Cookie Dough Brownies
Decadent brownies injected with swirls of edible cookie dough—combines molten chocolate indulgence with nostalgic cookie flavour.
Why You’ll Love This Recipe
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Fun and indulgent hybrid of two beloved desserts.
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Edible cookie dough adds textural contrast and extra sweetness.
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Visually impressive and crave-worthy.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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Standard brownie ingredients (butter, sugar, eggs, chocolate/cocoa, flour)
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Safe-to-eat cookie dough ingredients: flour (heat-treated), butter, sugar, brown sugar, vanilla, chocolate chips
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Optional: nuts or sprinkles
directions
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Prepare cookie dough by combining heat-treated flour, both sugars, softened butter, vanilla, and mix-ins; set aside.
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Prepare brownie batter as in “Fudgy Chocolate Brownies.”
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Pour half the brownie batter into pan, dollop or layer cookie dough, then top with remaining brownie batter.
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Use a knife to gently swirl cookie dough into batter.
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Bake until edges are set and centre is just firm to touch.
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Cool before slicing to preserve swirl definition.
Servings and timing
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Makes approximately 16 squares.
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Preparation time: about 25 minutes.
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Baking time: 25–30 minutes.
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Total time: roughly 55 minutes.
Variations
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Use peanut butter cookie dough or sugar cookie dough for flavor contrast.
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Add Oreo pieces or M&M’s into dough or top.
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Drizzle melted chocolate on top after baking for extra decoration.
storage/reheating
Store in an airtight container at room temperature for up to 3 days. Warm briefly in microwave for a warm-chewy experience, about 10 seconds per square.
FAQs
1. Is cookie dough safe to eat raw?
Only if you use heat-treated flour and omit raw eggs; this recipe uses edible cookie dough made safe for no-bake consumption.
2. Can I use store-bought cookie dough?
Only if labelled safe to eat unbaked; better to prepare safe dough at home for control.
3. Will the cookie dough affect baking time?
Slightly—monitor brownies closely; swirl should remain distinct and centre still slightly soft.
4. Can I freeze these brownies?
Yes—the swirl design holds up in freezing; thaw at room temperature before serving.
5. Can I use a different brownie base?
Yes—any fudgy brownie recipe works; just layer as directed.
6. Can I make mini versions?
Use a mini-muffin tin, reduce baking time to about 12–15 minutes.
7. How to prevent cookie dough from sinking?
Ensure dough is somewhat firm and well distributed between batter layers.
8. Can I add nuts or candy?
Yes—mix into cookie dough or sprinkle on top before baking.
9. Ideal serving suggestion?
Top with vanilla ice cream and chocolate sauce for maximum indulgence.
10. How to maintain swirl effect?
Transfer pan gently and avoid overmixing after adding dough for clear swirls.
Conclusion
Cookie Dough Brownies elevate a classic treat by uniting fudgy chocolate with playful, chewy cookie dough. The result is a multi-textured dessert that is as fun to make as it is to eat—perfect for parties, dessert lovers, and anyone craving the best of both worlds.
PrintCookie Dough Brownies
Cookie Dough Brownies are a decadent layered dessert combining rich, fudgy brownies with a thick layer of eggless cookie dough and a chocolate ganache topping. They’re the ultimate treat for cookie and brownie lovers alike.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 2 hrs (includes chilling time)
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking + No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter
- 8 oz semi-sweet chocolate, chopped
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- For the Cookie Dough Layer:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour (heat-treated)
- 1/2 cup mini chocolate chips
- For the Ganache Topping:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Make the Brownie Layer: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper. Melt butter and chopped chocolate in a saucepan over low heat, stirring until smooth. Remove from heat and let cool slightly.
- Stir in granulated sugar, then add eggs and vanilla. Mix until smooth. Fold in flour and salt. Pour into the prepared pan and bake for 20–25 minutes. Let cool completely.
- Make the Cookie Dough Layer: In a bowl, beat softened butter with brown and granulated sugars until fluffy. Mix in milk and vanilla. Stir in heat-treated flour, then fold in mini chocolate chips. Spread evenly over cooled brownie layer and refrigerate until firm.
- Make the Ganache: Heat cream in a saucepan until just simmering. Pour over chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth.
- Pour ganache over chilled cookie dough layer and spread evenly. Chill for at least 1 hour, until fully set.
- Slice into squares and serve cold or at room temperature.
Notes
- To heat-treat flour, microwave in a bowl for 1 minute, stirring every 15 seconds, or bake at 350°F (175°C) for 5 minutes.
- Brownies can be made a day ahead and refrigerated.
- Use a hot knife for cleaner slices.
- Store in the fridge for up to 5 days or freeze for longer.
Nutrition
- Serving Size: 1 brownie
- Calories: 360
- Sugar: 28g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: cookie dough brownies, layered brownies, ganache brownies, eggless cookie dough, chocolate dessert
