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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!
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. The second treat we got was a cookie dough brownie. It looked fudgy and rich, with a thick layer of cookie dough on top. Unfortunately, the reality was a little less impressive. The brownie wasn’t as chocolatey 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.
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 had to make my own Cookie Dough Brownies!
When it came time to recreating cookie dough brownies in my own kitchen, I settled on one of my favorite chewy brownie recipes. 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 so 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 are 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?!
If you’re a cookie dough person (and who isn’t…?), you must try these! Enjoy :)
Cookie Dough Brownies
Ingredients
For the brownies
- ½ cup 1 stick unsalted butter, melted
- ¾ cup white sugar
- ¾ cup light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
For the cookie dough
- ¼ cup ½ stick butter, softened
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk of choice
- 1 cup 4¼ oz. all-purpose flour
- ½ teaspoon salt
- ½ cup mini chocolate chips
Instructions
For the brownies
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or foil and grease lightly.
- 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.
- 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.
- 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
- 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.
- Spread cookie dough in an even layer on top of cooled brownies. Refrigerate until firmed up, about 1 hour, before cutting into squares.
great recipe worked out great
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!
I’m so glad they were a hit Stacy!! Thanks so much for your feedback.
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?
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.
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! :)
Ya that should be fine, just let the dough come to room temp before trying to spread it on or it will be pretty hard to spread! Enjoy :)
Ok, thank you! :)
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!
Love the coffee addition! So glad you’re loving the brownies – thanks so much for sharing your feedback!
Hi Rachel,
I made these last weekend and got rave reviews. Everyone loved them! My question is if I wanted to make a larger batch, do you suggest doubling the entire recipe? Or making two separate 8×8 pans?
Thank you :)
Lisa
Hi Lisa, so glad they were a hit! You can absolutely double and bake in a 9×13″ pan.
Brownies were very moist and yummy, added some chocolate chips to the batter. Cookie dough was a very nice touch and tasted awesome together! Added some shaved chocolate to the top and they were enjoyed by everyone! Will definitely make these again!
So glad you enjoyed them, Liv!! Thanks so much for the feedback.
Brownies were very moist and yummy added some chocolate chips to the batter. Cookie dough was a very nice touch and tasted awesome together! Added some shaved chocolate to the top and they were enjoyed by everyone! Will definitely make these again!
So glad you loved them, Liv!!
Are these gluten free?
I have to try these !!
These were originally posted in 2014, before I was gluten-free!! You could easily make them gluten-free by using almond flour or a 1:1 GF baking flour instead of the AP flour though :)
Hi! Don’t you need to cook the flour for the cookie dough to kill any potential bacteria ?
You can if this makes you feel more comfortable!