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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Add Chocolate Chips: If desired, fold in 150 g chocolate chips for extra texture and flavor.
- 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.
- Cool Brownies: Remove brownies from the oven and let them cool for one hour.
- 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.
- 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.
- Assemble Cookie Dough Layer: Evenly spread and press the cookie dough over the cooled brownies in the baking tin.
- 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.
- Add Ganache Layer: Spread the ganache evenly over the cookie dough layer.
- Chill the Brownies: Place the assembled brownies in the refrigerator and let them set for several hours or preferably overnight to firm up.
- 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
