*If you are visiting this post for the first time, you may wish to visit my “Chocolate Chip Cookie Dough Brownies Take Two” post- a more recent post where I share (what I think is) a better version of these brownies! These are good too- but I took the comments suggested in this post and created a new recipe based on feedback.
Okay, Cookie Dough Lovers. I gave you those Chocolate Chip Cookie Dough Truffles a few weeks ago, and now I’m giving you Chocolate Chip Cookie Dough Brownies! The raw dough is egg-free, of course. Cookie dough is definitely my nemesis. I love the stuff. I try not to love it, but I love it anyways. Whatever the cookie, whatever the dough… it’s usually some pretty good stuff to nibble. Yeah, I know it has raw egg in it. Yeah, I know that some people are grossed out by it and all. But my Momma raised me right- to sample raw cookie dough (and I continue to live to tell about it). Good thing I’m a runner.
I first saw these in a bakery in Maine a few years back. They were a fudgy brownie with a thick layer of cookie dough stacked on top. I inquired about the egg thing, and the baker informed me that they just make the cookie dough without any egg in it. Then it’s completely safe for weary-raw-dough-eaters to eat. I’ve had these in my head for three years now, and I’ve finally decided to give them a go.
Question: But isn’t raw flour not safe to eat?
That’s a good point. Some people have become wary of eating raw flour in recent years because of the possibility of getting salmonella poisoning from the flour. Not to worry: I have included a safe-tip here!
- If you are worried about eating raw flour, you can cook it in the oven before using it in this recipe. Sprinkle the flour on a cookie sheet and toast it at 350 degrees. F for 5 minutes. This will kill any potential bacteria in the flour.
I’d say I had some major success with this recipe. The brownie part is extra fudgy, and I used mini- chocolate chips so as not to overwhelm the dough. And I kicked it all up a notch by adding a chocolate drizzle on top. If you’re a regular reader of my blog, you’ll know that I’m a drizzler.
These chocolate chip cookie dough brownies are easiest to eat when placed in little cupcake wrappers. Just stick a fork in them and they’re a take-and-go dessert. Keep them in the refrigerator until you’re ready to serve them. I brought them to my son’s school for a teacher appreciation luncheon last week, and the platter was completely clear when I returned to pick up. I think they liked them 🙂
Popular Question: Can these brownies be baked so you’re not eating raw cookie dough?
No. This is not a traditional brownie recipe that would turn out fabulous when baked. Don’t try it!
Here are a few more cookie dough themed recipes you might enjoy:
- Chocolate Chocolate Cookie Dough Truffles
- Chocolate Chip Cookie Dough Truffles
- Chocolate Chip Cookie Dough Cupcakes
- Cookie Dough Bars
- Peanut Butter Cookie Dough Brownies
Chocolate Chip Cookie Dough Brownies
Ingredients
BROWNIE LAYER:
- 4 ounces unsweetened chocolate, finely chopped
- 1 cup (2 sticks) salted butter, melted
- 2 cups packed light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all purpose flour
- 1/2 cup miniature chocolate chips
COOKIE DOUGH LAYER (see NOTES below):
- 3/4 cup (1 1/2 sticks) salted butter, at room temperature
- 3/4 cup packed light brown sugar
- 3/4 cup granulated white sugar
- 3 tablespoons milk
- 1½ teaspoons vanilla extract
- 1½ cups all purpose flour (see NOTES below)
- 1½ cups miniature chocolate chips
TOPPING (optional):
- 1/2 cup semisweet chocolate chips
- 1 teaspoon shortening
Instructions
PREPARE THE BROWNIE LAYER:
- Preheat the oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt the chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in the melted chocolate. Whisk in the flour and mix just until combined (don't over-mix). Stir in the chocolate chips. Spread the batter into the prepared pan. Bake 25 to 35 minutes. Watch closely and remove from the oven when a toothpick inserted into the center comes out clean. Let cool completely.
PREPARE THE COOKIE DOUGH LAYER:
- In a medium bowl, use an electric mixer to combine the butter, brown sugar and white sugar. Mix in the milk and vanilla. Mix in the flour just until combined (see recipe notes about how to "cook" the flour before using). Stir in the chocolate chips.
ASSEMBLE:
- Spread the cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It's okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.
DRIZZLE ON TOP:
- If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.
Notes
- If you are worried about eating raw flour, you can cook it in the oven before using it in this recipe. Sprinkle the flour on a cookie sheet and toast it at 350 degrees. F for 5 minutes. This will kill any potential bacteria in the flour.
- You'll find that the cookie dough layer is quite sweet. If you'd like a thin layer of cookie dough, prepare the recipe as directed above. If you'd like a thicker layer of dough as pictured, use these ingredients for the dough instead of what is listed above:
1 cup salted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated white sugar
1/4 cup milk
1 1/2 teaspoons vanilla extract
1 3/4 cups + 2 tablespoons all-purpose flour
2 cups miniature chocolate chips
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I could see making these in cupcake pan with liners. A cute little individual size ready to go.
It would be a lot of extra effort to pat them into each one… an alternative would be to just cut them and serve them placed on cupcake liners with a fork stuck on top. I’ve done that with other sorts of bars.
I have found that a plastic knife is the best thing to cut brownies
These look so good!!!!!!
Let me just start by saying THESE ARE AMAZING! I too ran into some problems my first go around; my brownies required and extra 25 minutes to cook (50 min total) and were cake-like and my cookie dough was a little off. BUT with any recipe you have to make it your own, and I may have mis-calculated something… BUT on my second go around I did box brownies (fyi I have never had any luck with homemade brownies before, why I thought it would different is beyond me lol)…and they of course came out. With my cookie dough; once I followed my recipe all the way through, I then added a little powder sugar, which solved the super-grainy texture and took care of the taste (in my case the colder the cookie dough the sweeter it gets; so when it’s warm it does taste kinda bland)…I do suggest trying these out to everyone, but everyone’s taste buds are different, everyone’s oven’s cook different, and when your measuring ingredients you may not pack etc…. BUT I promise if you play with it, it will be well worth the time! Thanks for the RECIPE!!
I made these the other night, and while I loved the idea, in practice things didn’t turn out for me! I admit, this is one of the first times I have made brownies from scratch, and that must have been my downfall. Any suggestions? It was definitely the brownie part of the mixture that did not turn out right at all. I left the (unsalted) butter out and everything, so I’m really confused as to what went wrong!
I’m not sure… it’s tough to pinpoint baking problems when you’re not right in there and experiencing it yourself. Sorry you had trouble…
I made these last night after finding them via Pinterest. THEY ARE AMAZING! I had 1 and sent the rest with my husband to work (and it was a huge hit today). I subbed shortening for margarine/butter and it totally came out fine. I did have to add another tbsp of milk to the cookie dough which I knew I was going to have to do since I was using shortening. I also did a chocolate and white chocolate drizzle over the top using Ghirardeli syrups. Great recipe!!! I’m sure I’ll be making these again!
That is the best looking bar i have ever seen in my entire life..great job girl!
Hi and thank you for your reply.
i read meanwhile some internet posts about eating uncooked flour and i got both positive and negative answers.
i decided to go with your version but with just 5 min of oven baking for the both layers after the cookie dough was added:). it made me feel safer.
anyway, it smells very nice and i’m leaving it out in the cold now for a few hours.
I hope mine will look almost as delicious as yours.
thank you Lori for the recipe
hi, quick Q as i have the brownie in thew oven.
the cookie dough is made with flour but not cooked at all.
is that ok?
yes, these are cookie “dough” brownies, so no cooking on the dough part.
Thanks I’ll trY 1 more time but do I add more flour if needed