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Stack of fudgy Cookie Dough Brownies topped with edible cookie dough frosting and mini chocolate chips.
Daniel

Cookie Dough Brownies

Fudgy brownies topped with safe-to-eat cookie dough for the ultimate dessert mashup.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Brownies
  • 1 cup unsalted butter cut into pieces
  • 8 oz semisweet chocolate chips divided
  • 1.5 cups granulated sugar
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 0.25 cup cocoa powder unsweetened
  • 0.5 tsp salt
For the Cookie Dough Layer
  • 0.75 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1.5 cups heat-treated all-purpose flour see notes
  • 0.75 cup mini chocolate chips

Equipment

  • 9x13-inch Baking Pan
  • Parchment Paper
  • Electric Mixer
  • Medium saucepan

Method
 

Make the Brownies
  1. Heat your oven to 350F. Line a 9x13 inch pan with parchment, leaving overhang for easy removal. In a medium saucepan over low heat, melt the butter with 6 oz of the chocolate chips, stirring until smooth. Remove from heat and let cool 5 minutes so you do not scramble the eggs.
  2. Whisk the sugar into the melted chocolate mixture until glossy. Add the eggs one at a time, whisking well after each, then stir in the vanilla. Fold in the flour, cocoa powder, and salt until just combined. Do not overmix. Spread evenly in the prepared pan.
  3. Bake 25 to 30 minutes until the top is set and a toothpick inserted in the center comes out with moist crumbs but no wet batter. Sprinkle the remaining 2 oz chocolate chips on top immediately after baking. Let cool completely in the pan on a wire rack, about 1 hour.
Make the Cookie Dough
  1. Spread the flour for the cookie dough on a baking sheet and bake at 350F for 5 minutes to kill any bacteria. Let cool completely. This step is essential for safe-to-eat raw dough.
  2. Beat the softened butter with both sugars on medium speed until light and fluffy, about 3 minutes. Mix in the milk and vanilla. Gradually add the cooled heat-treated flour on low speed until a thick dough forms. Fold in the mini chocolate chips.
  3. Spread the cookie dough evenly over the cooled brownies using an offset spatula or your hands. Press gently to create an even layer. Refrigerate at least 30 minutes to firm up before slicing. Lift out using the parchment overhang and cut into 16 squares.

Notes

To heat-treat flour, spread on a baking sheet and bake at 350F for 5 minutes or until it reaches 165F internally. Let cool completely before using or it will clump in the dough. These keep covered in the refrigerator for up to 5 days and actually taste better on day two as the flavors meld. For clean cuts, run your knife under hot water and wipe dry between slices.