Cookie Dough Brownies

A brownie on a stack of plates with cookie dough inside and on top.

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5 from 6 votes

These rich Cookie Dough Brownies makes moist, fudgy brownies filled with a layer of creamy, decadent cookie dough!

Prep Time20

Cook Time35

Course: Brownies

Cuisine: American

Diet: Vegetarian

Servings: brownies

Calories: 397kcal

Author: Natalie

Ingredients

Brownies

10 tablespoons unsalted butter
7 ounces semisweet chocolate or bittersweet, chopped
1½ teaspoons vanilla extract
3 large eggs room temperature
1 cup granulated sugar
1/2 cup light brown sugar packed
1 cup all purpose flour
1/4 cup unsweetened cocoa powder or Dutch process, sifted
1/2 teaspoon salt

Chocolate Chip Cookie Dough

¼ cup unsalted butter room temperature
1/4 cup granulated sugar
2 tablespoons light brown sugar packed
¼ teaspoon vanilla extract
2 tablespoons milk or heavy cream
¼ teaspoons salt
⅔ cup all purpose flour heat treated (directions below and in blog post)
1.5 oz dark chocolate about 1/4 cup, chopped (or use semi-sweet or dark chocolate chips)

Instructions

Chocolate Chip Cookie Dough

In a large bowl or in the bowl of an electric mixer, cream the sugars and butter on medium until creamy and combined, about two minutes. Add the vanilla followed by the milk or heavy cream. Turn the mixer on low and add gradually add the flour and salt until combined. Stir in the chopped chocolate or chocolate chips.
Line an 8 by 8 inch square pan with wax paper. Spread the cookie dough in an even layer. Place the pan in the freezer until solid, about 1 hour.

Brownies

When the cookie dough is about frozen, preheat oven to 350 Fahrenheit and begin making the brownie batter. Line and lightly butter an 8 x 8 inch pan with parchment paper leaving enough to hang from the sides. Preheat oven to 350 degrees F.
Combine the chopped chocolate and butter in a large heatproof bowl over a saucepan of simmering water. Stir as it melts.
Once the chocolate and butter have melted, remove bowl from heat and whisk the sugar in. Add the eggs, whisking after each egg. Whisk in the vanilla extract, cocoa and salt, then fold in the flour until just combined. Avoid overmixing.
If using the pan the cookie dough is in, take the pan out of the freezer. Keep the frozen cookie dough on the wax paper in the freezer. Butter or spray the pan with baking spray and line with parchment paper. Pour half the brownie batter into the pan. Spread evenly.
Peel the wax paper or parchment paper off of the cookie dough. Place the frozen cookie dough on top of the batter. Spread the rest of the brownie batter over the frozen cookie dough. Bake 30-35 minutes. Place pan on a wire rack and allow brownies to cool completely in the pan.

Notes

Cookie dough as a topping: Instead of baking the cookie dough in the brownies, you can spread the cookie dough on top of the baked brownies. To do this, make sure the brownies have cooled completely. If you use cookie dough as a topping and not a filling, I recommend heat treating your flour to make sure the cookie dough is safe to eat.

Heat treating flour: If you are not baking the cookie dough in the brownies, heat treat the flour. To do this, microwave the flour in a microwave safe bowl for two or three 30-second intervals. Stir in between until flour reaches 165°F on an instant read kitchen thermometer.

Storage: Store leftover brownies for 3 to 4 days at room temperature or for up to 5 days in the fridge. Freeze brownies for up to 3 months.

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