*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.
If you add powdered sugar to the dough, like another baker did…it solves the grainy texture ! 🙂
I look forward to trying it that way one of these days!
How many days in advanced can these be made? I would make them and keep them in the fridge, but I just want to make sure they won’t go bad if I make them two or three days in advance.
2 days in advance would probably be just fine… just make sure that they are stored in a covered container.
these are amazing! instead of making the brownies from scratch i used a boxed mix and they turned out great! very moist and fudgey. if you love cookie dough, you will LOVE this recipe! but beware, once you start eating them you cannot stop!!
I can officially say these rock! I made these for my sister’s birthday, not only did she love them but so did everyone else. My son who is beyond super picky could not get enough of these. I guess I know what I will be making for his birthday!
I was actually going to reiterate Karen’s point…it was recently reported (NPR, etc.) that the culprit in cookie dough illness is in fact the uncooked flour, not the egg. Bakers beware!
I’m bummed out because this reciepe looks so good. Now they
are saying that it is the raw flour that is the probable culprit of ecoli and
samonella in the raw dough. Do you know any brands of flour that
are heat treated or know how to heat treat the flour at home..? microwave/oven??
Really? Have not heard that. No idea!
AMAZING! I fell in love when I saw these and knew i needed to make them! I made them last night and took them to school today, my friends LOVED them! They were gone within 5 minutes of my friends seeing them! I had my mom take some to work and everyone loved them too!
I made the brownies with just a box version, because i didnt have the time to make those by scratch too and didnt have the ingriedents. But nonetheless they came out delicious!
The cookie dough i found needed a little extra milk but not much 🙂 I didnt measure the chocolate chips, i just dumped them in until it looked like enough 😉
Anyways, they were awesome! Thanks so much for this amazing recipe! :))) <3
I read a lot of the comments and made some changes. To remedy the grainy texture of the cookie dough, I used 1 C. powdered sugar instead of 3/4 C. white sugar. It worked like a charm and tastes delicious with the perfect texture. I used a little fat free half and half instead of milk and used 1/2 the chocolate chips so it would be a little less sweet. I used 3 T. dark baking cocoa and 1 T. oil in place of each square of chocolate because that is what I have on hand. I actually like that taste better so I normally sub in most recipes. All in all….awesome!
Hi! I made these the other night and they looked and tasted GREAT! I used a box brownie mix but the cookie dough part turned out perfect and looked just like your picture. Except I omitted the chocolate drizzle. Next time I think I’ll try adding it. Anyway, I posted the recipe on my blog and linked back to you as the author. Thanks for this recipe, it’s a keeper!
Ah, cookie dough is a weakness of mine. These look delicious! I will definitely try these soon!