Cookie Dough Brownies
Indulge your sweet tooth with the ultimate treat: Cookie Dough Brownies! This decadent dessert layers rich, fudgy brownies with a creamy, no-bake cookie dough topping for a match made in dessert heaven. Made with pantry staples like semi-sweet chocolate, brown sugar, and mini chocolate chips, this recipe combines the best of two indulgences in one irresistible bite. Perfectly balanced in texture and flavor, these brownies are easy to prepare and take just 20 minutes of hands-on time. They're ideal for parties, potlucks, or a much-needed pick-me-up treat. Chill the assembled brownies for a firm, sliceable finish, and serve them cold for an unbeatable sweet experience. Make these Cookie Dough Brownies your new go-to dessert for sharing—or savoring all to yourself!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter (for brownies)
- 1 cup semi-sweet chocolate chips (for brownies)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract (for brownies)
- 0.5 cup all-purpose flour (for brownies)
- 2 tablespoons unsweetened cocoa powder
- 0.25 teaspoon salt (for brownies)
- 0.5 cup unsalted butter (for cookie dough)
- 0.5 cup light brown sugar
- 0.25 cup granulated sugar (for cookie dough)
- 1.5 teaspoons vanilla extract (for cookie dough)
- 2 tablespoons milk
- 0.75 cup all-purpose flour (for cookie dough)
- 0.25 teaspoon salt (for cookie dough)
- 0.5 cup mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease or line an 8x8 inch baking pan with parchment paper.
In a microwave-safe bowl, combine 1/2 cup butter and 1 cup semi-sweet chocolate chips. Microwave in 30-second intervals, stirring between each until melted and smooth. Allow to slightly cool.
Whisk 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract into the cooled chocolate mixture until fully combined.
Sift 1/2 cup all-purpose flour, 2 tablespoons cocoa powder, and 1/4 teaspoon salt into the chocolate mixture and fold until just combined. Avoid overmixing.
Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan.
For the cookie dough layer, cream 1/2 cup unsalted butter with 1/2 cup light brown sugar and 1/4 cup granulated sugar using a hand or stand mixer until light and fluffy.
Add 1.5 teaspoons vanilla extract and 2 tablespoons milk to the butter mixture, mixing until smooth.
Sift 3/4 cup all-purpose flour and 1/4 teaspoon salt into the wet mixture, stirring to combine. Fold in 1/2 cup mini chocolate chips.
Spread the cookie dough evenly over the cooled brownies in the pan. Smooth the surface with a spatula.
Refrigerate the assembled brownies for at least 1 hour to firm up.
Cut the chilled cookie dough brownies into 12 squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 116 mg | 5% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 39.6 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 119 mg | 3% | |
*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.
