The first time I baked these cookie dough brownies, I couldn’t believe how perfectly the gooey chocolate and sweet cookie dough came together. Each bite was a little slice of heaven rich, fudgy, and decadently sweet. It’s one of those treats that looks impressive but is actually simple to make, and it quickly became a favorite in my kitchen.
Cookie Dough Brownies Recipe
16
servings25
minutes30
minutes327
kcalCookie Dough Brownies pair a rich, fudgy brownie base with a thick layer of creamy, eggless cookie dough. A perfect blend of chocolatey indulgence and buttery sweetness.
Ingredients
- Brownie Layer
1 cup (230g) unsalted butter
8 oz (225g) semi-sweet chocolate, chopped (or chocolate chips)
1 ¼ cups (250g) granulated sugar
¾ cup (150g) light brown sugar, packed
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup (125g) all-purpose flour
½ teaspoon salt
- Cookie Dough Layer (Eggless)
¾ cup (170g) unsalted butter, softened
¾ cup (150g) light brown sugar, packed
¼ cup (50g) granulated sugar
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour, heat-treated
2–4 tablespoons milk or cream (as needed)
1 cup (170g) mini chocolate chips
Pinch of salt
Directions
- Step 1: Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. Melt butter and chocolate in a heatproof bowl until smooth, then let cool slightly.
- Step 2: Whisk in both sugars, then add eggs one at a time. Stir in vanilla, sift in flour and salt, and fold until combined. Pour into the pan and bake for 28–32 minutes. Cool completely.
- Step 3: Heat-treat flour by spreading it on a baking sheet and baking for 7–8 minutes at 350°F (175°C), then let it cool.
- Step 4: Beat butter, brown sugar, and granulated sugar until fluffy. Mix in vanilla and salt, then gradually add cooled flour. Add milk or cream as needed, then fold in chocolate chips.
- Step 5: Spread cookie dough evenly over cooled brownies. Chill for at least 45 minutes, cut into squares, and serve.
Nutrition Information
- Calories: ~327 kcal
- Carbohydrates: ~43g
- Protein: ~4g
- Fat: ~17g
Expert Tips and Variations
For a twist, try using peanut butter or Nutella in the cookie dough layer, or swap regular milk for almond or oat milk to keep it dairy-free. Make sure not to overbake the brownies they should stay fudgy in the center and chill the cookie dough before spreading it on top to prevent it from melting. You can also fold in chocolate chips, nuts, or even caramel swirls for extra indulgence.
How to Store Cookie Dough Brownies
Store the brownies in an airtight container in the fridge for up to 5 days. For the best flavor, bring to room temperature before serving or warm slightly in the microwave for 10–15 seconds. They also freeze well for up to a month.
Things People Ask
What’s the difference between cookie dough and brownie batter?
Cookie dough is thick and scoopable, meant to hold its shape when baked, while brownie batter is thinner and designed to bake into a dense, fudgy texture.
What is it called when you mix a brownie and a cookie?
When you combine a brownie and a cookie, it’s often called a “brookie,” a delicious mashup of both treats in one bite.
How long will they last in the fridge?
Stored in an airtight container, Cookie Dough Brownies will stay fresh in the refrigerator for up to 5 days.
Can I make these gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend for both the brownie and cookie dough layers.
Also Try This Recipe: Nutella Brownies Recipe
