Cookie Dough Brownies Recipe

Introduction

Cookie dough brownies combine the rich, fudgy texture of classic brownies with a sweet layer of edible cookie dough and a smooth chocolate ganache topping. This indulgent treat is perfect for sharing at parties or enjoying as a decadent dessert.

Ingredients

• 200 g dark chocolate
• 200 g unsalted butter
• 4 medium eggs
• 275 g light brown soft sugar
• 100 g plain flour
• 50 g cocoa powder
• 150 g chocolate chips (optional)
• 125 g unsalted butter (for cookie dough)
• 150 g light brown soft sugar (for cookie dough)
• 175 g plain flour (treated)
• 1 tsp vanilla extract
• 30 ml whole milk
• 150 g chocolate chips (optional, for cookie dough)
• 100 g dark chocolate (for ganache)
• 100 g milk chocolate (for ganache)
• 100 ml double cream

Instructions

1. Step 1: Preheat the oven to 180ºC (160ºC fan) and line a deep 9-inch square tin with parchment paper.
2. Step 2: Melt the dark chocolate and 200 g unsalted butter together in a bowl until smooth. Set aside to cool for 10 minutes.
3. Step 3: In a separate bowl, whisk the eggs and 275 g light brown soft sugar until thickened and doubled in volume.
4. Step 4: Carefully fold the melted chocolate mixture into the egg mixture, then fold in the plain flour and cocoa powder.
5. Step 5: If using, fold in 150 g chocolate chips. Pour the batter into the prepared tin and bake for 25-28 minutes, watching for a slight wobble in the center.
6. Step 6: Let the brownies cool in the tin for about an hour.
7. Step 7: To treat the flour for the cookie dough, spread plain flour onto a baking tray and bake for 5 minutes, then allow it to cool.
8. Step 8: In a bowl, cream together 125 g unsalted butter and 150 g light brown soft sugar.
9. Step 9: Add the treated flour, vanilla extract, whole milk, and 150 g chocolate chips (if using) to the butter mixture and mix until well combined.
10. Step 10: Spread and press the cookie dough evenly over the cooled brownies.
11. Step 11: For the ganache, gently heat 100 g dark chocolate, 100 g milk chocolate, and 100 ml double cream in short bursts until melted and smooth.
12. Step 12: Spread the ganache over the cookie dough layer, then chill the entire tray in the fridge for several hours, preferably overnight, to set.
13. Step 13: Slice into portions and enjoy your decadent cookie dough brownies.

Tips & Variations

• To ensure food safety when eating raw cookie dough, use treated flour by baking it before mixing.
• Swap chocolate chips for white chocolate or nuts for different flavors and textures.
• For extra fudginess, slightly underbake the brownies, leaving a moist center.
• Add a pinch of sea salt on top of the ganache for a delicious contrast.

Storage

Store cookie dough brownies in an airtight container in the refrigerator for up to 5 days. To enjoy, bring them to room temperature or warm briefly for a softer texture. They can also be frozen for up to 2 months; thaw in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the recipe without chocolate chips?

Yes, the chocolate chips are optional and can be omitted or replaced with nuts or other mix-ins according to your preference.

Is the cookie dough safe to eat raw?

Yes, because the flour is baked (treated) before use, the cookie dough is safe to eat raw in this recipe.

Cookie Dough Brownies Recipe

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★★★★★

4.9 from 97 reviews

• Author: anna
• Total Time: 5 hours 35 minutes
• Yield: 16 servings 1x

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Description

Decadent Cookie Dough Brownies combine rich, fudgy brownies topped with a layer of soft, creamy cookie dough and finished with a glossy chocolate ganache. This indulgent treat offers a perfect blend of textures and flavors, ideal for sharing or special occasions.

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Ingredients

Scale 1x2x3x

Brownie Layer

• 200 g dark chocolate
• 200 g unsalted butter
• 4 medium eggs
• 275 g light brown soft sugar
• 100 g plain flour
• 50 g cocoa powder
• 150 g chocolate chips (optional)

Cookie Dough Layer

• 125 g unsalted butter
• 150 g light brown soft sugar
• 175 g plain flour (treated)
• 1 tsp vanilla extract
• 30 ml whole milk
• 150 g chocolate chips (optional)

Ganache

• 100 g dark chocolate
• 100 g milk chocolate
• 100 ml double cream

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Instructions

1. Preheat the Oven: Set your oven to 180ºC (160ºC fan) and prepare a deep 9-inch square baking tin by lining it with parchment paper.
2. Melt Chocolate and Butter: In a heatproof bowl, melt together 200 g dark chocolate and 200 g unsalted butter until smooth. Allow this mixture to cool for 10 minutes.
3. Prepare Egg Mixture: In a separate bowl, whisk 4 medium eggs with 275 g light brown soft sugar until the mixture is thickened and has doubled in volume.
4. Combine Brownie Batter: Carefully fold the cooled melted chocolate and butter mixture into the egg mixture. Then gently fold in 100 g plain flour and 50 g cocoa powder until just combined.
5. Add Chocolate Chips: If desired, fold in 150 g chocolate chips for extra texture and flavor.
6. Bake the Brownies: Pour the brownie batter into the prepared tin and bake for 25-28 minutes. The brownies are done when there is a slight wobble in the center.
7. Cool Brownies: Remove brownies from the oven and let them cool for one hour.
8. Treat the Flour: Sprinkle 175 g plain flour onto a baking tray and bake for 5 minutes to treat it. Allow the flour to cool before using.
9. Make Cookie Dough: In a bowl, mix 125 g unsalted butter with 150 g light brown soft sugar. Add the treated flour, 1 tsp vanilla extract, 30 ml whole milk, and 150 g chocolate chips (optional), mixing everything thoroughly to form the cookie dough.
10. Assemble Cookie Dough Layer: Evenly spread and press the cookie dough over the cooled brownies in the baking tin.
11. Prepare Ganache: In another bowl, heat 100 g dark chocolate, 100 g milk chocolate, and 100 ml double cream in short bursts using a microwave or double boiler until fully melted and combined into a smooth ganache.
12. Add Ganache Layer: Spread the ganache evenly over the cookie dough layer.
13. Chill the Brownies: Place the assembled brownies in the refrigerator and let them set for several hours or preferably overnight to firm up.
14. Serve: Once set, portion the brownies into 16 servings and enjoy the rich combination of brownie, cookie dough, and ganache.

Notes

• Treating the flour by baking it helps to eliminate any raw flour taste and ensures the cookie dough layer is safe to eat.
• The chocolate chips in both the brownie and cookie dough layers are optional but add delightful bursts of chocolate.
• Check the brownies during baking to avoid overcooking; a small wobble in the center ensures fudgy brownies.
• Allowing the assembled brownies to chill overnight helps the ganache and cookie dough set properly for easier slicing.
• Use parchment paper to easily lift the brownies out of the tin for neat slicing.

• Prep Time: 25 minutes
• Cook Time: 33 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cookie dough brownies, layered brownies, chocolate ganache brownies, dessert recipe, fudgy brownies, no-bake cookie dough, homemade brownies