Cookie Dough Brownies
Cookie Dough Brownies are the ultimate indulgent dessert: a rich, fudgy brownie base topped with a thick layer of safe-to-eat chocolate chip cookie dough. These layered bars are perfect for parties, bake sales, or whenever you’re craving something seriously sweet and satisfying
Ingredients
For the Brownie Layer:
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
For the Cookie Dough Layer:
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour heat-treated, see Notes
- ½ teaspoon salt
- ¾ cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly grease.
- Make the brownies: In a medium saucepan, melt butter. Remove from heat and stir in sugar, eggs, and vanilla. Beat in cocoa, flour, salt, and baking powder until smooth.
- Pour into prepared pan and bake for 22–25 minutes, or until a toothpick comes out with moist crumbs. Let cool completely.
- Prepare cookie dough: In a bowl, beat softened butter with brown and white sugar until creamy. Mix in milk and vanilla. Add flour and salt; mix until smooth. Fold in chocolate chips.
- (Ensure flour is heat-treated: bake at 300°F for 5 minutes or microwave until 165°F to make it safe to eat raw.)
- Assemble: Once brownies are cool, spread cookie dough evenly over the top. Use an offset spatula to smooth the surface.
- Chill: Refrigerate for at least 1 hour to set. Cut into squares and serve.
Notes
- For easier cutting, run a knife under hot water and wipe between slices.
- You can use a boxed brownie mix as a shortcut for the base.
- Store in the fridge for up to 5 days or freeze for up to 2 months.
- Add a chocolate ganache layer on top for extra richness.