Description
Delight in these rich, fudgy brownies stuffed with soft, chewy cookie dough pieces. Combining the luscious texture of classic brownies with bursts of chocolate chip cookie goodness, this recipe elevates your dessert experience to a whole new level. Perfect for sharing at gatherings or indulging in a sweet treat any day.
Ingredients
Scale
Brownie Batter
- 1 box brownie mix (plus ingredients required on the box, typically eggs, oil, and water)
Cookie Dough
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips or chunks (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Prepare Brownie Batter: Prepare the brownie mix according to the package instructions, adding in the required eggs, oil, and water. Mix until smooth and set aside.
- Mix Dry Cookie Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
- Combine Cookie Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips or chunks if using.
- Layer Brownie Batter: Pour about half of the prepared brownie batter into the bottom of the parchment-lined pan, spreading it evenly.
- Add Cookie Dough Discs: Scoop spoonfuls of the cookie dough and flatten them slightly. Place the discs evenly over the brownie batter layer.
- Top with Remaining Brownie Batter: Pour the remaining brownie batter over the cookie dough, spreading it evenly to cover completely.
- Bake: Bake in the preheated oven for about 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (some cookie dough on the toothpick is acceptable).
- Cool and Serve: Allow brownies to cool completely in the pan on a wire rack. Use the parchment overhang to lift brownies out of the pan and cut into 24 squares.
Notes
- For a richer cookie dough, ensure butter is properly softened before creaming.
- Chocolate chips in cookie dough are optional but add delightful texture and flavor.
- Make sure not to overbake; brownies should be moist in the center.
- Use parchment paper for easy removal and cleaner cutting.
- To store, keep brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
