Cookie Dough Brownies are made with a rich chocolate base and an eggless cookie dough layer that make it safe to eat! Best of two desserts!
Cookie Dough Brownies seem like a natural progression for my dessert section, given the recipes I’ve featured in the past, including these Easy Dark Chocolate Chunk Brownies, the Cookie Dough Stuffed Salted Dark Chocolate Cupcakes, and my recipe for Eggless Chocolate Chip Cookie Dough that we keep in our freezer for all occasions!
Sabrina’s Cookie Dough Brownie Recipe
These cookie dough brownies are really pretty easy to make. You could definitely make it without a stand mixer for your base but I recommend using some kind of mixer, even a handheld one, for the cookie dough layer. The butter and sugar will originally start as one color but as you whisk them more and more you will see that color lighten up. That is when you’re ready to move on to adding the rest of the ingredients. I have done the cookie dough topping with just a whisk, but I did end up with a pretty tired arm, you’ll want to give it at least three minutes of hand whisking before the color really lightens.
Recipe Card
Ingredients
Brownies
- 3/4 cup butter , melted
- 2 1/4 cups white sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 3/4 cup unsweetened cocoa powder
- 1 cup dark chocolate chips , (You can use any type of chocolate chips you'd like)
- 1 1/3 cups flour
- 1/2 tsp salt
Cookie Dough
- 1 cup softened unsalted butter
- 1/2 cup granulated sugar
- 2/3 cup packed brown sugar
- 1/4 cup water , room temperature
- 2 teaspoons vanilla extract
- 3/4 cups all-purpose flour
- ¼ teaspoon kosher salt
- 1 1/2 cups mini semisweet chocolate chips
Instructions
Brownie Layer:
- Preheat oven to 350 degrees. Butter and flour or use baking spray a 13×9 pan.
- In a large bowl, combine the butter, sugar, vanilla and eggs.
- Add in the cocoa powder, chocolate chips and salt and whisk until well combined.
- Add in the flour and whisk until just combined (don’t overwhisk)
- Bake about 25-28 minutes or just until done in the center.
- Remove and cool on a rack until no longer hot.
Cookie Dough Layer:
- In a bowl using a hand mixer or stand mixer, cream the butter and sugars until they are noticeably lighter in color and very fluffy.
- This usually takes a couple of minutes.
- Add in water and vanilla and mix for a couple of seconds.
- Add in flour, salt and one cup of the chocolate chips and mix until all combined.
- Spread the cookie dough onto the cooled brownies and sprinkle on the remaining half cup of mini chocolate chips.
- Press them into the top very lightly so they “stick.”
Nutrition
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Kitchen Tools & Equipment
- 9×13 Baking Pan – Use a large, straight-edged pan to bake the brownie recipe.
- Stand Mixer – The classic stand mixer is always a huge help to get things mixing a heck of a lot faster.
- Hand Mixer – For smaller jobs, you could use a handheld mixer instead
The following photos were used in previous versions of this post:
Does it need to be refrigerated if not eaten right away?
No, you can leave them out for a day or two in an air tight container then refrigerate if there are still some leftover (which would surprise me!!)
Best things ever I’ve told so many people bout these ?
Does the cookie dough go raw?
The cookie dough is raw.
My brownies didn’t cook and came out in a batter, followed directions. Do you know why?
Oh no! Ovens do vary so maybe they needed to be baked longer. Have you checked the accuracy of your oven temperature lately?
It was good but there was a thin layer of cookie dough. That might just be me.
Do you cook the cookie dough?
No, the cookie dough portion goes on top of the baked brownies. Enjoy!