Chocolate Chip Cookie Stuffed Brownies

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If you’ve ever wondered how to elevate a classic brownie, these Chocolate Chip Cookie Stuffed Brownies are what you want to make! These are kept really simple, by using pre-made/packet cookies. Some get roughly chopped and mixed into the batter, and then we place more cookies on top, whole, for the perfect photo finish.

This is a terrific bake to make when you want something easy and pretty quick, that brings big chocolate flavour. It is a great one when you have friends coming over, makes a great dessert when warm, or wonderful as a competitor in your next office bake off. These will keep in an airtight container for about 3 days. I love making brownies with texture contrast, the addition of cookies to the brownies gives a little crunch for this.

The brownies themselves are super simple, dense and fudgy. The batter gets packed with chocolate chip cookies, chocolate chunks and minimal flour to keep them really fudgy. Just before baking, place more cookies on top for that fabulous Insta photo finish! For neat slices, cut with a hot knife.

For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny top on a brownie, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so let’s make sure to do both. This recipe cuts neatly into 9 pieces, but could be sliced smaller, and the recipe is easily doubled. They keep well in an airtight container for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!

TIPS FOR THE BEST Chocolate Chip Cookie Stuffed Brownies

• Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
• Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
• Cocoa Powder: As this is a key component, I do recommend a decent quality cocoa powder – but don’t stress if you don’t have any!
• Cookies: You could make your own, or simply buy a pack of pre-made cookies. Chop up about half the packet (100g) and use some on top for the perfect balance of textures!

For these Chocolate Chip Cookie Stuffed Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Peanut Butter Layered Brownies or these Cheesecake Brownies. For videos and baking inspiration, head on over to my Instagram.

Chocolate Chip Cookie Stuffed Brownies

If you've ever wondered how to elevate a classic brownie, these are what you want to make! These are kept really simple, by using pre-made/packet cookies. Some get roughly chopped and mixed into the batter, and then we place more cookies on top, whole, for the perfect photo finish.

Print Pin

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 9

Author: Florence Jackson

Ingredients

• 100 g Dark Chocolate Melted
• 170 g Unsalted Butter Melted
• 100 g Light Brown Soft Sugar
• 100 g Granulated Sugar
• 2 Medium Eggs
• 2 tsp Vanilla Extract
• 85 g Plain Flour
• 30 g Cocoa Powder
• 100 g Milk Chocolate Roughly Chopped
• 200 g Chocolate Chip Cookies

Instructions

• Preheat the oven to 200C/180C Fan/Gas 6. Line an 8" Square Pan.
• Start by melting the dark chocolate: break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn. Set aside to cool a little whilst doing the rest:
• Combine the melted butter, granulated sugar and light brown sugar in a large bowl/bowl of a stand mixer – on a medium speed for 3-5 minutes.
• Add in the eggs and vanilla and mix again. Then, checking first that the chocolate isn't so hot as to cook the eggs, add it in and keep mixing.
• Fold in the flour and cocoa powder.
• Remove approx 9 cookies from the packet and set aside for later. Roughly chop the remaining cookies. Add the flour, cocoa powder, chopped chocolate and chopped cookies into the batter and fold in gently. 
• Pour batter into the pan. Add the cookies saved from earlier on top – just lightly place them on the surface of the batter. Bake 30 minutes (should no longer be wobbly), then remove and let cool on a wire rack before slicing!