Quick and Easy Chocolate Chip Cookie Dough Brownies
Indulge in the ultimate dessert hybrid with these Quick and Easy Chocolate Chip Cookie Dough Brownies! This decadent recipe combines a rich, fudgy brownie base with a luscious, no-bake cookie dough layer, creating a mouthwatering treat that's perfect for any occasion. Featuring simple pantry staples like unsalted butter, cocoa powder, and mini chocolate chips, these layered delights come together effortlessly in just 20 minutes of prep time. The optional sprinkle of flaky sea salt adds a gourmet touch, perfectly balancing the sweetness. Serve them chilled for the ultimate texture contrast, and watch these irresistible bars disappear at your next gathering. Ideal for satisfying both chocolate and cookie dough cravings, these brownies are a must-try twist on classic desserts!
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Recipe Information
Ingredients
- 120 grams unsalted butter, melted
- 200 grams granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 95 grams all-purpose flour
- 40 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 115 grams unsalted butter, softened (for cookie dough layer)
- 100 grams brown sugar, packed
- 50 grams granulated sugar (for cookie dough layer)
- 2 tablespoons milk
- 1 teaspoon vanilla extract (for cookie dough layer)
- 130 grams all-purpose flour (for cookie dough layer)
- 120 grams mini chocolate chips
- 1 pinch optional flaky sea salt (for garnish)
Instructions
Preheat your oven to 175°C (350°F) and prepare an 8x8-inch square baking pan by lining it with parchment paper or greasing it lightly.
In a mixing bowl, combine the melted butter, granulated sugar, and vanilla extract. Whisk together until smooth.
Add the eggs to the mixture and whisk until fully incorporated.
Sift in the all-purpose flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour the brownie batter into the prepared pan and spread it out evenly.
Bake the brownies for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
While the brownies cool, prepare the cookie dough layer. In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
Mix in the milk and vanilla extract until well combined.
Gradually add the flour to the wet mixture and stir until a soft dough forms.
Fold in the mini chocolate chips until evenly distributed.
Once the brownies are completely cool, spread the cookie dough layer evenly over the top using an offset spatula.
Sprinkle the top with a pinch of flaky sea salt, if desired, for added flavor contrast.
Refrigerate the layered brownies for at least 1 hour to firm up before slicing into squares and serving. Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 34.0 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 122 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.
