The Best Cookie Dough Brownies
Indulge in the ultimate dessert mashup with *The Best Cookie Dough Brownies*! This decadent treat combines rich, fudgy brownies with a layer of creamy, edible cookie dough, creating the perfect harmony of flavors and textures. Featuring premium ingredients like melted semi-sweet chocolate, buttery cookie dough studded with mini chocolate chips, and a luscious blend of sugars, these brownies deliver a chocolate lover’s dream in every bite. Easy to make with a quick 30-minute prep and no-bake cookie dough topping, these indulgent bars are ideal for satisfying sweet cravings or wowing guests at any gathering. With their irresistible duo of brownie base and cookie dough top, these layered delights are destined to become a household favorite. Perfect for sharing—or not!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams light brown sugar
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 95 grams all-purpose flour
- 30 grams cocoa powder
- 0.5 teaspoons salt
- 115 grams unsalted butter (for cookie dough)
- 150 grams light brown sugar (for cookie dough)
- 50 grams granulated sugar (for cookie dough)
- 2 tablespoons milk
- 1.5 teaspoons vanilla extract (for cookie dough)
- 130 grams all-purpose flour (for cookie dough)
- 100 grams mini chocolate chips
Instructions
Preheat your oven to 180°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper.
In a microwave-safe bowl, melt the butter (170 grams) and semi-sweet chocolate chips (200 grams) in 30-second increments, stirring in between until smooth. Let cool slightly.
In a large mixing bowl, whisk together the granulated sugar (200 grams) and light brown sugar (100 grams). Add the eggs (3 pieces) and vanilla extract (2 teaspoons), then whisk until smooth.
Slowly add the melted chocolate mixture into the sugary egg mixture while whisking continuously.
Sift together the all-purpose flour (95 grams), cocoa powder (30 grams), and salt (0.5 teaspoons). Fold the dry ingredients into the wet mixture until combined.
Pour the brownie batter into the prepared pan and spread evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Let cool completely.
For the cookie dough layer, cream the unsalted butter (115 grams), light brown sugar (150 grams), and granulated sugar (50 grams) together in a bowl until light and fluffy using a hand mixer or stand mixer.
Mix in the milk (2 tablespoons) and vanilla extract (1.5 teaspoons) until combined.
Add the all-purpose flour (130 grams) gradually, mixing just until a dough forms.
Fold in the mini chocolate chips (100 grams) until evenly distributed.
Once the brownie layer has cooled completely, evenly spread the cookie dough over the top using a spatula.
Chill the finished brownies in the refrigerator for at least 1 hour before cutting into squares and serving. Enjoy!
Nutrition Facts
Calories |
6540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.0 g | 437% | |
| Saturated Fat | 201.7 g | 1008% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1188 mg | 396% | |
| Sodium | 1521 mg | 66% | |
| Total Carbohydrate | 896.5 g | 326% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 659.9 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 505 mg | 39% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 1332 mg | 28% | |
*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.
