High Altitude Chocolate Chip Cookie Brownies
Fudgy brownies, with a layer of chocolate chip cookie dough baked right on top.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
Cookie Layer
- ¼ cup unsalted butter, melted
- 2 ½ tbsp granulated sugar
- 2 ½ tbsp dark brown sugar
- 1 tsp vanilla extract
- 1 egg yolk
- ¾ cup all-purpose flour, spooned and leveled
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp baking soda
- ⅓ cup chocolate chips
Brownie Layer
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup semi-sweet or dark chocolate chips
- 2 tsp vanilla extract
- 2 large eggs
- ⅔ cup unsweetened, Dutch-processed cocoa powder
- ⅓ cup all-purpose flour, spooned and leveled
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tsp instant espresso powder or instant coffee, optional
Instructions
Cookie Layer
- In a bowl, stir together the melted butter, sugar and brown sugar until smooth. Add the vanilla and egg yolk, and stir vigorously until smooth.
- Separately, combine the flour, salt and baking soda. Add to the butter mixture, and stir to form a dough. Let cool for 10 minutes.
- Stir in the chocolate chips; the dough will be stiffer now than it was before cooling. Scoop the dough into 9 balls and refrigerate the dough balls while you make the brownie batter.
Brownie Layer
- In a large saucepan, melt the butter and sugar over medium heat. Once it begins to bubble, cook for two minutes. Remove from the heat and use a wooden spoon to stir in the chocolate chips and vanilla until melted and shiny; the mixture will be grainy. Let cool for 10 minutes.
- Beat in the eggs, one at a time, until the mixture comes together into a smooth batter.
- In a bowl, sift together the cocoa powder, flour, salt and espresso powder. Add the dry ingredients to the batter and mix just until no dry streaks remain. The batter will be thick but spreadable.
Assembly and Bake
- Preheat the oven to 325 F. Line an 8 or 9-inch baking pan with parchment paper.
- Spread the brownie batter evenly into the pan.
- Smash the chilled cookie dough balls between your hands to flatten them a little, and arrange them on top of the brownie batter. Sprinkle the top with a few more chocolate chips.
- Bake the brownies on the center oven rack for 28-30 minutes, until slightly puffed and set.
- Cool the brownies completely (at least 6 hours or overnight) before cutting, if you want them to be set and slice cleanly when you cut them. You can speed up the cooling process by cooling them at room temperature for 1 hour, then refrigerating them for 1-2 hours.
- Lift the cooled brownies out of the pan by the parchment paper onto a cutting board to cut them into servings. If you like, sprinkle the top of the brownies with coarse finishing salt.
Notes
Store leftover brownies in an airtight container at room temperature for up to 3 days. You can also wrap the brownies individually in plastic wrap and freeze for up to 3-6 months. Let thaw to room temperature for a quick treat.
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