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These cookie brownies blend the fudgy richness of brownies with the crisp edges and crackled tops of chocolate chip cookies. The result is a dessert that’s gooey inside, with a satisfyingly chewy exterior—perfect for anyone craving the best of both worlds. I promise you’ll get crackly tops, a moist, chocolate-packed center, and foolproof success if you follow my tested method. My pro tip: whisk the eggs and sugar until glossy—this builds structure and ensures the tops crackle beautifully.​

Why This Recipe Works

Cookie brownies work because they combine the high sugar and fat content of brownies with the air-whipping technique of cookies. The key is to cream the eggs and sugar thoroughly before adding the dry ingredients—this builds structure and encourages the signature crackly top. Using both granulated and brown sugar adds depth of flavor and chew, while the brownie layer gets its fudginess from a higher ratio of chocolate and butter to flour. The science is simple: room temperature eggs emulsify the batter, and gently folding in dry ingredients prevents overmixing, which can make brownies tough.​

Ingredients

• 115 g (1/2 cup) unsalted butter
• 200 g (1 cup) granulated sugar
• 50 g (1/4 cup) cocoa powder (use Dutch-processed for deeper flavor)
• 2 large eggs, room temperature
• 1 tsp (5 ml) vanilla extract
• 175 g (1 1/3 cups) all-purpose flour
• 1/2 tsp (2 g) baking powder
• Pinch of salt
• 200–300 g (1–1 1/2 cups) chocolate chips/chunks (semisweet or dark, 66–70%)

Purpose: Butter and chocolate add richness and fudginess; sugar gives structure and crackle; eggs and vanilla add flavor and emulsification; flour gives structure; baking powder ensures a slight rise; chocolate chips boost flavor and texture.

Equipment

• 9-inch (23 cm) square baking pan or 8×8 inch (20×20 cm) for thicker bars
• Medium mixing bowl
• Hand mixer or whisk
• Spatula
• Kitchen scale (highly recommended)
• Parchment paper

Nice-to-have: Sieve for flour, offset spatula, thermometer

Step-by-Step Instructions

Step 1: Preheat and Prepare
Preheat oven to 175°C (350°F). Line the pan with parchment paper.
Visual cue: The oven should be hot, and parchment should be neatly fitted.

Step 2: Melt Butter and Chocolate
In a microwave-safe bowl, melt butter and chocolate in 20-second bursts, stirring between each until smooth.
Visual cue: Mixture should be glossy, not split.

Step 3: Whisk Eggs and Sugar
In a large bowl, whisk eggs and both sugars until light and frothy (about 2–3 minutes).
Visual cue: The mixture should ribbon when lifted and look glossy.

Step 4: Combine Wet Ingredients
Add vanilla and the melted chocolate-butter mixture to the egg-sugar mix. Stir gently until smooth.

Step 5: Fold in Dry Ingredients
Sift in flour, cocoa, baking powder, and salt. Fold in gently with a spatula until just combined.
Visual cue: Batter will be thick, like brownie batter, with a few streaks of flour okay.

Step 6: Add Chocolate Chips
Fold in chocolate chips. Pour batter into the prepared pan and smooth the top.
Visual cue: Top should be even and shiny.

Step 7: Bake
Bake for 22–25 minutes.
Visual cue: Top should be set and cracked, a skewer should come out with a few moist crumbs (not wet batter).

Step 8: Cool and Cut
Let cool in the pan for 10 minutes, then transfer to a rack.
Visual cue: Bars will firm up as they cool.

Troubleshooting: Common Failures and Fixes

• Problem: Brownies are dry or crumbly.
  Cause: Overbaked, too much flour, glass pan.
  Fix: Pull at moist-crumb stage, weigh flour, use a metal pan.
• Problem: Raw/greasy center.
  Cause: Underbaked, oven too cool.
  Fix: Verify oven temp, bake 3–6 min longer, cool before slicing.
• Problem: No shiny top.
  Cause: Sugar not dissolved, eggs under-whisked.
  Fix: Warm sugar into butter, whisk eggs until glossy.
• Problem: Hard edges.
  Cause: Glass/dark pan, oven too hot.
  Fix: Use light pan, reduce temp 10°C, line with parchment.
• Problem: Sinking.
  Cause: Over-aerated batter, underbaked.
  Fix: Fold gently, bake to moist-crumb, cool in pan.

Substitutions and Variations

• Egg-free: Replace each egg with 60 g aquafaba or flax egg (1 tbsp flax + 3 tbsp water per egg). Expect a slightly denser texture.
• Dairy-free: Use vegan butter and dairy-free chocolate.
• Gluten-free: Swap flour for 1:1 gluten-free baking blend; add 1/4 tsp xanthan gum for structure.
• Flavor swaps: Add orange zest, espresso powder, or swap chocolate chips for nuts or dried fruit.

Storage, Make-Ahead, and Freezing

• Counter: Store in an airtight container for up to 3 days.
• Fridge: Keeps for 5 days; bring to room temperature before serving for best texture.
• Freezer: Wrap bars tightly and freeze for up to 2 months. Thaw at room temperature; refresh texture in a warm oven for 5 minutes.
• Do not freeze: Bars with cream or custard fillings.

Serving Suggestions and Pairing Ideas

Serve with a dusting of powdered sugar, a scoop of vanilla ice cream, or a drizzle of caramel. The rich chocolate pairs well with a tart berry sauce or a cup of strong coffee to balance sweetness.

FAQs

• Can I replace eggs with flax or aquafaba? Yes, but texture will be denser; bake until a skewer comes out with a few moist crumbs.
• How to prevent dry brownies? Avoid overbaking, use a metal pan, and measure flour by weight.
• Can I double the recipe? Yes, double ingredients and use a 9×13 inch pan; adjust bake time by 5–8 minutes.
• Best chocolate for brownies? 66–70% dark chocolate for balanced flavor and texture.
• Can I bake in an OTG? Yes, use the same temperature and pan; rotate the pan halfway for even baking.

Notes from My Kitchen

• Batch 1: I tried creaming the eggs and sugar for only 1 minute—tops didn’t crackle well.
  Adjustment: Increased whisking to 3 minutes, and the tops were perfectly glossy and cracked.
• Batch 2: Used glass pan—edges were harder, and the center was greasy.
  Adjustment: Switched to metal pan, reduced oven temp by 10°C.
• Final: The method I settled on—weighing ingredients, whisking eggs and sugar until glossy, and using a metal pan—gave the most consistent fudgy, crackly brownies.

Nutrition and Disclaimer

Approximate per brownie (based on 16 servings): 180 kcal, 10 g fat, 22 g carbs, 2 g protein.
Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Final Thoughts

Cookie brownies are the ultimate comfort dessert—rich, fudgy, and satisfying with just the right balance of chew and crackle. Whether you’re baking for a crowd or treating yourself, this recipe is designed to deliver consistent results every time. I’ve tested every step, from the glossy egg-sugar ribbon to the perfect bake time, so you can feel confident in your kitchen. Don’t be afraid to experiment with add-ins or substitutions—these brownies are forgiving and adaptable. Most importantly, enjoy the process and savor every bite. Happy baking!

Easy Cookie Brownies: Chewy, Fudgy, and Ready in 40 Minutes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

180

kcal

Total time

40

minutes

These cookie brownies combine the fudgy richness of brownies with the crisp edges and crackled tops of chocolate chip cookies. Perfect for home bakers seeking a decadent, easy-to-make treat with a guaranteed crackly top and moist center.

Ingredients

• 115 g (1/2 cup) unsalted butter

• 200 g (1 cup) granulated sugar

• 50 g (1/4 cup) cocoa powder (Dutch-processed recommended)

• 2 large eggs, room temperature

• 1 tsp (5 ml) vanilla extract

• 175 g (1 1/3 cups) all-purpose flour

• 1/2 tsp (2 g) baking powder

• Pinch of salt

• 200–300 g (1–1 1/2 cups) chocolate chips/chunks (semisweet or dark, 66–70%)

Directions

• Preheat oven to 175°C (350°F). Line a 9-inch (23 cm) square baking pan with parchment paper.
• Melt butter and chocolate in a microwave-safe bowl in 20-second bursts, stirring until smooth.
• In a large bowl, whisk eggs and both sugars until light and frothy (2–3 minutes).
• Add vanilla and melted chocolate-butter mixture to the egg-sugar mix. Stir gently until smooth.
• Sift in flour, cocoa, baking powder, and salt. Fold in gently with a spatula until just combined.
• Fold in chocolate chips. Pour batter into the prepared pan and smooth the top.
• Bake for 22–25 minutes, until the top is set and cracked, and a skewer comes out with a few moist crumbs.
• Let cool in the pan for 10 minutes, then transfer to a rack. Slice and serve.

Notes

• Storage
  Counter: Store in an airtight container for up to 3 days.
  Fridge: Keeps for 5 days; bring to room temperature before serving.
  Freezer: Wrap tightly and freeze for up to 2 months. Thaw at room temperature; refresh texture in a warm oven for 5 minutes.
• Notes
  For best results, weigh ingredients and use a metal pan.
  Whisk eggs and sugar until glossy for a crackly top.
  Do not overbake—pull at the moist-crumb stage for fudgy texture.
• Nutrition (per serving)
  Calories: 180 kcal
  Fat: 10 g
  Carbs: 22 g
  Protein: 2 g
  Values are estimates; adjust for brands and portion size. Follow food-safety best practices.