Chocolate Chip Cookie Brownie Bars
ShareA chocolate chip cookie brownie bar; two classic sweets combined into one amazing bar. Double chocolate chewy brownies topped off with spoonfuls of perfect chocolate chip cookie dough.
The other day I had a sudden need for a brownie. It was one of those days. The world was driving me crazy and only a brownie could help. It happens. I’m sure you know how that is. Only, I didn’t end up having brownies that day. In my crazy state, I convinced myself that making brownies in the afternoon meant that I wouldn’t be able to slice them until it was nearly too late to take decent pictures. So my craving would have to wait.
Seriously, this whole food blogging thing throws a major wrench into my cravings sometimes. Not cool.
The extra time not making brownies was bad…but in a totally amazing kind of bad. It meant more time to create an even better brownie. It’s hard to choose between brownies and cookies so I decided to combine them. Top off rich homemade brownies with an amazing cookie dough. Why not?!
It’s a glorious mouthful. A deep double chocolate brownie base with the most amazing sweet and salty cookie dough known to man scattered over the brownie batter. The brownies end up perfectly chewy while the cookies are tender and slightly crisp on the outside. Amazing.
Make these. Not brownies. Not cookies. Chocolate chip cookie brownie bars. It’s the only way.
Chocolate Chip Cookie Brownie Bars
Ingredients
Cookie dough ingredients:
- 5 Tbsp unsalted butter softened
- 3 Tbsp light brown sugar
- 3 Tbsp granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/8 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp coarse sea salt
- 1 1/4 C all purpose flour
- 3/4 C semi-sweet chocolate chips
Brownie ingredients:
- 1/4 C unsalted butter
- 3 oz bittersweet chocolate
- 3/4 C granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 2 Tbsp unsweetened cocoa powder
- 5 Tbsp all purpose flour
Instructions
- Preheat oven to 350°F. Lightly grease sides of an 8x8-inch baking pan and line with parchment paper, slightly overhanging two edges.
- For the cookie dough: In a large bowl, cream butter and sugars. Lightly mix in egg and vanilla. Add baking soda, baking powder, salt and flour, mixing well until no streaks remain. Finally, add chocolate chips and mix until dispersed throughout. Set aside.
- For the brownie batter: Melt butter and chocolate in a double boiler, set over a saucepan with simmering water. Stirring gently until completely melted and smooth. Remove from heat, whisk in sugar, followed by egg and vanilla. Whisk in cocoa and salt. Gently fold in all flour until combined.
- Pour brownie batter into prepared pan, spreading out evenly with an offset spatula. Top off with large spoonfuls of cookie dough, press down gently. Bake for 25-30 minutes.
- Cool in pan completely before slicing. Store in an airtight container.
Notes
These were so intense, I’m not sure if I’m satisfied or terrified. Delicious in a slightly overwhelming way. If you’re looking for a fulfilling chocolate fix, look no further.
Hi Rachel, I made these yesterday and brought them in for some of my buddies. They were a HUGE hit! The brownie bottom is more like fudge than a brownie, which I love. Also, the saltiness in the cookie layer is perfect! I just wish I had doubled the recipe and made more of these. Thanks for posting this!
So glad they were enjoyed! Thanks for sharing :)
Love this idea…it looks delicious! This has got to be the best of both worlds blended together…I love both chocolate chips and brownies. I have to try this…thanks for sharing!
Thanks Jodee!
I made these last night the brownie layer was gooey really bad I did everything right went out and bought a 8×8 pan and they were over flowing the pan so I just stuck a cookie sheet under it. When I took then out the brownie layer was so thick and gooey…very very depressing any way can I make it in a 13×9 pan instead of the 8×8??? Would they still be good??? I’m sorry this sounds silly I am just going to try again to night and I want them to come out right
This recipe was specifically written for an 8×8 pan. It sounds as though your measurements may have been off as it shouldn’t be overflowing the pan unless you have a very short 8×8 pan. Also, be sure to cook them fully as the brownie layer should not be overly gooey.
That is outrageous! looks so good!
Thanks so much!
I made these last night and while they were delicious, the brownie layer was quite gooey when the cookie layer was done. It made it hard to get out of the pan and then a bit of a mess to eat. I think I’d try them again but perhaps with a slightly more cakey brownie layer, or even try cooking the brownie layer for a bit before putting the cookie on top!
There are a few possibilities as to why that happened to you. Either your measurements for the brownie layer were a bit off, it was too close to the top of the oven, causing your cookie layer to cook faster, or your oven temperature isn’t correct. I haven’t heard of anyone having that type of problem with this recipe until now. But, I’m so glad you still enjoyed them, despite your issue.
just add a scoop of vanilla ice cream and it’ll be heaven :D
these look amazing! Can you double the recipe and bake in a jelly roll pan?
I wouldn’t recommend doubling for that size pan as the bars would likely be taller than the sides of the pan.
hi! these look amazing and I can’t wait to try them! just a quick question, am I able to replace the bittersweet chocolate in the brownie with the same amount of semisweet chocolate?
You can absolutely substitute one for the other. Enjoy!
How many batches do I need for 2 kg brownies?
Unfortunately, I don’t have an answer for you since I don’t ever weigh desserts after they’ve been made.
I’m totally out of baking soda :-( is there a substitute? I have to make 46 of these for my daughters Christmas cookie swap quick thanks
Sometimes you can replace it with up to 1 tsp baking powder. However, baking is a science and doesn’t always work when substitutions are made, so you’d be doing so at your own risk. Good luck!
Made these for a friends birthday at work. Everyone loved them.
So glad everyone enjoyed them! Thanks for sharing, Brian! :)
Hi! I just made these and they turned out pretty amazing. I did have to transfer to the bottom rack for a couple of minutes to prevent the cookies for overcooking and to allow the brownies to cook completely, but it wasn’t too big of a deal. I’m going to take them into school tomorrow :) Thanks for the recipe!
So glad you enjoyed them, Rekha! :)
What does a double boiler look like? Thank you!!!! They are so delicious!!!!!!!!
A double boiler is basically a smaller pan that sits on top of a larger saucepan, with the bottom sinking into the larger pan. It is always used with another pan. Wherever you purchase it, it will be called a double boiler.
See item 2 in the directions: “Add baking soda, baking powder, salt and flour until, mixing well.” Until … ?
I expect it’s something obvious like “combined” but I’d rather be sure
Thank you.
Thanks for catching that error! You’re just mixing until the batter is fully combined and no streaks of flour (etc) remain. Enjoy!
I tried it worked great 👍 but… it is more cookie than brownie so if you don’t want as much maybe double I didn’t but let me know.
So glad you enjoyed it!
I made this recipe twice in one week. It was such a hit at work, I made it again for my family and it came out perfectly each time. So delicious! Only thing I did was bake 35 min to ensure that the brownie batter was set, otherwise great recipe. It’s a keeper.
So glad everyone enjoyed them! :)
Just made these and they’re AMAZING! I made them for my son who’s coming home from college tomorrow…he’s going to LOVE these! I baked for an extra 5 minutes and they came out perfect! I was worried the brownie layer would be under done, so I put them on a lower rack for 30 minutes and then moved them to the middle for 5.
Thank you for this delicious recipe!!
So glad you enjoyed them! Thanks so much for sharing, Elise. :)