Cookie Dough Topped Brownies
User Reviews
4.6
Cookie Dough Topped Brownies
Description
Cookie Dough Topped Brownies combine a chocolatey, dense brownie base with a soft cookie dough topping. The brownie batter is made by melting semi-sweet chocolate chips and butter, then mixing in sugar, eggs, and flour, achieving a moist, fudgy consistency when baked. Baking begins at 350°F for 20 minutes, then continues at a lower temperature to prevent overbaking for another 10 minutes.
Once cooled, a cookie dough layer made with softened butter, dark brown and granulated sugars, milk, vanilla, flour, salt, and chocolate chips is prepared. This dough is gently spread over the brownies using slightly wet hands to avoid disturbing the brownie base. The combined textures provide a contrast between the fudgy brownie and the tender cookie dough.
The brownies are best stored in the refrigerator to maintain the structure of the cookie dough topping and should be cut into squares before serving. The cool temperature helps keep the topping from becoming too soft.
Ingredients
Brownie Layer:
- 1 (12-ounce) (12-ounce) bag chocolate chips semi-sweet
- 1 cup butter
- 1 ½ cups sugar
- ½ teaspoon salt
- 4 large egg at room temperature
- 1 ½ cups flour
Cookie Dough Layer:
- ½ cup butter softened
- ½ cup dark brown sugar
- ¼ cup granulated sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- Pinch salt
- 1 cup semisweet chocolate chips
Instructions
- For the brownies, preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter.
- Pour into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.
- Cool completely and then top with the cookie dough layer.
- For the cookie dough layer, in a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top (this can be tricky but I found the best way is to slightly wet my hands and pat the dough down gently so it doesn’t pull up the brownies).
- Cut into squares. Store in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Brownies (9X13-inch pan)
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 1 Brownie | |
| Calories | 357kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 63mg | 21% |
| Sodium | 166mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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