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Chocolate Chip Cookie Dough Stuffed Brownies

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Rich, fudgy chocolate brownies layered with a gooey chocolate chip cookie dough center for the ultimate indulgent dessert. A decadent fusion of classic brownies and irresistible cookie dough in every bite.

Ingredients

  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 3/4 cup mini chocolate chips (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or lightly grease it.
  2. In a large bowl, mix the melted butter, granulated sugar, and brown sugar until combined. Add the eggs and vanilla extract, whisking until smooth.
  3. Stir in the flour, cocoa powder, baking powder, and salt until just combined. Fold in the chocolate chips.
  4. Pour half of the brownie batter into the prepared pan and spread evenly.
  5. In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Mix in the milk and vanilla extract.
  6. Stir in the flour and salt until fully combined, then fold in the mini chocolate chips.
  7. Drop spoonfuls of the cookie dough over the brownie layer and gently spread it out.
  8. Pour the remaining brownie batter over the cookie dough layer and smooth the top.
  9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the brownies to cool completely before slicing and serving.

Notes

  • For extra gooey brownies, slightly underbake and allow them to set as they cool.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freeze individual slices for up to 2 months for longer storage.
  • Serve with vanilla ice cream for an extra indulgent dessert.

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