Cookie Dough Brownies

If you’re a fan of gooey brownies and crave-worthy cookie dough, this Cookie Dough Brownies recipe is your dream dessert. With a rich, fudgy brownie base topped with a thick layer of edible cookie dough, it’s the ultimate indulgence for any sweet tooth. These are perfect for parties, gifting, or simply treating yourself to something decadent.

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Why You’ll Love This Recipe
Decadent Layers – Combines two classic desserts into one irresistible bar.
No Raw Eggs – The cookie dough layer is completely safe to eat!
Make-Ahead Friendly – Stores beautifully for a quick treat later.
Crowd-Pleaser – A hit with kids and adults alike.
Customizable – Add nuts, chocolate chips, or your favorite mix-ins.

Ingredients You’ll Need

For the Brownie Layer:
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
½ tsp salt
½ tsp baking powder

For the Cookie Dough Layer:
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar (packed)
½ cup granulated sugar
2 tbsp milk
1 tbsp vanilla extract
2 cups all-purpose flour (heat-treated*)
1 cup mini chocolate chips

Optional Topping:
½ cup mini chocolate chips (for garnish)
Drizzle of melted chocolate or chocolate ganache (for extra indulgence)

Tools You’ll Need
Mixing bowls
Whisk and spatula
Electric mixer
9×13-inch baking pan
Parchment paper
Small saucepan (for ganache, optional)

Step-by-Step Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.

Step 2: Make the Brownie Batter
In a medium saucepan, melt the butter over low heat. Remove from heat and whisk in the sugar until smooth.
Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
In a separate bowl, sift together flour, cocoa powder, salt, and baking powder.
Gradually stir dry ingredients into the wet mixture until fully combined.
Pour the batter into the prepared pan and spread evenly.

Step 3: Bake the Brownies
Bake for 25–30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Let the brownies cool completely in the pan before adding the cookie dough layer.

Step 4: Make the Edible Cookie Dough
While the brownies cool, prepare the cookie dough layer.
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the milk and vanilla extract.
Gradually add the heat-treated flour and stir until smooth.
Fold in the mini chocolate chips.

Step 5: Assemble the Layers
Once the brownies are completely cool, gently spread the cookie dough over the brownie base.
Use a spatula to press it evenly across the top. Chill in the refrigerator for at least 1 hour to set.

Step 6: Add Optional Toppings
Sprinkle extra mini chocolate chips over the top or drizzle with melted chocolate or ganache.
Let chill again for 15–30 minutes if topping with ganache to set properly.

Step 7: Slice and Serve
Lift the brownie slab from the pan using the parchment paper overhang.
Use a sharp knife to slice into squares or rectangles.
Serve chilled or at room temperature.

Tips for the Best Cookie Dough Brownies
Heat-Treat Flour – To make flour safe for raw consumption, bake it on a sheet tray at 350°F for 5-7 minutes.
Cool Brownies Completely – Don’t rush this step or your cookie dough layer will melt.
Use Room Temperature Butter – It helps create a smooth, creamy cookie dough.
Chill Before Slicing – Cold brownies cut cleaner and look neater.
Store Properly – Keep in the fridge to maintain firmness of the cookie dough layer.

Serving Suggestions
Serve cold for a firm bite or slightly warmed for gooey bliss.
Top with a scoop of vanilla ice cream for the ultimate brownie sundae.
Add crushed nuts or pretzels on top for a salty-sweet contrast.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the fridge before enjoying.

Reheating:
Microwave (optional): Warm individual slices in the microwave for 10–15 seconds if you prefer a softer bite.
Room Temperature: Let them sit out for 10 minutes for a fudgier texture.

Frequently Asked Questions

1. Can I make the cookie dough ahead of time?
   Yes! You can prepare the cookie dough up to 3 days in advance and store it in the fridge until ready to use.
2. What if I don’t have mini chocolate chips?
   Regular-sized chips work too, or try chopped chocolate for a chunkier texture.
3. Is it safe to eat the cookie dough layer?
   Yes, there are no raw eggs and the flour is heat-treated to make it safe.
4. Can I use a boxed brownie mix?
   Absolutely! If you’re short on time, a good-quality boxed brownie mix works perfectly as the base.

Final Thoughts

These Cookie Dough Brownies are a dessert lover’s fantasy. With layers of rich, fudgy brownie and smooth, indulgent cookie dough, each bite is a pure delight. Whether you’re sharing them at a party, enjoying one with coffee, or sneaking a midnight treat, this recipe never disappoints.

Give them a try and share your sweet success! Don’t forget to leave a comment or tag your creations online—we’d love to see your brownie bliss!

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Chill Time: 1 hour
Cuisine: American

Nutritional Information (Per Serving):
Calories: 420 | Protein: 4g | Carbohydrates: 47g | Fat: 25g | Fiber: 2g | Sodium: 120mg

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