Chocolate Chip Brownie Double Deckers

This recipe just helped answer one of the world’s most burning questions…

And no, I don’t mean how to rid world hunger or why the Kardashians have more viewers than Oprah.

This is bigger.

Do I take the brownie or the cookie from the dessert tray?

Answer:  Both… and at the same time!

Yes, America, bigger is better. These bars are two layers of  yummy fudgy brownie and chewy chocolate chip cookie. The two batters come together in a deliciously rich and tender bar.

I made my brownie layer from scratch but you can definitely pull out your favorite boxed mix and cut your time in half.

Also, the great thing about making bar cookies is that they are fast. You don’t have to worry about spooning individual balls of dough and baking tray after tray of cookies. Especially with Christmas so close, the less time in the kitchen the better!

If your in search of some super quick cookie recipes, also try my Chewy Sugar Cookies, Jam Meltaway Thumbprints, or Double Chocolate Cookies. These all mix up in only one or two bowls and have just a few easy steps.


Chocolate Chip Brownie Double Deckers

(from The Weekend Baker, by Abby Dodge)


For the Chocolate Chip layer:

  • 12 tablespoons unsalted butter
  • 1 cup packed light brown sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips

For the Brownie Layer:

  • 12 tablespoons unsalted butter
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup all-purpose flour


  1. Preheat oven to 325 degrees and position rack to the middle rung. Lightly grease a 9×13 inch baking pan

To Make the Chocolate Chip Layer 

  1. Put butter in a medium saucepan and melt over medium heat, stirring occasionally. Take pan off heat and whisk in brown sugar until no lumps remain. Set aside to cool while you make the brownie layer

To Make the Brownie Layer

  1. Put butter in medium saucepan and melt over medium heat, stirring occasionally. Take pan off heat and add cocoa powder. Whisk until smooth. Add sugar and salt and whisk until blended.
  2. Add eggs one at a time, whisking after each addition. Whisk in vanilla.
  3. Sprinkle flour over the chocolate mixture and stir with a rubber spatula until just blended.
  4. Scrape batter into prepared pan and spread evenly with a rubber spatula. Set aside while you finish the chocolate chip layer.

To Finish the Chocolate Chip Layer

  1. In a small bowl whisk together the flour, baking soda, and salt.
  2. Add the egg and vanilla to the cooled butter mixture and whisk until blended.
  3. Pour the flour mixture into the butter mixture and stir with a rubber spatula until blended. Stir in chocolate chips.
  4. Drop the dough over the brownie batter in large scoopfuls and spread with a rubber spatula. Be careful to evenly drop batter across brownie layer because it gets difficult to spread.
  5. Bake 40 minutes or until a toothpick comes out with small, gooey clumps of brownie sticking to it. Do not over bake or they won’t be fudgy.
  6. Cool completely before cutting.

Adapted from The Weekend Baker by Abigail Johnson Dodge


Tags: , , , , ,

Categories: Brownies and Bars, Cookies


Subscribe to our RSS feed and social profiles to receive updates.

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: