You know those days when nothing but chocolate will do? I had one last week – standing in my kitchen at 10 PM, craving something rich, fudgy, and studded with melty chocolate chips. That’s when this irresistible chocolate chip cookie brownie recipe saved me! It’s my go-to when I need a quick fix that feels indulgent but comes together in minutes. The best part? It combines everything we love about chewy chocolate chip cookies with that dense, fudgy brownie texture. My kids call them “brookies” (though I think that name’s trademarked somewhere). Whatever you call them, one bite and you’ll understand why this recipe never lasts more than a day in our house.
Why You’ll Love This Irresistible Chocolate Chip Cookie Brownie Recipe
Trust me, this isn’t just another dessert recipe—it’s the one you’ll keep coming back to whenever you need a guaranteed crowd-pleaser. Here’s why:
- Effortless magic: One bowl, basic pantry staples, and 35 minutes from start to gooey perfection. Even my 12-year-old can make these without supervision (though I might hover just to lick the spoon).
- Texture heaven: That That crispy top crackly crust gives way to a fudgy center packed with melty chocolate chips—like your favorite cookie and brownie got married.
- Forgiving recipe: Overmix? Undermix? I’ve made this recipe every which way and it still turns out delicious. The melted butter makes it practically foolproof.
- Universal love language: I’ve brought these to bake sales, book clubs, and even CCRB (that’s Casual Corporate Retreat Baking). They disappear faster than I can say “seconds?”
The real test? My chocolate-snob cousin—who usually turns up her nose at “amateur desserts”—once ate three squares and asked for the recipe. That’s when I knew this one was special.
Ingredients for the Irresistible Chocolate Chip Cookie Brownie Recipe
Here’s what you’ll need to raid from your pantry – I bet you’ve got most of these already:
- 1 cup all-purpose flour (scooped and leveled – no packing!)
- 1/2 cup unsalted butter (melted and cooled slightly – I zap mine for 45 seconds)
- 1 cup granulated sugar (yes, the full cup – we’re making dessert here)
- 2 large eggs (room temperature cracks better)
- 1 tsp vanilla extract (the real stuff – imitation makes Grandma frown)
- 1/2 cup cocoa powder (Dutch-processed for that deep chocolate punch)
- 1/2 tsp baking powder (freshness matters – test it if yours is old)
- 1/4 tsp salt (skip this and your taste buds will revolt)
- 1 cup chocolate chips (I use semi-sweet, but milk chocolate works too)
See? Nothing fancy – just honest ingredients that transform into magic. Pro tip: Measure everything before starting. When those chocolate cravings hit, you’ll thank me for this mise en place.
Equipment You’ll Need
Grab these basics – nothing fancy required:
- 1 medium mixing bowl (my trusty Pyrex gets the job done)
- 8×8 inch baking pan (metal gives crispier edges, glass makes fudgier centers)
- Rubber spatula (for scraping every last bit of batter – waste not!)
- Whisk or fork (I use whatever’s clean)
- Measuring cups/spoons (eyeballing leads to sad brownies)
That’s it! No stand mixer needed – just some elbow grease and chocolate anticipation.
How to Make the Irresistible Chocolate Chip Cookie Brownie Recipe
Okay, let’s get baking! This recipe comes together so fast you’ll barely have time to lick the spoon (though I always make time). Follow these steps and you’ll have perfect chocolatey squares in no time.
Step 1: Preheat and Prep
First things first – crank that oven to 350°F (175°C). While it’s heating up, grab your 8×8 pan and give it a quick grease job. I use butter or baking spray – whatever’s handy. Pro tip: Line the pan with parchment paper if you want super clean slices later. The paper should hang over the edges so you can lift the whole batch out easily.
Step 2: Mix Wet Ingredients
Now the fun begins! In your mixing bowl, pour in that melted butter (make sure it’s cooled slightly – hot butter cooks the eggs!) and sugar. Give them a good whisk until they look like shiny wet sand. Crack in the eggs one at a time, mixing well after each. Splash in the vanilla – I usually add an extra 1/4 tsp because vanilla makes everything better. The mixture should be smooth and slightly thickened.
Step 3: Add Dry Ingredients
Time to sift! Grab your flour, cocoa powder, baking powder, and salt. I sift them right into the wet ingredients – it prevents lumps and makes the batter extra smooth. Gently fold everything together with your spatula until just combined. The batter will be thick and fudgy – that’s perfect! Now fold in those glorious chocolate chips. Resist the urge to overmix – a few flour streaks are fine.
Step 4: Bake to Perfection
Pour that beautiful batter into your prepared pan and smooth the top. Pop it in the oven and set your timer for 25 minutes. At the 20-minute mark, start checking – a toothpick should come out with moist crumbs (not wet batter) when they’re done. The edges will pull away slightly from the pan. For extra fudgy brownies, err on the side of underbaking by 1-2 minutes. Let them cool completely before cutting – I know it’s hard, but trust me, they’ll hold together better!
Tips for the Perfect Irresistible Chocolate Chip Cookie Brownie Recipe
After making these dozens of times (purely for research, of course), I’ve picked up some tricks that take them from good to “hide-the-last-piece” amazing:
- Don’t overmix! Stir just until the flour disappears – a few lumps are fine. Overworking the batter makes tough brownies.
- Know your oven: Mine runs hot, so I bake at 325°F. If yours is temperamental, invest in an oven thermometer.
- Want them extra fudgy? Pull them out when the toothpick has moist crumbs. They’ll set as they cool.
- Chocolate chip hack: Toss chips with 1 tsp flour before folding in – prevents sinking to the bottom.
- Cool completely before cutting unless you want gooey squares (no judgment here).
My biggest tip? Make a double batch. These disappear faster than you can say “just one more bite.”
Variations for Your Irresistible Chocolate Chip Cookie Brownie Recipe
Once you’ve mastered the basic recipe (and eaten half the pan), try these fun twists to keep things exciting:
- Nutty delight: Fold in 1/2 cup chopped walnuts or pecans with the chocolate chips – the crunch is heavenly.
- Caramel surprise: Swirl in 1/4 cup caramel sauce before baking for gooey pockets of sweetness.
- Double chocolate: Replace half the chocolate chips with white chocolate chunks – my kids’ favorite version.
- Mint magic: Add 1/4 tsp peppermint extract with the vanilla for a refreshing twist.
- Espresso boost: Mix 1 tbsp instant coffee into the melted butter for grown-up depth.
The beauty of this recipe? It’s like a blank chocolate canvas – once you get comfortable, the possibilities are endless! If you enjoy baking variations, you might also like this air fryer pecan brownies recipe.
Serving and Storing Your Irresistible Chocolate Chip Cookie Brownie Recipe
Here’s the best part – eating them! I like to serve these slightly warm (10 seconds in the microwave does the trick) with a scoop of vanilla ice cream melting over the top. The contrast of cold creaminess against the warm, fudgy brownie is pure bliss. For storage, just pop them in an airtight container at room temperature – they’ll stay fresh for 3 days (if they last that long). Pro tip: Layer parchment between squares if stacking to prevent sticking. Want to freeze? They keep beautifully for 2 months – just thaw at room temp when those chocolate cravings strike!
Nutritional Information
Okay, let’s be real – we’re not eating brownies for their health benefits! But here’s the scoop on what’s in each delicious square (based on cutting into 12 pieces):
- Calories: 220 (worth every one!)
- Sugar: 18g (it’s dessert, not a salad)
- Fat: 10g (mostly from that glorious butter)
- Protein: 3g (eggs doing their thing)
Remember, these numbers can change if you tweak ingredients or cut bigger pieces (no judgment here). I like to think of it as “joy per serving” rather than strict nutrition!
Frequently Asked Questions
After sharing this recipe with friends (and eating way too many test batches), these are the questions I get asked most often:
Can I use oil instead of butter?
You can, but I’ll be honest – butter gives that rich flavor we all crave. If you must substitute, use 1/3 cup vegetable oil instead of the 1/2 cup butter. The texture will be slightly different (more cakey than fudgy), but still delicious. Coconut oil works too if you don’t mind a subtle coconut flavor!
How do I know when the brownies are done?
The toothpick test is your best friend here! Stick it in the center – you want moist crumbs clinging to it, not wet batter. The edges should pull slightly away from the pan. And here’s my secret: the top should look set with that signature crackly crust. If it jiggles like jelly when you shake the pan, give it 2 more minutes.
Can I make these gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free blend. I’ve had great results with Bob’s Red Mill. The texture might be a tad more delicate, so let them cool completely before cutting. Pro tip: Add 1/4 tsp xanthan gum if your blend doesn’t include it – helps with structure.
Print
Irresistible 35-Minute Chocolate Chip Cookie Brownie Recipe
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious combination of chocolate chip cookies and brownies for a perfect dessert.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a baking pan.
- Mix melted butter and sugar in a bowl.
- Add eggs and vanilla extract. Stir well.
- Sift flour, cocoa powder, baking powder, and salt into the mixture.
- Fold in chocolate chips.
- Pour batter into the pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before cutting into squares.
Notes
- Store in an airtight container for up to 3 days.
- For extra fudgy texture, reduce baking time by 2-3 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 18g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: chocolate chip cookie brownie, dessert recipe, easy baking