These cookie dough brownies have a layer of chewy brownie, edible chocolate chip cookie dough in the middle, and chocolate on top. The cookie dough layer tastes exactly like the real thing, only it’s completely safe to eat because there’s no raw eggs. They’re incredibly decadent and the perfect dessert for when you can’t decide between brownies or cookies!

**This post was updated September 7, 2025 with a slightly updated recipe to include chocolate topping, new photos and new recipe tips**

Ingredients

For the brownie layer:

• 1/2 cup unsalted butter. Salted works too – simply omit the salt.
• 2 ounces semi-sweet chocolate – or use dark for a richer flavor. This is about 1/3 cup chocolate chips.
• 1 cup granulated sugar.
• 2 large eggs. The eggs should be room temperature.
• 1 teaspoon vanilla – for added flavor.
• 1/2 cup all-purpose flour. Measured properly!
• 2 tablespoons cocoa powder for a richer flavor.
• 1/4 teaspoon salt to balance out the sweetness.

For the cookie dough layer:

• 1/2 cup unsalted butter
• 1/2 cup brown sugar – light or dark works, I used light
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract – really necessary for the best flavor
• 2-3 tablespoons milk
• 1 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips. I like mini chocolate chips for the cookie dough layer because it makes the brownies easier to slice – but regular work too

For the chocolate topping:

• 3/4 cup chocolate chips – I used regular because I had both mini & regular on hand.
• 1 tablespoon shortening or butter

Method – With Photos

For the Brownie Layer:

1. Preheat the oven to 350F (180C) and line your brownie pan. I like to have an overhang around the sides so I can easily lift the brownies out of the pan afterwards.
2. Melt together the chocolate and butter. You can do this in the microwave or using a double boiler. Cool slightly.
3. Whisk in the sugar, eggs and vanilla extract.

4. Stir in the flour, cocoa and salt.
5. Pour into the prepared pan and bake for about 22-25 minutes, or until the top is set and an inserted toothpick comes out clean or with a few damp crumbs.

For the Cookie Dough Layer:

1. Start by heat treating the flour – this makes it safe to eat. Sprinkle the flour onto a cookie sheet and bake at 350F (180C) for 8 minutes. Remove from the oven and turn off.
2. In a medium bowl, beat together the butter, brown sugar and granulated sugar until creamy. For this recipe, you want the butter to be so soft that it’s just starting to melt. I do a few short bursts in the microwave on medium power for this.

3. Beat in the milk and vanilla extract.
4. Mix in the heat treated flour.

5. Stir in the chocolate chips.
6. Press the cookie dough layer over the cooled brownie base. Then pop in the fridge.

For the Chocolate Topping

1. Very slowly, melt together the chocolate and butter/shortening.
   • If using chocolate squares, finely chop first.
   • In the microwave, use 35 second intervals on medium power and stir between each interval. Do not use high power, which is typically the default.
   • Or use a double boiler over gently simmering water. Make sure the water doesn’t touch the bottom of the bowl.
2. Quickly pour the warm chocolate over the cookie dough layer and spread into an even layer. You can use an offset spatula or the back of a spoon.

Doubling the Recipe

This recipe can be doubled and made in a 9×13 inch (23×33 cm) pan. The brownies will be thicker. Simply double all the ingredients for each layer. The bake time for the brownies will be longer – about 28-33 minutes.

Love these Cookie Dough Brownies? Then be sure to try:

• Slutty Brownies – these have a layer of chocolate chip cookie, Oreo cookies and fudgy brownie
• Edible Cookie Dough
• Edible Double Chocolate Cookie Dough
• Triple Chocolate Brownies