Description
A rich, molten-chocolate base meets a crumbly cookie layer in this crowd-pleasing hybrid. Perfectly chewy with a crisp perimeter, these one-pan treats are easy to customize and ideal for gatherings or weeknight baking.
Ingredients
Unsalted butter, softened (1 cup total)
Cocoa powder (⅓ cup/35g)
Granulated sugar (¾ cup)
Brown sugar (½ cup)
Eggs (2 large)
All-purpose flour (2 cups, 80g + 60g split)
Chocolate chips (1 cup + ¾ cup total)
Coconut sugar (optional substitute for all sugars)
Coconut oil (dairy-free alternative to butter)
Egg whites (egg-free substitute)
Gluten-free flour + xanthan gum (alternative to all-purpose flour)
Instructions
Preheat oven to 350°F (177°C)
Line an 8×8-inch baking pan with parchment paper
Combine melted butter with cocoa powder first in brownie batter
Beat eggs and sugar until airy in brownie layer
Fold in cocoa-butter mixture, then half the flour (80g)
Mix in half the chocolate chips into brownie batter
Spoon brownie batter into pan
Sprinkle remaining flour (60g) into cookie dough
Knead cookie dough separately until smooth
Spread cookie dough over brownie layer
Mix final ¾ cup chocolate chips into cookie layer
Bake for 40 minutes until golden and edges are crisped
Cool completely before slicing
Notes
Use one mixing bowl to save cleanup
Press a butter knife into edges while warm if extra crisp borders are desired
Store in airtight container at room temperature up to 3 days
For flour-free: use 1½ cups coconut flour and 1½ cups almond flour blend
- Prep Time: 25
- Cook Time: 40
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 14g
- Sodium: 135mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg