Indulge in the ultimate dessert fusion with these Cookie Dough Brownies, where rich fudgy brownies meet creamy, edible cookie dough. Each bite is a symphony of textures—crisp edges, gooey centers, and velvety dough—that will leave you craving more. With just 25 minutes of prep and 30 minutes of baking, this treat is surprisingly simple yet irresistibly decadent.
Perfect for sharing or savoring solo, these brownies are a celebration of flavors: deep chocolate, buttery sweetness, and a hint of vanilla. The 590-calorie squares</strong are packed with indulgence, making them a crowd-pleaser for any occasion. Whether you’re a chocolate lover or a cookie dough enthusiast, this dessert promises pure bliss in every bite.
Ingredients for Cookie Dough Brownies
- Brownies:
- 12 Tablespoons (170 g) unsalted butter, cut into pieces
- 4 oz (113 g) semisweet or dark chocolate baking bar, coarsely chopped (or ½ cup semisweet chocolate chips)
- ½ cup (50 g) natural unsweetened cocoa powder
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar, firmly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon instant coffee grounds (optional)
- ½ teaspoon salt
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) semisweet chocolate chips (optional)
- Cookie Dough:
- 1 ¼ cups (155 g) all-purpose flour
- 12 Tablespoons (170 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, firmly packed
- ⅓ cup (66 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ heaping teaspoon salt
- 1-2 Tablespoons heavy cream or milk, as needed
- ¾ cup (150 g) mini chocolate chips (or regular chocolate chips)
- Chocolate Topping (optional):
- 1 cup (170 g) semisweet chocolate chips
- 2 Tablespoons shortening (e.g., Crisco)
Step-by-Step Instructions
- Prepare the Brownies:
- Preheat oven to 350°F (175°C). Line a 9×9″ (23x23cm) metal baking pan with parchment paper, leaving overhang for easy removal (or lightly grease the pan if serving directly).
- In a heatproof bowl, combine butter and chopped chocolate. Microwave in 25-second increments, stirring between, until melted and smooth.
- Add cocoa powder, granulated sugar, brown sugar, eggs, vanilla, instant coffee (if using), and salt. Stir until well combined.
- Mix in flour and optional chocolate chips until fully incorporated.
- Spread batter evenly in the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with fudgy crumbs (not wet batter).
- Let cool completely before adding cookie dough layer.
- Make the Cookie Dough:
- Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Spread flour evenly on the parchment. Bake for 7 minutes, or until flour reaches at least 160°F (71°C). Let cool.
- In a bowl, beat butter, brown sugar, granulated sugar, vanilla, and salt with an electric mixer until creamy.
- Sift cooled flour over the butter mixture and beat until combined. If dry, add 1-2 Tablespoons of heavy cream or milk as needed.
- Stir in mini chocolate chips.
- Spread cookie dough evenly over the cooled brownie layer.
- Add Chocolate Topping (optional):
- Combine chocolate chips and shortening in a heatproof bowl. Microwave in 20-25 second increments, stirring between, until melted and smooth.
- Pour over the cookie dough layer and spread evenly with a spatula.
- Let chocolate set before cutting. Refrigerate to speed up the process, if desired.
Perfect Pairings: Serving Suggestions
These Cookie Dough Brownies are rich and indulgent on their own, but you can elevate them further with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a fun twist, serve them with a glass of cold milk or a cup of coffee to balance the sweetness. They’re also great for parties—cut them into bite-sized pieces for easy sharing!
Keep It Fresh: Storage and Reheating Tips
Store your brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you’d like to enjoy them warm, pop a slice in the microwave for 10-15 seconds. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months—just thaw at room temperature before serving.
Mix It Up: Recipe Variations
Feel free to customize this recipe to suit your taste! Swap the semisweet chocolate chips for white chocolate or peanut butter chips in the brownie or cookie dough layers. You can also add a sprinkle of sea salt on top of the chocolate layer for a sweet-and-salty finish. For a nutty twist, mix in chopped walnuts or pecans with the brownie batter.
Time-Saving Hacks for Busy Bakers
Short on time? Use a boxed brownie mix for the base layer instead of making it from scratch. You can also skip the chocolate topping and simply sprinkle extra mini chocolate chips over the cookie dough layer for a quicker finish. Pre-measure your ingredients the night before to streamline the baking process.
Essential Tools: Equipment Guidance
To make this recipe a breeze, you’ll need a 9×9″ baking pan, parchment paper, and an electric mixer for the cookie dough. An instant-read thermometer is handy for checking the temperature of the baked flour, and a microwave-safe bowl will make melting chocolate and butter easier. Don’t forget a spatula for spreading the layers evenly!
Cookie Dough Brownies
Ingredients
Brownies
- 12 Tablespoons unsalted butter cut into pieces
- 4 oz semisweet or dark chocolate baking bar coarsely chopped (may substitute ½ cup semisweet chocolate chips)
- ½ cup natural unsweetened cocoa powder
- ¾ cup granulated sugar
- ¾ cup light brown sugar firmly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon instant coffee grounds optional
- ½ teaspoon salt
- 1 cup all-purpose flour
- ¾ cup semisweet chocolate chips optional
Cookie Dough
- 1 ¼ cups all-purpose flour
- 12 Tablespoons unsalted butter softened
- 1 cup light brown sugar firmly packed
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ heaping teaspoon salt
- 1-2 Tablespoons heavy cream or milk as needed
- ¾ cup mini chocolate chips may substitute regular chocolate chips
Chocolate Topping (optional)
- 1 cup semisweet chocolate chips
- 2 Tablespoons shortening I use Crisco
Instructions
- Preheat oven to 350F (175C) and line a metal 9×9″ (23x23cm) baking pan with parchment paper, leaving enough to hang over the sides so you can easily lift the bars out of the pan once cooled (alternatively, if you plan on serving in the pan you may bake directly in a lightly greased baking pan).
- Combine butter pieces and chopped chocolate in a medium-sized heatproof bowl and heat in the microwave in 25-second increments, stirring in between, until chocolate and butter are completely melted and mixture is smooth.
- Add cocoa powder, sugars, eggs, vanilla, instant coffee (if using), and salt and stir until well-combined.
- Add flour and stir well. If using chocolate chips, stir these in now as well.
- Spread batter evenly into prepared baking dish. Transfer to 350F (175C) oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with fudgy crumbs (but not wet batter).
- Allow to cool before assembling, but in the meantime you can begin to prepare cookie dough topping. If you are going to be making your cookie dough topping right away, do not turn off your oven.
- Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
- Spread flour in an even layer over the parchment and transfer to 350F (175C) oven. Bake for 7 minutes or until temperature of flour reaches at least 160F (71C). I scoop the flour into a mound and check the temperature with an instant read thermometer. Allow flour to cool before proceeding.
- In a separate bowl, use an electric mixer to beat together butter, sugars, vanilla extract and salt.
- Sift the cooled baked flour over the butter mixture and beat until all flour is absorbed. If the mixture is still dry and crumbly no matter how much you beat it, add 1-2 Tablespoons of milk or cream, as needed.
- Stir in mini chocolate chips.
- Spread cookie dough evenly over cooled brownie layer.
- Combine chocolate chips and shortening in a heatproof bowl. Heat in the microwave in 20-25 second increments, stirring in between, until mixture is melted and cooled.
- Pour over cookie dough layer and use a spatula to spread evenly.
- Allow chocolate to cool until set before cutting and serving. You may transfer to the refrigerator to speed up the process, if desired.