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Three cookie dough brownies, stacked one on top of another
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5 from 1 vote

Cookie Dough Brownies

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!
Prep Time30 minutes
Cook Time25 minutes
Cooling2 hours
Total Time3 hours
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip Cookie Dough Brownies, Cookie Dough Brownies
Servings: 16 brownies
Author: Fiona Dowling

Equipment

  • 8x8 inch (20x20 cm) baking pan

Ingredients

Brownies

  • 1/2 cup unsalted butter (112 grams) cut into 8 pieces
  • 2 ounces semi-sweet chocolate (56 grams) about 1/3 cup chocolate chips
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • 1/2 cup all-purpose flour (62.5 grams)
  • 1/4 teaspoon salt

Cookie Dough Layer

  • 1 1/4 cup all-purpose flour (156.25 grams)
  • 1/2 cup unsalted butter (112 grams) softened - almost starting to melt
  • 1/2 cup packed brown sugar (100 grams) light or dark
  • 1/4 cup granulated sugar (50 grams)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2-3 tablespoons milk (45 ml)
  • 1/2 cup mini chocolate chips (about 90 grams)

Chocolate Topping

  • 3/4 cup chocolate chips (about 140 grams) about 5 ounces
  • 1 tablespoon shortening or unsalted butter

Instructions

Brownie Layer

  • 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 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. Alternatively, melt in a double boiler over gently simmering water while gently stirring.
  • Cool the mixture slightly. Then whisk in the sugar, eggs and vanilla.
  • Stir in the cocoa, flour and salt. until there are no lumps of dry ingredients.
  • Pour the batter into the prepared pan and smooth the top. Bake in the middle of the preheated oven for about 22-26 minutes or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs.

Cookie Dough Layer

  • Preheat the oven to 350F (180C) degrees.
  • Spoon/sprinkle the flour onto a cookie sheet. **I typically sprinkle about 1 1/2 cups, even though you'll only use 1 1/4 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 in the preheated oven for 8 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 and 2 tablespoons of milk.
  • Measure out 1 1/4 cups of your heat treated flour. If it's lumpy, sift the flour. Beat the flour and salt into the mixture. If the mixture is very thick, beat in 1 extra tablespoon of milk.
  • Stir in the chocolate chips.
  • Press the cookie dough on top of the cooled brownies, forming an even layer.
  • Place in the fridge.

Chocolate Topping

  • Add the shortening and chopped chocolate/chocolate chips to a heatproof bowl. Microwave on medium power (not high power!) for 45 second intervals, stirring between each interval until smooth. Alternatively, melt together in a double boiler while gently stirring.
  • Moving quickly, pour the chocolate topping over the pan and smooth into an even layer with the back of a spoon or an offset spatula.
  • Let the chocolate topping harden. You can speed this up by placing the brownies in the fridge.
  • When the chocolate looks about 80% hardened, use a sharp knife to trace lines in the chocolate topping where you plan to slice the brownies.
  • When the chocolate has hardened, lift the brownies out of the pan using the overhang of the parchment/foil and place on a cutting board. Slice using a sharp knife.

Notes

  1. Chocolate: I typically use semi-sweet chocolate. 50-70% dark chocolate works too.
  2. Flour: For the cookie dough layer, you'll use 1 1/4 cups in the cookie dough. However, I typically heat treat 1 1/2 cups - since I usually loose a little when transferring the heat treated flour to the cookie dough.
  3. Mini Chocolate Chips: I recommend using mini chocolate chips because it makes the brownies easier to slice than regular chocolate chips.
  4. Nutrition: Nutrition information is an estimate only and based on 1 brownie, assuming the pan is sliced into 16 equal pieces.
  5. Storage: Store brownies in an airtight container in the fridge for up to 5 days. 

Nutrition

Calories: 349kcal | Carbohydrates: 45g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 96mg | Potassium: 69mg | Fiber: 1g | Sugar: 33g | Vitamin A: 425IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1mg