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5.0 from 3 votes

Cookie Dough Brownies

Cookie Dough Brownies are sweet and indulgent with a slightly butterscotch cookie dough. Fun, indulgent, and scrumptious!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings: 32 brownies
Course: Dessert
Cuisine: American

Ingredients

For the brownies:
  • 4 ounces unsweetened chocolate, chopped
  • 2 sticks (16 tablespoons, 1 cup) unsalted butter
  • 2 cups packed light brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
For the cookie dough:
  • 1 1/2 sticks (12 tablespoons, 3/4 cup) unsalted butter, at room temperature
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 tablespoons whole milk
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour*
  • 1 1/2 cups mini chocolate chips

Instructions

For the brownies:
    Cup of Yum
  1. Preheat oven to 325 degrees F. Line a 9×13-inch baking pan with parchment paper or foil. Spray with nonstick baking spray.
  2. Set a large saucepan over medium heat. Add the chopped chocolate and butter to pan and, stirring occasionally, heat until just melted and smooth. Remove from heat to cool slightly. Whisk the brown sugar into chocolate mixture. Add eggs, one at a time, until incorporated. Add the vanilla extract. Fold in the flour until just combined.
  3. Pour batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Set pan on a wire rack and cool completely.
For the cookie dough:
  1. In the bowl of an electric mixer beat the butter and sugars on medium speed until light and fluffy, about 3 minutes. Beat in the milk and vanilla. On low speed add the flour, mixing until combined. Fold in the chocolate chips.
To assemble:
  1. Spread the cookie dough evenly over the cooled brownies. Cover and refrigerate until cookie dough is firm, at least 1 hour. Cut the brownies into squares before serving. Brownies can be kept covered and refrigerated for up to 3 days.

Notes

  • Slightly adapted from Recipe Girl
  • *To make the raw flour safer, we need to kill bacteria. Treat the flour by baking it at 350°F for 10 minutes or microwaving in 30 second bursts until it reaches 165°F. Use an instant read thermometer to guarantee it hit the temperature at which bacteria dies.
  • Heating the flour in the oven also toasts it slightly, giving it a nutty caramelized flavor that works beautifully in this recipe.