Cookie Dough Brownies With Chocolate Chips

So you’re craving something ridiculously delicious but also, like, maybe don’t want to spend your entire weekend slaving away in the kitchen, huh? SAME. My brain is basically a giant question mark when it comes to dessert these days, but my stomach? Oh, it knows what it wants. And what it wants are these Cookie Dough Brownies with Chocolate Chips. Prepare for a flavor explosion that will make your taste buds sing opera. Or maybe just really loud, happy noises.

Why This Recipe is Pure Genius

Let’s be real. Brownies are great. Cookie dough is divine. Why choose when you can have both? This recipe is basically the culinary equivalent of a superhero team-up. It’s rich, it’s fudgy, it’s got those little pockets of gooey cookie dough goodness, AND chocolate chips? Duh. It’s also surprisingly forgiving, so even if you’re convinced you have the baking skills of a squirrel, you can totally nail this. **Seriously, it’s pretty foolproof.**

Ingredients You’ll Need (Don’t Panic!)

• For the Brownies:
  • 1/2 cup (1 stick) unsalted butter, melted (because we’re fancy)
  • 1 cup granulated sugar (sweetness is key, my friends)
  • 2 large eggs (the binders of dreams and baked goods)
  • 1 teaspoon vanilla extract (the hug in a bottle)
  • 1/3 cup unsweetened cocoa powder (for that deep, dark chocolatey vibe)
  • 1/2 cup all-purpose flour (standard issue, nothing fancy here)
  • 1/4 teaspoon baking powder (just a little lift, no need to go sky-high)
  • 1/4 teaspoon salt (to balance all that sweetness, obviously)
  • 1/2 cup chocolate chips (because more chocolate is always the answer)
• For the Cookie Dough Layer:
  • 1/4 cup (half a stick) unsalted butter, softened (let it chill for a bit)
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar (for that perfect chewy texture)
  • 1/2 teaspoon vanilla extract
  • 1/3 cup all-purpose flour
  • 1/4 cup mini chocolate chips (or regular ones, your call!)
  • A tiny pinch of salt (you know the drill)

Let’s Get Baking (It’s Easier Than You Think!)

1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, or just line it with parchment paper so you can lift this bad boy out like a pro.
2. Whip up the brownie batter. In a medium bowl, whisk together the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate small bowl, whisk together the cocoa powder, flour, baking powder, and salt. Add this dry mixture to the wet ingredients and stir until *just* combined. Seriously, don’t overmix! Then, fold in those delicious 1/2 cup chocolate chips.
4. Now for the cookie dough magic. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. Stir in the vanilla extract.
5. Add the 1/3 cup flour and tiny pinch of salt to the cookie dough mixture and mix until *just* combined. This will be a stiff dough. Fold in the 1/4 cup mini chocolate chips.
6. Assemble your masterpiece. Spread about half of the brownie batter evenly into your prepared pan. This is your foundation.
7. Dollop spoonfuls of the cookie dough mixture over the brownie batter. Gently spread it out, but don’t stress if it’s not perfectly even. Those little uneven spots just mean more surprises!
8. Carefully spread the remaining brownie batter over the cookie dough layer. Try to cover it as much as possible, but again, a little peek-a-boo from the cookie dough is totally fine.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center (avoiding a cookie dough pocket!) comes out with moist crumbs. **Don’t overbake these, or they won’t be gooey perfection.**
10. Let them cool completely (this is the hardest part, I know) before cutting into squares. Patience, grasshopper!

Common Mistakes to Avoid (So You Don’t Cry)

• Overmixing the brownie batter: This can lead to tough brownies. Just mix until you don’t see any dry streaks. Easy peasy.
• Thinking you can skip the cooling: I know, I know, the temptation is HUGE. But cutting into hot brownies is a recipe for a messy, crumbly disaster. Let them chill!
• Not greasing/lining your pan properly: Nothing is sadder than a brownie that’s stuck to the pan. Use parchment paper, folks. It’s your best friend.
• Underbaking the cookie dough layer: You want that cookie dough to be *just* cooked enough to not be raw batter, but still delightfully gooey. Keep an eye on it!

Alternatives & Substitutions (Because Life Happens)

No butter? You can technically use margarine, but honestly, the flavor just isn’t the same. Butter is king here, IMO. If you’re dairy-free, look for good quality vegan butter sticks. They work surprisingly well!

Don’t have cocoa powder? You *could* try using melted chocolate in the brownie batter, but it changes the texture significantly. Cocoa powder is pretty essential for that classic brownie flavor. Stick with it if you can!

Want different chips? Go wild! White chocolate chips, peanut butter chips, chopped candy bars – whatever floats your delicious boat. Just make sure you have *some* kind of chocolate action happening.

FAQ (Frequently Asked Questions)

• Can I eat the cookie dough layer raw before baking? Uh, technically yes, because we’re not using raw eggs in the cookie dough layer. But the whole point is to bake it into the brownie for that warm, gooey goodness! So, no, don’t just scoop it out.
• Why is my brownie batter so thick? That’s usually a good thing! It means you’ve got a nice, fudgy brownie base. As long as you can still spread it, you’re golden.
• Can I make this recipe gluten-free? Absolutely! Just swap out the all-purpose flour for a good quality gluten-free baking blend. You might need to adjust the baking time slightly, so keep an eye on it.
• How long will these last? In an airtight container at room temperature, they should be good for about 3-4 days. If you can make them last that long, you’re a stronger person than I am.
• Can I add nuts? YES! Chopped walnuts or pecans are a fantastic addition to both the brownie batter and the cookie dough layer. Just add them in with the chocolate chips.
• My brownies look a little…weird. Is that normal? If you have some visible patches of cookie dough peeking through the brownie batter, that’s totally fine! It adds to the charm (and the deliciousness).

Final Thoughts

And there you have it! Cookie Dough Brownies with Chocolate Chips – your new go-to for instant happiness. They’re perfect for sharing (or not, no judgment here), impressive enough for guests, and easy enough for a weeknight treat. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Enjoy!