Decadent Cookie Dough Brownies

Prepare to elevate your dessert game with these phenomenal Cookie Dough Brownies – a true masterpiece that flawlessly combines two of the most beloved sweet treats into one irresistible delight. Imagine sinking your teeth into incredibly rich, deeply fudgy chocolate brownies, crowned with a generous, luscious layer of safe-to-eat cookie dough. This isn’t just a dessert; it’s an experience, a symphony of textures and flavors that will captivate any cookie dough enthusiast and brownie lover alike. It’s the ultimate answer to those cravings for something truly special, bringing homemade comfort to an entirely new level of deliciousness.

These fudgy cookie dough brownies transform your standard homemade brownies into an extraordinary indulgence. The foundational layer is our signature brownie recipe: intensely chocolatey, wonderfully moist, and perfectly chewy on its own. But the magic truly happens with the addition of a thick, creamy layer of edible cookie dough serving as a decadent “frosting.” It’s everything you dream of – the soft, sweet, unbaked cookie dough texture complementing the dense, chocolatey brownie base. This sweet treat is not only perfect for any occasion but also surprisingly straightforward to create, proving that extraordinary desserts don’t have to be complicated.

For those who wish to master the art of safe-to-eat cookie dough, you can find a dedicated comprehensive guide with detailed instructions in our edible cookie dough recipe. This ensures your cookie dough layer is not only delicious but also prepared with all necessary safety precautions, so you can enjoy every spoonful without a worry.

If you’re as passionate about cookie dough as we are, you’ll love exploring other creative ways to incorporate it into your baking. Discover more delightful cookie dough creations such as our Cookie Dough Cinnamon Rolls, the sensational Cookie Dough Ice Cream Cake, and the utterly divine Chocolate Chip Cookie Dough Cheesecake.

Why This Cookie Dough Brownie Recipe Stands Out

This particular recipe isn’t just another brownie recipe; it’s meticulously crafted to deliver an unparalleled experience. Here’s what makes these fudgy cookie dough brownies truly exceptional and why they’ll become a staple in your baking repertoire:

• Unbelievably Fudgy Brownie Base: Our homemade chocolate brownie recipe is a revelation on its own. Far superior to any boxed mix, these brownies boast a rich, dense, and moist texture with an intense chocolate flavor. The perfect balance of ingredients ensures a crackly top and an irresistible chewy interior, setting the stage for the delicious cookie dough layer.
• Perfectly Safe and Delicious Edible Cookie Dough: The crowning glory of these brownies is the smooth, sweet, and utterly delicious cookie dough layer. Crucially, this recipe ensures the cookie dough is safe for consumption as it contains no raw eggs and the flour is heat-treated to eliminate any potential concerns. Its creamy texture and classic chocolate chip flavor perfectly complement the deep richness of the brownies, creating a harmonious blend of textures and tastes.
• Surprisingly Simple to Make: Don’t let the decadent appearance fool you; this recipe is designed to be accessible for bakers of all skill levels. Using straightforward steps and common pantry ingredients, you can easily create these show-stopping brownies at home. The process is broken down into manageable stages for both the brownie base and the edible cookie dough, ensuring a smooth and enjoyable baking experience.
• A Match Made in Dessert Heaven: The combination of a rich, warm, and fudgy brownie with a cool, creamy, and sweet cookie dough topping is simply divine. It’s a textural and flavor pairing that delivers pure bliss with every bite, satisfying cravings for both chocolate and cookie dough simultaneously.

Essential Ingredient Notes for Perfect Cookie Dough Brownies

Achieving the perfect fudgy brownie and delectable edible cookie dough starts with understanding your ingredients. While a full list is provided in the recipe card below, here are some key insights into specific ingredients that will make all the difference in your homemade cookie dough brownies:

• Oil: Opt for a neutral-flavored oil like canola oil or vegetable oil. The oil contributes to the brownies’ ultimate fudginess and moisture, preventing them from becoming cakey. It also helps achieve that desirable shiny, crinkly top.
• Unsalted Butter: For both the brownies and the cookie dough, it’s crucial to use unsalted butter. Melt the butter for the brownies well in advance so it has ample time to cool to room temperature before being incorporated into the wet ingredients. For the cookie dough, ensure your butter is at true room temperature for optimal creaming with the sugars, leading to a smooth, cohesive dough.
• Powdered Sugar: In the brownie batter, powdered sugar contributes to a finer crumb and a softer texture. For the best, smoothest result and to avoid any gritty texture in your brownies, always sift your powdered sugar to remove any lumps.
• Unsweetened Cocoa Powder: To achieve that deep, rich chocolate flavor and dark color characteristic of gourmet brownies, we highly recommend using Dutch-processed cocoa powder. Unlike natural cocoa, Dutch-processed cocoa is less acidic, resulting in a smoother, mellower chocolate taste that is ideal for these decadent treats. This is a great option for high-quality Dutch-processed cocoa.
• Chocolate Chips: We suggest semi-sweet chocolate chips for the brownie batter. Their balanced sweetness perfectly complements the rich cocoa. Avoid using milk chocolate chips, as they can make the overall dessert excessively sweet. For the edible cookie dough, mini chocolate chips are ideal for an even distribution and delightful texture in every bite.
• Brown Sugar: Light brown sugar is specified for both layers, providing moisture and a subtle caramel note that enhances the overall flavor profile. Dark brown sugar can also be used, offering an even deeper molasses flavor and slightly chewier texture, which works wonderfully in these brownies.
• Eggs and Egg Yolk: The combination of whole eggs and an extra egg yolk is key to the extraordinary fudginess of these brownies. The extra yolk adds fat and richness, contributing to a wonderfully moist and tender crumb that distinguishes them from drier, cake-like brownies.
• All-Purpose Flour: For both components, spoon and level your flour to ensure accuracy. Too much flour can lead to dry, tough brownies and overly dense cookie dough. For the cookie dough, remember to heat-treat your flour (as described in the instructions) to make it safe for raw consumption.
• Cornstarch: This seemingly small addition plays a vital role in both parts of the recipe. In the brownies, cornstarch helps to break down gluten strands, contributing to that signature fudgy, melt-in-your-mouth texture. In the cookie dough, it aids in achieving a tender, soft consistency.

Step-by-Step Instructions: Crafting the Perfect Fudgy Brownies

Creating the foundational layer for your cookie dough brownies is a straightforward process that yields a deeply chocolatey and incredibly fudgy result. This recipe benefits from the use of an electric mixer; either a stand mixer with a whisk attachment or a powerful hand mixer will make the process smoother and ensure optimal aeration.

STEP 1: Prepare Your Workspace. Begin by preheating your oven to 350°F (175°C). Next, prepare a 9×9-inch square baking pan by thoroughly spraying it with a high-quality nonstick baking spray. To make removal of the brownies effortless, line the bottom and two opposing sides of the pan with parchment paper, allowing it to overhang slightly. This creates “handles” for easy lifting. Give the parchment-lined pan another light spray of nonstick spray for extra insurance.

STEP 2: Combine Dry Ingredients. In a medium-sized bowl, whisk together the all-purpose flour, rich cocoa powder, cornstarch, and a pinch of salt. Ensure these ingredients are thoroughly combined to prevent pockets of unmixed powder in your finished brownies. Set this bowl aside for later use.

STEP 3: Whip Sugars and Eggs. In a separate, larger mixing bowl, add the granulated sugar, powdered sugar, three large eggs, and the additional egg yolk. Attach the whisk attachment to your electric mixer and beat these ingredients on high speed for a full 2 minutes. This crucial step incorporates air, creating a light, fluffy mixture that contributes to the brownies’ crackly top and chewy texture.

STEP 4: Integrate Wet Ingredients. To the whipped sugar and egg mixture, gently pour in the cooled melted butter, vegetable oil, and pure vanilla extract. Mix on low speed until all the wet ingredients are just combined. Be careful not to overmix at this stage; we want to maintain the air incorporated earlier.

STEP 5: Gently Combine All Ingredients. Gradually add the reserved dry ingredients to the wet mixture. Mix on the lowest speed until the flour streaks have almost disappeared and the batter is just combined. Overmixing the flour can develop gluten, leading to tougher brownies, so stop as soon as it’s incorporated. Finally, fold in the semi-sweet chocolate chips by hand or on very low speed until they are evenly distributed throughout the rich batter.

STEP 6: Bake to Perfection. Pour the thick brownie batter into your prepared 9×9-inch pan. Use an offset spatula or the back of a spoon to gently spread the batter into an even layer, ensuring consistent thickness for uniform baking. Transfer the pan to the preheated oven and bake for approximately 40-45 minutes. The brownies are done when a toothpick inserted into the center comes out with moist crumbs attached – not wet batter, but definitely not completely dry. A few gooey crumbs are actually ideal for maximum fudginess.

STEP 7: Allow to Cool Completely. This step is critical for developing the brownies’ fudgy texture and ensuring they set properly. Once baked, remove the pan from the oven and resist the urge to cut into them immediately. Let the brownies cool completely in the pan on a wire rack. This can take several hours, but it’s essential for a clean cut and perfect texture. Patience here will be rewarded!

Step-by-Step Instructions: Preparing the Irresistible Edible Cookie Dough

The top layer of these extraordinary treats is a luscious, safe-to-eat cookie dough that adds a delightful texture and classic flavor. Remember, for more in-depth guidance on crafting safe edible cookie dough, refer to our dedicated recipe!

STEP 1: Heat-Treat the Flour for Safety. This is the most crucial step for making edible cookie dough. Preheat your oven to 300°F (150°C). Evenly spread the raw all-purpose flour onto a clean baking sheet. Bake it for precisely 5 minutes. This brief heat treatment eliminates any potential bacteria in raw flour, making it completely safe to consume without altering its flavor or baking properties. Once baked, immediately transfer the flour to a clean, heat-proof bowl or plate and allow it to cool completely before proceeding with the rest of the recipe. This ensures it doesn’t melt the butter when combined.

STEP 2: Cream Butter and Sugars. In a medium mixing bowl, using an electric mixer, beat the room-temperature unsalted butter, light brown sugar, and granulated sugar on high speed for 2 minutes. This process thoroughly creams the butter and sugars together, incorporating air and creating a light, fluffy base for your cookie dough.

STEP 3: Incorporate Wet Ingredients. Add the pure vanilla extract and milk to the creamed butter and sugar mixture. Mix on medium speed until these wet ingredients are fully combined and the mixture is smooth and uniform.

STEP 4: Add Dry Ingredients and Chocolate Chips. Gradually add the cooled, heat-treated all-purpose flour, cornstarch, and salt to the wet mixture. Mix on low speed until the dry ingredients are just combined and no streaks of flour remain. Be careful not to overmix. Finally, gently fold in the mini chocolate chips until they are evenly distributed throughout the smooth, rich cookie dough.

STEP 5: Assemble and Serve. Once your fudgy brownies have cooled completely in their pan, evenly spread the prepared edible cookie dough over the top. An offset spatula works wonders for achieving a smooth, uniform layer. With the cookie dough perfectly spread, use a sharp knife to carefully cut the entire dessert into 16 perfect squares. Now, these ultimate cookie dough brownies are ready to be served and enjoyed!

Expert Baking Tips for Ultimate Fudgy Brownies

Mastering the art of fudgy brownies with an irresistible cookie dough layer is all about attention to detail. These expert tips will ensure your homemade cookie dough brownies are nothing short of perfection:

• The Secret to Extreme Fudginess: To achieve that coveted ultra-fudgy texture, incorporating extra egg yolk and a touch of cornstarch into your brownie batter is key. The additional egg yolk introduces more fat, which significantly contributes to a moist, rich, and soft texture, contrasting beautifully with the slightly tougher, more cakey texture that can result from over-developed gluten in flour.
• Cornstarch’s Role in Texture: Cornstarch acts as a tenderizer. By helping to break down the gluten strands formed by the flour, it prevents the brownies from becoming overly chewy or dense, pushing them towards a truly luxurious, melt-in-your-mouth fudginess.
• The Toothpick Test Explained: When checking for doneness, the “toothpick test” is your best friend. Insert a toothpick into the center of the brownies. It should not come out with wet, raw batter. Instead, you’re looking for moist crumbs clinging to the toothpick. If it comes out completely clean, your brownies might be slightly overbaked and less fudgy. If it comes out with liquid batter, they need a few more minutes in the oven.
• Avoid Overmixing: For both the brownie batter and the cookie dough, overmixing after adding flour is a common pitfall. Overmixing develops the gluten in the flour, which can lead to tough, dry brownies and a dense, less tender cookie dough. Mix only until ingredients are just combined.
• Cooling is Crucial: Patience during the cooling process cannot be stressed enough. Brownies continue to cook and set as they cool. Cutting into them too soon can result in a messy, crumbly dessert that lacks that dense, fudgy consistency. Allow them to cool completely in the pan on a wire rack for several hours, or even overnight, for the best results.
• Accurate Flour Measurement: Always spoon and level your flour, rather than scooping directly from the bag. Scooping can pack down the flour, leading to an excess amount that will dry out your brownies and cookie dough, making them cakey or stiff. A kitchen scale offers the most accurate measurement.

Frequently Asked Questions (FAQ) About Cookie Dough Brownies

Recipe Variations to Explore

While these cookie dough brownies are perfect as is, you can always experiment with variations to suit your taste or occasion:

• Double the Deliciousness: Easily double this recipe to yield a larger batch of brownies, perfect for parties, potlucks, or simply ensuring you have plenty of leftovers for the week. Adjust your baking pan size accordingly (e.g., a 9×13-inch pan) and monitor baking time.
• Nutty Additions: For an added crunch and flavor dimension, fold in 1/2 to 1 cup of chopped walnuts or pecans into the brownie batter along with the chocolate chips.
• Different Chocolate Flavors: Experiment with different types of chocolate chips in either layer. Try dark chocolate chips for a more intense bitterness, or white chocolate chips for a sweeter contrast.
• Mix-ins for Cookie Dough: Get creative with your edible cookie dough! Stir in sprinkles for a festive look, toffee bits for extra crunch and caramel flavor, or even a different type of chip like peanut butter chips.

Recommended Special Tools for Baking Success

Having the right tools can make your baking experience much smoother and more enjoyable, especially when creating layered desserts like these cookie dough brownies:

• 9×9 Inch Baking Pan: For consistent heat distribution and perfectly baked edges, we highly recommend using metal square pans. Glass pans tend to heat unevenly and can make it harder to achieve that ideal fudgy texture.
• Parchment Paper: To ensure your brownies come out of the pan cleanly and easily, pre-cut sheets of parchment paper are a game-changer. They save time and frustration compared to wrestling with a roll of parchment paper.
• Baking Spray with Flour: A good quality nonstick spray that contains flour provides excellent release for baked goods, preventing sticking without leaving a greasy residue.
• Offset Spatula: This handy tool is essential for evenly spreading both the brownie batter and especially the thick, sticky cookie dough layer across the cooled brownies. An offset spatula allows for smooth application without disturbing the bottom layer.

Storing and Freezing Your Cookie Dough Brownies

To keep your delicious cookie dough brownies fresh and enjoyable for as long as possible, proper storage is key. Due to the edible cookie dough topping, these brownies hold up beautifully.

Store these brownies in an airtight container, such as a cake carrier or a sealed plastic container. At room temperature, they will maintain their freshness and delightful texture for up to 5 days. For optimal enjoyment, keep them away from direct sunlight or heat sources.

Freezing for Later Enjoyment

These brownies freeze exceptionally well, making them perfect for meal prepping desserts or saving some for a rainy day. To freeze, cut the brownies into individual slices. Place the slices in a single layer on a baking sheet and freeze until firm (about 1-2 hours). Once firm, transfer the frozen slices to an airtight freezer-safe container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 30 days. When ready to enjoy, simply thaw individual slices at room temperature or gently warm them in the microwave for a few seconds.

More Decadent Brownie Recipes to Try

If you’ve loved these cookie dough brownies, explore our other sensational brownie creations for more chocolatey goodness!

Continue Your Cookie Dough Journey with These Recipes

• Cookie Dough Cheesecake
• Cookie Dough Cupcakes
• Cookie Dough Cake
• Cookie Dough Cinnamon Rolls
• Cookie Dough Cheesecake Bars

We hope you adore this recipe for The Ultimate Cookie Dough Brownies! If you tried it and loved it, please share your thoughts. Make sure to tag us on Instagram @stephaniesweettreats with your creations. For more delightful baking ideas and inspiration, follow us on Pinterest.

5 from 4 reviews

Cookie Dough Brownies

Stephanie Rutherford

These cookie dough brownies are super fudgy chocolate brownies with a layer of cookie dough on top. The cookie dough is edible and together they are the perfect combo.

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Prep Time:
45 mins

Cook Time:
40 mins

Total Time:
1 hr 25 mins

Servings:
16 slices

Ingredients

Brownies

• 1 1/2 cups White granulated sugar
• 1/2 cup Powdered sugar
• 3 Large eggs
• 1 Egg yolk
• 1/2 cup Unsalted butter, melted
• 1/2 cup Oil (canola or vegetable)
• 1 tsp Pure vanilla extract
• 1 cup All-purpose flour
• 1 cup Unsweetened cocoa powder (Dutch process recommended)
• 1 TBSP Cornstarch
• 1 tsp Salt
• 1 cup Semi-sweet chocolate chips

Edible Cookie Dough

• 1 3/4 cups All-purpose flour (heat-treated)
• 1/2 tsp Cornstarch
• 1 tsp Salt
• 3/4 cup Unsalted butter, room temperature
• 1/4 cup White granulated sugar
• 1/4 cup Brown sugar, packed (light or dark)
• 1 tsp Pure vanilla extract
• 1/3 cup Milk
• 1 cup Mini chocolate chips

Instructions

Brownies

1. Preheat the oven to 350℉ (175°C). Spray a 9×9-inch square pan with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper, allowing it to overhang. Spray again.
2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, and salt. Set aside.
3. Using a mixer with a whisk attachment, beat the granulated sugar, powdered sugar, eggs, and egg yolk on high speed for 2 minutes until light and fluffy.
4. Add in the melted butter (cooled), oil, and vanilla extract. Mix until just combined on low speed.
5. Gradually add in the dry ingredients mixture. Mix on low speed until just combined (do not overmix). Fold in the semi-sweet chocolate chips until evenly distributed.
6. Pour the brownie batter into the prepared pan and spread until even. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
7. Allow the brownies to cool completely in the pan on a wire rack before attempting to remove them.

Cookie Dough

1. Preheat the oven to 300℉ (150°C). Pour the all-purpose flour onto a cookie sheet. Bake for 5 minutes, then cool completely.
2. Using a mixer, beat the room-temperature unsalted butter, brown sugar, and granulated sugar on high speed for 2 minutes until light and creamy. Add in the vanilla extract and milk, and mix on medium speed until combined.
3. Add in the cooled, heat-treated flour, cornstarch, and salt. Mix on low speed until just combined. Gently fold in the mini chocolate chips until evenly distributed.
4. Spread the edible cookie dough evenly over the completely cooled brownies using an offset spatula. Cut into 16 squares and serve.

Notes

Flour: Make sure flour is spooned and leveled or use a kitchen scale for accuracy. Compacted flour can dry out the brownies and cause them to be cakey.

High Altitude Baking: If baking at high altitude, consider adding an extra 1 tablespoon of all-purpose flour to the brownie batter.

Ingredient Temperature: For best results, ensure dairy ingredients like butter and eggs are at room temperature. Pull them out about 2 hours before you plan to bake.

Nutrition Information

Calories: 509kcal,
Carbohydrates: 63g,
Protein: 5g,
Fat: 30g,
Saturated Fat: 14g,
Polyunsaturated Fat: 3g,
Monounsaturated Fat: 10g,
Trans Fat: 1g,
Cholesterol: 53mg,
Sodium: 307mg,
Potassium: 187mg,
Fiber: 4g,
Sugar: 37g,
Vitamin A: 498IU,
Vitamin C: 0.1mg,
Calcium: 45mg,
Iron: 3mg

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