Cookie Dough Brownies! Chewy, chocolaty brownies with an egg free cookie dough topping, drizzled with chocolate!
This weekend went by in a blur of flour, sugar, and chocolate chips. There were burnt cookies, sprinkles, and a messy scenario with food coloring that I hope to tell you more about on Friday. But most importantly, there was cookie dough.
Are you a cookie dough fiend? Do you find yourself in the kitchen mixing up bowl after bowl of chocolate chip cookies, not for the final product, but for the thrillingly sinful moments of dough-sneaking before you portion them onto a cookie sheet and let the oven do its thing?
Do you sometimes find yourself not even wanting to actually bake said cookies?
If so, you and I are the same. When I was younger I used to bribe my sister to do the actual cookie-baking (and dish washing!) — all I wanted was the dough.
I have a lot of cookie dough recipes on my site (probably even more cookie dough recipes than funfetti recipes), and this particular recipe has been a long time coming. It’s a simple but blow-your mind dessert that’s easy to make and incredibly decadent.
It’s a perfect pairing of flavors and it took every scrap of willpower to not devour the whole entire pan all by myself.
For the brownie base layer I used my Best Ever Brownies recipe, which is my hands-down favorite brownie recipe in existence. I’ve made it so many times I don’t even have to refer back to the instructions when making it.
You can use any brownie recipe you’d like (so long as the recipe calls for a 9×13 pan), but this one is nice and chocolaty and chewy and does well in the refrigerator. It also has a great espresso/mocha flavor from the instant coffee (though you can leave it out if you don’t like that sort of thing), which is deliciously rich against the cookie dough.
The cookie dough layer is carefully made to not be too-sweet, and it’s whipped with heavy cream to make it easy to spread. It’s really just a simple variation of my cookie dough dip recipe. Make sure to chill your brownies in the fridge while you prep it so that the top skin of the brownie doesn’t peel away and get mixed up in the cookie dough as you spread it on the surface.
Drizzle it all with some dark chocolate and you’ve got yourself dessert perfection.
*Please note– though the cookie dough portion of this recipe is egg free, there have been some reports that E. coli may be linked to consuming raw flour. I don’t let this stop me personally, but please consume at your own risk.
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- 1 Your favorite brownie recipe a 13x9 pan prepared according to instructions, baked and cooled, The link to my favorite one is in the notes, below!
- 1 cup unsalted butter softened to room temperature, 2 sticks
- 1 cup light brown sugar tightly packed
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 3/4 cup all-purpose flour
- 2 Tbsp heavy cream
- 1 cup mini chocolate chips
- 1 cup chocolate chips or dark chocolate melting wafers melted
- Prepare and bake brownies in 13x9 pan according to recipe instructions. Allow to cool to room temperature.
- Place in refrigerator while you prepare the cookie dough topping.
- In KitchenAid or with an electric hand mixer cream together butter and sugars.
- Add vanilla extract and sprinkle in salt and stir well.
- With mixer on medium-low speed, gradually add in all-purpose flour until completely combined, periodically pausing mixer to scrape down sides and bottom of bowl with a spatula to make sure ingredients are well-combined.
- Gradually add heavy cream to mixture, stirring on low speed until completely combined (again, pausing to scrape sides and bottom of bowl as needed).
- Stir in mini chocolate chips.
- Remove brownies from fridge and evenly distribute cookie dough over the top of the chilled brownies. Use a knife to spread evenly.
- Return to freezer at least 45 minutes for cookie dough to set. Remove from refrigerator, cut into squares, and drizzle with melted chocolate.
- Allow chocolate to harden, serve and enjoy! Keep uneaten cookie dough brownies refrigerated in an airtight container.
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