Ingredients
Scale
- 1/2 cup (115 g) unsalted butter, melted
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40 g) unsweetened cocoa powder
- 1/2 cup (60 g) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (170 g) semisweet chocolate chips
- Cookie dough swirl: 1/2 cup (110 g) butter, softened; 1/2 cup (100 g) brown sugar; 1 cup (120 g) all-purpose flour; 1/2 teaspoon vanilla extract; pinch of salt; 1/2 cup (90 g) chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking pan.
- In a large bowl, whisk melted butter, granulated sugar, and brown sugar until glossy. Beat in eggs one at a time, then stir in vanilla.
- Mix in cocoa powder, flour, baking powder, and salt until a thick batter forms. Fold in chocolate chips.
- Prepare cookie dough swirl by combining butter, brown sugar, vanilla, salt, flour, and chocolate chips in a separate bowl until cohesive.
- Spoon brownie batter into the pan, then dollop teaspoons of cookie dough on top. Use a knife to swirl the dough into the batter for a marbled effect.
- Bake 22-28 minutes until just set around the edges and a tester comes out with moist crumbs. Cool completely before slicing.
Notes
- Chill the cookie dough swirl before swirling for cleaner marbling.
- For a denser brownie, reduce flour to 1/4 cup and increase cocoa to 1/2 cup.
- Use 70% cocoa chocolate for deeper flavor.
- Store leftovers in an airtight container for up to 3 days at room temperature or freeze for up to 1 month.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie bar
- Calories: 210 Kcal
- Sugar: 18 g
- Sodium: 70 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
