A co-worker couldn't decide on her favorite for her birthday treat, brownies or chocolate chip cookies, so she said I should just pick one. On the way home I thought this up and couldn't find it on Allrecipes so I created it. These go quickly; I usually make a double batch in a jelly roll pan.

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
20 mins
total:
1 hr
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Cookie Layer:
Brownie Layer:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • Beat softened butter, light brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla extract together in a large bowl until creamy. Add 1 egg; beat until light and creamy, about 2 minutes.

  • Whisk 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda together in a bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Spread dough into the bottom of the prepared baking dish to cover completely.

  • Stir 1 cup white sugar, melted butter, and 1 teaspoon vanilla extract together in a bowl; add 2 eggs and beat well. Mix cocoa powder into butter mixture until well-combined. Stir 1/2 cup flour, baking powder, and 1/8 teaspoon salt into cocoa mixture until batter is combined. Pour brownie batter over cookie dough and spread to cover completely.

  • Bake in the preheated oven until a toothpick inserted into the center of the brookies comes out clean, 20 to 25 minutes. Cool completely before cutting into bars.

Cook's Note:

You can use store bought chocolate chip cookie dough instead of making the cookies.

Editor's Note:

Please note differences in serving size amounts when following the magazine version of this recipe.

Nutrition Facts

246 calories; protein 2.8g 6% DV; carbohydrates 32.4g 11% DV; fat 12.8g 20% DV; cholesterol 52.3mg 17% DV; sodium 189.1mg 8% DV. Full Nutrition
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Reviews (255)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/03/2015
I thought it was an interesting combination and the result was excellent. Brought it at the office and it was gobbled up in no time! My tip: Don't mix the chocolate chips in the cookie dough. Spread the dough into the 9 x 13 dish with a metal spatula, THEN sprinkle the chocolate chips on top of it and press them with the spatula - much easier to do. This is definitely joining my stack of favorite recipes! Read More
(113)

Most helpful critical review

Rating: 2 stars
11/02/2015
Have this recipe in the oven, and it is baking over the sides of the jelly-roll pan(13 1/2 x 15) and burning on the bottom of the oven . Read More
(17)
326 Ratings
  • 5 star values: 216
  • 4 star values: 73
  • 3 star values: 21
  • 2 star values: 10
  • 1 star values: 6
Rating: 5 stars
10/03/2015
I thought it was an interesting combination and the result was excellent. Brought it at the office and it was gobbled up in no time! My tip: Don't mix the chocolate chips in the cookie dough. Spread the dough into the 9 x 13 dish with a metal spatula, THEN sprinkle the chocolate chips on top of it and press them with the spatula - much easier to do. This is definitely joining my stack of favorite recipes! Read More
(113)
Rating: 4 stars
04/29/2016
It was very good, but I think it could've been better. This is what I'll do when I'll make it again: 1) Use only 1 egg in the brownie batter. Two eggs makes it too cakey. 2) I made the recipes exactly as directed, but in reverse. I put the brownie layer on the bottom and dropped little spoonfuls of the cookie dough all over the top until it was covered. I think this works much better because it removes the spreading problems referred to by other reviewers, it's easier to tell when it's done because you can judge the color of the cookie layer, and it just looks prettier in my opinion! I had to bake it for 30 minutes. The cookie layer was dark tan when it was done, almost brown. Read More
(88)
Rating: 4 stars
12/23/2014
EXCELLENT RECIPE! Not overly sweet, either....I've seen some recipes that I know would just be too sweet (seriously, it is a brownie on top of a cookie!) but this recipe has a good balance of sugars. My two "issues:" 1.) the cookie dough layer is VERY DIFFICULT to spread over the bottom of a 13 by 9 inch pan. It's like this recipe needed just a little more "dough." 2.) You seriously have to let this recipe cool completely...like maybe even put it in the fridge (I did) before trying to cut it. The bottom cookie layer is definitely softer, so it needs to be cooled completely before cutting otherwise it is a big mess. So...just don't think you can make this and eat it soon after! Read More
(59)
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Rating: 4 stars
10/04/2015
These are very yummy. Rich :) Based on what the other reviews said about not having enough cookie dough, I increased the recipe by half and I had a perfect amount of cookie dough to cover the 9x13 pan. I could have left the brownie recipe as is but it made a nice thick treat! I used parchment paper instead of greasing the pan, edges overhung the pan so I was able to lift it out prior to cutting. It took about 45 to bake in my oven. I will make it again! Read More
(53)
Rating: 4 stars
10/03/2014
I halved this recipe and baked it in a 9x9 pan, 25 minutes was perfect in my oven. My son took this to a friend's house, I liked that it used pantry ingredients and came together fast. I think I would try a chocolate glaze next time to dress it up a bit. Read More
(43)
Rating: 4 stars
09/29/2014
Very good, yummy recipe. I'm not sure why, but this took about 40 minutes to finish baking rather than the time specified. Read More
(29)
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Rating: 5 stars
10/19/2015
This recipe was exactly what I was looking for. Didn't change anything except holding off on mixing the chips which was recommended by another reviewer. It was a bit difficult to spread the cookie dough in the pan so I suggest using your hands with plastic wrap to press dough into place then put the chips on top and push into the dough. Used 13x9 pan, perfect! Read More
(24)
Rating: 4 stars
10/10/2015
I've made a similar recipe for years, and everyone raves about it. I used a boxed brownie mix for the top layer; however, this brownie recipe is much much better! I always reduce sugar in recipes (reduced from 1/4 c to just over 1/8 c white sugar for cookie layer and from 1 c to 3/4 c in brownie layer). Only used 1 egg in brownie layer for a fudgier texture. Found the cookie layer difficult to cover bottom of 13x9 pan, so 2nd time I made recipe I used 11x7 pan. I'll also try to increase the cookie layer by 50% next time to fit the 13x9, since more of these would be appreciated in my house!!!! Great recipe! Thanks for sharing! Read More
(24)
Rating: 5 stars
08/18/2016
I made this for the entire Masterchef kitchen and they just loved'em. This is a good cookie and I hope you open up a restaurant with only this on the menu!!!!!!! You'll make billions, like me. ! Read More
(18)
Rating: 2 stars
11/02/2015
Have this recipe in the oven, and it is baking over the sides of the jelly-roll pan(13 1/2 x 15) and burning on the bottom of the oven . Read More
(17)
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