Chocolate Chip Cookie Dough Brownies
Indulge in the ultimate dessert mashup with these decadent Chocolate Chip Cookie Dough Brownies. This recipe combines a rich, fudgy brownie base with a creamy, egg-free cookie dough layer for a treat that's as irresistible as it sounds. Perfectly balanced between gooey and chewy textures, these brownies feature a buttery flavor profile with bursts of chocolate chips in every bite. The cookie dough layer is made safe to eat with heat-treated flour, making it completely no-bake and worry-free. Ready in under an hour, these layered brownies are ideal for parties, bake sales, or satisfying your sweetest cravings. Serve them chilled for a refreshing treat, or pair a warm square with a scoop of vanilla ice cream for an unforgettable dessert experience.
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Recipe Information
Ingredients
- 113 grams unsalted butter (for brownies)
- 200 grams granulated sugar (for brownies)
- 50 grams brown sugar (for brownies)
- 2 large eggs
- 2 teaspoons vanilla extract (for brownies)
- 95 grams all-purpose flour (for brownies)
- 40 grams unsweetened cocoa powder
- 0.5 teaspoons salt (for brownies)
- 75 grams chocolate chips (for brownies)
- 113 grams unsalted butter (for cookie dough)
- 100 grams brown sugar (for cookie dough)
- 50 grams granulated sugar (for cookie dough)
- 2 tablespoons milk
- 1 teaspoon vanilla extract (for cookie dough)
- 130 grams all-purpose flour (for cookie dough, heat-treated)
- 0.25 teaspoons salt (for cookie dough)
- 100 grams chocolate chips (for cookie dough)
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8-inch baking pan with parchment paper, letting the edges overhang for easy removal.
In a microwave-safe bowl, melt the 113 grams of butter for the brownies. Stir in the granulated sugar, brown sugar, and vanilla extract until smooth.
Whisk in the eggs one at a time until fully combined.
Sift together the all-purpose flour, cocoa powder, and salt. Gradually fold this dry mixture into the wet mixture until just combined. Do not overmix.
Stir in the chocolate chips for the brownies. Pour the batter into the prepared baking pan and spread it evenly.
Bake the brownie layer in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. Allow to cool completely in the pan.
In the meantime, prepare the heat-treated flour for the cookie dough layer by spreading it on a baking sheet and baking at 175°C (350°F) for 5 minutes. Let it cool completely.
To make the cookie dough layer, cream together the 113 grams of butter, brown sugar, and granulated sugar in a large bowl until fluffy.
Mix in the milk and vanilla extract.
Gradually add the heat-treated flour and salt, mixing until a dough forms. Stir in the chocolate chips.
Spread the cookie dough evenly over the cooled brownie layer. Use an offset spatula to create a smooth surface.
Chill the assembled brownies in the refrigerator for at least 1 hour so the cookie dough layer firms up.
Remove the chilled brownies from the pan using the overhanging parchment paper. Slice into 16 squares and serve.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.4 g | 320% | |
| Saturated Fat | 153.1 g | 765% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 1923 mg | 84% | |
| Total Carbohydrate | 700.6 g | 255% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 477.8 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 437 mg | 34% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 1647 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
