What could be better than combining two of the most beloved desserts: brownies and cookie dough? These Cookie Dough Brownies are a match made in dessert heaven! With a fudgy brownie base and a creamy, edible cookie dough layer, this recipe is perfect for parties, potlucks, or satisfying your sweet tooth.
Ingredients:
For the Brownies:
- 1 cup unsalted butter
- 8 oz semisweet chocolate, chopped
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
For the Cookie Dough Layer:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- ½ cup granulated sugar
- 4 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (heat-treated, to make it safe to eat raw)
- 1 cup mini chocolate chips
Optional Chocolate Ganache Topping:
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
Equipment:
- 9×13-inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Spatula
Instructions:
- Prepare the brownie layer:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Melt the butter and chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let it cool slightly.
- Whisk in the granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Sift in the flour, cocoa powder, and salt. Gently fold until just combined.
- Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely.
- Make the cookie dough layer:
- In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
- Add the milk and vanilla extract, beating until smooth.
- Gradually mix in the heat-treated flour until combined, then fold in the mini chocolate chips.
- Assemble the brownies:
- Once the brownies are completely cool, spread the cookie dough layer evenly on top.
- Optional ganache topping:
- Heat the heavy cream until just simmering, then pour it over the chocolate chips. Let it sit for 1–2 minutes, then stir until smooth.
- Pour the ganache over the cookie dough layer and spread evenly.
- Chill and serve:
- Refrigerate the brownies for at least 2 hours to set. Slice into squares and enjoy!
Tips:
- To heat-treat flour: Spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes to kill any bacteria. Let it cool before using.
- For a nutty twist, sprinkle chopped nuts over the ganache.
- Store in an airtight container in the fridge for up to a week.
Cookie Dough Brownies are the ultimate indulgent dessert, perfect for cookie and brownie lovers alike. With a fudgy base, a creamy cookie dough layer, and optional chocolate ganache, these bars are pure decadence. Whip up a batch today and treat yourself to a slice of dessert heaven!
Cookie Dough Brownies
These decadent Cookie Dough Brownies combine rich, fudgy brownies with a layer of edible cookie dough. A dreamy treat for anyone who loves the best of both worlds!
Equipment
- 9x13-inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Spatula
Ingredients
- For the Brownies:
- 1 cup unsalted butter
- 8 oz semisweet chocolate chopped
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
- For the Cookie Dough Layer:
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- ½ cup granulated sugar
- 4 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour heat-treated, to make it safe to eat raw
- 1 cup mini chocolate chips
- Optional Chocolate Ganache Topping:
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
Instructions
- Prepare the brownie layer:
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
- Melt the butter and chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let it cool slightly.
- Whisk in the granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Sift in the flour, cocoa powder, and salt. Gently fold until just combined.
- Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely.
- Make the cookie dough layer:
- In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
- Add the milk and vanilla extract, beating until smooth.
- Gradually mix in the heat-treated flour until combined, then fold in the mini chocolate chips.
- Assemble the brownies:
- Once the brownies are completely cool, spread the cookie dough layer evenly on top.
- Optional ganache topping:
- Heat the heavy cream until just simmering, then pour it over the chocolate chips. Let it sit for 1–2 minutes, then stir until smooth.
- Pour the ganache over the cookie dough layer and spread evenly.
- Chill and serve:
- Refrigerate the brownies for at least 2 hours to set. Slice into squares and enjoy!
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