Fudgy chocolate brownies are topped with chocolate chip cookie dough and then drizzled with chocolate. These cookie dough brownies are incredibly rich, but it’s impossible to stop at just one piece!

An overhead view of sliced cookie dough brownies, some of which are turned on their sides.

These cookie dough brownies are made by topping my favorite homemade brownies with edible chocolate chip cookie dough.

And yes, they are every bit as delicious as they sound!

They’re similar to my brookie recipe, but instead of swirling the cookie dough into the brownie batter and baking it into one cohesive bar, the cookie dough is added after baking like a frosting.

To make them even better, I also topped the brownies with a simple chocolate ganache. My favorite thing about the topping is that it stays firm at room temperature, but it’s still soft enough to easily bite into!

These brownies would be the perfect treat for any chocolate or cookie dough lovers in your life. They can easily be made ahead of time and they freeze well too!

An overhead view of the ingredients for cookie dough brownies.

What You Need

  • Cocoa Powder: I used natural cocoa powder in these brownies, but it would be okay to use Dutch process instead. If you’re unfamiliar with the difference between natural vs Dutch process cocoa powder, I highly recommend reading through my post!
  • Butter: I always bake with unsalted butter in order to control the amount of salt in the recipe. If you only have salted butter on hand, just omit the salt in the brownie batter and cookie dough.
  • Sugar: You’ll need granulated sugar for the brownies and brown sugar for the cookie dough. The brown sugar sweetens the cookie dough, but also adds more flavor and moisture. I used light brown sugar, but dark brown sugar will work too.
  • All-Purpose Flour: This is used in both the brownie batter and cookie dough. As always, make sure to measure the flour correctly by stirring it around, spooning it into your measuring cup, and leveling it off with the back of a knife. If you scoop the flour, you’re likely going to end up with too much and dry brownies plus a crumbly cookie dough.
  • Chocolate Chips: I prefer to use mini chocolate chips for the cookie dough layer. You can use regular chocolate chips or chop up a chocolate bar and use that instead though.
An overhead view of brownie batter in a glass mixing bowl with a whisk.
Chocolate brownies in a foil-lined square pan.

How To Make Cookie Dough Brownies

  1. Make the brownie batter: Whisk together your melted butter and granulated sugar, then whisk in the eggs and vanilla extract. Sift in the flour, cocoa powder, and salt and mix until just combined.
  2. Bake the brownies: Scoop the batter into a lined 8-inch square baking dish that’s been sprayed with non-stick spray. Bake until a toothpick inserted in the middle comes out mostly clean.
An overhead view of raw cookie dough in a glass mixing bowl.
An overhead view of cookie dough being spread over brownies.
  1. Make the cookie dough: Microwave the flour for 30 seconds or until it reaches 160°F and set aside to cool. Once the flour has cooled, beat the butter and brown sugar together. Add the vanilla and salt before sifting in the heat treated flour. Mix in the milk, then gently fold in the mini chocolate chips.
  2. Top the brownies with cookie dough: I like to scoop the dough with a cookie scoop and drop it onto the cooled brownies. From there, you can use your hands, a spoon, or an angled spatula to (gently!) press the dough into an even layer.
An overhead view of melted chocolate in a glass bowl.
An overhead view of melted chocolate being spread over brownies.
  1. Make the chocolate topping: In a microwave-safe bowl, melt the chocolate chips and butter together.
  2. Add the chocolate topping: Pour the melted chocolate over the cookie dough layer. Place the pan in the fridge for about one hour or until the chocolate is firm and easy to slice into.
Two cookie dough-topped brownies in a stack.

Frequently Asked Questions

Does the flour have to be heat treated?

Yes, you must cook the flour until it reaches 160ºF. This step kills any lingering bacteria and is what makes the cookie dough safe to eat.

If you don’t have a microwave, I’ve also provided instructions on baking the flour in the oven.

Can the chocolate chips be replaced with another mix-in?

Of course! I think mini M&M’s or sprinkles would be delicious.

If you’re using nuts, candy bars, or dried fruit, make sure to chop them finely so they incorporate evenly into the dough.

Do the brownies need to be refrigerated?

Yes, even though the cookie dough is made with heat treated flour, it’s still “raw” and must be refrigerated. You can either cover the pan with plastic wrap or store the bars in an airtight container in the fridge for up to five days.

An overhead view of cookie dough brownies turned on their sides.

Baking Tips

  • If you need to bring your eggs to room temperature quickly, set them in a bowl of warm tap water for five minutes before proceeding with the recipe.
  • I typically only use 1 tablespoon of milk in the cookie dough. If your dough is still crumbly, you can add one teaspoon of milk at a time until it comes together.
  • Don’t over bake the brownies! A toothpick inserted in the middle should come out mostly clean. A few moist crumbs attached to the toothpick means the brownies will turn out perfectly fudgy.
A cookie dough brownie laying on it's side.

Cookie Dough Brownies

Prep Time: 50 minutes
Cook Time: 35 minutes
Chill Time: 45 minutes
Total Time: 2 hours 10 minutes
Fudgy chocolate brownies are topped with chocolate chip cookie dough and then drizzled with chocolate. These cookie dough brownies are incredibly rich, but it's impossible to stop at just one piece!
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Ingredients

Servings: 16 brownies

Brownie Layer

  • ¾ cup unsalted butter melted and slightly cooled (170 grams; 1.5 sticks)
  • 1 ½ cups granulated sugar (300 grams)
  • 3 large eggs at room temperature
  • 1 ½ teaspoons pure vanilla extract
  • ¾ cup unsweetened natural cocoa powder (68 grams)
  • ¾ cup all-purpose flour spooned & leveled (95 grams)
  • ¼ teaspoon salt

Cookie Dough Layer

  • 1 cup all purpose flour spooned & leveled (125 grams)
  • ½ cup unsalted butter softened (115 grams; 1 stick)
  • ⅔ cup packed light brown sugar (135 grams)
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon milk (15 ml)
  • ½ cup mini semi-sweet chocolate chips (90 grams)

Chocolate Topping

  • ½ cup semi sweet chocolate chips (90 grams)
  • 3 tablespoons unsalted butter sliced into 3 to 4 pieces (43 grams)

Instructions
 

  • To make the brownie layer: Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with foil or parchment paper, making sure to leave some overhang for easy removal. Spray the foil/parchment paper well with nonstick cooking spray and set aside.
  • In a large mixing bowl, whisk together the melted butter and sugar until well combined, then whisk in the eggs and vanilla extract.
  • Sift in the cocoa powder, flour, and salt and continue whisking until just combined, stopping to scrape down the sides of the bowl as needed.
  • Pour the batter into the prepared baking pan and spread it around into one even layer.
  • Bake for 28 to 35 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
  • Remove from the oven and allow to cool completely in the pan on a wire cooling rack.
  • To make the cookie dough layer: Place the flour in a microwave-safe bowl and microwave for 30 seconds. Test the temperature of the flour with an instant read thermometer, it needs to register at least 160°F. If not, microwave for 10 seconds at a time until it’s at the correct temperature. Alternatively you may bake the flour at 350°F for 5 to 7 minutes or until the flour reaches 160°F. Set aside to cool completely.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, mix the butter and brown sugar together until well combined, about 1 to 2 minutes.
  • Add the vanilla extract and salt and mix until fully combined.
  • Sift in the flour and continue mixing, then add the milk and mix until fully combined.
  • Gently fold the mini chocolate chips into the cookie dough.
  • Scoop large spoonfuls of the cookie dough from the bowl and place it on top of the cooled brownies. I like to use a cookie scoop to make sure it’s evenly distributed on top of the brownies, but this is optional! Use an angled spatula, the back of a spoon, or your hands to smooth the cookie dough out into one even layer. Set aside.
  • To make the chocolate topping: Add the chocolate chips and sliced butter to a microwave-safe bowl.
  • Microwave in 30 second increments at 50% power, stirring well after each increment, until the chocolate is completely melted and smooth. Set aside and allow to cool slightly, about 5 minutes.
  • Pour the melted chocolate on top of the cookie dough layer and use an angled spatula or the back of a spoon to smooth it out into one even layer.
  • Refrigerate for 45 minutes to 1 hour or until the chocolate layer has hardened.
  • Lift the brownies out of the pan using the overhang from the foil/parchment paper, slice into bars, and enjoy.

Notes

Storage Instructions: Brownies may be stored in an airtight container in the fridge for up to one week.
Freezing Instructions: Brownies will freeze well for up to 3 months. Thaw overnight in the fridge.
Cuisine: American
Course: Dessert
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

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