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Ingredients
| unsalted butter: 1 1/2 cups |
| light brown sugar (packed): 2 cups (packed) |
| vanilla extract: 2 tsp |
| eggs: 5 |
| baking soda: 1 tsp |
| all-purpose flour (unsifted): 3 1/4 cups |
| semisweet chocolate chips (chips): 2 cups |
| unsweetened cocoa powder (sifted): 1/2 cup |
| walnuts (chopped): 1 cup (optional) |
Chocolate Chip Cookie Brownies
Credit: Food.com
User rating:
-
Prep Time
35 min -
Cook Time
18 min -
Servings
36 serving(s)
Tags
- Preheat the oven to 400°F.
- Line a 10 x 15 jelly roll pan with foil, and coat with non-stick cooking spray.
- Using a large saucepan over medium-high heat, melt the butter. Remove from heat.
- Stir in the sugar, vanilla, and 3 of the eggs until smooth.
- Add the baking soda in pinches.
- Mix in the flour and stir until smooth.
- Pour half of the batter into the pan and spread in a thin layer.
- Press the chocolate chips into the batter.
- Beat the remaining eggs and cocoa into the batter until smooth. Mix in the walnuts.
- Pour into the pan on top of the first layer and spread evenly.
- Bake on the lowest rack for 18 minutes, until the top is dry but the interior is not yet firm.
- Store for up to one week, wrapped in plastic.