*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.
Hello I’ve been a chef for ten years and I made these with a little bit of a change up. (No chocolate chips. I used baker’s chocolate instead. Plus the topping was vanilla frosting + Oreos. No granulated sugar use cane sugar and instead of brown sugar use dark brown sugar). Try it out and tell me what you think.
Here’s the recipe below:
BROWNIE:
4 ounces unsweetened baker’s chocolate, finely chopped
1 cup sweet cream salted butter, melted
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
COOKIE DOUGH (EGG FREE!):
**See Tips Below…**
3/4 cup sweet cream salted butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated cane sugar
3 Tablespoons whole organic milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups chopped semi-sweet baker’s chocolate
Topping:
3/4 a can of vanilla frosting
1 row of Oreos
1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9×13-inch pan with nonstick spray. In a medium glass bowl, melt unsweetened baker’s 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 sweet cream butter and dark brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted unsweetened baker’s chocolate. Whisk in the flour and mix just until combined (don’t over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine sweet cream butter, dark brown sugar and cane sugar. Mix in organic milk and vanilla. Mix in flour just until combined. Stir in semi-sweet baker’s chocolate chopped into “chips”.
3. Let the brownies cool on the counter for about 15 minutes. Then place them in the fridge to cool for another 15 minutes. Touch the pan to make sure its cool enough then spread the room temperature cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. Flip the pan upside-down with your palm in the middle. It should come right out like a cake would in the rectangle form. Put the cake on top of the upside down pan and cut it straight in half vertically (this will be your guide). Push the two halves together and front the entire “cake” like object with vanilla frosting on top of the cookie dough part. Use a sharp knife to find your guide again and drag it down making two separate pieces. Then put the row of Oreos in a bowl and crunch them up with a metal spoon or knife if you are daring (be careful!). Then spread the crushed Oreos (don’t crush them too small you want good bite sized pieces) over the vanilla frosting on top. Now you can cut the “cake” into small wedges as you serve. 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. Also, go great with a cup of organic whole milk. 🙂
Enjoy and tell me what you think. I felt like the brownies might have been a little dry so you can always put semi-sweet chocolate chips in with the brownie mix in order to avoid this issue, but to be honest its nothing a tall glass of milk can cure. lol Plus the vanilla frosting kind of balances it out. Have fun if you have any questions feel free to post them.
I love, love, love cookie dough! These look awesome. The trick is going to be getting the cookie dough in the pan. lol
I just wanted to tell you that these are soooo good! My friend made them for me a few months ago and I just made them for the first time this past week. I thought you might be interested to know that we added mini M&M’s to the recipe! They add a bit of a crunch to them that make them even more delectable! Just one more way to make them even more chocolaty! 🙂
How many calories?per slice?
no idea!
Just made these. AMAZING!
Thank you!
Mixed review on these, but overall, amazing concept with pretty good results! I have to say, the brownie part may have been the best brownie ive ever had. It was so moist and chocolaty. However, I found the cookie dough to be too sweet for me, so i will use another recipe for that..but the brownie really was delicious.
I simply love this recipe! It is too good to be true! <3 I made a batch and it turned out great! Thank you! Also would it still turn out ok if I switched this cookie dough recipe to the cookie dough recipe for the truffles?
Haven’t tried it!
If I were to cut the recipe in half, what size should the pan be in order to bake it?
Thank you for posting we won 1st place in our division!!!!!!
Love this! They are a big hit every time I make them!! I use a box brownie cuz I am scratch brownie baking handicap! And they are wonderful!! Even for my novice abilities they turn out every time! No need to change a thing from the original recipe! I even used margarine!! Thanks for the great blog!