Cookie Dough Brownies

Easy Cookie Dough Brownies recipe. Safe to eat eggless cookie dough sandwiched inside a deliciously moist dessert.

When you can't decide between making a brownie and making a cookie.. why not make both? Well, maybe not both since the cookie is technically not baked, but the best part of making cookies is eating the dough, right? I can't be the only one who actually prefers the cookie dough to the actual baked cookie.

But these Cookie Dough Brownies are on another level. They are the cookie dough lovers dream. I have combined cookies with brownies before. In fact, exactly one year ago I made my Nutella Shortbread Brownies. They were such a hit that I have been making them at least once a month since then. But now that I have perfected these ones? Move aside all other brownie recipes. This one is a keeper.

The fudgy brownie layer compliments the soft, gooey cookie dough layer. That topped with a thin even layer of chocolate and you've got yourself a winning dessert recipe.

This is probably the most requested recipe from John these past couple of weeks. As soon as I run out, he will not so subtly hint at me making them again.

And if you know how good these brownies are, I don't need much convincing.

Cookie Dough Brownies Ingredients

Even though this list looks extensive, you just need simple ingredients that you probably already have at home. All you need is:

Fudgy Brownie Base:

• ​salted butter (if using unsalted butter, just add some ½ teaspoon more salt to the dry ingredients)
• white sugar
• eggs
• vanilla extract
• unsweetened cocoa powder
• all-purpose flour
• salt

Raw Cookie Dough

• ​all-purpose flour
• unsalted butter
• light brown sugar
• white sugar
• milk
• vanilla extract
• semisweet chocolate chips

Chocolate Ganache

• ​chocolate chips
• coconut oil

Eating Raw Cookie Dough

The cookie dough in this recipe is an egg-free cookie dough. While most people are usually afraid of the raw eggs in the cookie dough, it is actually the raw flour that gets more people sick with e coli. This is why, if you read the full recipe, you will see that the I use heat-treated flour in the cookie layer. I know a lot of people think that every cookie dough is edible cookie dough. If that is you and you aren't worried, then you can go ahead and skip that step in the original recipe. But just to be safe, I will always cook the flour before serving to others.

Tips & Tricks

• Make these Chocolate Chip Cookie Dough Brownies even more decadent. Want to really impress? Switch up the base of these cookies with my Nutella Brownies, and serve them with a scoop of vanilla ice cream. That alone will take these homemade brownies to a whole new level.
• Short on time?  If you don't have much time, you can use boxed brownie mix for the brownie part. Then skip heat-treating the flour, or use a flour that is okay eaten raw such as coconut or almond flour. For the chocolate layer, melt some mini chocolate chips in a microwave safe bowl to cut back on the melting time.
• Storage. ​You can store these cookies in an airtight container at room temperature for up to 2 days. If you are storing them in the fridge, they will last for around 5 days.

More Rich Chocolate Brownies Recipes

Like this easy recipe for Cookie Dough Brownies? Then you will love some of the following of my favorite desserts:

• Rice Krispies Peanut Butter and Nutella Brownies
• Peanut Butter Smores Layered Brownies
• Salted Olive Oil Brownies

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Cookie Dough Brownies

Easy Cookie Dough Brownies recipe. Safe to eat eggless cookie dough sandwiched inside a deliciously moist dessert.

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 35 brownies

Calories: 261kcal

Author: Cathleen Childs

Ingredients

Brownies

• ▢ 1 cup salted butter
• ▢ 2 cups granulated sugar
• ▢ 4 large eggs
• ▢ 1 ½ teaspoon vanilla extract
• ▢ ½ cup unsweetened cocoa powder
• ▢ 1 ⅓ cup all-purpose flour
• ▢ ½ teaspoon salt

Filling

• ▢ 1 cup all-purpose flour
• ▢ ½ cup unsalted butter, softened
• ▢ ½ cup brown sugar, packed
• ▢ ¼ cup granulated sugar
• ▢ 2 tablespoon milk
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup chocolate chips

Chocolate Layer

• ▢ 2 cups chocolate chips
• ▢ 2 tablespoon coconut oil

Instructions

Brownies

• Preheat the oven to 350˚F. Line a 9x13 inch baking pan with parchment paper and set aside.
• In the bowl of a stand mixer, cream together the butter and sugar. Beat in the eggs one at a time until fully combined. Mix in the vanilla, cocoa powder, flour and salt. Pour the batter into the prepared baking pan and bake in the preheated oven for 20-25 minutes. Allow to cool completely.

Filling

• Lay the flour on a baking sheet and bake at 350˚F for 5 minutes to make sure the flour is safe to eat. Set aside to cool completely.
• Once the flour has cooled, cream together the butter and sugars. Beat in the milk and vanilla.
• Slowly mix in the cooled flour. Fold in the chocolate chips.
• Press the filling on top of the cooled brownies. Place in the fridge to harden.

Chocolate Layer

• In a microwave safe bowl, melt the chocolate and coconut oil in 30 second intervals in the microwave, mixing after each time until smooth.
• Spread the chocolate layer over the filling and place in the fridge to allow the chocolate layer to firm. Cut into squares and enjoy!

Notes

1. If you aren't bothered by raw flour, you can skip the step where you bake the flour for the cookie dough layer. 
2. Store in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 261kcal

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