Chocolate Chip Cookie Brownies

Have you heard of brookies? People in general love to make new words out of 2 existing words and Brookies are a delicious combination of 2 of the most popular munchies known to mankind: Brownies+Cookies=Brookies.. Now that’s an equation nobody will forget. These brookies in particular are absolutely divine! Crunchy yet chewy Chocolate Chip Cookie on top of a layer of Fudgy Dark Chocolate Brownie, all this topped with Nutella and drizzled with Dulce de leche- A mat(c)h made in heaven.. Read that sentence again, and tell me you are not drooling.. I dare you!

This is our Fondbites bake-along group’s 119th recipe! The original recipe uses chocolate ganache as the frosting, drizzled with caramel sauce but I was having a busy day and hence the shortcut replacements. I am sure it tastes even better with the ganache, so do try with that if you have time. I am having repeat requests for these brookies already, so hopefully I will be able to make it as per the original recipe soon.

Once you bake and frost the brookie, make sure you chill it well. That way, the nutella would have set and also, you will be able to get perfect slices when you cut it. As I already mentioned I didn’t have enough time the day I baked these, so you can see my slices are neither neat nor perfect. So if you have time, do chill it for atleast 1-2 hours before slicing. But serve at room temperature 🙂

I have made a few changes to the original recipe, mostly substitutes for the ingredients but feel free to use whatever suits your taste buds or whatever is available with you at the time. I am also linking recipes that have worked for me to make Dulce de leche and Caramel Sauce. You can use anything you prefer. No matter what, I assure you that this bake will fetch you the maximum amount of compliments. So go ahead and get everything ready as we dive into the recipe.

Chocolate Chip Cookie Brownie

Recipe adapted from- Fondbites

Things you will need :

For the Brownie:
Unsalted Butter – 1/2 cup (100g)
Castor Sugar – 1 Cup
Unsweetened Cocoa Powder – 1 Cup
Salt – 1/4 Tsp
Vanilla Extract – 1 Tsp
Eggs – 2
All Purpose Flour – 1/2 Cup
For the Cookie:
Unsalted Butter- 1/2 Cup (100g)
Castor Sugar -1/4 Cup
Light Brown Sugar- 1/4 Cup
Dark Brown Sugar- 1/4 Cup
All Purpose Flour – 1/2 Cup
Whole Wheat flour – 1/4 Cup
Powdered Almond /Almond flour – 1/4 Cup
A pinch of salt
Fresh Cream – 2 Tblsp
Vanilla extract – 1 Tsp
Nutella for spreading- quantity totally upto your preference 😉
Dulce de Leche or Caramel Sauce for drizzling


Preheat oven to 180*C
Butter and line with butter paper, an 8″ square pan or I have used a 11″x7″ Rectangular pan. Let the butter paper hang from the sides, so that it’s easier to lift the brownie after baking.
  • Add the Sugar and Butter in a large bowl and combine together using a wire whisk.
  • Add cocoa powder and whisk until it’s incorporated.
  • Add the eggs & vanilla extract and whisk until everything is combined well.
  • Add the flour & salt. Fold it in using a rubber spatula, only until all the flour disappears into the batter. I know the temptation is irresistible to overmix, but do not- for a fudgy Brownie it’s best to fiddle as little as possible with the batter.
  • Transfer the batter into the prepared pan and smooth the top. Pop the pan into the freezer until you make the cookie dough.
Chocolate Chip Cookie
  • Add the butter and all the sugars into the bowl of your stand mixer or into a large bowl, if using an electric beater.
  • Beat on medium – high speed for about 3-4 mins until the mixture becomes creamy, pale and fluffy.
  • Add cream & vanilla extract and beat just until incorporated.
  • Add both the flours and powdered almonds and beat just until incorporated. Do not over mix.
  • Add the chocolate chips and fold it in using a rubber spatula.
  • Take the pan out of the freezer and spread the cookie dough evenly on top of the Brownie layer. Smooth it out gently.
  • Bake in the preheated oven for 25-30 mins until the cookie layer is golden brown and a knife inserted in the centre comes out relatively clean. ( The cookie layer may look underdone in spite of the color but don’t overbake it, it will set on cooling)
  • cool the pan on a wire rack. When completely cool, spread the Nutella on top of the cookie and smooth it out.
  • Pipe or drizzle the dulce de leche or caramel sauce on top of the nutella.
  • Refrigerate for 1-2 hours. Take it out of the pan and slice into even pieces.


Let it come to room temperature before serving. 
Enjoy as it is or even better, with a dollop of ice cream!
Until next time, Happy Baking!!!

This has been baked for Fondbites Bake Along, a group of enthusiastic bakers who bake one recipe every week.

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