*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 am a terrible maker of brownies from scratch so I am going to try this with boxed brownies but adding chocolate chips like you suggested to add some fudginess. But do you think I can still use a 9 x 13 pan or should I go smaller like someone else did with the boxed brownie? Or if I want the larger pan do I need to make 2 boxes? Just wasn’t sure how much mix yours made compared to a box. Thanks and can’t wait to try this for my husband’s birthday this weekend!
I guess I’d use one of those family-sized brownie mixes if you want to go w/ 9×13-inch. Depends what the box calls for…
This turned out sooo good! Yummy!
I’m a college student without a lot of kitchen resources, so I used brownie mix from a box and baked them in a 9×9 pan. I made a full recipe of the cookie dough topping and it was a perfect thickness in the 9×9 pan! Since some of the comments said the cookie dough tasted grainy, I melted the butter in the microwave, added the sugars, and microwaved for another 20 seconds to dissolve the sugars a little bit to give the dough a smoother texture. Also, I added half of a package of instant vanilla pudding, which is one of the ingredients of my favorite chocolate chip cookies. They turned out great! Thanks for this fabulous recipe!
Love your adaptations!
I tried the brownie recipe and am an experienced baker. It turned out cakey and not very chocolately as others have commented. I made sure to fold in flour and not overmix. I was sure I missed an addition of cocoa or something. But after checking the recipe several times, I confirmed I did not. Maybe it is humidity or something. Of course my family still ate it up. The cookie part was great. I will try again and if I get the same result, I will go back to my old recipe.
Thanks!
Did you use a hand mixer, or did you use the revised instructions with the melted butter and use a whisk instead?
Totally pinned this…this is the yummiest ever! Thank u so much for the recipe!!!
I made these last night for a superbowl party I’m going to today and, of course, I couldn’t help sampling one last night after they were done. The cookie dough is really awesome (I followed exactly + added 1/4 t. salt) and the brownies were a bit cakey (followed the directions exactly), which wasn’t a bad thing, just not what I was expecting. Do you think I over-mixed my batter?
Anyway, thank you so much for this recipe! You’re awesome.
you likely over-beat the batter, which incorporates unwanted air bubbles.
I made these tonite and like some of the previous comments note the brownie part was just not very good..it didn’t taste chocolatey, it was a weird texture and very bland. I went back and triple checked that I didn’t leave something out but I did everything exactly like the recipe says. The cookie dough layer was amazing though so maybe I’ll follow others and make these again with a box of ghiradelli brownies as the base.
Please read the instructions again- I addressed this problem & edited to add an adaptation that I think will work much better for all…
Yep! I had that Kitchenaid going to town whipping in all that air. Like I said I am a novice. I will try again because the flavor was great, just the wrong texture. Thanks so much for your help. I’ve learned my one new thing for the day!
Just made these. My brownie layer turned out Cakey. I confess I am a novice baker, but I followed the directions. What did I do wrong?
Likely a result of over-mixing the batter- generating too many air bubbles into the batter and resulting in a lighter texture. I’ve edited the recipe to include a lighter mixing method.
these look so good!!!!……..i cant wait to go buy the stuff and make them…yum:)