Description
These cookie dough brownies feature a chewy brownie base, a layer of edible chocolate chip cookie dough in the middle, and a chocolate topping. The cookie dough is made safe to eat without raw eggs, offering a decadent dessert that satisfies both brownie and cookie cravings.
Ingredients
- 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 butter
Instructions
- Brownie Layer: Preheat oven to 350F (180C). Line an 8×8 inch pan with parchment paper.
- Melt butter and chocolate together. Cool slightly.
- Whisk in sugar, eggs, and vanilla.
- Stir in cocoa powder, flour, and salt.
- Pour batter into the pan and bake for 22-26 minutes, until a toothpick comes out with moist crumbs.
- Cookie Dough Layer: Preheat oven to 350F (180C). Spread flour on a baking sheet and bake for 8 minutes. Turn off oven.
- In a bowl, beat 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. Sift if lumpy.
- Beat in the flour and salt. Add 1 extra tablespoon of milk if needed.
- Stir in chocolate chips.
- Press the cookie dough over the cooled brownie base and refrigerate.
- Chocolate Topping: Melt chocolate chips and shortening/butter together.
- Pour the chocolate topping over the cookie dough layer and spread evenly.
- Let the chocolate topping harden. For easier slicing, score the chocolate when it’s about 80% hardened.
- Lift the brownies from the pan and slice.
Notes
- Use semi-sweet or dark chocolate for the brownie base and topping.
- Mini chocolate chips are recommended for the cookie dough layer to make slicing easier.
- Nutrition information is an estimate per brownie.
- 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
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