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Cookie Dough Brownies

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These two-layer Cookie Dough Brownies feature a rich, chewy chocolate brownie topped with eggless mini chocolate chip-filled cookie dough!

These two-layer Cookie Dough Brownies feature a rich, chewy chocolate brownie topped with eggless mini chocolate chip-filled cookie dough!

Cookie dough + brownies. Arguably two of the world’s best creations when they’re on their own. Together? Irresistible.

The inspiration for this recipe came from a treat I had in London. My friends Izzy, Paige, and I were wandering around the Real Food Market on the Southbank (which was recommended by one of my readers – thanks! :D) and we saw the cutest little dessert stand. Obviously, we couldn’t resist picking up a few treats to bring back with us to snack on.

The first bar we got was a Snickers Bar, which was pretty darn delicious, and the second was a cookie dough brownie. The brownie looked fudgy and rich, with a thick layer of cookie dough on top. Reality was a little less impressive. The brownie wasn’t as chocolately as it should have been, and it was on the verge of being too dry. The cookie dough was too sweet and didn’t have any flavor – just sweetness with too few chocolate chips. We weren’t impressed.

These two-layer Cookie Dough Brownies feature a rich, chewy chocolate brownie topped with eggless mini chocolate chip-filled cookie dough!

After we all took a bite, we agreed that I need to remake these brownies, and make them taste the way you would want a cookie dough brownie to taste: rich, chocolatey, with a delicious cookie dough that tastes like the real thing (even though it’s gotta be eggless). I didn’t want to use a brownie that was too rich, because with the cookie dough, it could easily become overwhelming. I settled on one of my favorite chewy brownie recipes, and it paired perfectly with the lightly sweet, but flavored and absolutely delicious eggless cookie dough.

That eggless cookie dough is absolutely to die for, and would be soooooo good mixed into some vanilla ice cream or *cough cough* eaten with a spoon. Not that I’d do something like that…

When all the elements came together, you’ve got a dessert bar that’s definitely rich, but not overwhelmingly so. These Cookie Dough Brownies were everything I wanted the ones in London to be. And yeah, there’s two different components of it that you need to make, but both the brownies and the cookie dough don’t need more equipment than a bowl, a whisk, and a wooden spoon. Don’t you love that?!

These two-layer Cookie Dough Brownies feature a rich, chewy chocolate brownie topped with eggless mini chocolate chip-filled cookie dough!If you’re a cookie dough person (and who isn’t…?), you must try these! Enjoy :)

4.5 from 2 votes
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Cookie Dough Brownies

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 16 brownies
Author Rachel Conners

Ingredients

For the brownies

For the cookie dough

  • 1/4 cup 1/2 stick butter, softened
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk of choice
  • 1 cup 4 1/4 oz. all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips

Instructions

For the brownies

  1. Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper or foil and grease lightly.
  2. Combine the melted butter, sugars, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
  3. In a separate bowl, combine the flour, cocoa powder, and salt. Gradually stir flour mixture into the egg mixture until blended. Spread the batter evenly into the prepared baking dish.
  4. Bake in preheated oven until an inserted toothpick comes out clean, about 30 minutes. Remove, and cool pan on wire rack before adding cookie dough on top.

For the cookie dough layer

  1. In a medium bowl, mix together the brown sugar, white sugar, and butter until smooth. Whisk in vanilla and milk. Mix in the flour until well blended. Stir in chocolate chips.
  2. Spread cookie dough in an even layer on top of cooled brownies. Refrigerate until firmed up, about 1 hour, before cutting into squares.

 

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Comments

  5. Beth @ bethcakes says

    Omg, I looove cookie dough brownies. I’ve never made them myself, but now I totally need to. That’s such a shame the ones in London weren’t any good, haha. Your version looks perfectly fudgy and delicious! :)

    Reply

  14. Tash says

    Ooo la-la that ratio is purrrr-fect! My mouth is watering!
    And hey, just so you know, I nominated you for a Liebster award! I’d be so happy if you accepted the award and participated in the Q+A for fun as well! Check out the Liebster post on my blog for more details if you like! Tash x

    Reply

  19. katie says

    Cookie dough and Brownies??!! Now that’s a match made in heaven. These brownies look amazing. I could eat them through my computer screen!

    Reply

  21. Mary Frances says

    That is always so annoying, when a dessert looks amazing but doesn’t taste as good as it looks! No problems here – everything looks rich, fudgy, and decadent, and based on how I am about to faceplant in my computer screen, I can bet it tastes even better than it looks. That cookie dough! Pinning, and happy weekend Rachel!

    Reply

  22. Paige Minteer says

    As one of the friends that tried the average cookie dough brownie in London I am SO UPSET i cannot teleport to Tacoma to try these! Guess ill have to make a whole batch for myself ;)

    Reply

  23. Mir says

    I do exactly what you do! Get desserts somewhere, feel disappointed, and then make it better myself. These look delicious! I’m sure these are far superior to the ones in London.

    Reply

  26. Alina M says

    This is so ironic.. after having a cookie dough brownie this weekend I could not help to try and recreate them myself. We both tried the same original brownies at South Bank Food Market! I can definitely confirm that they were AMAZING!!!

    Reply

  27. Julie says

    This looks delish! The brownie is in the oven as I type this, can’t wait to taste it! Do you put frosting on the brownie before putting the cookie dough, or just leave it as is and dump the cookie dough on top of it?

    Reply

    • Rachel says

      Hi Cindy, I haven’t tried it but my first thought was to try spreading a thin layer of melted chocolate between the brownie and cookie dough to act as a sort of glue. Hope this helps!

      Reply

  30. Sandy Brown says

    I was wondering if margarine would work instead of butter? I have made this recipe many times, and my family loves it! I just have never used margarine before

    Reply

  32. Stacy says

    Just made these tonight for my family of 6 – and doubled the entire recipe. Absolutely delish! Fit perfectly in a 9×13, and now there’s enough goodness to go around! And I’ll definitely be making that cookie dough again to add to some vanilla ice cream…or a bowl on its own haha!

    Reply

  33. Dawn says

    Should these be refrigerated when you’re not serving them or do they only need to be in the fridge for that hour to set?

    Reply

    • Rachel says

      Hi Dawn, these will keep for longer in the fridge but they would be fine for a day or two at room temp as well, just make sure they’re in an air-tight container.

      Reply

  34. Bre says

    Can you make the cookie dough layer while the brownies are cooking and then keep it in the fridge until the brownies are cool? Thank you! :)

    Reply

  35. MiMi says

    I’ve baked these twice and they are the best of brownies AND cookie dough. This time I added a tablespoon of instant coffee granules to intensify the chocolate flavor. A favorite with everyone. Thanks for a new family/community tradition!

    Reply

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