Made with layers of cookie dough and brownies, these Chocolate Chip Cookie Brownie Squares are something everyone in your circle will love and beg you to make again and again.
They are the perfect blending of two perennial favorites, bringing smiles to everyone’s face! We all love chocolate chip cookies and brownies, but your family and friends will be over the moon when you serve them together!
Chocolate chip cookie dough layer top; covered with the brownie batter
These are bar cookies with a brownie layer on top, perfect for any casual gathering like picnics, barbecues, pool parties, or after-school snacks. They are very versatile and that always makes my heart sing!
They are made in a 9×9-inch (23 cm) square baking pan which creates just about 16 servings so you won’t have a ton to make. Just one pan, cool in the pan, and then cut them up – so easy!
I love the blending of textures and flavors. Every bite is pure heaven. And they are fairly filling so you will be satisfied with just one or two squares. Great for portion control.
You could change the cookie layer to another of your favorite cookies. I think a sturdy shortbread would be a wonderful option – think Millionaires cookies base. Yum!
When you are lining the baking pan with parchment, use a pair of scissors to snip diagonal cuts from the edge to each of the corners. This allows the paper to ease into the pan without bunching up in the corners.
When you pour the brownie batter over the cookie base, be certain you spread it all the way to the edges and into the corners. Otherwise the cookie dough will rise above the brownie top wherever it doesn’t have resistance. You’ll wind up with a thinner base layer and larger brownie top and the edges won’t be pretty – but they are absolutely delicious for nibbling!
There is a wonderful difference in textures with these bars. The cookies are firm and crunchy/chewy while the brownies are tender and delicate, melt-in-your-mouth tender. Together they make the perfect bite!
I hope you give these Chocolate Chip Cookie Brownie Squares a try soon and enjoy every bite! They are truly delightful and a wonderful addition to your baking favorites.
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Chocolate Chip Cookie Brownie Squares:
- Cookie Layer: GF flour or regular flour, salt, baking soda, baking powder, butter, brown sugar, sugar, egg, vanilla, chocolate chips
- Brownie Layer: butter, sugar, cocoa powder, salt, vanilla, eggs, GF flour or regular flour
PRO Tip:
One way to get a smooth first layer of cookie dough is to press the dough into the lined pan, being sure it goes all the way into the corners. Use either a silicone spatula or a mini offset spatula for the smoothest surface to pour the brownie batter onto. And be sure to completely cover the cookie dough with the brownie batter – no cookie dough showing anywhere!
PRO Tip:
If you want a shortcut, you can use a brownie box mix. Just follow the directions on the box. Because most boxes make a 9×13-inch (23×33 cm) pan of brownies, and since you’re using a 9×9-inch pan (23 cm square), you will have extra batter. You can bake a mini cake alongside for a separate snack!
How to make Chocolate Chip Cookie Brownie Squares:
- Line a square baking pan with parchment leaving two ends hanging over the edges (to create a sling).
- For the Cookie Dough: Whisk together the dry ingredients of the cookie dough and set aside. In a stand mixer, cream the butter and both sugars. Mix in the egg and vanilla and scrape the bowl. Blend in the dry ingredients and mix until incorporated and smooth. Mix in the chocolate chips.
- Press the cookie dough into the bottom of the prepared baking pan, forming an even layer.
- Make the brownie batter by melting the butter in a saucepan and set aside to cool a bit. Meanwhile, place the sugar and cocoa in a large bowl and whisk to combine. Pour in the butter, mix to blend, and set aside to cool until you can easily hold the bowl in the palm of your hand.
- Add the salt, vanilla, and eggs, whisking continuously so the eggs don’t scramble. You can do this by hand, or with a hand mixer or stand mixer. Pour the brownie batter on top of the cookie dough and spread it so that it completely covers the cookie dough with no white showing! Smooth the top.
- Bake at 350°F (180°C) for 35 to 40 minutes or until a toothpick comes out mostly clean. If it isn’t done continue baking and testing until finished. Transfer the pan to a wire rack and let cool at least 2 hours. When cool, use the parchment sling to lift them out of the pan and place on a cutting board. Slice into squares and serve.
PRO Tip:
If you can, buy yourself a second bowl for your stand mixer and save yourself from having to wash and dry the bowl between tasks. It saves me so much time and is especially helpful on big cooking days like Thanksgiving and the holidays or when you are making recipes with multiple components like todays brownie squares!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- 9×9-inch (23 cm) square baking pan (preferably metal)
- Parchment paper sheets
- Stand mixer or hand mixer
- Medium saucepan
- Long, sharp knife
Gluten-Free Tips:
* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
If you are using gluten-free flour, whisk in the xanthan gum if your blend doesn’t already contain it. This will help keep the bars from being crumbly and soft.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Chocolate Chip Cookie Brownie Squares (GF)
These Chocolate Chip Cookie Brownie Squares are something everyone in your circle will love and beg you to make again and again. They are the perfect blending of two perennial favorites, bringing smiles to everyone’s face!
Ingredients
Cookie layer
- 1-1/4 cups (150g*) gluten-free flour blend* or all-purpose flour
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp xanthan gum (only if using GF flour that doesn’t contain it)
- 1/2 cup (1 stick; 113g) unsalted butter at room temperature
- 1/4 cup (53g) brown sugar
- 3/4 cup (149g) granulated sugar
- 1 large egg
- 1 tbsp vanilla bean paste or extract
- 1 cup (170g) semisweet chocolate chips
Brownie layer
- 10 tbsp (141g) unsalted butter, cool, cut into cubes
- 1-1/4 cups (247g) granulated sugar
- 3/4 cup (63g) unsweetened cocoa powder
- 1/2 tsp kosher salt
- 1 tbsp vanilla bean paste or extract
- 2 large eggs (100g), lightly beaten
- 1/2 cup (60g*) gluten-free flour blend* or all-purpose flour
- 1/4 tsp xanthan gum (only if your GF blend doesn’t contain it)
Instructions
1. Preheat the oven to 350°F (180°C) and line the bottom and sides of a 9x9-inch (23 cm) square baking pan (preferably nonstick metal) with parchment paper or aluminum foil. Leave two ends hanging over opposite edges of the pan to create a sling. Butter any uncovered areas of the pan. Set aside.
2. For the Cookie layer: In a medium bowl, whisk together the flour, salt, baking soda, baking powder and xanthan (if using); set aside.
3. In the bowl of your stand mixer or a large bowl if you are using a hand mixer, cream together the butter and both sugars for a couple of minutes until lightened in color and creamy. Add the egg and vanilla, mixing until fully blended. Scrape the sides and bottom of the bowl. Stir in the dry ingredients and mix on low until everything is incorporated. Increase the speed to medium for 30 seconds then turn the mixer off. Scrape the bowl again. Mix in the chocolate chips on low speed. The dough will be soft.
4. Scoop the cookie dough into the bottom of the lined baking pan and press down to form an even layer of the dessert. Use an offset spatula or a rubber spatula to press the dough into the corners. Set the pan to the side.
5. For the Brownie layer: In a medium saucepan, melt the butter over medium heat stirring often. When most of the butter pieces are melted, pull it off the heat and whisk until completely melted and slightly cooler. Set aside.
6. Place the sugar and cocoa in a large mixing bowl, whisking together, and then pour the melted butter over the top. Whisk to combine and set aside for about 2 minutes to cool more. You should be able to comfortably hold the bowl in the palm of your hand. If the butter is too hot when you add the eggs, you’ll wind up with scrambled eggs!
7. Add the salt, vanilla, and eggs to the butter and sugar/cocoa, and continuously whisk until the eggs are combined. Add the flour and xanthan (if using) and continue to mix until fully incorporated. This can also be done with a hand mixer or stand mixer.
8. Pour the brownie batter on top of the cookie dough, and use an offset spatula to make sure it is evenly spread into the corners and all the way to the edges of the pan with a smooth top. Don’t let any of the cookie dough show around the edges!
9. Bake for 35 to 40 minutes**. They are done when a toothpick inserted in the center comes out mostly clean. If it isn’t done, return to the oven and bake for about 2 to 3 minutes longer, then test again. Keep returning to the oven as needed until they are done.
10. Place the pan of brownies on a wire rack and let cool for at least 2 hours. When cool, use the parchment sling to lift the cookies/brownies out of the pan and place on a cutting board. Using a long, very sharp knife, slice into squares and serve.
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
If you are using gluten-free flour, whisk in the xanthan gum if your blend doesn’t already contain it. This will help keep the bars from being crumbly and soft.
** I baked mine in a ceramic pan and it took quite a while longer to get it baked through. Just keep testing and baking more until a toothpick comes out mostly clean! If you are using a metal pan, it should take about the time indicated in the recipe.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Original recipe from Gaby Dalkin of What’s Gaby Cooking
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 288Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 200mgCarbohydrates: 42gFiber: 2gSugar: 3gProtein: 7g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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