With a fudgy brownie base and a thick layer of edible chocolate chip cookie dough on top – these cookie dough brownies are truly decadent. 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 perfect dessert for when you can’t decide between brownies or cookies!
The Best Cookie Dough Brownies
These cookie dough brownies are exactly what you need if you’re craving a decadent, over the top treat. There’s something extremely satisfying about eating raw cookie dough – and these definitely hit the spot. The brownie is super fudgy and chocolate-y, and the cookie dough on top tastes exactly like the real thing. Only there’s no raw eggs and the flour is heat treated so it’s completely safe to eat.
The brownie recipe is made with both melted chocolate and cocoa powder for a delicious chocolate flavor. They’re very fudgy and moist, but not too sweet or overly rich since we’re adding the cookie dough on top. You don’t want the brownies to be gooey either, otherwise, the cookie dough topping won’t really sit properly on top. If you want to save time, you could use any kind of brownie mix that’s for an 8×8 inch (20×20 cm) pan.
Then the cookie dough topping is just slightly adapted from my favorite edible cookie dough recipe. It’s changed ever so slightly so that it can be pressed down evenly into a single layer on top of the brownies. It tastes just like real cookie dough, only it’s safe to eat raw because:
- there’s no raw eggs
- we heat treat the flour (raw flour can contain harmful bacteria)
To heat treat the flour, you’ll line a cookie sheet with parchment paper and pour the flour into an even layer on the cookie sheet. Then bake in the oven at 350F for 10 minutes. I find that the flour can get a bit lumpy after this, so you may need to sift it.
After the flour is heat treated, the cookie dough layer comes together in minutes. Then it gets pressed into an even layer on top of the cooled brownies. Note: the cookie dough on top is not a cookie dough flavored frosting – it’s pure edible cookie dough.
Baking Tips & Tricks
- This recipe can be doubled and made in a 9×13 inch (23×33 cm) pan. The bake times will be about the same.
- I used 50% dark chocolate in the brownie batter. Anything between 50-70% works well. You can also use semi-sweet if you prefer.
- I don’t find there’s any need to add chocolate chips to the brownie batter – with the cookie dough on top, these are very rich already.
- The brownies must be 100% cooled before adding the cookie dough layer, otherwise, it can melt.
- Using mini chocolate chips in the cookie dough layer makes it easier to slice the brownies.
- Store the brownies in the fridge.
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
Cookie Dough Brownies
- 8x8 inch (20x20 cm) baking pan
- ½ cup unsalted butter (112 grams) cut into 8 pieces
- 4 ounces dark chocolate* (112 grams) finely chopped
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- ⅓ cup cocoa powder (30 grams)
- ½ cup all-purpose flour (62.5 grams)
- ¼ teaspoon salt
Cookie Dough Layer
- 1 ¼ cup all-purpose flour* (156.25)
- ½ cup unsalted butter (112 grams) softened to room temperature
- ½ cup packed brown sugar (100 grams) light or dark
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 tablespoons milk (45 ml)
- ½ cup mini chocolate chips
- Preheat the oven to 350F (180C) degrees. Line an 8x8 inch (20x20 cm) pan with parchment paper so that there's an overhang around the edges. Or, line with tin foil and lightly grease.
- Add the butter and chopped chocolate to a large heatproof bowl. Microwave on medium power for 45-second intervals, stirring between each, until smooth.
- Whisk in the sugar.
- Ensure that the batter isn't hot, then whisk in the eggs until just incorporated.
- Stir in the cocoa, flour and salt. Note - if the cocoa is very lumpy, whisk it first.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 28-32 minutes, or until the top is set and an inserted toothpick comes out clean or with a few damp crumbs.
- Place the brownie pan on a wire rack and cool fully. (Keep the brownies in the pan as they cool).
Cookie Dough Layer
- Preheat the oven to 350F (180C) degrees.
- Line a cookie sheet with parchment paper. Spoon/sprinkle the flour on top in an even layer. **I typically sprinkle about 1 ½ cups, even though you'll only use 1 ¼ cup in the cookie dough since I typically lose a bit of the flour in transferring it between the cookie sheet and the bowl**
- Bake the flour in the oven for 10 minutes. Remove from the oven and turn it off.
- In a medium bowl beat the butter, brown sugar, and white sugar until smooth.
- Mix in the vanilla extract, followed by the milk.
- Measure out 1 ¼ cups of your heat treated flour. If it's lumpy, sift the flour. Then mix into the cookie dough.
- Mix in the mini chocolate chips.
- Press the cookie dough on top of the cooled brownies, forming an even layer.
- Place in the fridge for about 30 minutes for the cookie dough layer to firm up.
- When ready to slice, remove the brownies from the pan using the overhang of the parchment paper/tin foil. Place on a cutting board.
- Slice with a sharp knife. These brownies are very rich, so you only need a small piece.
- I typically use 50% dark chocolate. Semi-sweet chocolate works too.
- For the cookie dough layer, you'll use 1 ¼ cups in the cookie dough. However, I typically heat treat 1 ½ cups - since I usually loose a little when transferring the heat treated flour to the cookie dough.
- I recommend using mini chocolate chips because it makes the brownies easier to slice than regular chocolate chips.
- Nutrition information is an estimate only and based on 1 brownie, assuming the pan is sliced into 12 equal pieces.
- Store brownies in an airtight container in the fridge for up to 5 days.