Description
These Brownie Cookie Swirls are what dessert dreams are made of – the perfect marriage of fudgy brownies and chewy cookies in every single bite!
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (42g) unsweetened cocoa powder
- 1/2 cup (63g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (85g) semi-sweet chocolate chips
- 1/2 cup (113g) unsalted butter, softened
- 1/3 cup (67g) granulated sugar
- 1/3 cup (73g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups (156g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (85g) chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on sides.
- For brownie batter: Whisk together melted butter and sugar, then add eggs one at a time. Stir in vanilla.
- Combine cocoa powder, flour, and salt in separate bowl. Mix dry ingredients into wet ingredients, then fold in chocolate chips.
- For cookie dough: Cream softened butter with both sugars until fluffy. Beat in egg and vanilla.
- Whisk together flour, baking soda, and salt. Add to wet ingredients gradually, then fold in chocolate chips.
- Drop alternating spoonfuls of both batters into prepared pan in a checkerboard pattern.
- Use a knife or skewer to gently swirl batters together with 8-10 motions (don’t overmix).
- Bake for 25-30 minutes until edges are set and center is just firm to touch.
- Cool completely in pan, about 1-2 hours, before lifting out using parchment.
- Cut into 16 squares, wiping knife between cuts for clean edges.