Cookie Dough Brownies
User Reviews
5
Cookie Dough Brownies
Description
Get the Recipe: Cookie Dough Brownies start with a chocolate brownie base prepared by melting coconut oil and chocolate chips into a smooth mixture, then combining with browned sugar and beaten eggs. Cocoa powder, vanilla, and tapioca flour finish the batter, which is baked until barely set—firm enough to hold the cookie dough but still moist inside.
The cookie dough topping is made from heat-treated flour, vegan or regular butter, two types of sugar, vanilla, milk, and mini chocolate chips. It is beaten until smooth and combined to form a safe, raw dough without eggs. This dough is spread over fully cooled brownies to maintain its soft texture.
The resulting dessert is gooey and requires careful slicing. It is recommended to store leftovers in the refrigerator due to the cookie dough topping. Both gluten-free and all-purpose flours work in the dough, and the butter-sugar beating step ensures a smooth topping without lumps.
Ingredients
Brownies
- ½ cup coconut oil or melted butter, melted
- 1 cup chocolate chips
- 1 cup light brown sugar loosely packed
- 2 egg
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- ¼ cup tapioca flour or cornstarch
Cookie Dough
- 1 cup flour gluten free 1 to 1 or all purpose
- ½ cup vegan butter or regular butter
- ½ cup light brown sugar tightly packed
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp milk of choice
- ⅓ cup mini chocolate chips
Instructions
- First, make brownies. Preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch square pan with parchment paper.
- Add melted coconut oil and chocolate chips to a bowl. Stir until chocolate chips have melted and completely smooth and creamy.
- In the bowl of a stand mixer, add light brown sugar and eggs. Beat for 2 to 3 minutes or until light and frothy.
- Pour melted chocolate mixture into bowl. Stir to combine.
- Then, add in cocoa powder, vanilla extract and tapioca flour. Stir to combine.
- Pour brownie batter into lined pan.
- Bake for 23 to 25 minutes or until the middle of the brownies is barely set. While brownies are baking, make cookie dough.
- First, heat treat flour. Place flour on a lined baking pan. Bake at 350 degrees Fahrenheit for 5 minutes. Then remove from oven.
- In a clean bowl of a stand mixer, beat cold butter, brown sugar and granulated sugar. Beat until no clumps of butter remain.
- Then, add in heat treated flour, vanilla extract and milk. Stir to combine.
- Fold in chocolate chips. Set cookie dough aside.
- Finally, remove brownie pan from oven. Allow brownies to completely cool before topping with cookie dough layer.
- Spread cookie dough into one even layer. Then slice and serve. They are gooey!
Notes
- For brownie batter, melt coconut oil or butter fully with chocolate chips for smooth texture.
- Beat brown sugar and eggs for 2 to 3 minutes until light for best brownie texture.
- Do not underbake brownies to ensure cookie dough topping sets properly; 24 minutes was ideal in this recipe.
- Heat treat flour in cookie dough by baking at 350°F for 5 minutes to eliminate bacteria.
- Allow brownies to cool completely before adding cookie dough for best results.
- Store leftovers in the refrigerator to maintain freshness due to the raw cookie dough topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 62mg | 3% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 308IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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