Other Recipes to Try:
Fudgy Chocolate Chip Brookies
These brookies have a chewy chocolate chip cookie base and are topped with the most fudgy brownie.
Chocolate Chip Cookie Base
- 3/4 cup unsalted butter room temperature
- 2/3 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 cup chocolate chips
Fudgy Brownie Layer
- 3/4 cup unsalted butter room temperature
- 1 cup chocolate chips
- 1 1/4 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- Preheat oven to 325. Grease or line a 9×13 baking dish with parchment paper. Set aside.
- To make the chocolate chip cookies, cream together butter, brown sugar, and sugar until light and fluffy. Add in eggs, one at a time. Beat in vanilla extract. Slowly add in flour, baking soda, and salt. Beat until just combined. Mix in chocolate chips.
- To make the brownie layer, melt butter and chocolate over a double broiler until fully melted. Transfer to a large bowl. Add in the sugar and whisk until fully combined. Add in the eggs and vanilla extract and whisk until smooth and glossy. Sift in the flour, cocoa powder, and salt. Gently fold dry ingredients into the chocolate mixture until just combined. Do not overmix.
- Press chocolate chip cookie dough into an even layer in the baking dish. Pour brownie batter evenly over the top. Bake for 40-45 minutes.
- Cool completely before removing from baking dish.
- Store at room temperature for up to 5 days in an airtight container.
u003cliu003eMelt the butter and chocolate over a double broiler. Make sure that the pot is not touching the boiling water underneath. You can do this step in the microwave; however, I find that the double-broiler method provides the best results.u003c/liu003eu003cliu003eUse room temperature ingredients.u003c/liu003e