Description

These cookie dough brownies feature a fudgy brownie base, a layer of edible chocolate chip cookie dough in the middle, and a smooth chocolate topping. They are a decadent dessert for those who love both cookies and brownies.

Ingredients

Scale

For the Brownie Layer:
1/2 cup unsalted butter
2 ounces semi-sweet chocolate
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons cocoa powder
1/4 teaspoon salt
For the Cookie Dough Layer:
1 1/4 cup all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2–3 tablespoons milk
1/2 cup mini chocolate chips
For the Chocolate Topping:
3/4 cup chocolate chips
1 tablespoon shortening or unsalted butter

Instructions

Preheat oven to 350F (180C). Line an 8×8 inch pan with parchment paper, leaving an overhang.
Melt butter and semi-sweet chocolate together in a heatproof bowl until smooth. Cool slightly.
Whisk in sugar, eggs, and vanilla extract. Stir in cocoa powder, flour, and salt until combined.
Pour brownie batter into the prepared pan and bake for 22-26 minutes, or until a toothpick comes out with moist crumbs.
While brownies bake, heat treat the flour for the cookie dough layer by spreading it on a cookie sheet and baking at 350F (180C) for 8 minutes. Turn off oven.
In a medium bowl, beat softened butter, brown sugar, and granulated sugar until smooth.
Mix in vanilla extract and 2 tablespoons of milk.
Measure 1 1/4 cups of heat-treated flour and sift if lumpy. Beat flour and salt into the butter mixture. Add an extra tablespoon of milk if needed.
Stir in mini chocolate chips.
Press the cookie dough layer evenly over the cooled brownie base. Refrigerate.
Melt chocolate chips and shortening/butter together until smooth.
Pour the melted chocolate over the cookie dough layer and spread evenly.
Let the chocolate topping harden. You can speed this up in the fridge.
When the chocolate is about 80% hardened, score lines where you plan to slice the brownies.
Once the chocolate is fully hardened, lift the brownies out of the pan using the parchment overhang and slice.

Notes

For a richer flavor, use dark chocolate for the brownie base.
Mini chocolate chips are recommended for the cookie dough layer as they make slicing easier.
Nutrition information is an estimate per brownie, assuming 16 servings.
Store brownies in an airtight container in the fridge for up to 5 days.

Nutrition

Serving Size: 1 brownie
Calories: 349 kcal
Sugar: 33 g
Sodium: 96 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 7 g
Trans Fat: 1 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 56 mg

Keywords: cookie dough brownies, cookie dough brownie recipe, best cookie dough brownies, how to make cookie dough brownies, homemade cookie dough brownies, easy cookie dough brownies, chocolate chip cookie dough brownies, fudgy cookie dough brownies, edible cookie dough brownies, cookie dough stuffed brownies, brownies with cookie dough on top, chewy cookie dough brownies, gourmet cookie dough brownies, cookie dough brownie bars, what are cookie dough brownies, why are cookie dough brownies popular, cookie dough brownie baking tips, best ingredients for cookie dough brownies, chocolate cookie dough brownie swirl, brownie batter cookie dough swirl