Something that I’ve found to be a no-fail crowd pleaser is cookie dough – whether it’s eaten raw from the bowl or smushed between some pretzels, cookie dough never disappoints. I’ve found the same thing to be true about brownies – I’ve yet to meet someone who’ll turn down a warm brownie. So, I thought, why not combine the two to create a super-dessert? It’s an absolutely irresistible two-for-one treat… read on!
These cookie dough brownies take a bit more time to make than regular brownies, but the extra few minutes is well worth it. While my One-Bowl Brownie recipe is to die for, adding a layer of cookie dough takes them to a whole new level. It’s something about combining the cake-y chocolate texture with soft and chewy cookie dough. And it’s something amazing.
When I made the cookie dough layer, I used an assortment of miniature and full-sized chocolate chips to play with texture, and it gives the brownies a whimsical touch. But if you only have one size of chocolate chips on hand, never fear! Use whatever you’ve got. Chocolate is chocolate, my friends.
In my recipe-reflection period, I’ve come to the conclusion that adding a couple chocolate chunks or chips into the brownie layer would go a long way in amping up the chocolate flavor and gooeyness of the brownie. I’ve added some into the brownie recipe below, so if you’re looking at my photos (which are chip-less in the brownie layer), don’t worry. There should be chips in the recipe!
I can’t recommend this recipe enough – it’s perfect for a bake sale, a summer gathering, or a birthday party. Even the pickiest of eaters will ask for seconds, I guarantee.
Let’s get down to baking!
Cookie Dough Brownies
Prep time: 15 minutes
Cook time: 35 minutes
Yield: One 8-by-8 inch pan (9 large or 12 medium brownies)
For the brownie layer
- 1/2 cup (1 stick) butter, melted
- 1 1/2 cups sugar
- 1/2 cup cocoa powder
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup all purpose flour
- 3/4 cup regular-sized chocolate chips
For the cookie dough layer
- 3/4 cup (1 1/2 sticks) butter, softened
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 1/4 teaspoon salt
- 2 tablespoons milk
- 1 1/2 teaspoons vanilla
- 1 cup all purpose flour
- 1/2 cup miniature chocolate chips
- 1/2 cup regular-sized chocolate chips
- additional miniature chocolate chips, if desired (to garnish the top)
- Preheat your oven to 350*F and line an 8-by-8 inch pan with parchment paper or grease with butter/cooking spray.
- In medium bowl, combine the melted butter, sugar, and cocoa powder, eggs, and vanilla. Fold in the flour until there are no white streaks, then mix in the chocolate chips.
- Pour the batter (it should be very thick) into your prepared pan and spread in an even layer. Bake for 35 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool fully in the pan – at least 1 hour.
- While the brownie layer is cooling, make the cookie dough. In the bowl of your stand mixer, cream together the butter, sugars and salt for a minute or two. Add in the milk, vanilla, and flour, and and mix until combined. Stir in all of the chocolate chips.
- Once the brownies are totally cool, spoon the cookie dough on top of the brownie layer and spread evenly with an offset spatula. Feel free to sprinkle additional chocolate chips on top (because you can never have enough, and enjoy!