Cookie Dough Brownies

These cookie dough brownies combine a fudgy brownie base with a creamy cookie dough center and a luxurious chocolate topping.

The brownie is rich, super chocolatey, and honestly incredible on its own. But when you add a thick layer of cookie dough on top? Oh man, it's impossible to resist.

It's the perfect collision of two iconic desserts!

Trust me when I say: you'll need to double the recipe.

Why You'll Love These Cookie Dough Brownies

Crowd-Pleaser: The fun combination of familiar flavors makes these brownies an instant hit at bake sales, potlucks, and family gatherings. Prepare for recipe requests!

No Raw Eggs: Safe-to-eat cookie dough ensures all the indulgence with none of the worry. So everyone can enjoy a slice!

Chocolate Lovers' Dream: Every bite is packed with chocolate chips and smooth chocolate topping for extra decadence.

Make-Ahead Friendly: These brownies actually improve when chilled overnight. This makes them perfect for advance preparation before parties or special events.

Ingredients

• Unsalted Butter: Use softened butter for the cookie dough to provide a creamy texture and melted butter to ensure a fudgy brownie base.

• Granulated & Brown Sugar: These sugars sweeten and add structure. Brown sugar lends a moist, caramel-like flavor.

• Eggs: They are essential for binding the brownie batter and also contribute to the richness and moisture of the brownies.

• Vanilla Extract & Salt: Enhance the flavors and balance the sweetness.

• All-Purpose Flour: For the brownies and the cookie dough. You'll need to heat-treat the flour for the cookie dough so it's safe to eat.

• Unsweetened Cocoa Powder: It’s the backbone of the brownie's chocolate flavor. Good cocoa powder gives depth and intensity.

• Semisweet & Mini Chocolate Chips: Semisweet chips for the brownies and topping, and mini for the cookie dough.

• Milk: Adds moisture to the cookie dough, making it pliable and rich.

• Shortening: Use this in the chocolate topping to help achieve a smooth, glossy finish.

How to Make Cookie Dough Brownies

These layered beauties combine childhood nostalgia with grown-up decadence.

The contrast between the dense, chocolatey brownie and the buttery, chip-studded cookie dough creates an irresistible texture that'll make you pause to savor every bite.

They're perfect for special occasions, potlucks, or those moments when ordinary desserts just won't do. They're also surprisingly easy to make.

1. PREHEAT the oven to 325°F (165°C). Grease and line an 8×8-inch baking pan with parchment paper.

2. MELT the butter in a medium saucepan over low heat. Mix in the sugars and cocoa powder, and cool for 10 minutes.

3. BEAT the eggs into the cooled mixture one at a time, followed by the vanilla, stirring well after each addition.

4. STIR in the flour and salt until almost combined. Add the chocolate chips and mix until no flour streaks remain.

5. POUR the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick comes out with moist crumbs. Cool completely in the pan, then chill until firm.

6. BAKE the flour on a parchment-lined baking sheet at 350°F (175°C) for 5 minutes or until it reaches 160°F (70°C). Cool completely.

7. BEAT the butter, brown sugar, and granulated sugar in a large bowl until light and fluffy. Mix in the vanilla, salt, and 2 tablespoons of milk.

8. ADD the heat-treated flour gradually, mixing by hand. Add more milk if needed, then fold in the mini chocolate chips. Spread the cookie dough over the cooled brownies.

9. MICROWAVE the chocolate and shortening in a heatproof bowl in 20-second intervals, stirring until melted and smooth. Cool for 5 minutes.

10. SPREAD the chocolate topping evenly over the cookie dough. Refrigerate for 1 hour to firm. Cut into square, serve, and enjoy!

Tips For the Best Cookie Dough Brownies

Made with heat-treated flour for peace of mind, these bars deliver all the joy of sneaking cookie dough from the bowl, minus any worry.

They're a conversation starter, a crowd pleaser, and quite possibly the reason you'll be asked to bring dessert to every gathering from now on (consider yourself warned!).

Want to ensure they're perfect every time? Check out these simple tips:

• Heat-treat the flour. Raw flour can contain harmful bacteria, so you'll need to heat it to 160°F (70°C). Simply bake it on a cookie sheet at 350°Fahrenheit for 5 minutes. Move into a mound to check the temperature with a thermometer.

• Size matters. Mini chocolate chips work best for the cookie dough layer. They distribute better and make cutting easier.

• Temperature control. Chill the brownie base before adding the cookie dough so it doesn't squash. Also, be sure the cookie dough is nice and soft for easy spreading.

• Don't skip the shortening. Add shortening to the chocolate topping to form a smooth, glossy, sliceable layer. You can also use coconut oil.

• Experiment with variations. Add chopped nuts, peanut butter chips, or even a drizzle of caramel between layers for added flavor and texture.

How to Store

I made these for a friend's birthday last week, and let's just say there wasn't a single crumb left on the plate.

But if you happen to have leftovers – or want to make them ahead – here's how to store them:

To Store: Store in an airtight container in the refrigerator for up to 1 week. Place a layer of parchment between layers.

To Freeze: Wrap individual brownie squares tightly in plastic wrap and aluminum foil. Store them in a freezer-safe container for up to 3 months.  Thaw in the refrigerator overnight before enjoying. 

Note: Let chilled brownies come to room temperature for 15-20 minutes before serving for the best taste and texture.

More Over the Top Brownies You Have to Try

Mounds Brownies
German Chocolate Brownies
Mississippi Mud Brownies
Pumpkin Brownies