Chocolate Chip Cookie Brownies
- Prep Time: 20 minutes
- Cook Time: 50 - 55 minutes at 325°F
- Servings: 16
- Course: Dessert
This cookie-brownie combo is the best of both worlds—moist, chocolaty brownies are layered with chewy chocolate chip cookie dough to make a bar that satisfies every craving!
Reynolds Kitchens tip
To stay ahead of your busy schedule, bake these brownies the night before in a bakeware pan! Let them cool completely, then before putting them in the freezer, be sure to wrap the pan tightly in plastic wrap and aluminum foil. Remove from the freezer and let them thaw over night in the refrigerator before serving.
- 1/2 cup butter
- 3 ounces unsweetened chocolate, coarsely chopped
- 1 cup sugar
- 2 eggs
- 1 tablespoon vanilla
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 tube (16.5 oz.) purchased chocolate chip cookie dough
PREHEAT oven to 325°F. Melt the butter and unsweetened chocolate over low heat in a medium saucepan, stirring constantly. Remove from heat; cool slightly.
STIR the sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla.
STIR together the flour and baking soda in a small mixing bowl. Add the flour mixture to the chocolate mixture; stir just until combined. Press one-half of the cookie dough into an 8x8-inch Reynolds® Bakeware Pan. Spread brownie batter evenly over cookie dough. Crumble remaining cookie dough and sprinkle evenly over brownie batter. Press down slightly.
BAKE 50 to 55 minutes or until edges are firm are starting to pull away from sides of the pan. Cool on a wire rack. Cut into bars.
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