Description
These Cookie-Stuffed Brownies combine the fudgy richness of classic brownies with soft, chewy cookie dough hidden inside for a double treat. Creamy chocolate chips add bursts of gooey sweetness, making this dessert irresistible for any occasion.
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 the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the brownies out after baking.
- Prepare the Brownie Batter: Follow the instructions on the brownie mix box, adding the required ingredients like eggs, oil, and water. Stir the mixture until smooth and set aside.
- Prepare the Dry Cookie Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to combine evenly. Set this aside for now.
- Cream the Wet Cookie Ingredients: In a separate large bowl, use a hand mixer or whisk to cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. This process incorporates air, giving the dough a nice texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed butter and sugar mixture until well combined.
- Combine Dry and Wet Cookie Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough. Then fold in the chocolate chips or chunks if you’re using them.
- Assemble the Brownies: Pour half of the prepared brownie batter into the parchment-lined baking pan, spreading it evenly to form a smooth base layer.
- Add Cookie Dough Layer: Scoop spoonfuls of the cookie dough, flatten them slightly into discs, and evenly space them over the brownie batter in the pan.
- Top with Remaining Brownie Batter: Pour the remaining brownie batter over the cookie dough discs. Spread gently and evenly until the dough is completely covered.
- Bake: Place the pan in the preheated oven and bake for about 45 minutes. Check doneness by inserting a toothpick into the center—some moist crumbs are perfect, and a few cookie dough bits on the toothpick are acceptable.
- Cool: Remove the pan from the oven and let the brownies cool completely on a wire rack. Cooling is important for clean slicing and for the layers to set properly.
- Serve: Once cooled, lift the brownies out of the pan using the parchment paper overhang and cut into 24 squares. Enjoy your decadent cookie-stuffed brownies!
Notes
- Using parchment paper with overhang makes removing the brownies easier and helps with clean cutting.
- Do not overmix the cookie dough once the flour is added to keep the dough tender and soft.
- Chocolate chips in the cookie dough are optional but add a delicious texture contrast.
- Check brownies a few minutes before 45 minutes if your oven runs hot to prevent overbaking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
