Cookie Dough Brownies
Craving comfort and a hit of nostalgia? Cookie dough brownies bring together two classics: the gooey depth of fudgy brownies and the irresistible charm of chocolate chip cookie dough. Each bar offers a contrast of textures, merging rich chocolate and sweet, buttery dough into one memorable bite. From home bakers to anyone seeking a special treat for gatherings, this recipe delivers layers of flavor and delight.
Why Cookie Dough Brownies Belong on Your Table
It’s more than just the sum of its parts. Cookie dough brownies fill a niche that regular brownies or simple cookies just can’t match. Here’s what makes them stand out:
- Layers of flavor: The dense brownie base supports a creamy, vanilla-scented cookie dough. Topped with glossy chocolate, each piece packs sweet variety into every forkful.
- Safe and satisfying: The cookie dough here is egg-free and made with heat-treated flour. You get all the joy of sneaking dough from the mixing bowl, minus any worry.
- Crowd-pleaser: Whether you’re bringing dessert to a party or prepping ahead for the week, these brownies slice neatly and stack well for serving.
- Make-ahead magic: A night in the fridge deepens the flavor and yields clean, sharp edges—perfect for gifting or platters.
Key Ingredients and Their Roles
Knowing what each component brings makes a real difference in baking. Here’s a breakdown of what you’ll need and why each ingredient matters:
For the Brownie Base
- Unsalted butter: Start with melted butter for dense texture and a smooth crumb.
- Granulated sugar: Sweetens the brownies and establishes structure.
- Brown sugar: Adds a touch of moisture and a hint of caramel flavor.
- Eggs: Bind the ingredients and provide body.
- Vanilla extract: Enhances depth and aroma.
- Cocoa powder: Delivers backbone chocolate flavor. Dutch-process cocoa intensifies the color and taste.
- All-purpose flour: Standard binding agent; use sparingly for maximum fudginess.
- Salt: Rounds out sweetness.
- Semisweet chocolate chips: Stirred in at the end for pools of melted chocolate.
For the Cookie Dough Layer
- Unsalted butter: Softened, almost room temperature, for easy creaming.
- Brown sugar: For chew and flavor complexity.
- Granulated sugar: Keeps the dough light and smooth.
- Milk: Loosens texture without adding eggs, making it safe to eat raw.
- Vanilla extract: Classic cookie dough flavor.
- Heat-treated flour: Crucial for safe snacking. Bake before using to ensure no bacteria.
- Salt: Balances sweetness.
- Mini chocolate chips: Tiny size makes for easier slicing.
For the Chocolate Topping
- Semisweet chocolate: Melts down into a smooth final layer.
- Shortening or coconut oil: Yields a sharp, glossy finish that slices cleanly.
Step-By-Step Instructions
Don’t rush the process—building each layer pays off. Follow this method for brownies that wow in both taste and presentation.
1. Prepare the Brownie Layer
– Grease and line an 8×8-inch square pan with parchment paper.
– In a saucepan over low heat, melt the butter. Whisk in both sugars and cocoa. Let it cool for 10 minutes.
– Add eggs one at a time, blending thoroughly. Stir in the vanilla.
– Fold in flour and salt just until combined—don’t overmix. Stir in the chocolate chips.
– Spread the batter evenly in the prepared pan.
– Bake at 325°F (165°C) for 25–30 minutes. The top should look set, with a toothpick coming out with a few moist crumbs.
– Cool completely. For best results, refrigerate for at least 1 hour so the brownies firm up.
2. Make Heat-Treated Flour for Cookie Dough
– Spread flour on a baking sheet. Bake at 350°F (175°C) for 5 minutes or until it reaches 160°F (70°C) throughout.
– Cool before using.
3. Prepare the Cookie Dough Layer
– Beat the softened butter with both sugars until creamy and pale, about 2 minutes.
– Add milk, vanilla, and salt. Mix to combine.
– Stir in the cooled, heat-treated flour gradually, mixing on low.
– Add mini chocolate chips. The dough should be scoopable and soft.
– Spread the cookie dough gently over the chilled brownie base. Use an offset spatula to create an even layer.
4. Make and Add the Chocolate Topping
– Melt semisweet chocolate and shortening together in a microwave-safe bowl, using 20-second bursts and stirring frequently.
– Cool for 5 minutes so it doesn’t melt the dough beneath.
– Pour evenly over the cookie dough. Tilt the pan or use a spatula for a shiny, smooth finish.
5. Chill and Slice
– Refrigerate the assembled brownies at least 1 hour, or until firm.
– Use a sharp knife dipped in hot water and wiped dry to slice for tidy edges.
Tips for Picture-Perfect Cookie Dough Brownies
Bakers at every level appreciate small touches that make big differences. Here are tested tips for flawless brownies every time:
- Flour is key. Always heat-treat flour for no-bake recipes. If you don’t have a thermometer, let it bake until it feels warm and slightly toasty.
- Minimize mess. Line your pan with parchment so you can lift the baked slab out for easy cutting.
- Use the right chips. Standard chips work for the base, but for cookie dough, go mini. This keeps layers neat and prevents cracking during slicing.
- Soft dough, firm brownie. Let the brownie base chill thoroughly before adding the next layer—otherwise, you’ll end up with uneven, messy bars.
- Variations: Swap in white chocolate chips, peanut butter swirl, or add a sprinkle of sea salt over the chocolate topping for flair.
Serving and Storage
The rich, layered nature of these bars means they hold well for future snacks or planned events. Here’s how to keep them fresh:
To Serve
Brownies taste best slightly cool or at room temperature. Leave them out for 15 minutes before slicing if coming straight from the fridge. For a dessert board, cut into small squares and arrange with fresh berries.
Short-Term Storage
Store in an airtight container, layered with parchment or wax paper, in the fridge for up to one week. This keeps both the cookie dough and chocolate topping intact.
Freezing Instructions
Wrap each brownie square in plastic wrap, then foil. Tuck them into a zip-close freezer bag or airtight container. Freeze up to three months. Thaw overnight in the fridge. Serve at room temperature for the best texture.
Frequently Asked Brownie Questions
Can I make a bigger batch?
Absolutely. Double the recipe and bake in a 9×13-inch pan, extending bake time by 5–10 minutes.
Can I skip the topping?
The chocolate shell finishes the bars, but they’re still decadent without it. Sprinkle extra mini chips over the cookie dough and press gently if skipping.
How do I make this dairy-free?
Swap in plant-based butter, dairy-free chocolate, and oat or almond milk for the dough and topping. The results will be just as rich.
Why heat-treat the flour?
Raw flour may contain bacteria. Brief oven treatment ensures safety. Don’t skip this step for edible cookie dough.
A Quick Reference Table: Key Ingredients & Substitutes
| Ingredient | Use | Possible Substitute |
|---|---|---|
| Unsalted butter | Brownie, cookie dough | Plant-based butter |
| Brown sugar | Cookie dough, brownies | Coconut sugar |
| Eggs | Brownie binder | Flax egg (1 tbsp flaxseed + 3 tbsp water per egg) |
| Cocoa powder | Brownie flavor | Dutch-process cocoa |
| Milk | Cookie dough | Oat, soy, or almond milk |
| Chocolate chips | All layers | Chopped dark chocolate |
| Shortening | Chocolate topping | Coconut oil |
Final Thoughts
Cookie dough brownies aren’t just a dessert—they’re a sweet slice of comfort that brings smiles and second helpings. They’re easy to bake, even easier to share, and endlessly customizable. Once you master the basic technique, don’t be surprised when requests for them keep rolling in. Whether you keep them in the fridge for snacking, pack them for an outdoor event, or whip up a batch for someone special, you’ll always have a winning dessert on hand.
Cookie Dough Brownies
These cookie dough brownies have three irresistible layers. The base is fudgy brownie. The center is creamy cookie dough. The topping is a rich layer of chocolate. Trust me. They’re too good to miss!
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup mini chocolate chips
- 1 1/4 cups all-purpose flour
- 1/2 cup all-purpose flour
- 1 tablespoon shortening or coconut oil
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon salt
- 2/3 cup unsalted butter, cubed
- 1/4 cup brown sugar
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 2-3 tablespoons milk
- 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 325°Fahrenheit (165°C). Grease and line an 8x8-inch baking pan with parchment paper. Leave an overhang for easy removal.
- Make the Brownies: In a medium saucepan, melt the butter over low heat. Stir until melted - do not let boil.
- Remove the pot from the heat and immediately add the sugars and cocoa powder and mix until well combined. Set aside to cool for about 10 minutes.
- Beat the eggs into the cooled butter-sugar mix one at a time, followed by the vanilla. Stir very well after each addition.
- Stir in the flour and salt until almost fully combined. Add the chocolate chips and stir just until no streaks of flour remain.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan. Cover and chill until firm.
- Make the Cookie Dough: Spread the flour onto a parchment-lined baking sheet. Bake at 350°Fahrenheit for 5 minutes or until it reaches 160°F (70°C). Let it cool completely before continuing.
- In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy. Mix in the vanilla extract, salt and 2 tablespoons of milk.
- Gradually add the heat-treated flour, mixing by hand with a spatula until combined. If needed, add more milk, then fold in the mini chocolate chips.
- Spread the soft cookie dough evenly over the cooled brownies.
- Make the Topping: In a medium heat-proof bowl, combine the semisweet chocolate and shortening. Microwave in 20-second intervals, stirring after each spin, until the mixture is fully melted and smooth. Cool for 5 minutes.
- Pour, then spread, the chocolate topping evenly over the cookie dough layer with an offset spatula.
- Refrigerate the brownies for at least 1 hour to firm. Use a sharp knife to cut into squares or rectangles, wiping the blade clean between cuts. Serve and enjoy!