I’ve combined ultra-fudgy brownies with soft brown-butter chocolate chip cookies to create indulgent brookies—two desserts in one bar! Chocolate Chip Cookie Brownies

Why You’ll Love This Recipe

I love fudgy, crinkly brownies and chewy, browned-butter cookies, and this recipe gives me both in each bite. Browning the butter amps up the flavor, and the texture contrast between the rich brownie layer and the tender cookie layer always wows.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Fudge Brownies:

Semi‑sweet chocolate chips
Unsalted butter
Dutch‑processed cocoa powder
Granulated sugar
Eggs
All‑purpose flour
Salt

For the Brown Butter Chocolate Chip Cookies:

Unsalted butter (to brown)
Dark brown sugar
Granulated sugar
Egg
Vanilla extract
All‑purpose flour
Baking powder
Baking soda
Salt
Semi‑sweet chocolate chips

Directions

Make the brownie batter by melting butter and chocolate chips, stirring in cocoa powder, then whisking in sugar and eggs until light and thick. Fold in flour and salt just until combined.
Brown the butter for the cookie dough. Let it cool slightly, then whisk in sugars, egg, and vanilla. Fold in flour, baking soda, baking powder, salt, and chocolate chips.
Line and butter an 8″ square pan. Spread half the brownie batter into the pan.
Tear and flatten pieces of cookie dough and layer over the brownie batter.
Pour the rest of the brownie batter over the cookie layer, then scatter more cookie dough on top for a marbled look.
Bake in a preheated oven at 175°C (350°F) for 40–45 minutes, until the edges are set and the center slightly jiggles.
Let cool completely before slicing into bars.

Servings and timing

Makes 16 bars from an 8″ square pan.

Prep time: 45 minutes
Bake time: 40–45 minutes
Total time: about 1 hour 30 minutes

Variations

Swap semi‑sweet chips with dark or milk chocolate for a different flavor.
Use natural cocoa instead of dutch-processed for a lighter taste.
Add chopped walnuts or pecans to the cookie or brownie layer for crunch.
Use dairy-free butter and a flax egg for a vegan-friendly version.

Storage/reheating

I store them in an airtight container at room temperature for up to 3 days. To keep them longer, I refrigerate for up to a week or freeze for up to a month.
To reheat, I microwave a bar for 10–15 seconds to bring back that warm, gooey texture.

FAQs

How do I brown butter without burning it?

I melt butter over medium heat, stirring constantly. Once it turns amber with brown specks and a nutty aroma, I remove it from the heat immediately.

How can I tell when the brownies are done baking?

I look for edges that are firm and a center that jiggles just a little. That means they’ll finish setting as they cool without overbaking.

Can I use a boxed brownie mix instead?

Yes, I sometimes swap in a boxed brownie mix prepared as directed and layer it the same way for a shortcut version.

Can I freeze these brookies?

Absolutely. I slice and freeze them individually or as a whole tray. When I’m ready to enjoy, I thaw at room temperature or warm in the microwave.

How do I get that crinkly brownie top?

I whisk the eggs and sugar thoroughly to incorporate air before mixing in the chocolate mixture. That helps create a glossy, crinkled crust.

Conclusion

These chocolate chip cookie brownies bring the best of both treats into one perfect bite. I love how easy they are to make and how impressive they look when sliced. Whether for a party or a cozy night in, they’re always a hit at my house.