These Cookie Dough Brownies are the ultimate indulgence, combining rich, fudgy brownies with a layer of creamy, edible cookie dough. Perfect for chocolate and cookie lovers alike, these decadent bars are ideal for parties, celebrations, or anytime you need a sweet pick-me-up. Best of all, there’s no baking required for the cookie dough layer!

Necessary Kitchen Equipment

9×13-inch baking pan
Mixing bowls
Hand or stand mixer
Whisk
Spatula
Parchment paper

Ingredients

For the Brownies:

1 cup unsalted butter
8 ounces semi-sweet chocolate, chopped
1½ cups granulated sugar
½ cup brown sugar, packed
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon salt

For the Cookie Dough Layer:

¾ cup unsalted butter, softened
¾ cup brown sugar, packed
¼ cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1½ cups all-purpose flour, heat-treated*
1 cup mini chocolate chips

For the Chocolate Topping:

1½ cups semi-sweet chocolate chips
2 tablespoons coconut oil (optional, for a smoother topping)

Step-by-Step Instructions

1. Prepare the Brownies:

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal. Melt the butter and semi-sweet chocolate together in a microwave-safe bowl or over a double boiler. Stir until smooth. Add the granulated sugar, brown sugar, eggs, and vanilla extract, whisking until fully combined. Sift in the flour, cocoa powder, and salt, and gently fold into the mixture until no streaks remain. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool completely.

2. Make the Cookie Dough Layer:

In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Mix in the milk and vanilla extract. Gradually add the heat-treated flour and beat until smooth. Stir in the mini chocolate chips. Spread the cookie dough evenly over the cooled brownies.

3. Add the Chocolate Topping:

Melt the chocolate chips and coconut oil (if using) in the microwave in 30-second intervals, stirring until smooth. Pour the melted chocolate over the cookie dough layer, spreading evenly with a spatula.

4. Chill and Serve:

Refrigerate the brownies for at least 1 hour to set the layers. Once firm, lift them out of the pan using the parchment paper, slice into squares, and serve.

Recipe Tips

Heat-Treating Flour: To make the flour safe for raw consumption, bake it at 350°F (175°C) for 5 minutes or microwave in 30-second intervals until it reaches 165°F (74°C).
Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for longer.
Customizable Layers: Swap mini chocolate chips with peanut butter chips, or add chopped nuts for extra texture.

What to Serve with This Dish

Glass of Milk: A classic pairing to balance the richness.
Vanilla Ice Cream: Add a scoop for an indulgent dessert.
Hot Coffee or Espresso: Complements the sweetness beautifully.

Frequently Asked Questions

1. Can I use a boxed brownie mix? Yes, prepare the mix according to package instructions for a quicker base.

2. Can I skip the chocolate topping? Yes, but the topping adds a nice contrast to the creamy cookie dough.

3. How do I prevent the cookie dough from sticking when spreading? Lightly dampen a spatula or use parchment paper to smooth it out.

These Cookie Dough Brownies are the perfect fusion of two beloved desserts, offering a layered treat that’s sure to impress everyone!