Cookie Dough Brownies
Published Jul 22, 2021
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Today’s Cookie Dough Brownies are a journey into extreme decadence and indulgence! Chocolate lovers and cookie dough lovers alike will love this rich and dreamy dessert recipe that takes brownies to a whole new level! Recipe includes a how-to video!
Cookie Dough Brownies
Today’s recipe is a hybrid of two of the most popular recipes on the blog! My favorite fudgy brownie recipe and edible cookie dough collide for one of the most decadent desserts yet: Cookie Dough Brownies.
This recipe was originally published nearly 5 years ago and it was about time it received a refresh. The photos are new, a video has been added, and the recipe has been minimally tweaked to simplify and perfect things.
Let’s get to it!
What You Need
Since most of these ingredients are fairly basic, I just wanted to touch on a few of them before we jump into making the brownies:
- Chocolate. You need a variety of chocolate for this recipe! The brownie layer uses melted chocolate (you can use chocolate chips or a chocolate bar) and cocoa powder, the cookie dough layer uses chocolate chips (I recommend mini chips for best texture), and then additional chocolate is melted on top for the ganache topping.
- Instant coffee. This is an optional ingredient that goes into the brownie layer. While the cookie dough brownies won’t ultimately taste like coffee, this ingredient helps to enhance the chocolate flavor of the bars and I recommend using it!
- Sugar. Yes, this recipe uses a fair bit of sugar! Both granulated sugar and brown sugar go in both the brownie layer and the cookie dough layer. While many brownie recipes use granulated sugar only, I love the depth of flavor and added moisture brown sugar lends to the baked brownies. As for the cookie dough, without brown sugar we’d have a sugar cookie dough, and I was aiming for more of a chocolate chip cookie dough (so you need that molasses flavor from the brown sugar!). If you don’t have brown sugar on hand, don’t forget I have a tutorial on how to make brown sugar!
- Eggs. There are no eggs in the top cookie dough layer. You might notice the brownie layer, despite being based off of my existing brownie recipe, calls for only 2 eggs instead of the 2 eggs + 1 yolk that the original recipe calls for. Personally I felt that the extra richness of the cookie dough topping compensated for the chewiness that the extra egg yolk in the brownie batter usually adds, and with such a multi-step recipe I was looking to simplify as much as possible. Feel free to include the additional egg yolk or leave it out!
- Shortening. You’ll notice the chocolate topping is simply chocolate melted together with shortening. If you don’t have or prefer not to use shortening, you can just melt the chocolate (or make my chocolate ganache instead). I prefer to use the shortening because it makes a chocolate shell that melts in your mouth but hardens enough to handle without melting everywhere. It’s very similar to the chocolate coating on my Swiss roll. Note that plain chocolate will not cut or break as easily and, if not tempered properly, may ultimately harden with chalky white swirls (they are not harmful to eat!).
- Flour. All-purpose flour is best for this recipe.
Making the Brownie Layer
Begin by making the brownie layer! Note that you can substitute your favorite brownie recipe/box-mix.
- Melt together chocolate chips/chocolate bar and butter. Add all remaining brownie ingredients except flour and 3/4 cup chocolate chips and stir well.
- Add flour and stir well, then stir in chocolate chips.
- Spread batter into prepared 9×9 pan. I prefer to line my pan with parchment paper so that once my cookie dough brownies are finished I can simply lift them out of the pan and easily cut.
- Bake until a toothpick inserted in the center comes out clean or with a few fudgy crumbs.
Making the (Edible) Cookie Dough
- In order to make our un-baked cookie dough safe to eat, we need to first heat-treat our flour (since raw flour may be contaminated with E. coli!). This is quick and easy to do, simply line a baking sheet with parchment, spread the flour in an even layer, and cook for about 7 minutes (until the flour reaches 160F). Let this cool while you prepare your other ingredients!
- Separately, cream together butter and sugar, vanilla and salt. Stir very well on high speed, this will help dissolve some of the sugar grains.
- Once flour is completely cooled, sift it into your butter mixture (I like to sift, as sometimes the flour clumps when it is baked). Flour must be cool, otherwise it will melt your sugar and you’ll have a runny mess! Stir ingredients together until you have a smooth dough and then stir in chocolate chips. Note that if your mixture is very crumbly and difficult to spread, you may have accidentally over-measured your flour. You can fix this! Simply add a splash of milk or cream to thin it to a spreadable consistency.
- Spread cookie dough evenly over completely cooled brownie layer.
The cookie dough brownies can be served like this, or you can melt together chocolate and shortening and spread this over the cookie dough before serving.
Frequently Asked Questions
Can I use a box-mix for the brownie layer?
Yes. You can use any brownie recipe that fits in a 9×9 baking pan (including my homemade brownie mix). Simply prepare according to recipe or packaging instructions and allow to cool before covering with the cookie dough.
Why is my cookie dough layer gritty/grainy?
It is supposed to be! Cookie dough inherently has a subtle grit to it. This is due to the fact that, since we’re not cooking the dough, the sugars don’t have a chance to melt and so remain in their grainy state. This gives us an authentic raw cookie dough texture and is not a flaw!
Are cookie dough brownies safe to eat?
My recipe is as safe to eat as any other baked recipe because I use neither raw eggs (which could contain salmonella) or raw flour (which could contain E. coli). I’ve used this method of heat-treating my flour to make several safe-to-eat cookie dough recipes, including cookie dough frosting and my cookie dough bites!
Cookie Dough Brownies
Chewy, chocolaty brownies with an egg free cookie dough topping, drizzled with chocolate!
Equipment
Ingredients
Brownies
- 12 Tablespoons (170 g) unsalted butter, cut into pieces
- 4 oz (113 g) semisweet or dark chocolate baking bar, coarsely chopped (may substitute ½ cup semisweet chocolate chips)
- ½ cup (50 g) natural unsweetened cocoa powder
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar, firmly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon instant coffee grounds, optional
- ½ teaspoon salt
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) semisweet chocolate chips, optional
Cookie Dough
- 1 ¼ cups (155 g) all-purpose flour
- 12 Tablespoons (170 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, firmly packed
- ⅓ cup (66 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ heaping teaspoon salt
- 1-2 Tablespoons heavy cream or milk, as needed
- ¾ cup (150 g) mini chocolate chips, may substitute regular chocolate chips
Chocolate Topping (optional)
- 1 cup (170 g) semisweet chocolate chips
- 2 Tablespoons shortening, I use Crisco
Instructions
Brownies
- Preheat oven to 350F (175C) and line a metal 9×9" (23x23cm) baking pan with parchment paper, leaving enough to hang over the sides so you can easily lift the bars out of the pan once cooled (alternatively, if you plan on serving in the pan you may bake directly in a lightly greased baking pan).
- Combine butter pieces and chopped chocolate in a medium-sized heatproof bowl and heat in the microwave in 25-second increments, stirring in between, until chocolate and butter are completely melted and mixture is smooth.12 Tablespoons (170 g) unsalted butter, 4 oz (113 g) semisweet or dark chocolate baking bar
- Add cocoa powder, sugars, eggs, vanilla, instant coffee (if using), and salt and stir until well-combined.½ cup (50 g) natural unsweetened cocoa powder, ¾ cup (150 g) granulated sugar, ¾ cup (150 g) light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon instant coffee grounds, ½ teaspoon salt
- Add flour and stir well. If using chocolate chips, stir these in now as well.1 cup (125 g) all-purpose flour, ¾ cup (150 g) semisweet chocolate chips
- Spread batter evenly into prepared baking dish. Transfer to 350F (175C) oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with fudgy crumbs (but not wet batter).
- Allow to cool before assembling, but in the meantime you can begin to prepare cookie dough topping. If you are going to be making your cookie dough topping right away, do not turn off your oven.
Cookie Dough
- Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
- Spread flour in an even layer over the parchment and transfer to 350F (175C) oven. Bake for 7 minutes or until temperature of flour reaches at least 160F (71C). I scoop the flour into a mound and check the temperature with an instant read thermometer. Allow flour to cool before proceeding.1 ¼ cups (155 g) all-purpose flour
- In a separate bowl, use an electric mixer to beat together butter, sugars, vanilla extract and salt.12 Tablespoons (170 g) unsalted butter, 1 cup (200 g) light brown sugar, ⅓ cup (66 g) granulated sugar, 1 teaspoon vanilla extract, ¼ heaping teaspoon salt
- Sift the cooled baked flour over the butter mixture and beat until all flour is absorbed. If the mixture is still dry and crumbly no matter how much you beat it, add 1-2 Tablespoons of milk or cream, as needed.1-2 Tablespoons heavy cream or milk
- Stir in mini chocolate chips.¾ cup (150 g) mini chocolate chips
- Spread cookie dough evenly over cooled brownie layer.
Chocolate Topping
- Combine chocolate chips and shortening in a heatproof bowl. Heat in the microwave in 20-25 second increments, stirring in between, until mixture is melted and cooled.1 cup (170 g) semisweet chocolate chips, 2 Tablespoons shortening
- Pour over cookie dough layer and use a spatula to spread evenly.
- Allow chocolate to cool until set before cutting and serving. You may transfer to the refrigerator to speed up the process, if desired.
Notes
Baking pan
I use a metal baking pan. A glass dish may be used, but keep in mind that the brownie may need to bake longer.Storing
Store in an airtight container at room temperature for up to 4 days or in an airtight container in the refrigerator for up to 10 days. Cookie dough brownies may also be frozen for several months.Nutrition
Serving: 1square | Calories: 590kcal | Carbohydrates: 72g | Protein: 5g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 100mg | Potassium: 268mg | Fiber: 4g | Sugar: 51g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This recipe was originally published August of 2016.
How long would I bake if I used an 8×8 foil pan?
Hi Cami! It will probably be just a few minutes longer. 😊
Hi Sam!
I’ve been really interested in your recipes, they seem so simple and delicious. I’ve been wanting to try some of your recipes!
But I have one question regarding this recipe….
Last time I made these using another recipe and the cookie dough turned out too sweet and had a weird taste to it. I told myself to never make these again! Will your recipe be fine (as in not toooo sweet)?
This recipe is definitely going to be on the sweeter side. That’s just going to be the nature of making something with a cookie dough layer. 🙁
What would the measurements and bake time be if I used a 9×13 pan? i don’t know how to add 1.5 more to each ingredient. Can you list them out please?
Hi Cami! You can make the recipe as is in a 9×13, but just note the brownies will be thinner. The bake time will be less too, so keep an eye on it ☺️
could this recipe be doubled for a 13×9 baking pan?
Hi LuAnn! We’d recommend making 1.5x the recipe for that size pan. Doubling might be too much 🙂
Made the recipe—it came out right, but I think it was too extreme a combination for me, so I didn’t care for it as much as Sam’s other recipes (personal preference). However, my colleagues who did have it LOVED it. Thank you for sharing your recipes and being so supportive 🙂
Thank you for sharing your honest feedback, Marcy! Thank you for trying and trusting my recipes, I appreciate it very much <3
Hi, thank you for this wonderful recipe 🙂
I live in Switzerland and we don’t find light brown sugar here in normal supermarkets (unless I order it online, but then it would be too costly) and I was wondering if I could use coconut sugar instead? And would it be the same amount then?
Thanks a lot!
Nadine
Hi Nadine! I actually have a post on how to make your own brown sugar. I’m not sure how the coconut sugar will change the flavor here. 🙂
This looks amazing—is there a way to make this using a 9×13 pan?
Hi Marcy! You could make the recipe as is in a 13 x 9 but the brownies will be much thinner. You could increase the recipe by 50% to get the same thickness. The bake time will change though. 🙂
Is that the same as doubling it?
No. You would need to do 1.5 times all of the ingredients. 🙂
Hi Sam! If I don’t have heavy cream how much milk can I use to substitute?
Hi Amanda! Start with 1 Tablespoon, then if it seems a bit too stiff still you can add the remaining Tablespoon if needed. I hope that helps! 🙂
Hi – Just to be clear, step 7 says to put these in the freezer, but I saw the comment, about the fridge/freezer. So I am not sure & these look way too good to make a mistake.
6. Remove brownies from fridge and evenly distribute cookie dough over the top of the chilled brownies. Use a knife to spread evenly.
7. Return to freezer at least 45 minutes for cookie dough to set. Remove from refrigerator, cut into squares, and drizzle with melted chocolate
Should we put these in the freezer for 45 mins?
I’m sorry about the confusion, Amy! It is all in the refrigerator, no freezer needed. I hope you love them!
Hi – So I made them and OMG! They are fantastic!! Thank you so much!
I just made your peanut butter chocolate chip muffins. I am waiting for my daughter to get out of bed to try them for us. I’ll let you know how those work out on the recipe comments once tested. They smell great!
Thanks!!
I am so glad everyone enjoyed them Amy! I’m not sure how your daughter could sleep through the smell of those muffins baking. Must be a heavy sleeper! 🤣
hi!
i haven’t made these yet, though they look so so delicious!
i just wanted to share what i do regarding the raw flour since i usually bake for kids…
i put it in a small bowl in the microwave and microwave it for 30 seconds at a time until it reaches 375 degrees which will kill any bacteria.
just wanted to share that, thanks for the recipe!
Thanks for sharing, Emily! I hope that you enjoy the brownies when you try them! 🙂
The note says the instant coffee is optional and adds to flavour but it is not listed in the ingredient list…how much do you use?
Hi Brenda! I’m so sorry! You’ll want to use 1/2 teaspoon of instant coffee. 🙂
I made these brownies and they are amazing! My family loves them. I also was going to comment that I placed the flower in the microwave for 30 seconds just to be on the safe side. I remember that as child we used to eat everything out of the bowl when my mother/grandmother was baking. Now nothing is safe 😕
*Autocorrext changed my “flour” to “flower”
I’m so glad you enjoyed them, Valencia! 🙂
These were a big hit at our monthly potluck we participate in with friends of all ages from church. The only thing I changed was I used milk instead of heavy cream in cookie dough, and it seemed fine. These are super rich, but everyone loved!
I’m so glad to hear that everyone enjoyed! Thank you for commenting, Janna! 🙂
The website is the best to help you how to make desserts! I love it, you should try it.
I made these recently for a bachelorette party and they were a huge hit! They turned out so well!
Thanks for posting this!
Hey Sam,
This recipe looks so good!
I was wondering why you added the whipped cream/heavy cream into the cookie batter – is it because it’s Sans eggs?
Thanks so much 🙂
xx
Alex
Hi Alex!
You are exactly right, the heavy cream gives us the liquid that we lose by leaving out the eggs and gives the batter that much-needed creaminess. In a pinch, you could also use milk (just a little less) for the same effect.
Hope that helps! 🙂
These were perfect! I didn’t have chocolate left for the drizzle on top but they were amazing even without it.
I’ve been trying to find a cookie dough brownie like the one they sell at my favorite bakery. I need to try these. I’m a cookie dough addict!
Hey Sam,
As always, thanks for sharing – already have plans to make this over the holiday weekend!! Quick question – on step 2 of the instructions you say to place the brownies in the fridge. Then in step 6 of the cookie dough I noticed you said “remove brownies from freezer”. So should step 2 actually be to place the brownies in the freezer instead of the fridge?
Eek, fridge only! Thank you for catching that, Lisa! I’ll fix it as soon as I’m back to my desktop!