4.3 from 84 votes
Chocolate Chip Cookie Dough Brownies
Chocolate Chip Cookie Dough Brownies combine a dense, fudgy chocolate brownie base with a creamy, sweet cookie dough layer studded with miniature chocolate chips. The two layers create contrasting textures: the moist, rich chocolate interior and the tender, chewy cookie dough topping. This recipe uses Dutch-process cocoa and multiple eggs for a flavorful, moist brownie, making it a decadent dessert that blends two classic treats into one.
Prep Time
40 mins
Cook Time
25 mins
Additional Time
1 hr 5 mins
Total Time
2 hrs 10 mins
Servings:
24
brownies
Calories:
408 kcal
Course:
Snacks
Cuisine:
American
Ingredients
For the Brownie
- ⅓ cup Dutch-process cocoa powder
- ½ cup water boiling, 2 tablespoons
- 2 ounces unsweetened chocolate finely chopped
- 4 tablespoons unsalted butter melted
- ½ cup vegetable oil 2 tablespoons
- 2 egg
- 2 egg yolk
- 2 teaspoons vanilla extract
- 2½ cups granulated sugar
- 1¾ cups all-purpose flour
- ¾ teaspoon salt
For the Cookie Dough
- 1 cup unsalted butter at room temperature
- 1 cup light brown sugar
- ½ cup granulated sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1½ cups all-purpose flour
- 1 cup miniature semisweet chocolate chips
Instructions
- Make the Brownies: Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.
- Whisk cocoa powder and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil (the mixture may look curdled at this point, that’s okay!). Add the eggs, yolks, and vanilla extract, and whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined.
- Scrape batter into prepared pan and spread into an even layer. Bake until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer the pan to a wire rack and cool completely.
- Prepare the Cookie Dough: Combine the butter and both sugars in a mixing bowl and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the cream, vanilla and salt, and mix for another minute or so, until combined. Scrape the sides of the bowl, then reduce the mixer speed to low and gradually add the flour, mixing just until incorporated. Using a rubber spatula, stir in the chocolate chips.
- Spread the cookie dough evenly over the cooled brownies. Refrigerate until the dough is firm, about an hour. Transfer the brownies to a cutting board and use a sharp knife to cut the brownies into squares. The brownies should be stored in an airtight container in the refrigerator or at cool room temperature for up to 1 week.
Cup of Yum
Notes
- Use Dutch-process cocoa and finely chopped unsweetened chocolate to enhance chocolate depth in the brownie layer.
- Cool the brownie completely before adding the cookie dough layer to prevent melting and blending of layers.
- The cookie dough topping contains no raw eggs, making it safe to eat without baking.
- Cut into individual servings once fully assembled and chilled for clean slices.
Nutrition Information
Calories
408kcal
(20%)
Carbohydrates
53g
(18%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Cholesterol
59mg
(20%)
Sodium
134mg
(6%)
Potassium
134mg
(3%)
Fiber
2g
(8%)
Sugar
37g
(74%)
Vitamin A
375IU
(8%)
Calcium
29mg
(3%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 24 brownies
Amount Per Serving
Calories 408
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 59mg | 20% |
| Sodium | 134mg | 6% |
| Potassium | 134mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 375IU | 8% |
| Calcium | 29mg | 3% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.