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Homemade Salted Cookie Crinkle Top Brownies. photo

Salted Cookie Crinkle Top Brownies.

These Salted Cookie Crinkle Top Brownies are a match made in dessert heaven! Enjoy the perfect blend of fudgy brownies and crunchy cookie tops.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Brownie Base:
  • 1 stick salted butter at room temperature
  • 1/3 cup dark brown sugar
  • 2 tablespoons granulated sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup semi-sweet chocolate chips
Cookie Layer:
  • 1 cup Nutella
  • 2 large eggs
  • 4 tablespoons salted butter melted
  • 2 teaspoons pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup semi-sweet chocolate chunks optional
  • Flaky sea salt for topping

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • Baking Pan
  • Parchment Paper
  • Oven

Method
 

Preparation:
  1. Start by preheating your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving some overhang on the sides to make removing the brownies easier later.
  2. In a mixing bowl, cream together 1 stick (1/2 cup) of salted butter, 1/3 cup dark brown sugar, and 2 tablespoons granulated sugar until light and fluffy. This should take about 2-3 minutes.
  3. Beat in 1 large egg and 1 teaspoon of vanilla extract until fully combined. The mixture should be smooth and creamy.
  4. In another bowl, whisk together 1 cup + 2 tablespoons all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt. Gradually add this to the wet mixture, stirring until just combined. Be careful not to over-mix.
  5. Gently fold in 3/4 cup semi-sweet chocolate chips and set the brownie batter aside.
  6. In a separate mixing bowl, combine 1 cup of Nutella with 2 large eggs, 4 tablespoons melted salted butter, and 2 teaspoons pure vanilla extract. Mix until smooth.
  7. Stir in 1/2 cup all-purpose flour until just combined. If you're using chocolate chunks, fold them in now. The cookie layer should be thick and spreadable.
  8. Pour the brownie batter into the prepared pan and spread it out evenly. Next, dollop the cookie batter on top of the brownie layer. Use a spatula to gently spread the cookie layer over the brownie layer, being careful not to mix them too much.
  9. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remember, it’s better to underbake slightly for that fudgy texture!
  10. As soon as you take the brownies out of the oven, sprinkle a generous amount of flaky sea salt on top. Allow the brownies to cool in the pan for about 10-15 minutes before lifting them out using the parchment paper. Let them cool completely on a wire rack before cutting into squares.

Notes

  • Store brownies in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to a week for longer storage.
  • Wrap brownies tightly and freeze for up to 3 months.