Ingredients for Chocolate Chip Cookie Brownies
- Unsalted Butter
- Brown Sugar
- 1 teaspoon vanilla extract
- 5 large eggs
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- Semi Sweet Chocolate Chips
- Cocoa Powder
- 1 cup chopped walnuts (optional)
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How to Make Chocolate Chip Cookie Brownies
- Preheat your oven to 400°F (200°C).
- Line a 10x15 inch jelly roll pan with foil, ensuring the foil extends over the edges for easy removal. Generously grease the foil with non-stick cooking spray.
- In a large saucepan over medium-high heat, melt 1 cup (2 sticks) of unsalted butter.
- Remove from heat and let cool slightly.
- Whisk in 1 ½ cups granulated sugar, 1 teaspoon vanilla extract, and 3 large eggs until smooth and well combined.
- Add 1 teaspoon baking soda, a pinch at a time, whisking constantly to prevent clumping.
- Gradually add 2 cups all-purpose flour, mixing until just combined. Do not overmix.
- Pour half of the batter into the prepared pan and spread evenly into a thin layer.
- Press 2 cups of chocolate chips evenly into the batter.
- In a separate bowl, whisk together the remaining 2 large eggs and ½ cup unsweetened cocoa powder until smooth.
- Stir in 1 cup chopped walnuts (optional).
- Pour this chocolate mixture over the first layer and spread evenly.
- Bake on the lowest rack for 18-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The top should appear dry, but the interior will still be slightly soft.
- Let cool completely in the pan before cutting into squares. Store in an airtight container at room temperature for up to one week.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
67g
Fat
34g
Carbs
9g
