Cookie Dough Brownies are fudgy brownies topped with cookie dough and chocolate ganache! It’s the ULTIMATE brownie, perfect for when you can’t decide between a brownie and a cookie!
Make sure to try my perfectly Fudgy Brownies recipe too, if you’re in the mood for a classic dessert idea!
Today I’m sharing with you basically the most amazing brownie that has ever existed. Imagine a fudgy, deliciously sweet brownie topped with egg-free cookie dough, and a thin layer or chocolate ganache. No, you’re not dreaming…this brownie could very well be in your hands today.
Get your ingredients ready, friends because it’s happening!
Is There A Better Brownie?
I will argue, that no…there isn’t! If you are looking for a show-stopper of a dessert…a sweet treat that your friends and family will be talking about weeks from now, these Cookie Dough Brownies are IT.
Perfect for game day, birthday parties, or even on your holiday cookie tray, these brownies will be the talk of your event.
These brownies do have a few steps, which can all be made back to back, OR in advance if you don’t have an hour or so to set aside. There are a few chilling steps (short and sweet) and letting the brownies cool completely is hard, especially when your sweet tooth is ready, but it will all be worth it in the end! Here’s what you will need:
For Brownies:
- butter
- unsweetened cocoa powder
- granulated sugar
- kosher salt
- baking powder
- large eggs
- vanilla extract
- all purpose flour
- mini semi-sweet chocolate chips. (You don’t have to use minis if you don’t have them on-hand)
Cookie Dough Filling:
- butter
- light brown sugar
- granulated sugar
- kosher salt
- milk
- vanilla extract
- all purpose flour
- mini semi-sweet chocolate chips (again, you can use full sized chocolate chips if you prefer.)
Chocolate Topping:
- semi-sweet chocolate chips
- vegetable shortening (you can use butter as well)
Can You Use A Boxed Brownie Mix?
Yes you absolutely can. If making homemade brownies from scratch doesn’t fit into your schedule, so ahead and use a boxed brownie mix!
Can You Eat Raw Cooke Dough?
I make this cookie dough egg-free, so it will be safe from salmonella. Of course I do know there have been rare cases where eating raw flour has made folks sick. Flour is a raw agricultural product and hasn’t been treated to kill bacteria. The CDC (Center for Disease Control) says that raw flour can carry germs like E. Coli. So while I have been eating raw cookie dough my whole life without any issues, I need to let you know all the facts.
AND if you’re worried about the raw flour, I have a recipe for Edible Cookie Dough that is egg-free AND with heat-treated flour so you will have all your bases covered. Just an option if you’re being cautious.
You can store these airtight at room temperature for up to 2 days. This is what I do. OR you can store them airtight in your refrigerator for up to 5 days.
You can also freeze these for up to a month!
Looking For More Over the Top Brownies Recipes? Try These:
Note: This recipe was originally published in 2010. The images and recipe were updated in 2020.
Description
Fudgy brownies topped with cookie dough and chocolate ganache. When you can’t decide on a brownie or a cookie!
For Brownies:
- 1 cup butter
- 3/4 cup unsweetened cocoa powder
- 2 1/4 cups granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 cup mini semi-sweet chocolate chips
Cookie Dough Filling:
- 1 cup butter, room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 cup mini semi-sweet chocolate chips
Chocolate Topping:
- 1 cup semi-sweet chocolate chips
- 1 tablespoon vegetable shortening
- Brownies: Preheat oven to 350°F. Line a 9×13 baking pan with parchment paper and coat with nonstick spray. Set aside. *You can omit the parchment paper, but I like to use it, as it makes the brownies easy to remove from the pan to cut.
- Melt the butter in a large saucepan over medium-low heat. Add in the cocoa powder and stir until smooth. Remove pan from the heat.
- Add in the sugar, salt, baking powder, eggs, and vanilla and using a rubber spatula mix until smooth, about 50 strokes.
- Stir in the flour until incorporated, and then stir in the chocolate chips until combined.
- Spread batter into pan and bake for 20- 25 minutes, or until a toothpick inserted 2- inches from the edge comes out clean.
- Allow the brownies to cool completely before moving on to the next step.
- Cookie Dough: In the bowl of your stand mixer fitted with the paddle attachment mix the butter, light brown sugar, granulated sugar, and salt together on medium speed for 2 minutes. Add in the milk and vanilla and mix until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just incorporated. Stir in the chocolate chips.
- Spread the cookie dough in an even layer on top of cooled brownies. Place the pan in the refrigerator for 15 minutes to chill before adding the chocolate topping.
- Chocolate Topping: Melt the chocolate chips and shortening in microwave for 1 minute, remove and stir. Continue in 20 second intervals until the chocolate is completely melted and smooth.
- Remove the brownies from the refrigerator and using an off-set spatula or knife, spread the chocolate on top of the cookie dough layer and place back in the refrigerator for 15 – 20 minutes, or until the chocolate is set.
- When the chocolate is set you can cut the brownies into bars.
Notes
Store airtight at room temperature for up to 2 days or airtight in the refrigerator for 5 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 368
- Sugar: 36.3 g
- Sodium: 54.1 mg
- Fat: 18.9 g
- Carbohydrates: 49.4 g
- Protein: 4 g
- Cholesterol: 51.2 mg
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