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A chewy cakey brownie topped with edible cookie dough and chocolate chips! These Cookie Dough Brownies are so much fun to eat. They’re creamy, full of vanilla chocolate chip cookie dough flavor with a dense brownie all in one bite. You’re gonna love these cookie dough brownies!
While you’re here, give me edible brownie batter and edible sugar cookie dough recipes a try!
What are some of the best parts of baking cookies? Eat the cookie dough of course. So what if I told you that you could eat the cookie dough on top of a brownie all together? It’s a literal match made in heaven. The best part? It’s super easy.
At this point, this cookie dough brownie recipe may be my favorite. Considering that I have quite a few brownie recipes up, that’s saying a lot. They’re fudgy, perfectly sweet with little chunks of chocolate chips, and they’re so easy to make.
The brownie layer is chocolatey and rich and the cookie dough topping is delish. It’s edible cookie dough, or eggless cookie dough, and is just like eating cookie dough right out of the bowl!
How to make Cookie Dough Brownies
These brownies are easy to make, just check out the steps below!
- Whisk together wet ingredients – melted butter, brown sugar, sugar, oil.
- Then add eggs and vanilla extract and continue to whisk.
- Add in the dry ingredients – cocoa powder, flour, and salt and fold together to form the batter.
- Add batter to a 8×8 baking pan and bake for 25-30 minutes, until center is no longer jiggly. Allow the brownies to cool for at least 20 minutes.
- Make the edible cookie dough topping by mixing together butter, brown sugar, and sugar in the bowl of a stand mixer with the paddle attachment. Slowly add vanilla extract and heavy cream.
- Microwave flour for 1 minute, then add to the butter/sugar mixture.
- Fold in chocolate chips.
- Pour cookie dough on top of brownie layer and refrigerate for 1-2 hours, until cookie dough has firmed slightly.
You do not need a stand mixer to make these cookie dough brownies however I heavily recommend it. This is to ensure that the chocolate chip cookie dough will come out nice and fluffy! If you do not have a stand mixer, a hand mixer will suffice!
Can you eat raw cookie dough?
The cookie dough layer for these cookie dough brownies is eggless so it’s completely safe to eat! Also, the flour is microwaved prior to adding to the cookie dough so no worries about the cookie dough being unsafe to eat!
How to store brownies
These brownies are best stored in the refrigerator for up to a week. You can also freeze them in an airtight container for up to a month.
Tips for making cookie dough brownies
- If microwaved flour becomes clumpy, sift the flour to remove the clumps.
- Use room temperature butter for the cookie dough layer.
- If you would like to use salted butter, omit the 1/2 tsp of kosher salt.
- These brownies are best served chilled. They are stable at room temperature, however, for the chunky cookie dough texture, it’s best to serve fresh out of the refrigerator.
More brownie recipes!
- Red Velvet Brownies
- Fudgy Cadbury Egg Brownies
- Crinkle Top Oreo Brownies
- Homemade Cosmic Brownies
- S’mores Brownies
- Chewy and Fudgy Homemade Brownies
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Cookie Dough Brownies
Equipment
- 8×8 Baking Pan
- Parchment Paper
Ingredients
Brownie Base
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup sugar
- 2 tbsps vegetable oil
- 1 tbsp vanilla extract
- 2 large eggs
- 1/2 cup cocoa powder
- 3/4 cup all purpose flour
- 1/2 tsp kosher salt
Edible Cookie Dough Layer
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1/4 cup sugar
- 1/4 cup heavy cream
- 1 tbsp vanilla extract
- 1 1/2 cup all-purpose flour
- Pinch kosher salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Add melted butter, brown sugar, sugar, oil, and vanilla extract to a mixing bowl and whisk together until combined. Then add eggs and continue to whisk.
- Add cocoa powder, flour, and kosher salt. Fold together and add to a parchment lined 8×8 baking dish. Bake for 25-30 minutes, until center is no longer jiggly. Allow brownies to cool for at least 20 minutes.
- In a stand mixer with the paddle attachment, add room temperature butter, brown sugar, and sugar. Cream together for 3 minutes then slowly add heavy cream and vanilla extract.
- In a microwave safe bowl, add flour and microwave for 1 minute. (If flour becomes clumpy, sift flour to remove the clumps) Add flour and chocolate chips to cookie dough and fold together.
- Add cookie dough on top of brownies and sprinkle additional chocolate chips on top. Refrigerator for 1-2 hours, until cookie dough becomes firm.
Notes
- If microwaved flour becomes clumpy, sift the flour to remove the clumps.
- Use room temperature butter for the cookie dough layer.
- If you would like to use salted butter, omit the 1/2 tsp of kosher salt.
- These brownies are best served chilled. They are stable at room temperature, however, for the chunky cookie dough texture, it’s best to serve fresh out of the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi – if made ahead of time should I freeze or refrigerate? Or should they not be made several days ahead?
These brownies are best stored in the refrigerator for up to a week. You can also freeze them in an airtight container for up to a month
I made these with the kids last night and we all loved them! That edible cookie dough on top is SO good especially when paired with the super fudgy brownie on the bottom. Incredible recipe Britney!
This cookie dough brownie recipe is a winning combo. They were filled with flavor and made the perfect sweet treat for my niece and nephew.
Thank you!