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. They are the perfect brownies for cookie dough lovers.
These cookie dough brownies bring your homemade brownies to a whole new level. They are amazing brownies, but with edible cookie dough as a cookie dough frosting on top of the brownies. It is as good as it sounds! The fudgy brownie base of this dessert is already a great recipe on its own. It is a great sweet treat for any occasion.
Why This Cookie Dough Brownie Recipe Works
- Fudgy brownies- This rich fudgy brownie is so good on its own. Far better than any boxed brownie mix.
- Cookie Dough- The edible cookie dough layer on top complements the brownie layer flavor beautifully. They are the perfect combination. It has no raw eggs and the flour is treated so you can eat the raw cookie dough.
- Easy recipe- This is an easy recipe to make that only uses simple ingredients so anyone can make it!
Ingredient Notes for Cookie Dough Brownies
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Oil- Use canola oil or vegetable oil.
- Unsalted Butter- Melt butter before you need it so it has time to cool down to room temperature before using it.
- Powdered sugar- For best results, be sure to sift this as clumps can cause gritty texture.
- Unsweetened cocoa powder- I strongly recommend dutch process cocoa powder for a more rich chocolate flavor. This is the one I used.
- Chocolate chips- I used semi-sweet chocolate chips. I don't recommend milk chocolate as it will be too sweet.
- Brown sugar- I used light brown sugar, but dark brown sugar will be fine too.
Step By Step Instructions - Brownies
Here is how to make and bake these cookie dough brownies. This recipe uses an electric mixer. A stand mixer or a hand mixer with whisk attachment will work best.
STEP 1: Prep. Preheat the oven to 350°F. Then, spray a 9X9 inch square pan with baking spray. Line the bottom with parchment paper with it running up 2 sides of the pan. Then, spray it again.
STEP 2: Dry ingredients. Mix the all purpose flour, cocoa powder, cornstarch, and slat in a medium bowl. Set it aside.
STEP 3: Beat sugar and eggs. In a separate bowl, add the sugar, powdered sugar, eggs, and egg yolk. Then, beat it with a mixer with a whisk attachment on high speed for 2 minutes.
STEP 4: Wet ingredients. Add the melted butter, oil, and vanilla extract to the butter mixture and mix it until combined.
STEP 5: Combine. Add the dry ingredients and mix it in on low speed until just combined. Then, add the chocolate chips and mix them in on low until just combined.
STEP 6: Bake brownies. Pour the brownie batter into the prepared pan and spread it into an even layer. Then, bake it for 40-45 minutes. It is done baking when a toothpick inserted into the center comes out with moist crumbs.
STEP 7: Cool. Let the brownies cool completely in the pan before taking them out of it.
Step By Step Instructions - Cookie Dough
Here is how to make and add the cookie dough topping for the brownies.
STEP 1: Treat flour. Preheat the oven to 300°F. Then, pour the raw flour onto a cookie sheet and bake it for 5 minutes. Let it cool completely.
This treats the flour to make the cookie dough safe without baking it into cookies.
STEP 2: Beat butter and sugar. Use a mixer to beat the butter, brown sugar, and sugar on high speed for 2 minutes.
STEP 3: Wet ingredients. Add the vanilla extract and milk. Mix it in on medium speed.
STEP 4: Dry ingredients. Add the all purpose flour, cornstarch, and salt. Mix them in on low speed until just combined in. Then, add the mini chocolate chips and mix them in until just combined.
STEP 5: Top brownies. Spread the cookie dough over the brownies using an offset spatula to get an even layer. Finally, cut the brownies into 16 squares and serve.
Expert Baking Tips
- To make brownie recipes more fudgy you include more egg yolk and cornstarch.
- The extra egg yolk adds more fats to the recipe which helps give that moist and soft texture compared to the tougher, more cakey texture from the gluten in the flour.
- The cornstarch helps by breaking down the gluten strands from the flour as well leading to a more fudgy brownie.
- When doing the toothpick test make sure that there is not wet batter. If there is you need to bake them for a few more minutes. There should be moist crumbs, but no batter.
This means that the brownies were too under done. You will probably have extremely fudgy brownies. Bake the brownies again for another 5-10 minutes to cook them more.
This means the brownies are over baked. Make sure when you bake these, the center is slightly under done. You should get moist brownie crumbs when testing with a toothpick.
Yes you can. It will just make thick brownies. They will require more bake time than a big pan due to being thicker.
- You can double this recipe to get even more brownies
- 9X9 pan: I use metal square pans for baking. I don't recommend glass pans.
- Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier!
- Baking spray: I use the nonstick spray that has flour in it.
- Offset spatula: I use this to easily spread the frosting or fillings.
Storing and Freezing
Store these cookie dough brownies in an airtight container like a cake carrier. Store at room temperature up to 5 days.
You can freeze the cookie dough brownies in individual brownie slices. Place in an airtight container and freeze up to 30 days.
Other Brownie Recipes To Try
Try These Cookie Dough Recipes
- Cookie dough cheesecake
- Cookie dough cupcakes
- Cookie dough cake
- Cookie dough cinnamon rolls
- Cookie dough cheesecake bars
Cookie Dough Brownies
- 1 ½ cups White granulated sugar
- ½ cup Powdered sugar
- 3 Large eggs
- 1 Egg yolk
- ½ cup Unsalted butter melted
- ½ cup Oil
- 1 teaspoon Pure vanilla extract
- 1 cup All-purpose flour
- 1 cup Unsweetened cocoa powder
- 1 tablespoon Cornstarch
- 1 teaspoon Salt
- 1 cup Semi-sweet chocolate chips
Edible Cookie Dough
- 1 ¾ cups All-purpose flour
- ½ teaspoon Cornstarch
- 1 teaspoon Salt
- ¾ cup Unsalted butter room temperature
- ¼ cup White granulated sugar
- ¼ cup Brown sugar packed light or dark
- 1 teaspoon Pure vanilla extract
- ⅓ cup Milk
- 1 cup Mini chocolate chips
- Preheat the oven to 350℉. Spray a 9X9-inch square pan with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
- In a medium bowl, mix the flour, cocoa powder, cornstarch, and salt. Set aside.1 cup All-purpose flour, 1 cup Unsweetened cocoa powder, 1 tablespoon Cornstarch, 1 teaspoon Salt
- Using a mixer with a whisk attachment, beat the sugar, powdered sugar, eggs, and egg yolk on high speed for 2 minutes.1 ½ cups White granulated sugar, ½ cup Powdered sugar, 3 Large eggs, 1 Egg yolk
- Add in the melted butter, oil, and vanilla. Mix until combined.½ cup Unsalted butter, ½ cup Oil, 1 teaspoon Pure vanilla extract
- Add in the dry ingredients. Mix on low speed until just combined. Add in the chocolate chips and mix until just combined.1 cup Semi-sweet chocolate chips
- Pour the brownie batter into the pan. Spread until even. Bake for 40-45 minutes. Bake until a toothpick inserted comes out with moist crumbs.
- Let the brownies cool in the pan completely before taking out of the pan.
- Preheat the oven to 300℉. Pour the flour on to a cookie sheet. Bake for 5 minutes and cool completely.1 ¾ cups All-purpose flour
- Using a mixer, beat the butter, brown sugar, and sugar on high speed for 2 minutes. Add in the vanilla and milk. Mix on medium speed.¾ cup Unsalted butter, ¼ cup White granulated sugar, ¼ cup Brown sugar, 1 teaspoon Pure vanilla extract, ⅓ cup Milk
- Add in the flour, cornstarch, and salt. Mix until just combined on low speed. Add in the mini chocolate chips.½ teaspoon Cornstarch, 1 teaspoon Salt, 1 cup Mini chocolate chips
- Spread the cookie dough over the cooled brownies using an offset spatula. Cut into 16 squares.