Chocolate Chip Cookie Stuffed Brownies
I’ve had a hankering to bake brownies for the last couple of weeks. The fact that I wanted to try something different was holding me back. Let me tell you, coming up with a variation of brownies I’ve not previously shared with you is a tall order after more than 9 years of making brownies for this blog.
Cookies are generally never very far from my mind, either. Yet somehow I’d never thought about combining them with brownies. But once that idea got in my head, I knew I wouldn’t be able to let it go until I’d make a cookie-brownie hybrid.
I started with my favorite basic brownies recipe. I made a bit more batter than usual to ensure that I’d end up with some big, tall bars. Then I made a basic chocolate chip cookie dough. Both of those are simple, straightforward recipes. Don’t be put off by the long list of ingredients. There’s a good bit of ingredient duplication, and both the batter and the dough will mix up quickly.
The layering is probably the trickiest part. I envisioned clear layers of brownie – cookie – brownie. Spreading the layers on top of each other is a bit challenging, but it’s absolutely doable. The trick is to drop the cookie dough in small dollops over the bottom layer of brownie batter. Then gently spread it until it’s more or less an even layer. Then do the same with the top layer of brownie batter.
If you prefer a quicker method, then just dollop the cookie dough over the bottom layer of brownie batter without spreading out the dough. Then just dollop the remaining brownie batter on top of that. It will all spread out a bit in the oven. You’ll just end up with a little less uniform distribution. It will taste just as good, though!
Whichever aesthetic route you take, the end result is a sweet, rich, indulgent treat that’s sure to become a new favorite. These little guys pack a big punch, so a small bite goes a long way. They’re perfect for sharing!
- 9 ounces bittersweet chocolate, roughly chopped
- 3/4 cup unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 3 large eggs
- 1 & 1/2 teaspoons vanilla extract
- 1 & 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 & 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
To make the brownies:
Preheat oven to 350°. Grease a 9-inch square baking pan.
Place the chocolate and butter in a microwave-safe bowl. Heat at half-power in the microwave in 30-second increments until the butter has melted and the chocolate melts when stirred. Set aside to cool slightly.
In a large bowl, combine the sugar, brown sugar, eggs, and vanilla until thoroughly mixed. Stir in the cooled chocolate mixture.
Add the flour and salt. Stir just until combined.
Spread half of the mixture evenly in the bottom of the prepared pan. Set aside.
To make the cookies:
Whisk together the flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Mix in the egg and vanilla.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
Drop the cookie dough by tablespoonfuls over the brownie batter in the pan. Gently spread the dough over the batter, taking care to disturb the brownie layer as little as possible.
Drop the remaining brownie batter by tablespoonfuls over the cookie layer. Gently spread the batter over the dough, taking care to disturb the cookie layer as little as possible.
Bake 38 to 42 minutes, or until a pick inserted into the center comes out clean. Cool the brownies in the pan for at least 15 minutes before cutting into bars.