Cookie Dough Brownies
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!
Ingredients
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.
Video
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.