Cookie Dough Brownies
Have you ever found yourself in a serious dessert standoff? You want cookies. But you also desperately want brownies.
It’s a classic kitchen dilemma. One side craves the soft, chewy comfort of a chocolate chip cookie. The other demands the rich, fudgy intensity of a perfect brownie.
For years, I thought you had to choose. It was a tough decision that haunted many a late-night baking session. Then, one day, it hit me. Why choose at all?
That’s how this recipe was born. It’s the peace treaty in the war of desserts. A layer of dense, chocolatey brownie topped with heaps of glorious, egg-free cookie dough. It’s the best of both worlds, living together in one perfect square.
This isn’t just a recipe; it’s a solution. It’s for those moments when you want it all. And trust me, once you try it, you’ll never go back to choosing just one again.
What You’ll Need
The ingredient list is split into two parts: the brownie base and the cookie dough topping. Don’t let the length fool you; many ingredients are used in both.
For the Brownie Layer:
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
For the Egg-Free Cookie Dough Layer:
- 1/2 cup (113g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips
Pro Tips
I’ve made these more times than I can count. Here are a few secrets I’ve learned along the way that make a huge difference.
- The Parchment Paper Sling. Line your baking pan with parchment paper, but leave some hanging over the sides. This creates “handles” that let you lift the entire slab of brownies out of the pan once they’ve cooled. It makes cutting them into clean squares a breeze.
- Don’t Overmix the Brownie Batter. When you combine the wet and dry ingredients for the brownies, mix only until you no longer see streaks of flour. Overmixing develops gluten, which leads to a cakey texture. We’re aiming for dense and fudgy here!
- Patience is a Virtue (Especially When Cooling). This is the hardest part, I know. But you must let these cool completely before cutting. The center is very gooey, and cooling allows it to set. For ultra-clean cuts, chill them in the fridge for about 30 minutes before slicing.
- Quality Matters. Using a good quality cocoa powder for the brownies and nice chocolate chips for the cookie dough really elevates the flavor. It’s a simple recipe, so the ingredients have a chance to shine.
Essential Kitchen Tools
You don’t need any fancy equipment for this recipe. Just the basics will do.
- 8×8 inch or 9×9 inch square baking pan
- Parchment paper
- Two large mixing bowls
- A whisk
- A rubber spatula or wooden spoon
- Measuring cups and spoons
- An electric mixer (handheld or stand) is helpful for the cookie dough but not required.
Substitutions and Variations
Feel free to get creative! This recipe is a great starting point for your own dessert masterpiece.
| Variation Idea | How to Do It |
|---|---|
| Peanut Butter Lover’s | Swap half the chocolate chips for peanut butter chips. |
| Crunchy Edition | Add 1/2 cup of chopped walnuts or pecans to the brownie batter. |
| Funfetti Fun | Fold 1/4 cup of rainbow sprinkles into the cookie dough. |
| Dark Chocolate Dream | Use dark cocoa powder and dark chocolate chips for an intense flavor. |
Dietary Swaps
Here are some simple swaps if you have dietary restrictions.
| For This Diet | Recommended Swap |
|---|---|
| Gluten-Free | Use a 1-to-1 gluten-free all-purpose flour blend. |
| Dairy-Free | Use a plant-based butter substitute and dairy-free chocolate chips. |
How to Make Cookie Dough Brownies
Just follow these steps, and you’ll be on your way to dessert heaven.
Part 1: The Brownie Layer
Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides to act as handles.
Step 2: In a large bowl, whisk together the melted butter and granulated sugar until well combined. It will look a bit grainy, and that’s okay.
Step 3: Add the eggs and vanilla extract to the butter mixture. Whisk vigorously for about a minute until the mixture is lighter in color and slightly fluffy.
Step 4: In a separate, smaller bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Step 5: Add the dry ingredients to the wet ingredients and fold them together with a spatula. Mix only until just combined. Do not overmix!
Step 6: Pour the brownie batter into your prepared pan and spread it into an even layer.
Part 2: The Cookie Dough Layer
Step 7: In a separate large bowl (or using a stand mixer), beat the softened butter with the granulated and brown sugars until the mixture is light and creamy.
Step 8: Beat in the milk and vanilla extract.
Step 9: Add the flour and salt, and mix on low speed until just combined. Then, fold in the chocolate chips with your spatula.
Part 3: Assembly and Baking
Step 10: Take clumps of the cookie dough and drop them evenly over the top of the brownie batter. You don’t need to spread it; just dollop it all over.
Step 11: Bake for 30-35 minutes. A toothpick inserted into the brownie portion should come out with moist crumbs, not wet batter. The cookie dough will look soft and slightly golden.
Step 12: Let the brownies cool completely in the pan on a wire rack. This will take at least 2 hours. Be patient! Once cool, use the parchment handles to lift them out and cut them into squares.
Nutritional Information & Pairings
While these are definitely an indulgence, here’s a rough idea of the nutritional content. Please note this is an estimate and can vary based on the specific ingredients you use.
| Nutrition (per square, 16 servings) | Approximate Amount |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 35g |
| Protein | 3g |
| Fat | 16g |
As for pairings, you can’t go wrong with a tall, cold glass of milk. For an extra-decadent treat, serve a warm square with a scoop of vanilla bean ice cream.
Leftovers and Storage
If you somehow have leftovers, here’s how to keep them fresh.
- At Room Temperature: Store in an airtight container for up to 3 days.
- In the Refrigerator: They will last for up to a week in the fridge. The texture will be firmer, but some people prefer them this way!
- Freezing: These freeze beautifully. Cut them into individual squares, wrap them tightly in plastic wrap, and then place them in a freezer-safe bag. They’ll last for up to 3 months. Just thaw at room temperature before enjoying.
Frequently Asked Questions
Q1. Can I use a boxed brownie mix to save time?
Ans: Absolutely. Prepare the boxed brownie mix according to the package directions for a fudgy brownie. Pour it into the pan, then top with the homemade cookie dough layer and bake as directed in this recipe.
Q2. Why is there no egg in the cookie dough?
Ans: The cookie dough topping doesn’t get fully cooked through like a traditional cookie. We leave the egg out to make it completely safe to eat in its soft, gooey state. No need to worry about raw eggs here!
Q3. My brownies seem underbaked. Did I do something wrong?
Ans: Probably not! These are designed to be extremely fudgy and gooey. They will seem soft when they first come out of the oven but will firm up significantly as they cool. This is key to their amazing texture.
Q4. Can I bake these in a 9×13 inch pan?
Ans: You can, but the layers will be much thinner. You will need to reduce the baking time significantly, likely to around 20-25 minutes. Keep a close eye on them so they don’t overbake.
Wrapping Up
There you have it—the perfect harmony of cookie and brownie, ready to solve all your dessert indecisions. This recipe is more than just a sweet treat; it’s a fun project that delivers a truly impressive result.
Don’t worry about making them look perfect. The beauty of these cookie dough brownies is in their rustic, gooey charm. The most important thing is to have fun making them and even more fun eating them.
So go ahead and give them a try! When you do, please come back and leave a comment below. I would genuinely love to hear how they turned out for you and answer any questions you might have.
