add the egg and vanilla extract to the butter mixture and beat on low speed until fully incorporated.

17In a separate bowl, whisk together the flour, baking soda, and salt.

18Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.

19Fold in the chocolate chips with a spatula.

20Drop spoonfuls of the cookie dough evenly over the brownie batter.

21Use your fingers or the back of a spoon to gently press the dough into an even layer.

22It does not need to be perfect as it will spread during baking.

23Bake in the preheated oven for 30 to 35 minutes, or until the cookie top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.

24The brownie layer should be set but still fudgy.

25Let the pan cool completely on a wire rack before cutting into squares.

🔧Equipment

9×13 inch baking pan

Mixing bowls

Electric mixer

Spatula

Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 80mg🧂Sodium: 280mg🌾Total Carbs: 54g🥦Dietary Fiber: 3g🍬Sugars: 38g🥩Protein: 6g

📝Notes

For a richer brownie layer, use dark cocoa powder. You can also add chopped nuts or white chocolate chips to the cookie layer for extra texture. Store leftovers in an airtight container at room temperature for up to 3 days.

Watch Video Of How Brownie with Cookie Recipe Works

To store these brownie with cookie bars, keep them in an airtight container at room temperature for up to three days. If you need to keep them longer, you can refrigerate them for up to a week or freeze them for up to three months. To reheat, just pop a bar in the microwave for about 15 seconds or warm it in a 300 degree F oven for a few minutes.

This brings back the fudgy texture of the brownie and the chewiness of the cookie. For serving, I like to cut the bars into squares and arrange them on a platter. They are perfect on their own but also pair wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce.

These bars are always a good idea for any occasion. They work well for family gatherings because they are easy to transport and everyone loves them. Whether it is a birthday party, a potluck, or just a quiet night at home, this dessert never disappoints.

❓ Frequently Asked Questions About Brownie with Cookie

1. Can I use a boxed brownie mix for this recipe?

Yes, you can definitely use a boxed brownie mix to save time. Just prepare the brownie batter according to the package directions for a 9×13 inch pan. Then make the cookie dough from scratch and layer it on top. The baking time might be slightly different, so check for doneness around 25 minutes.

2. How do I store leftover brownie with cookie bars?

Store the bars in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week. If you want to keep them longer, wrap them tightly in plastic wrap and foil and freeze for up to 3 months. Thaw at room temperature before serving.

3. Can I make this recipe gluten free?

Yes, you can substitute the all-purpose flour with a gluten free all-purpose flour blend that contains xanthan gum. The texture might be slightly different but it will still be delicious. Make sure to also check that your chocolate chips are gluten free.

4. Why did my cookie layer turn out hard?

The cookie layer can become hard if it is overbaked. Make sure to check the bars at the 30 minute mark. The cookie top should be golden brown but still soft to the touch. Also, using too much flour can make the cookie layer dense, so measure your flour correctly by spooning it into the measuring cup and leveling it off.

5. Can I add other mix ins to the cookie layer?

Absolutely. You can add chopped nuts like walnuts or pecans, white chocolate chips, or even toffee bits to the cookie dough. Just fold them in along with the chocolate chips. You can also sprinkle some flaky sea salt on top before baking for a sweet and salty flavor.

brownie with cookie recipe

The Best brownie with cookie recipe