Go Back

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!
Print Recipe Pin Recipe

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!